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

By:
Prof. Dr. Abdul Salam Babji
Dr. Salma Mohamad Yusop
Masomeh Ghassem
Leila Najafian
World Halal Research Symposium,
4 th HDC, 6-7 April, Kuala Lumpur
School of Chemical Sciences and Food
Technology, FST, UKM, 43600 Bangi, Malaysia
daging@ukm.my

INTRODUCTION

• The food industry, like any other
industry, responds to the needs
and desires of the consumer.
• People all over the world are now
more conscious about foods,
health, and nutrition.
• Many people are interested in
foods that are organically
produced without the use of
synthetic pesticides and other
non-natural chemicals.

• Muslims follow the Islamic dietary code, and foods that
meet that code are called halal (lawful or permitted).
• Muslims are supposed to make an effort to obtain halal
food of good quality. It is their religious obligation to
consume only halal food.
• The global market for halal products is estimated at USD
580 billion a year and global halal trade is approximately
USD 80 billion or 5% of total trade of agri-food products.
• Rising income levels in key Muslim markets have led to
higher consumption rates and therefore more
opportunities for halal food producers.

ESTIMATED GLOBAL HALAL
MARKET VALUE

Animal proteins, fats and by-products added to
meat-based products economic, sensory, texture
and flavor reasons.
Animal proteins, hydrolysates, fats and skin readily
available increased demand (Babji, et.al, 1999).
Today‟s consumers (Muslims) -- concern on HALAL,
health, diet and wholesomeness products.
Development of HALAL , healthful new meat basedproducts
a profitable venture

• Health conscious consumer-driven market
especially in selecting meat products (high fat,
high cholesterol, unhealthy)
• Manufacturers have to consider quality, consumer
preference, overall acceptance, cost and pricing as
equally important factors in the formulation of
fish, poultry and meat products.

HALAL FOODS

QURAN VERSE ON HALAL FOOD
• “O ye people! Eat of what is on earth, lawful and good; and do not follow
the footsteps of the Evil One, for he is to you an avowed enemy.” (Al-
Baqarah:168)
• “O you who believe (in the Oneness of Allah)! Eat of the good things
that We have provided you, and be grateful to Allah if it is (indeed) He
Whom you worship”. (Al-Baqarah:172)
• “Eat of that which Allah hath provided for you lawful and good; but fear
Allah, in Whom ye believe.” (Al Maidah:88)

• Halal is a term designating any object or an
action which is permissible to use or engage in,
according to Islamic law.
• It is the opposite of Haram. Haram means
prohibited.
• The commandments of the Qur`an, the Holy
Book, and religious ethics permit Muslims to
consume only halal food.

.
• Mashbooh is something questionable or doubtful,
either due to the differences in scholars’ opinions or
the presence of undetermined ingredients in a food
product.
• Makrooh is a term generally associated with
someone’s dislike for a food product or, while not
clearly haram, is considered dislikeable by some
Muslims.
• Zabiha or dhabiha is a term often used by Muslims in
the U.S to differentiate meat that has been
slaughtered by Muslims as opposed to being
slaughtered by Ahlul Kitab or without religious
connotation.

BASIS FOR SOME
PROHIBITION

• Some scientists have attempted to explain or justify
some of these prohibitions based on their scientific
understanding as follows:
‣Carrion and dead animals: are unfit for human
consumption because the decaying process leads to
the formation of chemicals which are harmful to
humans.
‣Blood: is drained from the body contains harmful
bacteria, products of metabolism, and toxins

• Swine: serves as a vector for pathogenic worms to enter
the human body. Infection by Trichinella spiralis and
Taenia solium are not uncommon. Fatty acid
composition of pork fat has been mentioned as
incompatible with the human fat and biochemical
systems.
• Intoxicants: are considered harmful for the nervous
system, affecting the senses and human judgment.

SOME BIBLIBICAL VIEW

Mammals That Chew the
Cud and Part the Hoof
Antelope
Bison (buffalo)
Caribou
Cattle (beef, veal)
Deer (venison)
Elk
Gazelle
Giraffe
Goat
Hart
Ibex
Moose
Ox
Reindeer
Sheep (lamb, mutton)
Fish With Fins and Scales
Anchovy
Barracuda
Bass
Black pomfret (or monchong)
Bluefish
Bluegill
Carp
Cod
Crappie
Drum
Flounder
Grouper
Grunt
Haddock
Hake
Halibut
Hardhead
Herring (or alewife)
Kingfish
Mackerel(or corbia)
Mahimahi (or dorado,
dolphinfish[not to be confused
with the mammal dolphin])
“Clean” Animals
Minnow
Mullet
Perch (or bream)
Pike (or pickerel or jack)
Pollack (or pollock or Boston
bluefish)
Rockfish
Salmon
Sardine (or pilchard)
Shad
Silver hake (or whiting)
Smelt (or frost fish or ice fish)
Snapper (or ebu, jobfish, lehi,
onaga, opakapaka or uku)
Sole
Steelhead
Sucker
Sunfish
Tarpon
Trout (or weakfish)
Tuna (or ahi, aku, albacore,
bonito
or tombo)
Turbot (except European
turbot)
Whitefish
Birds With Clean
Characteristics
Chicken
Dove
Duck
Goose
Grouse
Guinea fowl
Partridge
Peafowl
Pheasant
Pigeon
Prairie chicken
Ptarmigan
Quail
Sagehen
Sparrow (and other songbirds)
Swan*
Teal
Turkey
Insects
Types of locusts that may
include crickets and
grasshoppers

