Feeding and Production for Halal Meat Production

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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

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Contents

• I- Introduction
• II- Feeding Practices for Halal Meat Production
• III- Production Practices for Halal Meat
  Production
• IV- Conclusion

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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.

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• 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.

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- 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
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• - 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.

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- 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.
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As a consequence, how can we obtain a good
foods by mean of good quality and safety foods
for human consumption ?
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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.
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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
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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)

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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 (
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- Colour and WHC of lean C- Palatability -
Texture and tenderness - Juiciness - Flavour D-
Wholesomeness - Nutritional quality -
Chemical and microbiological safety
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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.
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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 consumers health in
contributing minerals, vitamin and protein.
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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.
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• 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

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• 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.

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? All meat shall be prepared, processes,
packaged, transported and stored in such a manner
that they are in complaine to hygiene and
sanitary requirement.
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b Meat was positively beneficial to consumers
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
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• 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.

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• 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.

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• 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
  consumers health hazards.

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• 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.

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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
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Farm Transportation Slaughterhouse Processin
g Marketing Consumer
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• 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

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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.
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• 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.

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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.
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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.
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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
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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
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Thank you
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• 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.