Čaklovica et al., 2023 - Google Patents
OF HALAL QUALITY AND CERTIFICATIONČaklovica et al., 2023
View PDF- Document ID
- 2014016281230019738
- Author
- Čaklovica F
- Dugonjić A
- Čaklovica K
- Smajlović M
- Hrustemović E
- Alijagić A
- Rahmanović B
- Fazlović N
- Hojkurić-Rahmanović Z
- Publication year
- Publication venue
- JOURNAL OF HALAL QUALITY AND CERTIFICATION
External Links
Snippet
21 all persons, without discrimination based on gender, race, skin color, language, religion, national origin, etc. In this way, Bosnian society, opting for democratic principles of living, as a multi-ethnic society, opened the perspective of diversity in the expression of cultural …
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Micro-organisms; Enzymes
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B7/00—Slaughterhouse arrangements
- A22B7/001—Conveying arrangements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/20—Splitting instruments
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/06—Slaughtering stands or spreaders for cattle
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0093—Handling, transporting or packaging pieces of meat
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Regenstein et al. | The kosher and halal food laws | |
| Soon et al. | Halal integrity in the food supply chain | |
| Aghwan et al. | Slaughter practices of different faiths in different countries | |
| Riaz et al. | Handbook of halal food production | |
| Che Man et al. | Food production from the halal perspective | |
| Amos et al. | Analysis of quality deterioration at critical steps/points in fish handling in Uganda and Iceland and suggestions for improvement | |
| Tzouros et al. | Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review | |
| Mummed | Beef carcass quality, yield and causes of condemnations in Ethiopia | |
| Nespolo | The behavior of consumers and producers of food of animal origin and their impacts in one health | |
| Muchenje et al. | How pig pre-slaughter welfare affects pork quality and the pig industry | |
| Čaklovica et al. | OF HALAL QUALITY AND CERTIFICATION | |
| Sofos | ASAS Centennial Paper: Developments and future outlook for postslaughter food safety | |
| Bafanda et al. | Assessment of existing meat handling and hygienic practices among butchers and meat retailers in Jammu District of Jammu and Kashmir: A socio-economic Analysis | |
| Jůzl et al. | Quality of animal products | |
| Gadisa et al. | Assessment of beef cattle production, slaughtering and marketing practice in Haramaya University, Ethiopia | |
| Regenstein | Kosher and halal regulations for nutraceutical and functional foods | |
| Regenstein et al. | An introduction to kosher and halal food laws | |
| Regenstein et al. | A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry | |
| Ojelade et al. | Interactions between pre-harvest, post-harvest handling and welfare of fish for sustainability in the aquaculture sector | |
| Fuseini | Socio-political Aspects of Religious Slaughter | |
| George | Lab-Grown Meat: The Future of Food and Natural Resources Management | |
| Riaz et al. | General guidelines for halal food production | |
| Regenstein et al. | The halal food industry | |
| Motamedzadegan et al. | Halal and Kosher regulations for processing and marketing of vegetables | |
| Riaz et al. | Comparison of Kosher, Halal, and Vegetarianism |