| Autor: |
Hossain MAM; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia., Uddin SMK; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia., Sultana S; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia., Wahab YA; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia., Sagadevan S; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia., Johan MR; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia., Ali ME; Nanotechnology and Catalysis Research Centre (NANOCAT), University of Malaya, Kuala Lumpur, Malaysia.; Centre for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur, Malaysia. |
| Abstrakt: |
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. |
