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Halal Products and Healthy Lifestyle

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Rationality and Scientific Lifestyle for Health

Part of the book series: University of Tehran Science and Humanities Series ((UTSHS))

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Abstract

The consumption of halal products includes foods, pharmaceuticals, personal care products, and cosmetics are increasing around the world. The leading causes of the strong demand for halal products are known favorable properties of these products like health, safety, and cleanliness. Several studies show that halal slaughtering affects the chemical and biochemical components such as iron, heme and glucose levels in the blood, as well as physical properties such as color and water holding capacity of the meat and its antimicrobial properties. Different parameters can affect the microbial growth in meat include the physiological condition of the animal at the time of slaughtering, spreading of microorganisms during slaughter, and storage condition. In this chapter, scientific studies on halal products’ properties from microbial spoilage, lipid, and protein oxidation points of view were reviewed. Also, digestion, antioxidation, and aggregation of halal proteins are considered. Finally, to inform and assure consumers about safe and hygienic products, some detection methods of non-halal ingredients to protect the accuracy of halal products explained.

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Authors and Affiliations

  1. Institute of Biochemistry and Biophysics (IBB), University of Tehran, Tehran, Iran

    Elnaz Hosseini, Mahdie Rahban & Ali Akbar Moosavi-Movahedi

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  1. Elnaz Hosseini
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  2. Mahdie Rahban
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  3. Ali Akbar Moosavi-Movahedi
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Correspondence to Ali Akbar Moosavi-Movahedi .

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Hosseini, E., Rahban, M., Moosavi-Movahedi, A.A. (2021). Halal Products and Healthy Lifestyle. In: Rationality and Scientific Lifestyle for Health. University of Tehran Science and Humanities Series. Springer, Cham. https://doi.org/10.1007/978-3-030-74326-0_7

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