“Unclean” Animals
Swine
Boar
Peccary
Pig (hog, bacon, ham,
lard, pork, most
sausage and
pepperoni)
Canines
Coyote
Dog
Fox
Hyena
Jackal
Wolf
Felines
Cat
Cheetah
Leopard
Lion
Panther
Tiger
Equines
Donkey (ass)
Horse
Mule
Onager
Zebra (quagga)
Groundhog
Hippopotamus
Kangaroo
Llama (alpaca, vicuña)
Mole
Monkey
Mouse
Muskrat
Opossum
Porcupine
Rabbit (hare)
Raccoon
Rat
Rhinoceros
Skunk
Slug
Snail (escargot)
Squirrel
Wallaby
Weasel
Wolverine
Worm
All insects except some in the
locust
family
Shellfish
Abalone
Clam
Conch
Crab
Crayfish (crawfish, crawdad)
Lobster
Mussel
Oyster
Scallop
Shrimp (prawn)
Soft body
Cuttlefish
Jellyfish
Limpet
Octopus
Squid (calamari)
Sea mammals
Dolphin
Otter
Porpoise
Seal
Walrus
Whale
Other
Armadillo
Badger
Bat
Bear
Beaver
Camel
Elephant
Gorilla
Marine Animals Without
Fins and Scales
Fish
Bullhead
Catfish
Eel
European Turbot
Marlin
Paddlefish
Shark
Stickleback
Squid
Sturgeon (includes most
caviar)
Swordfish
Birds of Prey,
Scavengers and Others
Albatross
Bittern
Buzzard
Condor
Coot
Cormorant
Crane
Crow
Cuckoo
Eagle
Flamingo
Reptiles
Alligator
Caiman
Crocodile
Lizard
Snake
Turtle
Amphibians
Blindworm
Frog
Newt
Salamander
Toad

A MATTER OF HEALTH
‣Are distinctions between clean and unclean meats a
matter of health?
‣Doctors offer their view
‣Scripture and medical research agree that modern
lifestyles lived without reference to God’s laws and
design shorten life and hasten death’ (What the Bible
says about Healthy Living, 1999)

HEALTH RISK TO HUMAN?
• Beef, and fish that have scales and fins, is ideal for the
health of humans.
• Many land animals God designed for food provide an
additional benefit in that they generally eat grasses and
grains that were designed for food.
• Almost all of the creatures on the unclean list are
scavengers,” “in many cases, they don’t hunt for their own
food; they eat the dead and decaying matter of our
environment.
• A catfish does that at the bottom of a pond; lobsters and
shrimp do it in the ocean. A pig will eat anything. Vultures,
almost by definition, are known for their scavenger habits.

SWINE
• Don Colbert, M.D., adds “besides being gluttons, swine are also extremely
filthy animals.
• Pork is also a very fatty meat. The toxins in pork are held especially in the
fat, which is not isolated from the meat as can be the case in lean beef.
• 3 of the 6 most common food-borne parasitic diseases of humans are
associated with pork consumption. These includes toxoplasmosis,
taeniasis or cysticercosis (caused by the pork tapeworm Taenia solium) and
trichinellosis.
• “one reason for God’s rule forbidding pork is that the digestive system of a
pig is completely different from that of a cow. It is similar to ours, in that
the stomach is very acidic. Pigs are gluttonous. Their stomach acids
become diluted because of the volume of food, allowing all kinds of vermin
to pass through this protective barrier. Parasites, bacteria, viruses and
toxins can pass into the pig’s flesh.”

HORSES & RABBITS
• Horses and rabbits, are not clean as they do not have
spilt hooves. Studies showed that horse meat often
contain viruses and parasites.
• Rabbits, are the course of tularemia.

SHELLFISH
• Shellfish can be placed in a body of water that is
contaminated with cholera bacteria, and they will purify
the water. Shrimp, oysters, crab, scallops and mussels are
particularly efficient in this.
• They filter large volumes of water every day. Sewage laden
with chemicals, toxins and harmful bacteria, parasites and
viruses become concentrated in those shellfish.
• This cause of cholera outbreaks in several areas has been
traced to contaminated shrimp, crab, oysters and clams.

CATFISH
CATFISH COLLAGEN
What is Collagen?
Collagen
• An insoluble fibrous protein that occurs in vertebrates
as chief constituent of connective tissue fibrils and in
bones. Constitute >25% of protein mass in the human
body.
• is obtained from animal skins and bones

• Dr. Russell’s conclusion “although swine help clean the
earth, and shellfish and catfish are ideally designed to
purify the water, we don’t want to eat what they clean
up!!”

