Recent Developments and Concerns of Meat- Based Food Products among Muslim in ASEAN Region PROF. DR....

Recent Developments Recent Developments and Concerns of Meat- and Concerns of Meat- Based Food Products Based Food Products

among Muslim in among Muslim in ASEAN RegionASEAN Region

PROF. DR. ABDUL SALAM BABJI

INTRODUCTIONINTRODUCTION

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)

Universiti Kebangsaan Malaysia


Today’s 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.



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.


HALALHALAL FOOD? FOOD?


DefinitionDefinitionFood permitted under the Shariah law and fulfils the following conditions:

a. 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.

b. Does not contain any ingredients that are Najs according to Shariah law.

c. Is safe and not harmful.

d. Is not prepared, processed or manufactured using equipment that is contaminated with things that are Najs according to Shariah law.

e. The food or its ingredients do not contain any human parts or its derivatives that are not permitted by Shariah law.

f. 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.


Why Why HalalHalal Food? Food?

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.


Halal ConceptHalal Concept

The underlying principle for a Muslim diet :

Halal (permissible)

Thoyyiban (wholesome: healthy, safe,

nutritious & quality).


Principles of Principles of HalalHalal 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 )


NAJSNAJS

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.


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.


NAJSNAJS

Islamic Dietary PracticesIslamic Dietary Practices

1. Eating is a form of “ibadah”, which begins with “Bismillah”

2. The Prophet’s Dietary Practices

oPrayer before mealoPrayer after meal

3. Eat when you are hungry, stop eating before you are full


Hadith (The Prophet’s 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 (Prophet’s favourite food: milk, fruits, meat and honey)

- Eat moderately

- Eat in a group (togetherness)


Continued………

MEATMEAT


Surah Al-An’Aam 6:142Surah Al-An’Aam 6:142

“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.”


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 44:23, emphasis added throughout).

God is consistent and unchanging. Animals He categorized as unclean thousands years ago remain unclean in the future.

Some have looked for scientific reasons that God may have had in mind when He told the ancient Israelites not to eat pork (Leviticus 11:7; Deuteronomy 14:8). 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 14:12), 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 6:19; 7:2)

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 god’s 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.

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)

The Bible speaks of unclean animals (Revelation 18:2) and punishment of those who disobey Him in this matter (Isaiah 66:15-17). The Bible continues to show obedience to the laws of clean and unclean food as an identifying characteristics of God’s people.

God’s Word describes the flesh of unclean animals as an “abomination” (Leviticus 11:10-13, 20, 23, 41-42) and “detestable” (Deuteronomy 14:3)- and in that light we are warned against consuming such meat (Leviticus 11:43).

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.

“We’ve only discovered that animal fat is bad for us in the last 50 years. To the Christian a century ago, the directive in Leviticus 3:17 to avoid animal fat made no sense at all. Yet, it’s clear to us today. WHAT IF there’s something in lobster that’s harmful to our health?

“The lists of clean and unclean animals in Leviticus 11 and Deuteronomy 14 have a significance often ignored.”

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.

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 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.”

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.

‘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. 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!”

God’s 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 12:28)

May we all be careful to “discreet between the unclean and the clean” (Ezekiel 44:23)

Nutrition in Halal FoodNutrition in Halal Food


MEATMEAT

• 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.

1. Red meat : cattle, swine & sheep etc. 2. White meat : chicken, turkey & other poultry

• White meat vs Red meat : ↑ protein ;↓ fat & cholesteroldecline in red meat consumption.


NUTRIENT COMPOSITION NUTRIENT COMPOSITION (USDA)(USDA)

Food Energy (kcal)

Protein (g) CHO (g) Fat (g)Cholestero

l (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

TYPETYPE

1. Skeletal - striated, non-branching, ultinucleated, voluntary, 40% of body weight.

2. Cardiac - striated, branching, multinucleated, involuntary.

3. Smooth – nonstriated, branching, nonucleated, involuntary .


NEW TECHNOLOGIES IN MEAT NEW TECHNOLOGIES IN MEAT PROCESSINGPROCESSING


ADVANCES IN PROCESSING ADVANCES IN PROCESSING TECHNOLOGIESTECHNOLOGIES

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.

