By:

Prof. Dr. Abdul Salam Babji

Dr. Salma Mohamad Yusop
Masomeh Ghassem
Leila Najafian

World Halal Research Symposium, School of Chemical Sciences and Food

4th HDC, 6-7 April, Kuala Lumpur 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).

Todays consumers (Muslims) -- concern on HALAL,

health, diet and wholesomeness products.

Development of HALAL , healthful new meat based-

products 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
someones 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
 Clean Animals
Mammals That Chew the Fish With Fins and Scales Minnow Birds With Clean
Cud and Part the Hoof Mullet Characteristics
Anchovy Perch (or bream)
Antelope Barracuda Pike (or pickerel or jack) Chicken
Bison (buffalo) Bass Pollack (or pollock or Boston Dove
Caribou Black pomfret (or monchong) bluefish) Duck
Cattle (beef, veal) Bluefish Rockfish Goose
Deer (venison) Bluegill Salmon Grouse
Elk Carp Sardine (or pilchard) Guinea fowl
Gazelle Cod Shad Partridge
Giraffe Crappie Silver hake (or whiting) Peafowl
Goat Drum Smelt (or frost fish or ice fish) Pheasant
Hart Flounder Snapper (or ebu, jobfish, lehi, Pigeon
Ibex Grouper onaga, opakapaka or uku) Prairie chicken
Moose Grunt Sole Ptarmigan
Ox Haddock Steelhead Quail
Reindeer Hake Sucker Sagehen
Sheep (lamb, mutton) Halibut Sunfish Sparrow (and other songbirds)
Hardhead Tarpon Swan*
Herring (or alewife) Trout (or weakfish) Teal
Kingfish Tuna (or ahi, aku, albacore, Turkey
Mackerel(or corbia) bonito
Mahimahi (or dorado, or tombo) Insects
dolphinfish[not to be confused Turbot (except European
with the mammal dolphin]) turbot) Types of locusts that may
Whitefish include crickets and
grasshoppers
 Unclean Animals
Swine Equines Shellfish Other Birds of Prey,
Scavengers and Others
Boar Donkey (ass) Abalone Armadillo
Peccary Horse Clam Badger Albatross
Pig (hog, bacon, ham, Mule Conch Bat Bittern
lard, pork, most Onager Crab Bear Buzzard
sausage and Zebra (quagga) Crayfish (crawfish, crawdad) Beaver Condor
pepperoni) Groundhog Lobster Camel Coot
Hippopotamus Mussel Elephant Cormorant
Canines Kangaroo Oyster Gorilla Crane
Llama (alpaca, vicua) Scallop Crow
Coyote Mole Shrimp (prawn) Marine Animals Without Cuckoo
Dog Monkey Fins and Scales Eagle
Fox Mouse Soft body Flamingo
Hyena Muskrat Fish
Jackal Opossum Cuttlefish Reptiles
Wolf Porcupine Jellyfish Bullhead
Rabbit (hare) Limpet Catfish Alligator
Felines Raccoon Octopus Eel Caiman
Rat Squid (calamari) European Turbot Crocodile
Cat Rhinoceros Marlin Lizard
Cheetah Skunk Sea mammals Paddlefish Snake
Leopard Slug Shark Turtle
Lion Snail (escargot) Dolphin Stickleback
Panther Squirrel Otter Squid Amphibians
Tiger Wallaby Porpoise Sturgeon (includes most
Weasel Seal caviar) Blindworm
Wolverine Walrus Swordfish Frog
Worm Whale Newt
All insects except some in the Salamander
locust Toad
family
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 Gods 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 dont 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 Gods 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 pigs 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. Russells conclusion although swine help clean the
earth, and shellfish and catfish are ideally designed to
purify the water, we dont 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 Ministers 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 ac-
count 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 Type of products

Meat cuts Retail cuts
Steak
Bacon
Meat trimmings Emulsion& fermented sausages
Liver pt
Meat balls
Hamburgers
Restructured meat
Fat Frying fat, fat for bakery &
margarine
Bone 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 . (<2%)

DIFFICULT to detect because easy to mix with meat and

destructible in heat processing technology.
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 Kabah (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 Calm & Rest

Preserve the glycogen
Struggling stores present in the meat
During should also
be minimized
 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 animals brain, rendering it

unconscious, and leaves a round hole in the animals
skull.
 b. 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 animals 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% CO2 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. Cross-
over 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) Jimnez-Colmenero, Reig & Toldr(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 Soy proteins
Dietary fibers Peptides
Lactic acid bacteria for people with
Calcium
high blood
Sugar alcohols pressure
Iron
Sterol esters
Glycosides
Diacylglycerols
FOSHU Polyphenols

preventing
fat
accumulatio
n
Utilization of Meat Protein-
derived Bioactive Peptides
Generation of Bioactive Peptides from Food
Proteins
 Representative Activities of Food
Protein-derived Bioactive Peptides
Antihypertensive Prebiotic
Antioxidative Mineral
Opioidagonistic Binding
Immunomodulatory Hypocholesterolemic
Antimicrobial
 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
Purification

Asp-Leu-Tyr-Ala
These sequenses
Ser-Leu-Tyr-Ala are found in actin
Val-Trp
Arihara et al., 2005

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 20C
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. Chng Soo Ee, Ms. Nor Fazelin

and Ms. Neda for the technical assistance on the
slide preparation.
Thank You