MEAT & POULTRY

• Conditions and Method of Slaughtering
(Dhabh or Zabh*)
Dhabh is a clearly defined method of killing
an animal for the sole purpose of making its
meat fit for human consumption.
• The Slaughter Person
The person performing the act of dhabh must
be of sound mind and an adult Muslim.

• The Instrument
The knife used to perform dhabh must be
extremely sharp to facilitate quick cutting of the
skin and severing of blood vessels to enable the
blood to flow immediately and quickly.
• The Cut
The incision should be made in the neck at some
point just below the glottis and the base of the
neck.

• The Invocation
Tasmiyyah or invocation means pronouncing the
name of God by saying Bismillah before cutting
the neck.
• Abominable Acts in Slaying of Animal
It is abominable to first throw the animal down on
its side and sharpen the knife afterwards.

• Animal Fat and Protein
Meat and poultry products are not only
consumed as staple food items, but are also
converted into further processed ingredients
to be used in formulating a myriad of
nonmeat food products.
Animal fat is purified and converted into
animal shortening, emulsifiers, as well as
other functional food ingredients

• Feathers and hair can be converted into amino
acids.
• Such ingredients would be halal only if the
animals are halal and all precautions are taken to
eliminate cross-contamination.
• Flavors and Flavorings
For formulating halal food products, the
manufacturer has to make sure that any flavors,
proprietary mixes, or secret formulas are halal and
free from doubtful materials.

IMPORT REQUIREMENTS
FOR DIFFERENT COUNTRIES

MALAYSIA
• In 1982, the Malaysian government issued regulations making it
mandatory for all meat (beef, mutton, veal, and poultry)
imported into Malaysia to be halal certified and such meat to
originate only from meat plants approved by the Islamic Affairs
Division of the Prime Minister’s Department and the
Department of Veterinary Services, Malaysia.
• Under the Malaysian regulations, all halal certificates for meat
and poultry must be issued and signed by an Islamic center
accredited to do halal certification by JAKIM (Jabatan Kemajuan
Islam Malaysia).
• Slaughterhouses for producing such meat and poultry products
must also be approved by both Malaysian government agencies
(JAKIM and the Department of Veterinary Services).

SINGAPORE
• In Singapore, all imported meat (including poultry)
and meat products must be halal certified by an
Islamic organization in the country of export and
approved by MUIS (Majlis Ugama Islam Singapura).
• Singapore is also a member of the ASEAN Adhoc
Working Group, committee on halal food
guidelines.

INDONESIA
• Majelis Ulama Indonesia (MUI), has assigned the
responsibility to coordinate halal activities to an
institute called the Assessment Institute for Foods,
Drugs and Cosmetics (AIFDC).

MIDDLE EAST
COUNTRIES Gulf Standards
• All countries in the Middle East, Gulf, and the rest
require that imported products be accompanied with a
halal certificate issued by a recognized Islamic
organization in the country of export.
• the certificates be endorsed by the National U.S. Arab
Chamber of Commerce or the consulate of the
importing country before exports can commence.

SOUTH ASIA
• The South Asian countries of India, Pakistan,
Bangladesh, and Sri Lanka also import halal products
for consumption, especially for food service.
• Pakistan operate under guidelines similar to those in
Malaysia and voluntarily require halal certificates from
their vendors not only for meat and poultry but also
for processed food items

OTHER COUNTRIES
• Many other countries include Egypt, Iran, Turkey,
Thailand, Philippines, South Africa, and Australia,
may also require halal certificates to accompany
imported food products either under a formal program
or informally.

PACKAGING & LABELLING

• Packing the product is the final step in
the manufacture of processed meat and
labeling them to accurately identify
them with halal markings.

HALAL FOOD MARKET

• Considering population
growth rates and
increasing incomes, it is
estimated that in the
future, halal food may account
for 20% of world
trade in food products.
• Rising income levels in key
Muslim markets have led
to higher consumption
rates and therefore more
opportunities for halal
food producers.

• In this market, companies like Carrefour, Al
Islami Foods and Meat & Livestock Australia
are developing their production in order to
grab the opportunities presented by the Halal
food market.

Meat Product Development

Processed Meat Products
Def: whole muscle product that has been transformed into a manufactured
product by chemical, enzymatic, or mechanical treatment.
From the animal
Meat cuts
Meat trimmings
Fat
Bone
Retail cuts
Steak
Bacon
Type of products
Emulsion& fermented sausages
Liver pâté
Meat balls
Hamburgers
Restructured meat
Frying fat, fat for bakery &
margarine
Converted to feeding stuff

Constrain Meat Product development
• Texture and bindings are two main problems
encountered with these products.
• Good binding, mechanical processes employed to
extract the salt soluble meat proteins.
• Mixing time, temperature
• Quality control of raw products and product
development must be integrated.

Meat Product Processing

Meat Product Processing
• GRINDING MEAT INGREDIENTS
• ADDING NON-MEAT INGREDIENTS
• BLENDING, STUFFING, MARINATIN
• MASSAGING, RESTRUCTURING

• PROCESSES
• ENZYMES, SCP, BIOACTIVES
• FERMENTATION PRODUCTS
• MICROBIAL P-HYDROLYSIS PRODUCTS
• BYPRODUCTS-MDM, CT, CASINGS
• FUNCTIONAL FOODS & DRINKS
• PET FOOD AND ANIMAL FEED

Advanced Meat Processing
• Hydrodynamic pressure processing
• Functional Bioactive Peptides
• Nitrite free meat products
• Use of Bacteriocins against pathogens
• Meat bacterial starters
• Modified atmosphere packaging
• Active packaging of meat products.

