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Title: Recent Developments and Concerns of Meat- Based Food Products among Muslim in ASEAN Region


1
Recent Developments and Concerns of Meat- Based
Food Products among Muslim in ASEAN Region
  • PROF. DR. ABDUL SALAM BABJI

2
INTRODUCTION
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)

3
INTRODUCTION
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.

4
INTRODUCTION
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.

5
HALAL FOOD?
Universiti Kebangsaan Malaysia
6
Definition
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.

7
Why 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.

8
Halal Concept
Universiti Kebangsaan Malaysia
  • The underlying principle for a Muslim diet
  • Halal (permissible)
  • Thoyyiban (wholesome healthy, safe, nutritious
    quality).

9
Principles 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 )

10
NAJS
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.

11
Universiti 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.

12
Islamic 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

13
Universiti 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)

14
MEAT
Universiti Kebangsaan Malaysia
15
Surah 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)

27
Nutrition in Halal Food
Universiti Kebangsaan Malaysia
28
MEAT
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.

29
NUTRIENT 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
30
TYPE
Universiti Kebangsaan Malaysia
  • Skeletal - striated, non-branching,
    ultinucleated, voluntary, 40 of body weight.
  • Cardiac - striated, branching, multinucleated,
    involuntary.
  • Smooth nonstriated, branching, nonucleated,
    involuntary .

31
NEW TECHNOLOGIES IN MEAT PROCESSING
Universiti Kebangsaan Malaysia
32
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.

33
ADVANCED 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.

34
ADVANCED 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.

35
NEW 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.

36
MEAT PRODUCT DEVELOPMENT
Universiti Kebangsaan Malaysia
37
BLOOD BLOOD PLASMA
Universiti Kebangsaan Malaysia
38
BLOOD 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

39
BLOOD 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.

40
BLOOD 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

41
BLOOD 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
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43
BLOOD 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.

44
Universiti 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

45
Universiti 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
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49
BIOACTIVE PEPTIDES FROM MEAT PROTEINS
Universiti Kebangsaan Malaysia
50
FUNCTIONAL FOODS
Universiti Kebangsaan Malaysia
  • Processed foods having disease-preventing and
    health-promoting benefits in addition to their
    nutritional value

51
Direction 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)

52
BIOACTIVE 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.

53
AMINO 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.

54
Universiti Kebangsaan Malaysia
  • Peptides sources muscles, microbial, digestive
    proteinases.
  • Meat proteins beyond a nutritional source.
  • Like antihypertensive opioid, immunostimulating,
    antimicrobial, antithrombotic, hypocholesterolemic
    and antioxidative peptides.

55
Possible strategies for developing healthier meat
and meat products
Universiti Kebangsaan Malaysia
  • Modification of carcass composition
  • Manipulation of meat raw materials
  • Reformulation of meat products

56
Reformulation 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

57
Meat-based bioactive compounds(Nutraceutical
compounds in meat)
Universiti Kebangsaan Malaysia
  • Conjugated linoleic acid
  • Carnosine, anserine
  • L-Carnitine
  • Glutathione
  • Taurine
  • Creatine, etc.

58
Examples of healthy meat products
Universiti Kebangsaan Malaysia
Fat-free Bologna ham (USA)
Calcium and fiber-fortified sausages (Japan)
59
Foods 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
60
Representative 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

61
Utilization of meat protein-derived bioactive
peptides
Universiti Kebangsaan Malaysia
62
Representative activities of foodprotein-derived
bioactive peptides
Universiti Kebangsaan Malaysia
  • Antihypertensive
  • Antioxidative
  • Opioidagonistic
  • Immunomodulatory
  • Antimicrobial
  • Prebiotic
  • Mineral
  • Binding
  • Hypocholesterolemic

63
Generation of bioactive peptidesfrom meat
proteins
Universiti Kebangsaan Malaysia
  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.

64
Antioxidative 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.

65
PROCESSING
Universiti Kebangsaan Malaysia
66
FOOD INDUSTRY MEAT PROCESSING
Universiti Kebangsaan Malaysia
67
PROCESSED 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
68
MEAT MEAT PRODUCT PROCESSING
Universiti Kebangsaan Malaysia
  • Grinding meat ingredients
  • Adding non-meat ingredients
  • Blending, stuffing, marinating
  • Massaging, restructuring.

69
Universiti Kebangsaan Malaysia
  • PROCESSES
  • ENZYMES, SCP, BIOACTIVES
  • FERMENTATION PRODUCTS
  • MICROBIAL P-HYDROLYSIS PRODUCTS
  • BYPRODUCTS-MDM, CT, CASINGS
  • FUNCTIONAL FOODS DRINKS
  • PET FOOD AND ANIMAL FEED

70
CLASSIFICATION OF PROCESSED MEATS
Universiti Kebangsaan Malaysia
71
Enhancement 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.

72
PHYTOCHEMICAL 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.

73
Universiti 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.

74
Marinating 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.

75
Incorporation 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)

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