An Overview of Toyyib Aspect of Halal Food Production in Meat and Meat Products

2018 ◽  
pp. 467-478 ◽  
Author(s):  
Aishah Bujang ◽  
Zainon Mohd Noor ◽  
Noriham Abdullah
Keyword(s):  
Food Production ◽  
Meat Products ◽  
Halal Food

scholarly journals Black Soldier Fly Larvae as Animal Feed: Implications on The Halal Status of Meat Products

Halalpshere ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 32-42
Author(s):  
Mohammad Aizat Jamaludin ◽  
Maryam Wan Khairuzzaman ◽  
Muhamad Shirwan Abdullah Sani
Keyword(s):  
Food Production ◽  
Waste Treatment ◽  
Animal Feed ◽  
Meat Products ◽  
Industrial Wastes ◽  
Black Soldier Fly ◽  
Agricultural Industry ◽  
Academic Scholarship ◽  
The Status ◽  
Halal Food

In the mid-twentieth century, research conducted found that the presence of black soldier fly (BSF) larvae caused the reduction of housefly breeding and manure accumulation in a chicken barn. As a result, the commercialization of BSF larvae for agricultural use and biowaste treatment ensues. Facilities were built to produce BSF larvae and masse were rearing, processing and harvesting take place. The larvae are fed with municipal and agro-industrial wastes and faeces. Feeding animals with BSF larvae became widely practised for the perceived benefit of serving as a vital source of protein for animals. BSF larvae prove to be a precious commodity to the agricultural industry for its utility in waste treatment and animal feed. However, it presents a problem to halal food production due to its diet that contains faeces; this raises concern over the lawful status of the animals fed with BSF larvae. Will the status be compromised? Should it be categorized as al-jallalah animal? In Southeast Asia, there is not any Islamic institution issuing a fatwa concerning this, except for Indonesian Ulema Council, even so, it is severely insufficient as it was only mentioned in passing. The lack of discussion and research on this issue in Islamic and academic scholarship despite its ubiquity in food production and consumption demonstrates the necessity to invest more resource in research and enhance coordination between the jurisprudence and technical fields.

Determining Consumers’ Willingness to Buy Halal Meat

2020 ◽  
Vol 29 (2) ◽  
pp. 143-162
Author(s):  
Asri Sekar Mawar Firdausi ◽  
Dea Farahdiba ◽  
Abdillah Menri Munthe
Keyword(s):  
Food Safety ◽  
Reasoned Action ◽  
Meat Products ◽  
Least Square ◽  
Daily Consumption ◽  
Positive Effects ◽  
Willingness To Buy ◽  
Hedonic Theory ◽  
Halal Food ◽  
The Government

The halal food industry is no longer underrated. Since consumers became very concerned about their daily consumption considering the hygiene that should be maintained. This research was aimed to measure the Indonesian consumers’ willingness to buy halal food, especially meat products, based on trust, awareness, packaging information, and food safety. However, Indonesian consumers’ demand for halal food is not proportional comparing to a large number of the Muslim population. Contrast to previous similar studies that adopting the Theory of Planned Behavior (TPB) or Theory of Reasoned Action (TRA) that focused more on halal awareness and halal labels, this study was adopting Hedonic Theory. This research using 186 data that were collected by online questionnaires. Data then analyzed using multiple linear regression and Ordinal Least Square (OLS). Results showed that only halal awareness and food safety are proven to have significant positive effects on willingness to buy. Regardless of Muslim and non-Muslim, halal awareness and food safety attract consumers’ willingness to buy halal-labeled meat products. To increase the willingness to buy halal meat products in Indonesia, the government and producers must be able to encourage awareness of the importance of eating halal food. Furthermore, they also must ensure the safety of that food. Hopefully, these findings can become input for stakeholders.

scholarly journals Application of multi-based quality function deployment (QFD) model to improve halal meat industry

2019 ◽  
Vol 10 (1) ◽  
pp. 97-124 ◽  
Author(s):  
Iwan Vanany ◽  
Ghoffar Albab Maarif ◽  
Jan Mei Soon
Keyword(s):  
Food Production ◽  
Quality Function Deployment ◽  
Food Industry ◽  
Raw Material ◽  
Second Phase ◽  
Processing Plant ◽  
Final Phase ◽  
Quality Function ◽  
Content Type ◽  
Halal Food

PurposeHalal food market has grown significantly over the years. As consumers are becoming more aware of the significance of halal food products and certification, food industries will benefit from a model that controls and assures halal food production. Quality function deployment (QFD) is a tool to support product design and improve food quality systems. Thus, the purpose of this study is to propose a multi-phased QFD model to identify key processes and prioritise programmes to improve halal food production.Design/methodology/approachThe matrix in the first phase was designed using the halal assurance system (HAS) requirements and the set of production process. The relationships between HAS requirements and a set of halal critical factors [i.e. raw material (chicken), workers, procedures and documentation, equipment and premises] were established in the second phase. In the final phase, potential problems and improvement programmes arising under each critical halal phase were identified. The QFD model was developed and applied in a chicken processing plant in Indonesia.FindingsIn Matrix 1, slaughtering, meat processing and meat delivery were identified as the key process, whilst equipment, procedures and documentation and workers were determined as the most critical halal factors in Matrix 2. The final phase of the QFD approach assisted the chicken processing plant in reducing potential issues by identifying key improvement programmes. The prioritisation of improvement programmes also supports the company in decision-making and allocating their resources accordingly.Practical implicationsThe multi-phased QFD model can be designed and adapted to specific food industry. It can be used to assure halal food production and inform food industry which area to prioritise and to allocate resources accordingly. The improvement of halal food production will assist food companies to target and access international markets.Originality/valueThis study proposed a new multi-phased QFD model that can be used as a halal food assurance and prioritisation tool by the food industry. This model will benefit food industry intending to implement halal assurance scheme in their process, halal auditors and policymakers.