ATTENTION!
Advances in Processing Technologies
• THORACIC STICKING SLAUGHTER
• ELECTRICAL STUNNING
• CAPTIVE BOLT STUNNING
• KOBI BEEF, KOSHER CUTS
• ORGANIC MEAT PRODUCTS
• GELATIN, BIRD NEST, SHARK FIN SURIMI AND MANY
SURIMI PDTS.

Issues in Processed Meat
Products
• Raw materials
• Slaughtering
• Processing operations/equipment
• Packaging/Storage/Transportation
• Food ingredients and additives
• Food adulteration
• Biotechnology and GMF (genetically modified food)
• Food safety
• Food quality aspects (aspect of „Thoyyiba‟)

Blood and Blood Plasma

• Adding blood and blood plasma meat and meat
product quality.
• Animal proteins develop the characteristic of
protein matrix chain technology in meat.
• Fat and water binding.
• Blood plasma from slaughter process good for
characterization of functional protein.
• Increasing protein content in product.

• Blood plasma and red color
• Plasma powder shape or liquid
• Much adding on sausage product and raw
material (surimi), MDM, luncheon meats.
• Why blood added?? WHC, FBC, Emulsion
elasticity, product texture.

• Cooking process coagulation of plasma, fat and
water binding.
• Mix in flavorings , marinades, water @ 2%,
freeze, flakes, essence.
• Usually, blood plasma will be adding with
water/ice on the meat grinding.

• pH of blood plasma are around 6-7, good
WHC/WBC
• More effective to water binding in meat with blood
plasma profit
• Blood plasma also injected in the meat lump more
juiciness.
• Tin food-plasma meat compact and more tasty.

• Red color from blood is added In sausage fermentation
/processing.
• In labeling, the ingredient contents is vaguely mentioned,
because of low percent of plasma . (

RED PALM FAT CHICKEN FRANKFURTER

RETORTED FRANKFURTER

FEED /LIVESTOCK
• FEED livestock rich on plasma, blood, viscera,
bone, meal, hormones, enzymes, fur, fat, cull
animals carcasses.
• SeDAP - Spray dried animal protein.
• Piglet protein source.
• Enzyme Technology - porzyme Xylanase >
performance of animal.

Nutricines
Nutrients that may also be medicines
Lysophosphotidylcholine – eg Nutricine
Oligo Zn+Cu
Enzymes customization
MicroPlus feed flavor
Phytogenic feed additives
Proteinated – Zn, Mn, Fe, Cu
Glycinated – ZnGly 20% + 28%
Methionated – MnMet 10% +40%
Phyzyme - Phytoses

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.

The Slaughter

Ritual Slaughter - Zibah
• Animals should be slaughtered according to Islam ritual.
• Exceptions: animals shot during hunting and regulations for
wild life (5:5)
Ritual slaughter
• Licensed Muslim slaughterer should slaughter invocating the
name of Allah.
• The animal must be alive and healthy at the moment of
slaughter.
• Animal skin or fur or feathers must be clean prior to slaughter,
free of faeces, mud or other unhygienic substances.
• Cut the throat, jugular vein, carotid artery and gullet with one
stroke without damage of the spinal cord stunning is not
permitted.
• Flowing blood drain out by natural convulsion.

The Slaughter
• The animal is calmly led to slaughter ground, face in
the direction of the Ka‟bah (this is highly encouraged)
and with the name of Allah, pronounced over it, then
slaughtered.
• The slaughterer is instructed to slaughter the animal
away from the view of the other animals to be
subsequently slaughtered.
• After the slaughtered, the animal is left to struggle,
also outside the view of the others animals.

The Slaughter
1. Pronouncing the name of Allah during
slaughter
2. Treating the animal for slaughter with kindness
3. The cutting instrument used slaughter
4. The actual slaughter
5. Cleaning

1. Pronouncing the name of Allah
The Islamic slaughter necessitates the pronouncing the
name of Allah over the animal during slaughter.

2. Treating the Animal of Slaughter with
Kindness
• The main intent in the tradition related is to be kind
and to spare the animal necessary suffering.
• Putting the animal to be slaughtered under stress also
has adverse affects on the quality of the carcass which
deteriorates if the animal is frightened.

A. The Effect of Stress on the Texture and
Quality of the Meat
Before
During
Calm & Rest
Struggling
should also
be minimized
Preserve the glycogen
stores present in the meat

B. The Effect of Stunning
• Used to render the animal unconscious prior to
slaughtering to avoid wild movement during
slaughtering.
• Two types of mechanical stunning:
a. Captive bolt stunners
b. Non-penetrating concussion stunners
• The use of stunning equipment must be under the
supervision of a trained Muslim.

a. Captive Bolt Stunning
• Uses a narrow bolt with a sharp, circular end, which is
driven a short distance into the brain by using a blank
cartridge or compress air.
• This method destroys the animal‟s brain, rendering it
unconscious, and leaves a round hole in the animal‟s
skull.

