Source of Raw Meat Materials & Additives and Concerns of ... - hdc

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• Red color from blood is added In sausage fermentation /processing. • In labeling, the ingredient contents is vaguely mentioned, because <strong>of</strong> low percent <strong>of</strong> plasma . (
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By: Prof. Dr. Abdul Salam Babji Dr.
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• The food industry, like any oth
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ESTIMATED GLOBAL HALAL MARKET VALUE
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• Health conscious consumer-drive
Page 9 and 10: QURAN VERSE ON HALAL FOOD • “O
Page 11 and 12: . • Mashbooh is something questio
Page 13 and 14: • Some scientists have attempted
Page 15: SOME BIBLIBICAL VIEW
Page 18 and 19: “Unclean” Animals Swine Boar Pe
Page 20 and 21: HEALTH RISK TO HUMAN? • Beef, and
Page 23 and 24: HORSES & RABBITS • Horses and rab
Page 25 and 26: CATFISH CATFISH COLLAGEN What is Co
Page 27 and 28: MEAT & POULTRY
Page 29 and 30: • The Instrument The knife used t
Page 31 and 32: • Animal Fat and Protein Meat and
Page 33 and 34: IMPORT REQUIREMENTS FOR DIFFERENT C
Page 35 and 36: SINGAPORE • In Singapore, all imp
Page 37 and 38: MIDDLE EAST COUNTRIES Gulf Standard
Page 39 and 40: OTHER COUNTRIES • Many other coun
Page 41 and 42: • Packing the product is the fina
Page 43 and 44: • Considering population growth r
Page 45 and 46: Meat Product Development
Page 47 and 48: Constrain Meat Product development
Page 49 and 50: Meat Product Processing • GRINDIN
Page 51 and 52: Advanced Meat Processing • Hydrod
Page 53 and 54: Issues in Processed Meat Products
Page 55 and 56: • Adding blood and blood plasma
Page 57 and 58: • Cooking process coagulation of
Page 62 and 63: RED PALM FAT CHICKEN FRANKFURTER
Page 64: FEED /LIVESTOCK • FEED livestock
Page 70 and 71: Detection of Non-Fish Plasma Protei
Page 72 and 73: The Slaughter
Page 74 and 75: The Slaughter • The animal is cal
Page 76 and 77: 1. Pronouncing the name of Allah Th
Page 78 and 79: A. The Effect of Stress on the Text
Page 80 and 81: a. Captive Bolt Stunning • Uses a
Page 82 and 83: 3. The Cutting Instrument • Use a
Page 84 and 85: The Importance of Struggling After
Page 86 and 87: 5. Cleaning • Must be cleaned wit
Page 88 and 89: Stunning • Germany : Religious sl
Page 90 and 91: Gas Stunning Mainstream Slaughter
Page 92 and 93: Stunning Islam Interpretation • G
Page 94 and 95: Electrical Stunning Islam Experts I
Page 96 and 97: Captive Bolt Stunning Sheikh Aboul
Page 98 and 99: Animal Slaughter in Abattoir • Co
Page 100 and 101: Evaluation of Religious Slaughter
Page 102 and 103: Restraint Devices • Weinberg cast
Page 104 and 105: Loss of Conciousness After Incision
Page 106 and 107: Welfare Aspects of Slaughter • Ma
Page 108 and 109: Halal Production Requirements for M
Page 110 and 111:
Industrial Habits Slaughter by mach
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Organizations & Companies Certifyin
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Codex Alimentarius Haram Animal Foo
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Other Problems with Halal Food Camp
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Symbols for Halal and Kosher • Sy
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Sources of Gelatin • Common sourc
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Bioactive Peptides from Meat Protei
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Direction of Meat Products “The m
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Bioactive Peptides Derived from Mea
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Cont…. • Peptides sources: musc
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Reformulation of Meat Products •
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Conjugated Linoleic Acid (CLA) Beef
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L-Carnitine L-Carnitine is abundant
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Examples of Healthy Meat Products F
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Representative Functional Ingredien
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Generation of Bioactive Peptides fr
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Products Utilizing Bioactive Peptid
Page 144 and 145:
Antihypertensive Peptides • Among
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Identification of ACE Inhibitory Pe
Page 148 and 149:
Antioxidative Peptides Generated fr
Page 150 and 151:
Antioxidative Activities of Pork Hy
Page 152 and 153:
Definition of Probiotics • Live m
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Development of Probiotic Meat Produ
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Prebiotics • Non-digestible food
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Probiotics, Prebiotics and Synbioti
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Promising Functional Foods ? • Re
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ACKNOWLEDGEMENT Thanks are due to t
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