Halal food production:
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Fla. [u.a.]
CRC Press
2004
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XVII, 379 Seiten Ill., graph. Darst. |
| ISBN: | 1587160293 |
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Record in the Search Index
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| adam_text | Titel: Halal food production
Autor: Riaz, Mian N.
Jahr: 2004
CONTENTS
1 Introduction........................................................................................1
References..........................................................................................................4
2 Halal Food Laws and Regulations..................................................5
Principles Regarding Permissibility of Foods.................................................6
Halal and Haram...............................................................................................8
Basis for the Prohibitions...............................................................................11
How Does One Translate Major Prohibitions into Practice in Today s
Industrial Environment?................................................................................12
References........................................................................................................14
3 General Guidelines for Halal Food Production.........................17
Meat and Poultry.............................................................................................17
Fish and Seafood............................................................................................21
Milk and Eggs.................................................................................................21
Plant and Vegetable Materials........................................................................22
Food Ingredients.............................................................................................22
Sanitation.........................................................................................................25
Specific Halal Guidelines...............................................................................25
State Halal Laws..............................................................................................25
References........................................................................................................28
4 International and Domestic Trade in Halal Products..............29
Halal Markets and Demographics.................................................................29
U.S. Halal Market............................................................................................30
Global Halal Market........................................................................................31
References........................................................................................................48
5 Import Requirements for Different Countries..........................51
Introduction.....................................................................................................51
Malaysia...........................................................................................................52
Singapore.........................................................................................................53
Indonesia.........................................................................................................53
xiii
xiv ¦ Halal Food Production
Middle East Countries.....................................................................................54
South Asia........................................................................................................54
Other Countries...............................................................................................54
Review of the Halal Food Industry...............................................................55
Reference.........................................................................................................55
6 Halal Production Requirements for Meat and Poultry............57
Methods of Slaughtering for Meat and Poultry............................................58
Halal Control Points for Slaughterhouses.....................................................59
Halal Requirements for Boning Rooms........................................................63
Halal Requirements for Cold Stores..............................................................63
Further Processed Meat Items........................................................................63
Industrial Halal Slaughter (Dhabh) Procedure.............................................65
Industrial Halal Procedure for Mechanical Slaughter of Poultry................68
References........................................................................................................69
7 Halal Production Requirements for Dairy Products................71
Milk in the Quran...........................................................................................71
Milk: Whole, Low-Fat, Skim, and Flavored..................................................72
Cream, Half and Half, and Butter.................................................................72
Dry Milk Powder and Nonfat Dry Milk Powder..........................................72
Cheeses............................................................................................................72
Whey, Whey Protein Concentrate, Whey Protein Isolate, and Lactose.....74
Cultured Milk, Sour Cream, and Yogurt.......................................................74
Ice Creams and Frozen Desserts...................................................................74
Flavors and Enzyme-Modified Products........................................................75
Halal Control Points in Cheese Making........................................................76
References........................................................................................................78
8 Halal Production Requirements for Fish and Seafood............79
Requirements for Slaughtering or Killing Fish and Seafood.......................81
General Guidelines for Processing Fish and Seafood.................................82
Further Processed Products............................................................................82
Food Ingredients and Flavors........................................................................82
Imitation Seafood Products............................................................................82
References........................................................................................................84
9 Halal Production Requirements for Cereal and
Confectionary...................................................................................85
Product Types.................................................................................................86
Halal Control Points (HCPs) in Breadmaking..............................................88
References........................................................................................................89
10 Halal Production Requirements for Nutritional Food
Supplements......................................................................................91
Ingredients to Watch.......................................................................................92
Types of Products...........................................................................................93
References........................................................................................................94
Contents ¦ xv
11 Gelatin in Halal Food Production................................................95
Status of Gelatin in Islam...............................................................................95
Sources of Gelatin...........................................................................................96
Production of Halal Gelatin...........................................................................96
Vegetable Substitutes for Gelatin...................................................................99
Uses of Halal Gelatin.....................................................................................99
Control Points in Halal Gelatin Production................................................102
References......................................................................................................103
12 Enzymes in Halal Food Production...........................................105
Uses of Enzymes in Food............................................................................105
Classification of Enzymes.............................................................................107
Bioengineered Enzymes...............................................................................107
Halal Control Points in Enzyme Production...............................................108
Halal Control Points for a Conventional Process for Extracting
Enzymes from Animal Organs...................................................................109
Halal Control Points for Enzyme Production
in a Conventional Fermentation Process..................................................Ill