. Non-Penetrative Concussion
Method
• Used a wide mushroom-shaped head, also powered by
a blank cartridge or compressed air.
• Not penetrate the brain skull, but delivers a knock out
blow to the skull which leaves the animal unconscious.

3. The Cutting Instrument
• Use a sharp cutting instrument: the very sharp cutting
instrument used would allow for a smooth & quick cut
across the animal‟s throat.
• Use a clean cutting instrument: necessary for all
equipment used to be clean to prevent such
contamination from occuring.

4. The Actual Slaughter
• The head not be cut off from the body.
• The slaughter should severe completely the respiratory
tract (trachea), gullet (esophagus), the carotid arteries
and the jugular veins, in one stroke to bring about an
immediate and massive haemorrhage, without
severing the spinal cord.

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 ?????

5. Cleaning
• Must be cleaned with running water that is clear from
„najis‟ or filth (blood & excrement).
• A high standard of hygiene should always be strictly
maintained
• Meat and poultry are easily infected with bacteria –
Salmonella

Mechanical Slaughter
• Mechanical transportation but manual
slaughter: Chickens are transported to the place of
slaughter through a conveyer belt and are manually
slaughtered. This procedure is unanimously
permissible and recommended
• Mechanical transportation and slaughter:
Chickens are transported by means of the conveyer
belt to the mechanical slaughter blade. Once the
mechanical plant comes into operation, the blade also
comes into operation and cuts the chicken. This
procedure is not permissible.

Stunning
• Germany : Religious slaughter without pre-stunning
is allowed.
• EU : Religious slaughter without pre-stunning is
allowed.
• Egypt : University Al - Azhar in Cairo has accepted
stunning with electro shocks. Not according to the
opinion of the majority of Muslims which consider
such slaughter as Haram.
• UK : Exception for Islamic slaughter without stunning
is provided in UK regulation.

Mechanical Methods of Stunning
Mainstream Slaughter
Captive bolt : Widely used for all farm animals and
rabbits. Gun powder (cartridge), compressed air and
spring under tension drive bolts through the skull of
animals.
Concussion stunning : A mechanically operated
instrument delivers a blow to the brain and
concusses the brain. Used for cattle, sheep, calves,
rabbits.
Free bullets : Used for animals difficult to handle
such as wild pigs, bison, deer, horses or in
emergencies.

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.

Stunning
Islam Interpretation
• Gassing strangulation: Are considered as cruel and
unlawful in Islam, therefore chemical gassing should
not be used as a stunning method.
• Concussion: Animals that die from a violent blow are
haram.
• Captive bolt pistol, water bath :Animals that die
from a fall – some Muslims have interpreted this
command to mean that if an animal has died from
concussion or drowning (as a cow falling in a well
would be killed by drowning) it is forbidden.

Electrical Stunning
Islam Experts Interpretation
• Dr Abdel Aziz El Khayat, Dean of the Faculty of Islamic
Law, University of Jordan
• Some say electrical stunning is legal so long as the animal
is still alive when slaughtered and so long as the motive
is to ease suffering and quicken the process.
• Others say it is forbidden because the shock can cause pain;
quickens decay of the flesh; causes haemorrhaging so
diseases can't be checked for and may kill the animal
outright.
• Van de Wals and Warrinton: All stunning methods trigger
a massive secretion of epinephrine.

Electrical Stunning
Islam Experts Interpretation
New Zealand and Australia
• New Zealand has developed an electrical
stunning apparatus that meets Muslim standard.
• Head-only electric stunning prior to Muslim
slaughter is used in almost all sheep slaughter
plants in New Zealand and Australia.

Electrical Stunning
Islam Experts Interpretation
Dr Ahmad Sakr, expert on Halal certification in
USA:
• He says it is NOT Halal because of the effect
electric shock has on blood drainage.
• Using electric shock means that all of the animal's
blood does not leave its body, because electric
shock affects the central nervous system.

Captive Bolt Stunning
Sheikh Aboul Yusr Abdin: Many Muslims do believe
(and many do not!) that stunning is permitted so long as
the animal is killed by cutting the throat.
It is more acceptable to stun cows to speed up throughput
but much less so to stun smaller animals which are easier
to handle.
Dr Abdel Aziz El Khayat: Most Muslims allow the
captive bolt.
Australia, New Zealand and Ireland: Non-penetrating
concussion stunning prior to slaughter has received
approval from some Muslim authorities.

The Talmud
• Detailed anatomical information what is to be done
during slaughter and the subsequent post-mortem
inspection.
• The Jewish religious codes require that allowed
animals be slaughtered by a specially trained Jewish
male called "shochet" using a special knife, called the
"chalef".
• While the Muslims allow any believing Muslim man
or women, to slaughter allowed animals.

Animal Slaughter in Abattoir
• Constant supervision of a Halal certifier.
• The premises, machinery and equipment must be
cleansed according to Islamic Shariah before any
production takes place.
• The Slaughterer must be a mature and pious Muslim
• Only acceptable live animals and birds can be
slaughtered.

