Issues related to animal blood into food products: a review paper
2021
Abdul Rohman. | Nurrulhidayah A. F. | Siti Jamilah M. S. | Arieff Salleh R. | Azura A. | Mat Jubri S. M. | Nur Azira T. | Rashidi O.
The rapid development of science and technology has unveiled a new horizon for the food industry by transforming blood into useful food products. This practice seems in line with the sustainable development goal to be implemented by 2030 to improve the efficiency of resources, reduce wastage and to avoid draining natural resources which can lead to environmental degradation. The practice of transforming blood into various food products possesses the potential to minimize harmful environmental issues resulting from blood disposal into land and water. The aim of this review paper to explore the issues related to animal blood into food products because the use of animal blood derivatives are prohibited according to Islamic perspectives and some of religious practitioners. The researcher relied on library research to accomplish the writing process. Sources such as academic journals, governmental agency portals, research papers, thesis, journal articles and trusted websites were used as references. Therefore, this paper aspires to provide insights to researchers to carry out more research in different scopes of studies particularly on the utilization of blood-derived products which can be a sensitive subject among Muslims and other religious practitioners.
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