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HALAL DETECTION FOR FATTY ACID, PROTEIN, AND DNA-BASED METHODS - Coggle…

- - - - i) To detect lard in cake formulation.
      - ii) As quality control.
      - iii) Monitoring process in the food industry
      - iv) To measure chemical
        
        Qualitative characterization & quantitative measurements.
      - v) To provide information on the molecular composition.
      - vi) To provide a structure of a diverse range of materials.
  - - - From the laser source.
    - - To handle the calibration.
      - Detecting the presence of lard in mixture of animal fats.
- - - - ii) To detect contamination.
      - iii) To verify the PCR efficiency.
      - i) To amplify the mtDNA of cyt b in identifying pig DNA in foods.
    - - i) 104 copies of mtDNA per cell compared to 1 copy of genomic DNA.
      - ii) To detect species-specific DNA.
        
        Using mtDNA than genomic DNA
      - iii) To trace pig meat adulteration.
        
        Allows the rapid detection of pig DNA in the meat products.
- - - - i) Biomarker identification (Focus on prognosis & diagnosis of disease)
      - iii) Electrical stunning
        
        Electricified knives.
        
        Electrified contact grids/plates
        
        Plates & v-shaped stunner.
        
        Water bath stunner (common).
      - iv) Stunning & slaughtering techniques :
        
        Amount of current & voltage delivered to chickens hardly detectable in final product.
        
        High current : deteriorated meat & carcass quality.
      - ii) As blotting, long delays to obtain results & preparation of antibodies.
- - - - Lard, beef fat (BF),
        mutton fat (MF), chicken fat (CF), lard stearin and lard olein.