Animal Slaughter in Abattoir
• The slaughter must be done manually using a
stainless steel knife.
• Facilities must be available for rinsing the knife
after each kill.
• The slaughterer must sever the respiratory tract,
oesophagus and jugular vein.
• The animal must be completely dead before
skinning takesplace.
• Only Halal animals and birds are Halal
Slaughtered.

Evaluation of Religious Slaughter
• Stressfulness of restraint methods.
• Pain perception during the incision.
• Latency of onset of complete insensibility.

Restraint
Europe
• The casting pen inverts cattle onto their backs,
being more stressful than upright restraint
devices.
• Cattle resist inversion and twist their necks in an
attempt to right their heads.

Restraint Devices
• Weinberg casting pen: It is very stressful.
• Facomia pen: Less stressful than Weinberg pen
but upright restraint would be better.
• US: Poorly designed upright restraint boxes apply
excessive pressure to the thoracic and neck areas
of cattle.

Upright restraint device according to Grandin

Loss of Conciousness
After Incision
• Sheep and goats: 2 to 15 seconds
• Cattle: immediately to 30 seconds. Calm cattle will
usually collapse within 10 to 15 seconds.

Upright Restrain
Upright restraint:
• Special device by Grandin Good upright restraint
equipment is available for low stress, comfortable
restraint of sheep, calves and cattle.
• Excessive bending of the neck should be avoided.
For that, the bovine's forehead should be parallel
to the floor.

Welfare Aspects of Slaughter
• Many welfare concerns in Europe are centered on
restraint, driven by their concerns about forceful
immobilization and clamping of cattle
• A failure rate of 3 to 5 in captive bolt stunning
requiring a second shot could be avoided with proper
head restrain devices.

Animal Slaughter Research
University of Hanover:
• Germany Professor Schultz and Dr. Hazim used
Electroencephalograph (EEG) and electrocardiogram
(ECG) to compare the pain caused by Islamic slaughter
and western method using captive bolt stunning.

Halal Production Requirements for
Meat & Poultry
• The preferred feed for halal poultry should be devoid
of any animal by-products/other scrap materials.
• The use of hormones in chickens for egg or meat
production is discouraged, some scholars call it haram
whereas others ignore it.

Mechanical Slaughter of Birds
• A muslim while pronouncing the name of Allah
switces on machine.
• In commercial poultry processing, generally the
machine does not properly cut 5-10% of the birds.
• 2 slaughter persons might be required to accomplish
these requirements depending on the line speed &
efficiency
• The machine must be stopped during breaks and
restarted by previous procedure.

Industrial Habits
Slaughter by machines: Several supermarket chains have
sold chicken slaughtered by machines with Halal labeling.
Consumers do not agree with that.
Product change on line: Changing between different
products of the same category with meat and vegetarian
products on a same line is practiced in actual food industry.
However, changing from meat product to a vegetarian one,
haram meat and animal fat can contaminate this product

Industrial Habits
Cross-over: Halal food should be free of unlawful
ingredients, or contamination, even in low level. Crossover
should not be tolerated
False claims: a claim on vegetarian food of a fast food
chain was not sustained as the company had to admit of
having used beef extract on their French fries and hash
browns.
Halal is a distinct set of dietary rules which should be
recognized by all the businesses and global food
industry and must be clearly separated from vegetarian
diet, vegan diet, organic food and Hindu food.

Organizations & Companies
Certifying Muslim Food
World Halal Food Council: The Council Congress
meeting on 2001 was looking forward to greater
cooperation among Halal certifying organizations.
Halal certifying organizations:
• IFANCA (Islamic Food and Nutrition Council of
America) (USA)
• ISNA-Canada (Islamic Society of North America-
Canada)
• The Muslim Food Board ( UK ) It is one company
which investigates and certifies foods.

Codex Alimentarius
Labeling of Halal Food CAC/GL-24-1997
• The Codex Alimentarius Commission accepts that
there may be minor differences in opinion in the
interpretation of lawful and unlawful animals and in
the slaughter act, according to the different Islamic
Schools of Thought.

Codex Alimentarius
Haram Animal Foods
Pigs and boars.
Dogs, snakes and monkeys.
Carnivorous animals with claws and tusks such as lions, tigers, bears, and
similar animals.
Birds of prey with talons, such as eagle, vulture and similar animals.
Pests like rats, centipedes, scorpions and similar animals.
Animals which according to Islamic laws should not be killed such as ants,
bees and woodpecker.
Repulsive animals such as lice, flies worms and similar animals.
Animals which can live on land and in water such as frogs, crocodiles and
similar animals.
Mules and similar animals.
All poisonous and dangerous animals of the sea.
All animals which have been slaughtered disregarding the Islamic laws.
Blood.

Other Problems with Halal Food
Dutch chicken with animal protein hydrolysates:
This is not allowed as the consumer does not want to
have other animal proteins than chicken in frozen
poultry.

Other Problems with Halal Food
Campylobacter
• Chicken: Campylobacter is a food borne bacteria
which is present in free living birds and nowadays in
30 to 70% in broiler chicken herds and laying hens.
• Milk: Contamination of milk results from an infection
of the udder or contact with manure of herds where
campylobacter jejuni has developed a specific
resistance to this environment.

