Authentication of Halal and Kosher meat and meat products: Analytical approaches, current progresses and future prospects

Hossain, M. A. Motalib and Uddin, Syed Muhammad Kamal and Sultana, Sharmin and Wahab, Yasmin Abdul and Sagadevan, Suresh and Johan, Mohd Rafie and Ali, Md. Eaqub (2021) Authentication of Halal and Kosher meat and meat products: Analytical approaches, current progresses and future prospects. Critical Reviews in Food Science and Nutrition, 62 (2). pp. 285-310. ISSN 1040-8398, DOI

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Meat and meat products are widely consumed worldwide as a source of high-quality proteins, essential amino acids, vitamins, and necessary minerals. The acceptability of Halal and Kosher meat products relies not only on the species origin but also on the manner of slaughtering of animals. Both Islam and Judaism have their own dietary laws in their holy books regarding acceptance and forbiddance of dietary items particularly meat and meat products. They also include many strictures to follow for ritual cleanliness of foods. Since the authenticity of Halal and Kosher food created increased concerns among consumers, the integrity of Halal and Kosher meat and meat products must be assured so that consumers can be accomplished with the originality of products. There is an increasing demand for reliable and sensitive techniques for the authentication of various Halal and Kosher meat products. This up-to-date review intends to provide an updated and extensive overview critically on the present situation, progress, and challenges of analytical techniques to authenticate animal species in meat items. It also addresses slaughtering procedure with brief discussion on Halal and Kosher laws with a view to creating consumer awareness against fraudulent practices. The available methods are schematically presented, and their salient features are comparatively elucidated in tables. Potential future technologies are predicted, and probable challenges are summarized. Overall, the present review article possesses substantial merits to be served as a reference guide in the field of academia and industry for the preparation/processing and identification of Halal and Kosher meat and meat products as well as may act as a platform to help improve existing authentication methods.

Item Type: Article
Funders: University of Malaya's Grant (RU001-2019) (ST017-2020) (ST030-2019)
Uncontrolled Keywords: Analytical methods; authentication; Halal; Kosher; meat; meat products
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Ms Zaharah Ramly
Date Deposited: 28 Feb 2022 13:00
Last Modified: 28 Feb 2022 13:00

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