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

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The Importance of Struggling After the Slaughter • Maximal struggling after slaughter ample loss of blood. • Blood is excellent medium for microbial growth. • The poor/minimal struggling of the animal killed in the non-Islamic way allows the blood to remain in the body tissues.
Thoracic Sticking After the Slaughter A method that sever major blood vessels anterior to the heart, in the thoracic cavity of the animal, immediately after slaughter to hasten death Does the animal actually dies from the ‘halal’ slaughter itself, or through the act of thoracic sticking ?????
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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
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QURAN VERSE ON HALAL FOOD • “O
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. • Mashbooh is something questio
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• Some scientists have attempted
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SOME BIBLIBICAL VIEW
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“Unclean” Animals Swine Boar Pe
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HEALTH RISK TO HUMAN? • Beef, and
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HORSES & RABBITS • Horses and rab
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CATFISH CATFISH COLLAGEN What is Co
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MEAT & POULTRY
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• The Instrument The knife used t
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• 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 71 and 72: • Three out of 12 surimi-based pr
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: 4. The Actual Slaughter • The hea
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
Page 127 and 128: Amino Acid, Peptides, Oligopeptide
Page 129 and 130: Possible Strategies for Developing
Page 131 and 132: Meat-based Bioactive Compounds Neut
Page 133 and 134: Histidyl Dipeptides Carnosine Anser
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Focus on Physiological Activities
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Foods for Specified Health Use (FOS
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Utilization of Meat Proteinderived
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Representative Activities of Food P
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Generation of Bioactive Peptides fr
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Role of ACE in Blood Pressure Regul
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Antioxidative Peptides • Antioxid
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Identification of Antioxidative Pep
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Development of Probiotic Meat Produ
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Functions of Probiotic Bacteria •
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Development Probiotic Meat Products
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Meat Protein-derived Prebiotic Pept
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Combination of Peptides & Probiotic
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Hurdles in Developing & Marketing N
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Thank You
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