Other Problems with Halal Food
Campylobacter
Surface water: Untreated drinking water is a source of
infection of cattle and humans.
Bovine meat: The bovine meat from abattoir have very low
levels of Campylobacter bacteria. This seems to be due to
drying and refrigeration techniques from these plants.
Other infection sources: Raw sea foods and contact with
pets.
Resistance to antibiotics: High resistance of
Campylobacter jejuni and Campylobacter coli to
erytromicine and fluorochinolone are increasing worldwide.

Symbols for Halal and Kosher
• Symbols for Halal: If the product is Halal certified it
has a Halal symbol which is a "H" under Triangle on
the product.
• Symbol for kosher foods: The symbol for kosher is a
U or UD, Circler K, Triangle K, CRC, COR, V, kuf K
which appears on the food product.

Gelatin in Halal Food
Production

Sources of Gelatin
• Common sources of gelatin are pigskin, cattle
hides, cattle bones, & less frequently, fish skins &
poultry skins.
• GENERALLY – a product does indicate the source
of the gelatin.
• Halal gelatin produce Europe, India, Pakistan.

Status Gelatin in Islam
• Halal status depend on the nature of raw
materials used manufacture
• Two types of gelatin:
• From pork skin
• From cattle and calf skins/from demineralized
cattle bones – usually from animal slaughtered by
non-muslims.
• Fish skin gelatin is halal as long as it is free from
contamination from other source and is made
from fish species accepted by Muslims

Bioactive Peptides from
Meat Proteins

Functional Foods
„Processed foods having disease-preventing and
health-promoting benefits in addition to their
nutritional value‟
• Much attention has been paid to physiological
functions of foods. Progress has been made in the
development of functional foods, such as functional
dairy products.

Direction of Meat Products
“The meat industry must adapt to
the new concepts in nutrition.
There is now a potential market
for functional foods, based on the
principle of added value linked to
health benefits, which is one of
the main trends in the
development of food products.”
“New approaches for the development of functional meat products”
(Chapter 11) Jiménez-Colmenero, Reig & Toldrá(2006)

Bioactive Peptides from Meat
Protein
• Concerns about health leads to much attention to
physiological functions of foods.
• Anti carcinogen, antimutagen, antioxidant, antiaging.
• Develop new foods-functional ingredients.

Bioactive Peptides Derived from
Meat/Serum Proteins
• ACE Inhibitory and antihypertensive peptides
• Opioid peptides - lower systolic/diostolic BP
• Immunomodulatory peptides - immune building
• Antimicrobial peptides
• Prebiotic peptides
• Mineral – binding peptides
• Antithrombotic peptides
• Hypocholesterolemic peptides
• Antioxidative peptides
• Organoleptic peptides

Amino Acid, Peptides, Oligopeptide
• L-carnitine reproductive performance.
• Assist in energy metabolism and energy reserves.
• Other bioactive components:
a. Carnosine
b. Anserine
c. CLA
d. Glutathione
e. Taurine
f. Creatine.
• Protein derived peptides released by proteolytic enzymes.

Cont….
• Peptides sources: muscles, microbial, digestive proteinases.
• Meat proteins beyond a nutritional source.
• Enzymatic hydrolisis of caseins produce various
physiologically functional peptides.
• Like antihypertensive opioid, immunostimulating,
antimicrobial, antithrombotic, hypocholesterolemic and
antioxidative peptides.

Possible Strategies for Developing
Healthier Meat and Meat Products
1. Modification of carcass composition
2. Manipulation of meat raw materials
3. Reformulation of meat products

Reformulation of Meat Products
• Reduction of fat content
• Modification of fatty acid profile
• Reduction of cholesterol
• Reduction of calories
• Reduction of sodium content
• Reduction of nitrites
• Incorporation of functional ingredients

Meat-based Bioactive Compounds
Neutraceutical Compounds in Meat
• Conjugated linoleic acid
• Carnosine, anserine
• L-Carnitine
• Glutathione
• Taurine
• Creatine, etc.

Conjugated Linoleic Acid (CLA)
Beef fat contains 3-8 mg of CLA/g fat.
‣ Anticarcinogenic activity
‣ Antioxidative activity
‣ Immunomodulative activity
Some lactic acid bacteria promote the formation
of CLA in fermented milk.
----->formation in fermented meats ?

Histidyl Dipeptides
Carnosine
Anserine
These peptides are the most abundant
antioxidatives in meats:
‣ Wound healing
‣ Recovery from fatigue
‣ Anti-stress activity

L-Carnitine
L-Carnitine is abundant in beef.
• Assistance in producing energy
• Lowering levels of cholesterol
• Assistance in absorbing calcium
• Maintenance of stamina
• Recovery from fatigue

Focus on Physiological Activities
• Focusing on these activities is one possible approach
for designing healthier meat and meat products.
• The feeding conditions of animals affect the contents
of CLA and L-carnitine.
• Such efforts could lead to the creation of differentiated
meat and meat products.

