Challenges and importance of traceability of halal raw materials in processed meat products: A review

Abd. Salam Babji, M. Ghassem, P. K. Hong, S. M S Maizatul

Research output: Contribution to journalArticle

Abstract

Research and development trends will continue to design innovative composite foods in which muscle proteins are combined with non-conventional animal products, non-meat proteins and functional food additives, many of which have lost their original inherent properties and characteristics. Composite food are products with meat, non-meat proteins, fats, carbohydrates and functional ingredients such as pre-emulsion, probiotics, enzymes, bioactives, peptides, hormones, emulsifiers, gelatin, animal fats/oils, alcohol and visceral tissues. Traceability of halal meat raw materials should start at the point of animal breeding, production to the stage of halal slaughter, processing operations and final point of consumption. Traceability of food additives used in the food industry remains a major hurdle for the Muslim community seeking halal food. The processes and technological advancements made in raw material processing, ingredient extractions, modifications, purification and resynthesized into many food ingredients make the question of traceability and solving of the materials and processes that are halal a monumental task. Food is only halal if the entire food chain from farm to table, is processed, handled and stored in accordance with the syariah and/or halal standards or guidelines, such as in the Jabatan Kemajuan Islam Malaysia (JAKIM): General guidelines, Malaysia Standards MS 1500:2009 and Codex Alimentarius (Food Labeling). Here lies the challenge and importance of traceability to verify the 'wholesomeness' of the sources of halal raw materials and final meat-based food products.

Original languageEnglish
Pages (from-to)144-147
Number of pages4
JournalASM Science Journal
Volume6
Issue number2
Publication statusPublished - 2012

Fingerprint

traceability
meat products
raw materials
ingredients
food additives
Malaysia
meat
farm to fork
Codex Alimentarius
Muslims
peptide hormones
food labeling
animal fats and oils
animal products
animal breeding
emulsifiers
muscle protein
research and development
gelatin
food chain

Keywords

  • Composite food
  • Food ingredients
  • Food packaging
  • Guidelines
  • Halal
  • Processing operations
  • Standards

ASJC Scopus subject areas

  • General

Cite this

Babji, A. S., Ghassem, M., Hong, P. K., & Maizatul, S. M. S. (2012). Challenges and importance of traceability of halal raw materials in processed meat products: A review. ASM Science Journal, 6(2), 144-147.

Challenges and importance of traceability of halal raw materials in processed meat products : A review. / Babji, Abd. Salam; Ghassem, M.; Hong, P. K.; Maizatul, S. M S.

In: ASM Science Journal, Vol. 6, No. 2, 2012, p. 144-147.

Research output: Contribution to journalArticle

Babji, AS, Ghassem, M, Hong, PK & Maizatul, SMS 2012, 'Challenges and importance of traceability of halal raw materials in processed meat products: A review', ASM Science Journal, vol. 6, no. 2, pp. 144-147.
Babji, Abd. Salam ; Ghassem, M. ; Hong, P. K. ; Maizatul, S. M S. / Challenges and importance of traceability of halal raw materials in processed meat products : A review. In: ASM Science Journal. 2012 ; Vol. 6, No. 2. pp. 144-147.
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