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Published on : Mar 14, 2014
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Slide 1 - 1 Feeding and Production for Halal Meat Production Mr. Vibolbotra KHY MSc on Meat Science and Technology (England) Assistant to the Minister Ministry of Agriculture, Forestry and Fisheries Cambodia
Slide 2 - 2 Contents I- Introduction II- Feeding Practices for Halal Meat Production III- Production Practices for Halal Meat Production IV- Conclusion
Slide 3 - 3 I- Introduction Increasing awareness of Muslim consumers on their religious obligations creates greater demand for halal food and other consumer goods. The rapid growth of the halal food industry in the region and the promising prospects for Asia to emerge as a major player in the world trade of halal food and services market which is a multi-billion-dollar business with promising growth potential.
Slide 4 - 4 People all over the world are now more conscious about foods, health, and nutrition. They are interested in eating healthy foods that are low calories, cholesterol, fat, and sodium, in particular free from chemical and microbiological.
Slide 5 - 5 - Islam is the world largest religion, also the fastest growing, both globally and in ASEAN. - The Muslim population is approximately 1.82 billion in 2009
Slide 6 - 6 - Muslims are supposed to make effort to obtain halal food of quality. It is their religious obligation to consume only halal food. For non Muslim consumers, halal food often are perceived as specially selected and processed to achieve the highest standards of quality.
Slide 7 - 7 - Halal foods are those that are free from any component that Muslims are prohibited from consuming. - According to Quran, all good and clean foods, especially organic or naturally-raised animals as truly halal.
Slide 8 - 8 As a consequence, how can we obtain a good foods by mean of good quality and safety foods for human consumption ?
Slide 9 - 9 Objectives - The objective of the topic is to help ensure the safety of food for human consumption through adherence to good animal feeding practice at the farm level and good manufacturing practices (GMPs) during the procurement, handling, storage, processing and distribution of animal feed and feed ingredients for food producing animals.
Slide 10 - 10 Cont… - To focus on halal practices and safety in the animal and meat production systems. - The topics covered are : animal welfare issues in animal production, animal product manufacturing, halal concept and religious issues
Slide 11 - 11 II- Feeding and Production Practice for Halal Meat Production In regards to Halal mean is good quality and clean foods. 1- What meat quality means? The major component of meat quality (Warriss, 1996c)
Slide 12 - 12 A- Yield and gross composition : - Quantity of saleable product, ratio of fat to lean - Muscle size and shape B- Appearance and technological characteristics : - Fat texture and colour - Amount of marbling in lean (intramuscular fat) - The Muslim population is approximately 2 billion and estimated to reach 12.2 billion in 2018 (
Slide 13 - 13 - Colour and WHC of lean C- Palatability : - Texture and tenderness - Juiciness - Flavour D- Wholesomeness : - Nutritional quality - Chemical and microbiological safety
Slide 14 - 14 E- Ethical quality : - Acceptable husbandry animals The two concepts of the major components of meat quality D and E are related to farm animal production.
Slide 15 - 15 1- Wholesomeness The wholesomeness of the meat has two components : a – Meat should be safe to eat (freedom from parasites, microbiological pathogens and hazardous chemicals) b – Meat was positively beneficial to consumer’s health in contributing minerals, vitamin and protein.
Slide 16 - 16 1- Ethical quality The meat should come from animals which have been bred, reared, handled and slaughtered in ways that promote their welfare and in systems which are sustainable and environmental friendly.
Slide 17 - 17 a – What is Meat Safety ? Assurance that meat will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. How to obtain meat safety? Meat Safety Management System GAP, GMP, GLP Codex Alimentarius, HACCP based Food Safety System
Slide 18 - 18 Meat processing packaging and labeling standard  Hygiene (personal hygiene, clothing, equipment and working premises for processing  Hygiene can be defined as free from najis, contamination and harmful germs.
Slide 19 - 19  All meat shall be prepared, processes, packaged, transported and stored in such a manner that they are in complaine to hygiene and sanitary requirement.
