Title: Recent Developments and Concerns of Meat- Based Food Products among Muslim in ASEAN Region
1Recent Developments and Concerns of Meat- Based
Food Products among Muslim in ASEAN Region
- PROF. DR. ABDUL SALAM BABJI
2INTRODUCTION
Universiti Kebangsaan Malaysia
- Muslims eat to live and not live to eat
- Eating is a matter of worship and begins in the
name of Allah - Muslims are not to be misled by their appetites
unchecked by knowledge (Surah Al-An' am (6)119) - Eat less you will be healthier (Hadis)
3INTRODUCTION
Universiti Kebangsaan Malaysia
- Todays consumers (Muslims) are concerned on
HALAL, health, diet and wholesomeness products. - Development of HALAL , healthful new meat
based-products is 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.
4INTRODUCTION
Universiti Kebangsaan Malaysia
- 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.
5HALAL FOOD?
Universiti Kebangsaan Malaysia
6Definition
Universiti Kebangsaan Malaysia
- Food permitted under the Shariah law and fulfils
the following conditions - Does not contain any parts or products of animals
that are non-halal to Muslims or products of
animals which are not slaughtered according to
Shariah law. - Does not contain any ingredients that are Najs
according to Shariah law. - Is safe and not harmful.
- Is not prepared, processed or manufactured using
equipment that is contaminated with things that
are Najs according to Shariah law. - The food or its ingredients do not contain any
human parts or its derivatives that are not
permitted by Shariah law. - During its preparation, processing, packaging,
storage or transportation, the food is physically
separated from any other food that does not meet
the requirements stated in items a), b), c) d) or
e) or any other things that have been decreed as
Najs by Shariah law.
7Why Halal Food?
Universiti Kebangsaan Malaysia
- The lives of Muslims are guided by Shariah Law
- Shariah Law means Islamic Law based on the Quran,
Hadith, Ijma and Qiyas according to the Shafiie
or any one of the Hanafi, Maliki or Hanbali
School of Thought or fatwa approved by the
relevant Islamic Authority. - A particular food becomes Halal or non-Halal by
Shariah Law if it is considered so through by any
one of the above mentioned sources.
8Halal Concept
Universiti Kebangsaan Malaysia
- The underlying principle for a Muslim diet
- Halal (permissible)
-
- Thoyyiban (wholesome healthy, safe, nutritious
quality).
9Principles of Halal
Universiti Kebangsaan Malaysia
- The basic principle established by Islam is the
principle of natural usability and permissibility
of things. - Nothing is forbidden except what is prohibited
either by a verse of the Quran or an authentic
and explicit Sunnah of the Prophet Muhammad
(pbuh). - The basic principle of halal is that all things
created by Allah S.W.T. are halal (permitted),
with a few exceptions that are prohibited. - Those exceptions include
- Pork
- Blood
- Carrion
- Food that has been dedicated
- Immolated to someone other than Allah
- ( Surah Al-Maidah (5) 3 )
10NAJS
Universiti Kebangsaan Malaysia
- Animals or things that are themselves not
permissible such as pig (khinzir) and all its
derivatives, blood and carrion. - Halal food that is contaminated with things that
are non-halal. - Halal food that comes into direct contact with
things that are non-halal.
11Universiti Kebangsaan Malaysia
NAJS
- Any liquid and objects discharged from the
orifices of human beings or animals such as
urine, excrement, blood, vomit, pus, sperm and
ova of pigs and dogs except sperm and ova of
other animals and - Carrion or halal animals that are not slaughtered
according to Shariah law.
12Islamic Dietary Practices
Universiti Kebangsaan Malaysia
- Eating is a form of ibadah, which begins with
Bismillah - The Prophets Dietary Practices
- Prayer before meal
- Prayer after meal
- Eat when you are hungry, stop eating before you
are full
13Universiti Kebangsaan Malaysia
Continued
- Hadith (The Prophets Dietary Practices)
- - One third of the stomach content should be
food, one third should be water and the remaining
one third should be air - - Eat less and slowly (it is discouraged to eat
in excess and wastage is condemned) - - Eat a balanced diet (Prophets favourite food
milk, fruits, meat and honey) - - Eat moderately
- - Eat in a group (togetherness)
14MEAT
Universiti Kebangsaan Malaysia
15Surah Al-AnAam 6142
Universiti Kebangsaan Malaysia
- Of the cattle are some for burden and some for
meat eat what God hath provided for you, and
follow not the footsteps of Satan for he is to
you an avowed enemy.
16- God expects spiritual leaders to teach His people
to distinguish between biblically right and wrong
behavior. He says, through the prophet Ezekiel
They shall teach My people the difference between
the holy and the unholy, and cause them to
discern between the unclean and the clean
(Ezekiel 4423, emphasis added throughout). - God is consistent and unchanging. Animals He
categorized as unclean thousands years ago remain
unclean in the future.