ADVANCED TECHNOLOGIES ADVANCED TECHNOLOGIES FOR MEAT PROCESSINGFOR MEAT PROCESSING

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.


ADVANCED MEAT ADVANCED MEAT PROCESSINGPROCESSING

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.


NEW TECHNOLOGYNEW TECHNOLOGY 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.


MEAT PRODUCT DEVELOPMENTMEAT PRODUCT DEVELOPMENT


BLOOD & BLOOD PLASMABLOOD & BLOOD PLASMA


BLOOD & BLOOD PLASMABLOOD & BLOOD PLASMADarah dan plasma tambah -> mutu

daging dan produk makanan dagingProtein protein haiwan meningkat ciri

ciri teknologi rangkaian matrik protein dalam daging

Juga mengikat air dan lemak Plasma darah dari proses

penyembelehan sangat baik > ciri ciri berfungsi protein.

Meningkatkan kandungan protein dalam produk


BLOOD & BLOOD PLASMABLOOD & BLOOD PLASMADarah menghasilkan plasma dan

pewarna merahPlasma dalam bentuk powder or cecairTambah dalam sosej dan banyak

bahan mentah-surimi,MDM,luncheon meats.

Sebab di tambah->WHC,FBC, Pengemulsian.->kekenyalan ,tektur produk.


BLOOD & BLOOD PLASMABLOOD & BLOOD PLASMAProses pemasakan

mengkoagulasikan plasma dan mengikat lemak dan air.

Campur bentuk dalam rencah, marinade, air @ 2%, beku, flakes, perisa, pembawa.

Plasma darah biasanya di tambah bersama air/ais semasa pengisaran daging


BLOOD & BLOOD PLASMABLOOD & BLOOD PLASMApH plasma darah 6-7 baik

>WHC/WBCLebih banyak air dapat di ikat oleh

daging berplasma darah>untungPlasma juga disuntik dalam

ketulan daging>lebih berjus.Makanan bertin-plasma >

kepadatan daging dan lebih sedap.


BLOOD & BLOOD PLASMABLOOD & BLOOD PLASMADalam sosej terfermen pewarna

merah dari darah di tambahJARANG sekali di sebut dalam

penlebelan isi kandungan sebab % plasma sangat sedikit <2%

SUKAR di kesan sebab mudah sisebatikan dengan isi daging dan termusnah dalam teknologi pemperosesan haba.


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


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-HALALMethod (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.

BIOACTIVE PEPTIDES FROM BIOACTIVE PEPTIDES FROM MEAT PROTEINSMEAT PROTEINS


FUNCTIONAL FOODSFUNCTIONAL FOODS

‘Processed foods having disease-preventing and health-promoting benefits

in addition to their nutritional value’


Direction of meat productsDirection of meat products

“New approaches for the development of functional meat products”

(Chapter 11) Jiménez-Colmenero, Reig & Toldrá(2006)

“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.”


BIOACTIVE PEPTIDES FROM MEAT BIOACTIVE PEPTIDES FROM MEAT PROTEINSPROTEINS

Concerns about health leads to much attention to physiological functions of foods.

Anti carcinogen, anti-mutagen, antioxidant, anti-aging.

Develop new foods-functional ingredients.


AMINO ACID, PEPTIDES, AMINO ACID, PEPTIDES, OLIGOPEPTIDEOLIGOPEPTIDE

L-carnitine reproductive performance.

Assist in energy metabolism and energy reserves.

Other bioactive components:

a. Carnosineb. Anserinec. CLAd. Glutathionee. Taurinef. Creatine

Protein derived peptides released by proteolytic enzymes.


Peptides sources: muscles, microbial, digestive proteinases.

Meat proteins beyond a nutritional source.

Like antihypertensive opioid, immunostimulating, antimicrobial, antithrombotic, hypocholesterolemic and antioxidative peptides.