To Label or Not to Label Enzymes.............................................................112
References......................................................................................................112
13 Alcohol in Halal Food Production.............................................115
Major Categories of Alcoholic Beverages...................................................115
Why Alcohol Is Prohibited for Muslims......................................................117
References......................................................................................................120
14 Food Ingredients in Halal Food Production............................121
Bacon Bits.....................................................................................................121
Amino Acids..................................................................................................121
Civet Oil.........................................................................................................122
Liquor.............................................................................................................122
Liquor and Wine Extracts.............................................................................122
Fusel Oil Derivatives....................................................................................122
Encapsulation Materials................................................................................122
Production of Vinegar from Alcohol...........................................................123
Minor Ingredients..........................................................................................123
Manufacturing of Food Products.................................................................123
Spices and Seasoning Blends.......................................................................123
Condiments, Dressings, and Sauces............................................................124
Batters, Breadings, and Breadcrumbs.........................................................124
Flavorings.......................................................................................................124
Cheese Flavors..............................................................................................125
Meat Flavors..................................................................................................125
Smoke Flavors and Grill Flavors.................................................................125
Colorants........................................................................................................125
Curing Agents................................................................................................126
Coatings.........................................................................................................126
Dairy Ingredients...........................................................................................126
References......................................................................................................127
xvi ¦ Halal Food Production
15 Labeling, Packaging, and Coatings for Halal Food.................129
Labeling Products for the Muslim Market...................................................129
Labels and Printing on Food.......................................................................132
Packaging the Food in a Halal Environment.............................................133
Packaging Materials and Containers............................................................134
Edible Coating and Edible Films.................................................................134
References......................................................................................................135
16 Biotechnology and GMO Ingredients in Halal Food..............137
References......................................................................................................141
17 Animal Feed and Halal Food.......................................................143
References......................................................................................................146
18 Comparison of Kosher, Halal, and Vegetarian........................147
Meat of Animals Killed by the Ahlul Kitab................................................147
Kosher Laws..................................................................................................149
Halal Laws.....................................................................................................149
Kosher Dietary Laws.....................................................................................149
Halal Dietary Laws........................................................................................154
Kosher and Halal..........................................................................................161
Vegetarianism.................................................................................................162
Comparison of Kosher, Halal, and Vegetarian...........................................164
References......................................................................................................168
19 How to Get Halal Certified...........................................................169
What Is a Halal Certificate?..........................................................................170
Types of Halal Certificates...........................................................................170
Duration of the Certificate...........................................................................171
Who Is Authorized to Issue Halal Certificates?..........................................171
Which Products Can Be Certified?...............................................................172
Halal Certification Process............................................................................174
Steps Involved in Halal Certification...........................................................174
Use of Halal Markings..................................................................................174
References......................................................................................................177
Appendix A Codex Alimentarius...................................................179
Appendix B [Halal Industrial Production Standards]...............183
Appendix C Malaysian General Guidelines on the
Slaughtering of Animals and the Preparation
and Handling of Halal Food....................................207
Appendix D Singapore s Halal Regulations and Import
Requirements..............................................................217
Appendix E New Jersey Halal Food Laws...................................227
Contents
XVII
Appendix F Illinois Halal Food Laws...........................................235
Appendix C Minnesota Halal Food Laws.....................................241
Appendix H California Halal Food Laws.....................................245
Appendix I Michigan Halal Food Laws.......................................249
Append i X J Export Requirements for Various Countries.......253
Appendix K Recommended Ritual Slaughter Guidelines.........293
Appendix L Key Terminology from Other Languages.............311
Appendix M E-Numbered Ingredients..........................................313
Appendix N Halal Status for Ingredients.....................................329
Index........................................................................................................369
|
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Wirtschaftswissenschaften Theologie / Religionswissenschaften |
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| spelling | Riaz, Mian N. Verfasser (DE-588)133591417 aut Halal food production Mian N. Riaz, Muhammad M. Chaudry Boca Raton, Fla. [u.a.] CRC Press 2004 XVII, 379 Seiten Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Alimentos (produção) larpcal Food industry and trade Islam (DE-588)4027743-4 gnd rswk-swf Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf Speisegebot (DE-588)4486794-3 gnd rswk-swf Lebensmittelproduktion (DE-588)4114379-6 s Speisegebot (DE-588)4486794-3 s Islam (DE-588)4027743-4 s DE-604 Chaudry, Muhammad M. Verfasser (DE-588)1167889746 aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009889762&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Riaz, Mian N. Chaudry, Muhammad M. Halal food production Alimentos (produção) larpcal Food industry and trade Islam (DE-588)4027743-4 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd Speisegebot (DE-588)4486794-3 gnd |
| subject_GND | (DE-588)4027743-4 (DE-588)4114379-6 (DE-588)4486794-3 |
| title | Halal food production |
| title_auth | Halal food production |
| title_exact_search | Halal food production |
| title_full | Halal food production Mian N. Riaz, Muhammad M. Chaudry |
| title_fullStr | Halal food production Mian N. Riaz, Muhammad M. Chaudry |
| title_full_unstemmed | Halal food production Mian N. Riaz, Muhammad M. Chaudry |
| title_short | Halal food production |
| title_sort | halal food production |
| topic | Alimentos (produção) larpcal Food industry and trade Islam (DE-588)4027743-4 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd Speisegebot (DE-588)4486794-3 gnd |
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