Analysis About Halal Food Development

1. RECENT DEVELOPMENTS IN HALAL FOOD ANALYSIS YAAKOB B. CHE MAN, Ph.D INSTITUTE OF HALAL FOOD Universiti Putra Malaysia In conjuction with the Annual General Meeting of MIFT, 20 May 2006, Subang Jaya, Selangor

3. Organization of Islamic Countries (OIC)

7. Al Quran Surah Al-Baqarah: “ O ye people! Eat of what is on earth, Halal and good ; and do not follow the footsteps of the Evil One, for he is to you an avowed enemy.” (Verse 168)

8. Al-Quran Surah Al-Maidah “ O ye who believe! Forbid not the good thing which Allah hath made Halal for you, and transgress not. Lo Allah loveth not transgressors. Eat of that which Allah hath bestowed on you as food Halal and Good , and keep your duty to Allah in Whom ye are believers.” (verse 87 –88)

11. Halal Food Production - From Farm to Table Farm Raw material: *Animal *Plant Processing Handling e.g. slaughtering Processing/Unit Operations *Preliminary operation *Conversion operation *Preservation operation *Product development Ingredient & Additive Handling Packaging Storage Transportation Storage & Distribution Consumption

39. Expended view of region 990-950 cm -1 1018.0 1010 1000 990 980 970 960 950 940 929.0 0.030 0.05 0.10 0.15 0.20 0.25 0.30 0.35 0.40 0.45 0.500 Wavenumber (cm-1) Absorbance (A) 0% lard 20% lard 40% lard 60% lard 80% lard 100% lard b

40. FTIR Calibration Model y = 3.3191x + 0.2462 R 2 = 0.979 0 10 20 30 40 50 60 70 4 6 10 12 14 18 22 28 34 36 40 42 44 46 50 52 54 60 Actual weight of lard content in shortening (g) FTIR value of lard content in shortening (g)

42. SAW detector response vs time. Pure RBD palm olein (pink) overlay with RBD palm olein adulterated with 5% lard (black)

43. VaporPrint TM 1% lard 3% lard 5% lard 7% lard 10% lard 100% lard

46. DSC Thermogram

48. DNA EXTRACTION PCR AMPLIFICATION PCR-RFLP SPECIES IDENTIFICATION FOOD SAMPLES

49. M1 1 2 3 4 5 6 7 10 11 12 13 14 M2 M1 : 100bp Ladder Marker 1 : Mutton’s meat 2 : Cow’s meat (beef) 3 : Chicken’s meat 4, 5, 6, 7 : Pig’s meat (pork) 10: Chicken’s fat 11, 12, 13, 14 : Pig’s fat M2: 1kb Plus Marker ≈ 360bp 228bp 131bp Restriction Enzyme Analysis of PCR Amplified Cytochrome b Gene (raw meat and fat samples)

50. M A1 A2 A3 D1 D2 D3 K1 K2 P1 P2 228 bp 131 bp 500 bp ≈ 360 bp Restriction Enzyme Analysis of PCR Amplified Cytochrome b Gene (sausages) M-1Kb DNA ladder A1, A2 and A3- sosej ayam berlainan jenama D1, D2 and D3- sosej daging lembu berlainan jenama K1 and K2- sosej babi berlainan jenama P1 and P2- sosej yang tidak dikenalpasti

52. 1 2 3 4 5 A B C D E F G H ELISA Results A1- positive control; B1 and C1- negative controls; D1- mutton, E1- beef; F1- chicken meat, G1, H1, A2 and B2-pork; C2- mutton fat; D2- beef fat; E2- chicken fat; F2, G2, H2, A3- lard; B3, C3 and D3- chicken sausages with different brands; E3, F3 and G3- beef sausages with different brands; H3 and A4- pork sausages with different brands; B4 and C4- unknown sausages; D4, E4 and F4- unknown casings; G4, H4, A5 and B5- bread with different brands; C5 and D5- biscuits with different brands; E5- homemade biscuit with 1% lard; F5- homemade biscuit with 50% lard; G5- homemade biscuits with 100% lard.

64. THANK YOU & WASSALAM