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

More documents

Recommendations

Info

Gas Stunning Mainstream Slaughter • Carbon dioxide: Carbon dioxide is used to stun pigs in the UK and other EU countries. Pigs exposed to 90% CO 2 die within approx. 5 minutes, but times vary and can be significantly longer. • Carbon dioxide and argon: This gas mixture is used for stun/kill chickens and turkeys.
Electrical Stunning Mainstrem Slaughter • Head-only stunning: An electric current is applied to the head which is supposed to cause temporary loss of consciousness. • Cardiac arrest stunning: An electric current is either sent through the head and body at the same time to span the brain and heart or is sent though the head first and then across the chest. • Waterbath stunning: Used for poultry. Birds are shackled upside down on a moving conveyor which carries them to an electrified water bath into which their heads are supposed to be immersed.
Page 1 and 2:
By: Prof. Dr. Abdul Salam Babji Dr.
Page 3 and 4:
• The food industry, like any oth
Page 5 and 6:
ESTIMATED GLOBAL HALAL MARKET VALUE
Page 7 and 8:
• 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 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 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: Mechanical Methods of Stunning Main
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
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
Page 163:
Thank You
show all

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

Create successful ePaper yourself

Delete template?

Save as template?