scholarly journals Quality assurance and halal control points for the food industry

2016 ◽  
Vol 46 (4) ◽  
pp. 557-570 ◽  
Author(s):  
An Nee Lau ◽  
Mohd Hafiz Jamaludin ◽  
Jan Mei Soon
Keyword(s):  
Quality Assurance ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Control Points ◽  
Content Type ◽  
Food Contact Surfaces ◽  
End Products ◽  
Halal Food ◽  
Contact Surfaces

Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.

scholarly journals Combination of loop-mediated isothermal amplification and AuNP-oligoprobe colourimetric assay for pork authentication in processed-meat products

2020 ◽  
Author(s):  
Pattanapong Thangsunan ◽  
Sasithon Temisak ◽  
Phattaraporn Morris ◽  
Leonardo Rios-Solis ◽  
Nuttee Suree
Keyword(s):  
Limit Of Detection ◽  
Meat Products ◽  
High Sensitivity ◽  
Cross Reactivity ◽  
Isothermal Amplification ◽  
Processed Meat ◽  
High Concentration ◽  
Food Authentication ◽  
Loop Mediated Isothermal Amplification ◽  
Halal Food

AbstractPork adulteration is a major concern for Muslims and Jews whose diets are restricted by religious beliefs, as well as those who are allergic to pork meat and its derivatives. Accurate pork authentication is of great importance to assist this demographic group of people in making decision on their product purchase. The aim of this study was to develop a new analytical method for pork authentication in processed-meat products based on a combination of loop-mediated isothermal amplification (LAMP) and AuNP-nanoprobe colourimetric assay. The LAMP conditions were first optimised to obtain the highest yield of amplified DNA products within the shortest time. Oligoprobe-functionalised AuNPs were then hybridised with LAMP-DNA amplicons, and subsequently challenged with MgSO4 at a high concentration to induce AuNP aggregation. In the presence of pork DNA, the colloidal AuNPs-probe remained unchanged in its red colour, which indicates the dispersion of AuNPs. In contrast, in the absence of pork DNA, the colour was changed to colourless as a result from the aggregation of AuNPs. The LAMP-AuNP-nanoprobe assay offers a high sensitivity with a limit of detection as low as 100 pg of pork DNA. The assay is highly specific to pork content without cross-reactivity with the other meat species tested. The assay developed herein can become a simple, inexpensive, precise, and rapid analytical tool for small laboratories or the general public interested in halal food authentication.

scholarly journals STUDY OF LACTIC ACID BACTERIA AS A BIO-PROTECTIVE CULTURE FOR MEAT

2016 ◽  
Vol 10 (2) ◽  
Author(s):  
L. Vinnikova, ◽  
A. Kishenya ◽  
I. Strashnova ◽  
A. Gusaremko
Keyword(s):  
Lactic Acid ◽  
Food Production ◽  
Meat Products ◽  
Antagonistic Activity ◽  
Pathogenic Microorganisms ◽  
Quality Maintenance ◽  
Favourable Environment ◽  
Main Components ◽  
Protective Culture ◽  
And Storage

Loss prevention and food quality maintenance are primarily associated with protection against the negativeimpact of microorganisms and their metabolites during manufacture and storage. In this regard, in recent years, the issue of thegoods safety is of the top- priority in the food production. Meat and meat products are the most labour-intensive and expensiveto manufacture. Their main components (protein, fat, etc.) are a favourable environment for development of a variety of microorganisms.This paper presents the results of the biotechnological property research of the Lactobacillus genus collection strains,their effect on the microorganisms directly isolated from meat and on the collection strains (saprophytic, conditionally pathogenicand pathogenic microorganisms). In particular, the antagonistic activity regarding the indicator and collection microorganisms,acid activity and ability to survive at high salt concentrations and low above-zero temperatures have been studied.Based on the experimental results, the most active strains for further study and use in the me

scholarly journals Lactoferrin: properties and application. A review

2021 ◽  
Vol 6 (2) ◽  
pp. 128-134
Author(s):  
I. V. Bobreneva ◽  
M. V. Rokhlova
Keyword(s):  
Food Production ◽  
Raw Materials ◽  
Meat Products ◽  
Practical Experience ◽  
Meat Industry ◽  
Processing Technologies ◽  
Multifunctional Protein ◽  
Production Stages ◽  
Priority Method ◽  
Structure And Activity

The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

scholarly journals Gıda Mühendisliği Öğrencilerinin Gıda Güvenliği Hakkında Davranış ve Risk Algıları: Hatay Mustafa Kemal Üniversitesi Örneği

2021 ◽  
Vol 9 (7) ◽  
pp. 1237-1241
Author(s):  
Ahmet Duran Çelik
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Food Production ◽  
Engineering Students ◽  
Food Poisoning ◽  
Meat Products ◽  
Food Product ◽  
Knowledge Level ◽  
Food Engineering ◽  
Food Practices

Food safety is an important issue that concerns every consumer. In order to ensure food safety, the level of consumers’ awareness is important as well as the psychical environment of the food production process. According to some previous studies about food safety, a significant portion of food poisoning or various food-related illnesses are caused by improper food practices at home. This study aimed at determining the knowledge level, behaviour, and risk perception of food engineering students regarding food safety. According to the research results: 74,79% of the students "always" look at the expiration dates of food products while shopping; they trust supermarkets the most when purchasing meat products; and they consider genetically modified products (GMOs) to be the most risky food product group.

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