Examples of Healthy Meat Products
Fat-free Bologna ham
(USA)
Calcium and fiber-fortified sausages
(Japan)

Foods for Specified Health Use
(FOSHU)
established in Japan in 1991
FOSHU are foods that, based on knowledge of the relationship
between foods or food components and health, are expected to have
certain health benefits and have been licensed to bear labeling
claiming that a person using them may expect to obtain health
benefits through the consumption of these foods.
(Japanese Ministry of Health and Welfare)
Approved FOSHU: 600 products
Market scale: €4 billion/year

Representative Functional
Ingredients
Used for FOSHU Products
• Oligosaccharides
• Dietary fibers
• Lactic acid bacteria
• Sugar alcohols
• Sterol esters
• Diacylglycerols
“for people with
high blood
pressure”
FOSHU
• Soy proteins
• Peptides
• Calcium
• Iron
• Glycosides
• Polyphenols
“preventing
fat
accumulatio
n”

Utilization of Meat Proteinderived
Bioactive Peptides

Generation of Bioactive Peptides from Food
Proteins

Representative Activities of Food
Protein-derived Bioactive Peptides
• Antihypertensive
• Antioxidative
• Opioidagonistic
• Immunomodulatory
• Antimicrobial
• Prebiotic
• Mineral
• Binding
• Hypocholesterolemic

Products Utilizing Bioactive Peptides
Ameal-S(Japan) Evolus(Finland) KotsukotsuCa(Japan)
Antihypertensive peptides
Caseinophosphopeptides

Generation of Bioactive Peptides from
Meat Proteins
1. Gastrointestinal proteolysis: pepsin, trypsin,
chymotripsin, etc.
2. Aging and storage: calpains, cathepsins, etc.
3. Fermentation: muscle enzymes, microbial enzymes
4. Enzymatic treatment: proteinases from various sources

Antihypertensive Peptides
• Among bioactive peptides from meat proteins, ACE
inhibitory peptides have been studied extensively.
Spontaneously
Hypertensive Rat

Role of ACE in Blood Pressure Regulation

Identification of ACE Inhibitory Peptides

Antioxidative Peptides
• Antioxidativesubstances have been reported to play
many physiological roles, such as prevention of
diseases related to oxidative stress.

Antioxidative Peptides Generated
from Meat Proteins
Antioxidative substances have been reported to play
many physiological roles, such as prevention of
diseases related to oxidative stress.

Identification of Antioxidative Peptides
Pork proteins hydrolyzed by papain
Asp-Leu-Tyr-Ala
Ser-Leu-Tyr-Ala
Val-Trp
Purification
Arihara et al., 2005
These sequenses
are found in actin
Syntezed Asp-Leu-Tyr-Ala showed strong
anti-fatigue and anti-stress activities

Antioxidative Activities of Pork Hydrolysates

Development of
Probiotic Meat Products

Definition of Probiotics
• Live microorganisms which, when administered
in adequate amounts, confer a health benefit on
the host
Intestinal lactobacilli
Intestinal strains of
Lactobacillus & Bifidobacterium

Functions of Probiotic Bacteria
• Modulation of intestinal flora
• Prevention of diarrhea
• Improvement of constipation
• Lowering faecal enzyme activities
• Lowering plasma cholesterol level
• Modulation of immune responses
• Prevention of food allergies
• Prevention of cancer occurrence

Development of Probiotic Meat Products
Lactobacillus rhamnosus FERM P-1520 has been
selected from the collection of human intestinal
lactobacilli for a probiotic meat starter culture.
Sameshima et al. (1998)
In addition to the probiotic properties,
screening was carried out to clear the
following regulations in Japan.
• use of 200 ppm nitrite & 3.3% NaCl
• processing at a temperature below 20ºC

Development Probiotic Meat Products
Fermented meat spread product (“Breadton”, Prima
Meat Packers Ltd, Japan) utilizing the human intestinal
Lactobacillus rhamnosus.

Prebiotics
• Non-digestible food ingredients that beneficially
affect the host by selectively stimulating the
growth and/or activity of one or a limited number
of bacteria in the colon and thus improve the
health of the host
• Prebiotic substances (oligosaccharides, dietry
fibers) enhance the activity of probiotic bacteria.

Meat Protein-derived Prebiotic Peptide

Probiotics, Prebiotics and Synbiotics
Meat products with probiotics, prebiotics and synbiotics
have a great future potential.

Combination of Peptides & Probiotics
Utilization of Enzymes and Bacteria
Development of functional
fermented meat products
could be a possible strategy
in the meat industry.

Promising Functional Foods ?
• Rediscovery of traditional fermented meats
• Development of novel fermented meats

Hurdles in Developing & Marketing
Novel Functional Meat Products
1. Demonstrate the benefits for health.
2. Inform consumers of the exact value.
3. Ensure the safety of new products.

ACKNOWLEDGEMENT
Thanks are due to the Meat Research Team of the
Faculty of Science & Technology, Universiti
Kebangsaan Malaysia.
Special thanks to Mrs. Ch’ng Soo Ee, Ms. Nor Fazelin
and Ms. Neda for the technical assistance on the
slide preparation.

Thank You