Slide 20 - 20 b – Meat was positively beneficial to consumer’s health in contributing minerals, vitamin and protein  Feed and feed ingredients should be obtained and maintained in a stable condition so as to protect feed and feed ingredients from contamination by pests, chemical, physical or microbiological contaminants or other objectionable substances during
Slide 21 - 21 production, handling, storage and transport Feed should be in good condition and meet generally accepted quality standard GAP, PMP and HACCP should be followed to control hazards Potential sources of contamination from the environment should be considered.
Slide 22 - 22 Feed ingredients should be obtained from safe sources and be subject to a risk analysis. The procedure used should be consistent with the Working Principle for Risk Analysis for Application in the Framework of the Codex Alimentarius Manufactures of feed additive should provide clear information to the user to permit correct and safe use.
Slide 23 - 23 Inspection, sampling and analysis for undesirable substances. Feed ingredients should meet standards for levels of pathogens, mycotoxins, pesticides and undesirable substances that may give rise to consumer’s health hazards.
Slide 24 - 24 Undesirable substance The presence of feed and feed ingredients of undesirable substances such as industrial and environmental contaminants, pesticides, persistent organic pollutants, pathogenic agents and toxins such as mycotoxins should be identified, controlled and minimised. Animal products that could be a source of the BSE agent should not be used for feeding.
Slide 25 - 25 1- Ethical quality The meat should come from animals which have been bred, reared, handled in ways that promote their welfare and in systems which are sustainable and environmentally friendly. Slogan Safe from Farm to Folk or Food Safety Begins on the Farm
Slide 26 - 26 Farm Transportation Slaughterhouse Processing Marketing Consumer
Slide 27 - 27 GAP (Good agricultural practices) GVP (Good veterinary practices) SOP (Standard operation procedure) Animal welfare at farm and on transport 1-Freedom from hunger and thirst 2-Freedom from discomfort 3-Freedom from pain, injury or disease 4-Freedom from express normal behavior 5-Freedom fear and distress
Slide 28 - 28 III- Production Practices for Halal Meat Production Meat and poultry may contain harmful bacteria that can cause food poisoning. if raw meat is not handled properly or cooked throughly then food poisoning may occur.
Slide 29 - 29 Product storage, display and serving All halal meat products that are stored, displayed, sold or served should be categorized and labelled as “Halal” or lawful at every stage of the process so as to prevent it from being mixed or contaminated with things that are impure or unlawful.
Slide 30 - 30 B- Product processing and handling a- the product or its ingredient does not contain any components or products of animals that are unlawful by Shariah Law or animals that are not slaughered according to Shariah Law b-the product does not contain anything in large/small quantities that is considered as najis according to Shariah Law.
Slide 31 - 31 c-the product is prepared, processed, manufactured using equipment and facilities that are free from contamination with najis. d-during its preparation, processing, storage or transportation, it should be separated from any other food that does not meet the requirements specified in items a, b and c.
Slide 32 - 32 IV- Conclusion It is important that the correct feed is fed to the right halal animal and that directions for use are followed. Contamination should be minimized during feeding to ensure that food safety risks are managed
Slide 33 - 33 Need to apply GAFP (Good animal feeding practice) : GAFP include those practices that help to ensure the proper use of feed and feed ingredients on-farm while minimising biological, chemical and physical risks to consumers of foods of halal animal origin. Our objective is food safety
Slide 34 - 34 Thank you
Slide 35 - 35 References Code of practice on good animal feeding. CAC/RCP 54-2004 Muhammad M.Chaudry (2004). HALAl Food production, CRC Press. ASEAN general guidelines on the preparation and handling of Halal food. ASEAN Cooperation in Food, Agriculture and Forestry. Foof Handling Publication Series No.1 Warriss, P.D. (1996c) Introduction: What is meat quality? In. Taylor, S.A.,Rainmundo, A., Severini,M. and Smulders,F.J.M. Meat Quality and Meat Packaging. ECCEAMST, Utrech, pp.3-10.