17- Some have looked for scientific reasons that God
may have had in mind when He told the ancient
Israelites not to eat pork (Leviticus 117
Deuteronomy 148). One theory is that god forbade
the eating of pork so that the Israelites would
not catch certain diseases, such as trichinosis,
that pigs can carry. - So God, not man, is the authority on our conduct
(Proverbs 1412), including deciding that of what
foods we may eat or may not eat. - Almost 1,000 years before God made a convenant
with the nation of Israel, in fact centuries
before there even was an Israel, He told Noah to
take into the ark unclean animals by twos and the
clean ones by sevens (Genesis 619 72)
18- God simply said of every clean animal you shall
take seven pairs, males and their mates, and of
every animal that is not clean, two, a male and
its mate. - In Leviticus 11 and Deuteronomy 14, we find
lists of clean and unclean animals. The two
chapters give the same reason for gods
instruction on clean and unclean meats. - Unclean could refer to animals God did not intend
to be used as food. Unclean could also refer to
ceremonial uncleanness.
19- 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)
20- The Bible speaks of unclean animals (Revelation
182) and punishment of those who disobey Him in
this matter (Isaiah 6615-17). The Bible
continues to show obedience to the laws of clean
and unclean food as an identifying
characteristics of Gods people. - Gods Word describes the flesh of unclean animals
as an abomination (Leviticus 1110-13, 20, 23,
41-42) and detestable (Deuteronomy 143)- and
in that light we are warned against consuming
such meat (Leviticus 1143). - God reveals which animals including fish and
birds are suitable and unsuitable for human
consumption in (Basic food laws) in Levitius 11
and Deuteronomy 14.
21- Weve only discovered that animal fat is bad for
us in the last 50 years. To the Christian a
century ago, the directive in Leviticus 317 to
avoid animal fat made no sense at all. Yet, its
clear to us today. WHAT IF theres something in
lobster thats harmful to our health? - The lists of clean and unclean animals in
Leviticus 11 and Deuteronomy 14 have a
significance often ignored.
22- 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.
23- 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. - 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.
24- 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.
25- 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. -
- 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!
26- Gods words through Moses Observe and obey all
these words which I command you, that it may go
well with you and your children after you
forever, when you do what is good and right in
the sight of the Lord your God ( Deuteronomy
1228) - May we all be careful to discreet between the
unclean and the clean (Ezekiel 4423)
27Nutrition in Halal Food
Universiti Kebangsaan Malaysia
28MEAT
Universiti Kebangsaan Malaysia
- Definition
- Edible flesh and organs of animals fowls.
- Processed/manufactured meat products.
- Including beef, chicken and other poultry,
pork, fish, lobster, lamb even alligator
crocodile etc. - Meat is a source of high quality protein, fat
(saturated unsaturated), cholesterol other
nutrients e.g. vitamin B minerals. - Red meat cattle, swine sheep etc.
- White meat chicken, turkey other poultry
- White meat vs Red meat ? protein ? fat
cholesterol - decline in red meat consumption.
29NUTRIENT COMPOSITION (USDA)
Food Energy (kcal) Protein (g) CHO (g) Fat (g) Cholesterol (mg)
Beef (3 oz lean ground beef) 238 24 0 15 86
Chicken (3 oz without skin) 142 27 0 3 73
Pork (3 oz lean cutlet) 175 24 0 8 78
Veal (3 oz braised cutlet) 166 27 0 6 100
30TYPE
Universiti Kebangsaan Malaysia
- Skeletal - striated, non-branching,
ultinucleated, voluntary, 40 of body weight. - Cardiac - striated, branching, multinucleated,
involuntary. - Smooth nonstriated, branching, nonucleated,
involuntary .
31NEW TECHNOLOGIES IN MEAT PROCESSING
Universiti Kebangsaan Malaysia
32ADVANCES 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.
33ADVANCED TECHNOLOGIES FOR MEAT PROCESSING
Universiti Kebangsaan Malaysia
- Automation in slaughter houses.
- Rapid nondestructive online detection systems.
- Decontamination, high-pressure processing, fat
reduction, functional meat compounds, nitrite
free products. - Bacterial starters fermentation products.
- Meat product packaging systems.
34ADVANCED MEAT PROCESSING
Universiti Kebangsaan Malaysia
- 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.
35NEW TECHNOLOGY
Universiti Kebangsaan Malaysia
- Chicken, beef and fish are main protein sources
among Malaysian. - The affluence society is clearly indicated by the
rapid emergence of convenience food, fast food
outlets and supermarkets with modern retailing
storage and display cases facilities. - Society requires food with minimum preparation
time but no compromise on freshness, nutritional
value and wholesomeness. - Singly or in combination to produce a wide range
of value-added products.
