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

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Detection of Non-Fish Plasma Protein in Surimi based Products • Surimi with good gelling properties and smooth texture is required to produce a high quality and product. • Plasma form a strong gel & proteolytic enzymes inhibitor properties. • The usage of various animals (swine & bovine) plasma protein. • Plasma NON-HALAL • Method (identification) DNA method (more reliable)
• Three out of 12 surimi-based products tested shows POSITIVE results on amplification using BOVINE specific primer (beef). • The HALAL status of these products are DOUBTFUL for Muslim consumers.
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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
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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 60: • Red color from blood is added I
Page 63 and 64: RETORTED FRANKFURTER
Page 68: Nutricines Nutrients that may also
Page 73 and 74: Ritual Slaughter - Zibah • Animal
Page 75 and 76: The Slaughter 1. Pronouncing the na
Page 77 and 78: 2. Treating the Animal of Slaughter
Page 79 and 80: B. The Effect of Stunning • Used
Page 81 and 82: . Non-Penetrative Concussion Method
Page 83 and 84: 4. The Actual Slaughter • The hea
Page 85 and 86: Thoracic Sticking After the Slaught
Page 87 and 88: Mechanical Slaughter • Mechanical
Page 89 and 90: Mechanical Methods of Stunning Main
Page 91 and 92: Electrical Stunning Mainstrem Slaug
Page 93 and 94: Electrical Stunning Islam Experts I
Page 95 and 96: Electrical Stunning Islam Experts I
Page 97 and 98: The Talmud • Detailed anatomical
Page 99 and 100: Animal Slaughter in Abattoir • Th
Page 101 and 102: Restraint Europe • The casting pe
Page 103 and 104: Upright restraint device according
Page 105 and 106: Upright Restrain Upright restraint:
Page 107 and 108: Animal Slaughter Research Universit
Page 109 and 110: Mechanical Slaughter of Birds • A
Page 111 and 112: Industrial Habits Cross-over: Halal
Page 113 and 114: Codex Alimentarius Labeling of Hala
Page 115 and 116: Other Problems with Halal Food Dutc
Page 117 and 118: Other Problems with Halal Food Camp
Page 119 and 120:
Gelatin in Halal Food Production
Page 121 and 122:
Status Gelatin in Islam • Halal s
Page 123 and 124:
Functional Foods „Processed foods
Page 125 and 126:
Bioactive Peptides from Meat Protei
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Amino Acid, Peptides, Oligopeptide
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Possible Strategies for Developing
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Meat-based Bioactive Compounds Neut
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Histidyl Dipeptides Carnosine Anser
Page 135 and 136:
Focus on Physiological Activities
Page 137 and 138:
Foods for Specified Health Use (FOS
Page 139 and 140:
Utilization of Meat Proteinderived
Page 141 and 142:
Representative Activities of Food P
Page 143 and 144:
Generation of Bioactive Peptides fr
Page 145 and 146:
Role of ACE in Blood Pressure Regul
Page 147 and 148:
Antioxidative Peptides • Antioxid
Page 149 and 150:
Identification of Antioxidative Pep
Page 151 and 152:
Development of Probiotic Meat Produ
Page 153 and 154:
Functions of Probiotic Bacteria •
Page 155 and 156:
Development Probiotic Meat Products
Page 157 and 158:
Meat Protein-derived Prebiotic Pept
Page 159 and 160:
Combination of Peptides & Probiotic
Page 161 and 162:
Hurdles in Developing & Marketing N
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Thank You
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