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Multifaceted Protocols in Biotechnology, Volume 2 pp 75–92Cite as

Application of Spectroscopic and Chromatographic Methods for the Analysis of Non-halal Meats in Food Products

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Abstract

Meat is one of the major food groups which is frequently adulterated for economic reasons. In line with halal certification, the presence of non-halal meats in food products must be identified. Mislabelling and undeclaring meat types are typically seen in meat-based products such as meatballs, burgers, sausages and Salami. Therefore, the application of analytical methods for the detection, identification, and confirmation of non-halal meats is a must. This chapter highlighted the application of spectroscopic and chromatographic-based methods combined with several chemometrics for the identification and confirmation of non-halal meats in food products. Spectroscopy offered more accelerating methods with higher accuracy rates throughout the screening process for non-halal meats. Further confirmation can be done using chromatography by identifying specific markers present in analyzed non-halal meats.

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Authors and Affiliations

  1. Centre of Excellence, Institute for Halal Industry & Systems, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

    Abdul Rohman

  2. Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia

    Abdul Rohman

  3. International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), 53100, Gombak, Selangor, Malaysia

    Nurrulhidayah Ahmad Fadzillah

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  1. Abdul Rohman
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Correspondence to Nurrulhidayah Ahmad Fadzillah .

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  1. International Institute for Halal Research and Training, International Islamic University Malaysia, Kuala Lumpur, Malaysia

    Azura Amid

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Rohman, A., Fadzillah, N.A. (2021). Application of Spectroscopic and Chromatographic Methods for the Analysis of Non-halal Meats in Food Products. In: Amid, A. (eds) Multifaceted Protocols in Biotechnology, Volume 2. Springer, Cham. https://doi.org/10.1007/978-3-030-75579-9_5

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