36MEAT PRODUCT DEVELOPMENT
Universiti Kebangsaan Malaysia
37BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
38BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
- Darah dan plasma tambah -gt mutu daging dan produk
makanan daging - Protein protein haiwan meningkat ciri ciri
teknologi rangkaian matrik protein dalam daging - Juga mengikat air dan lemak
- Plasma darah dari proses penyembelehan sangat
baik gt ciri ciri berfungsi protein. - Meningkatkan kandungan protein dalam produk
39BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
- Darah menghasilkan plasma dan pewarna merah
- Plasma dalam bentuk powder or cecair
- Tambah dalam sosej dan banyak bahan
mentah-surimi,MDM,luncheon meats. - Sebab di tambah-gtWHC,FBC, Pengemulsian.-gtkekenyal
an ,tektur produk.
40BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
- Proses pemasakan mengkoagulasikan plasma dan
mengikat lemak dan air. - Campur bentuk dalam rencah, marinade, air _at_ 2,
beku, flakes, perisa, pembawa. - Plasma darah biasanya di tambah bersama air/ais
semasa pengisaran daging
41BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
- pH plasma darah 6-7 baik gtWHC/WBC
- Lebih banyak air dapat di ikat oleh daging
berplasma darahgtuntung - Plasma juga disuntik dalam ketulan daginggtlebih
berjus. - Makanan bertin-plasma gt kepadatan daging dan
lebih sedap.
42(No Transcript)
43BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
- Dalam sosej terfermen pewarna merah dari darah di
tambah - JARANG sekali di sebut dalam penlebelan isi
kandungan sebab plasma sangat sedikit lt2 - SUKAR di kesan sebab mudah sisebatikan dengan isi
daging dan termusnah dalam teknologi pemperosesan
haba.
44Universiti Kebangsaan Malaysia
- Nur Baizura, S.1, Aminah, A.1 Adura, M. A.2
- 1School of Chemical Sciences and Food Technology,
FST, UKM. 2School of Bioscience Biotechnology,
FST, UKM
45Universiti Kebangsaan Malaysia
- 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)
46- 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.
47(No Transcript)
48(No Transcript)
49BIOACTIVE PEPTIDES FROM MEAT PROTEINS
Universiti Kebangsaan Malaysia
50FUNCTIONAL FOODS
Universiti Kebangsaan Malaysia
- Processed foods having disease-preventing and
health-promoting benefits in addition to their
nutritional value
51Direction of meat products
Universiti Kebangsaan Malaysia
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)
52BIOACTIVE PEPTIDES FROM MEAT PROTEINS
Universiti Kebangsaan Malaysia
- Concerns about health leads to much attention to
physiological functions of foods. - Anti carcinogen, anti-mutagen, antioxidant,
anti-aging. - Develop new foods-functional ingredients.
53AMINO ACID, PEPTIDES, OLIGOPEPTIDE
Universiti Kebangsaan Malaysia
- L-carnitine ? reproductive performance.
- Assist in energy metabolism and energy reserves.
- Other bioactive components
- Carnosine
- Anserine
- CLA
- Glutathione
- Taurine
- Creatine
- Protein derived peptides released by proteolytic
enzymes.
54Universiti Kebangsaan Malaysia
- Peptides sources muscles, microbial, digestive
proteinases. - Meat proteins beyond a nutritional source.
- Like antihypertensive opioid, immunostimulating,
antimicrobial, antithrombotic, hypocholesterolemic
and antioxidative peptides.
55Possible strategies for developing healthier meat
and meat products
Universiti Kebangsaan Malaysia
- Modification of carcass composition
- Manipulation of meat raw materials
- Reformulation of meat products
56Reformulation of meat products
Universiti Kebangsaan Malaysia
- 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
57Meat-based bioactive compounds(Nutraceutical
compounds in meat)
Universiti Kebangsaan Malaysia
- Conjugated linoleic acid
- Carnosine, anserine
- L-Carnitine
- Glutathione
- Taurine
- Creatine, etc.