Possible strategies for Possible strategies for developing healthier meat and developing healthier meat and

meat productsmeat products

Possible strategies for Possible strategies for developing healthier meat and developing healthier meat and

meat productsmeat products

1. Modification of carcass composition2. Manipulation of meat raw materials3. Reformulation of meat products


Reformulation of meat productsReformulation 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

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 compoundsMeat-based bioactive compounds(Nutraceutical compounds in meat)(Nutraceutical compounds in meat)

Conjugated linoleic acidCarnosine, anserineL-CarnitineGlutathioneTaurineCreatine, etc.

Conjugated linoleic acidCarnosine, anserineL-CarnitineGlutathioneTaurineCreatine, etc.


Examples of healthy meat productsExamples of healthy meat products

Fat-free Bologna ham(USA)

Calcium and fiber-fortified sausages(Japan)


Foods for specified health useFoods for specified health use(FOSHU)(FOSHU)

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)

Established in Japan in 1991

Approved FOSHU: 600 productsMarket scale: €4 billion/year


Representative functional Representative functional ingredientsingredients

used for FOSHU productsused for FOSHU products

OligosaccharidesDietary fibers Lactic acid

bacteriaSugar alcoholsSterol estersDiacylglycerols

Soy proteinsPeptidesCalciumIronGlycosidesPolyphenols

FOSHUFOSHU

“for people with high blood pressure”

“preventing fat

accumulation”


Utilization of meat protein-Utilization of meat protein-derived bioactive peptidesderived bioactive peptides


Representative activities of foodRepresentative activities of foodprotein-derived bioactive peptidesprotein-derived bioactive peptidesRepresentative activities of foodRepresentative activities of food

protein-derived bioactive peptidesprotein-derived bioactive peptides

AntihypertensiveAntioxidativeOpioidagonisticImmunomodulator

yAntimicrobial

PrebioticMineralBindingHypocholesterolem

ic


Generation of bioactive peptidesGeneration of bioactive peptidesfrom meat proteinsfrom 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.


Antioxidative peptides Antioxidative peptides generated from meat proteinsgenerated from meat proteins

Antioxidative substances have been reported to play many physiological roles, such as prevention of diseases

related to oxidative stress.

Antioxidative substances have been reported to play many physiological roles, such as prevention of diseases

related to oxidative stress.


PROCESSINGPROCESSING


FOOD INDUSTRY: MEAT PROCESSINGFOOD INDUSTRY: MEAT PROCESSING


PROCESSED MEAT PRODUCTSPROCESSED MEAT PRODUCTSDef: 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


MEAT & MEAT PRODUCT MEAT & MEAT PRODUCT PROCESSINGPROCESSING

Grinding meat ingredients

Adding non-meat ingredients

Blending, stuffing, marinating

Massaging, restructuring.


PROCESSES ENZYMES, SCP, BIOACTIVES

FERMENTATION PRODUCTS

MICROBIAL P-HYDROLYSIS

PRODUCTS BYPRODUCTS-MDM, CT, CASINGS

FUNCTIONAL FOODS & DRINKS

PET FOOD AND ANIMAL FEED


CLASSIFICATION OF PROCESSED CLASSIFICATION OF PROCESSED MEATSMEATS

Processed Meats

Non-comminuted products e.g. sectioned

& formed products : cooked hams

Multi-needle injection

Massaging/tumbling

Grinder/mincer

Bowl chopper

Coarsely comminuted products e.g. hamburgers

Finely comminuted products e.g.

sausages

Comminuted products


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.


Enhancement of ProcessedEnhancement of ProcessedMEATS Using PhytochemicalMEATS Using Phytochemical

PHYTOCHEMICAL IN MEATPHYTOCHEMICAL IN MEAT

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 (P<0.05) 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-18˚C for 6 months.


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 (4˚C) for 10 days.


Marinating of meatMarinating of meat

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.


Incorporation of palm fat/oil in Incorporation of palm fat/oil in meat productmeat product

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)


THANK YOUTHANK YOU

Recent Developments and Concerns of Meat- Based Food Products among Muslim in ASEAN Region PROF. DR....

Documents

Transcript of Recent Developments and Concerns of Meat- Based Food Products among Muslim in ASEAN Region PROF. DR....