58Examples of healthy meat products
Universiti Kebangsaan Malaysia
Fat-free Bologna ham (USA)
Calcium and fiber-fortified sausages (Japan)
59Foods for specified health use(FOSHU)
Universiti Kebangsaan Malaysia
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
60Representative functional ingredientsused for
FOSHU products
Universiti Kebangsaan Malaysia
- Soy proteins
- Peptides
- Calcium
- Iron
- Glycosides
- Polyphenols
- Oligosaccharides
- Dietary fibers
- Lactic acid bacteria
- Sugar alcohols
- Sterol esters
- Diacylglycerols
61Utilization of meat protein-derived bioactive
peptides
Universiti Kebangsaan Malaysia
62Representative activities of foodprotein-derived
bioactive peptides
Universiti Kebangsaan Malaysia
- Antihypertensive
- Antioxidative
- Opioidagonistic
- Immunomodulatory
- Antimicrobial
- Prebiotic
- Mineral
- Binding
- Hypocholesterolemic
63Generation of bioactive peptidesfrom meat
proteins
Universiti Kebangsaan Malaysia
- Gastrointestinal proteolysis pepsin, trypsin,
chymotripsin, etc. - Aging and storage calpains, cathepsins, etc.
- Fermentation muscle enzymes, microbial enzymes.
- Enzymatic treatment proteinases from various
sources.
64Antioxidative peptides generated from meat
proteins
Universiti Kebangsaan Malaysia
- Antioxidative substances have been reported to
play many physiological roles, such as prevention
of diseases related to oxidative stress.
65PROCESSING
Universiti Kebangsaan Malaysia
66FOOD INDUSTRY MEAT PROCESSING
Universiti Kebangsaan Malaysia
67PROCESSED MEAT PRODUCTS
Universiti Kebangsaan Malaysia
- 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 pâté Meat balls Hamburgers Restructured meat
Fat Frying fat, fat for bakery margarine
Bone Converted to feeding stuff
68MEAT MEAT PRODUCT PROCESSING
Universiti Kebangsaan Malaysia
- Grinding meat ingredients
- Adding non-meat ingredients
- Blending, stuffing, marinating
- Massaging, restructuring.
69Universiti Kebangsaan Malaysia
- PROCESSES
- ENZYMES, SCP, BIOACTIVES
- FERMENTATION PRODUCTS
- MICROBIAL P-HYDROLYSIS PRODUCTS
- BYPRODUCTS-MDM, CT, CASINGS
- FUNCTIONAL FOODS DRINKS
- PET FOOD AND ANIMAL FEED
70CLASSIFICATION OF PROCESSED MEATS
Universiti Kebangsaan Malaysia
71Enhancement of ProcessedMEATS Using Phytochemical
Universiti Kebangsaan Malaysia
- Malaysia being a tropical country enjoys the
privilege of abundant rain forests, rich in
phytochemicals. - Herbs and spices possessed anti-oxidative
property and since ancient time those plant
chemicals have been used to prolong shelf-life
and improve taste of meat products (Mielnik et
al., 2003). - Several studies had been conducted to evaluate
the correlation between phenolic compounds and
antioxidant activity.
72PHYTOCHEMICAL IN MEAT
Universiti Kebangsaan Malaysia
- A study by Rumaizah et al., (2005) investigated
the effectiveness of three types of local plants
ethanolic extracts, Indian pennywort (Centella
asiatica L.), bitter gourd (Momordica charantia
L.) and lemon grass (Cymbopogon citrates) to act
as antioxidants in minced spent hen meat. - All tested extracts were found to have
lowerthiobarbituric acid (TBARS) values (Plt0.05)
regardless the storage duration. - In another study by Noriham et al. (2005), water
extracts of two local herbs were tested against
lipid oxidation in mechanically deboned chicken
meat (MDCM) sausages during storage at-18C for 6
months.
73Universiti Kebangsaan Malaysia
- Extracts obtained from Tamarindus indica
(tamarind), Allium sativum (garlic), Apium
graveolens (celery) and Curcuma domestica
(turmeric) were evaluated for the antioxidative
effects in delaying lipid oxidation and rancidity
in chicken ball during chill storage (4C) for 10
days.
74Marinating of meat
Universiti Kebangsaan Malaysia
- Marinating is an excellent way to turn less value
meat cuts into succulent food products. - Turmeric rhizome have been reported to exhibit
antioxidative activity, while lemon grass have
been noted to exhibit antimicrobial effect in the
marinated meat and roast chicken. - Addition of turmeric and lemon grass and their
combination in marinades also resulted in
improving consumer acceptance of the roasted
spent hen breast meat.
75Incorporation of palm fat/oil in meat product
Universiti Kebangsaan Malaysia
- Traditional meat products are commonly associated
with high fats and cholesterol. - So it is only prudent for meat producers to offer
less cholesterol/ less fats processed meats to
the consumer. - Babji et al. (2001) indicated that addition of
red palm fat and palm oil resulted in chicken
bologna with better sensory properties. - Chicken burgers that were treated with palm fat
and redpalm fat had higher content of
antioxidants, alpha, gamma and delta tocotrienol
and had better shelf life quality compared to
burgers formulated with chicken fat (Wan Rosli et
al., 2004 Wan Rosli et al., 2003)
76(No Transcript)
77THANK YOU