Skip to main content

Halal Products and Healthy Lifestyle

  • Chapter
  • First Online:
Rationality and Scientific Lifestyle for Health

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 34.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 44.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 44.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Abdul-Talib AN, Abd-Razak IS (2013) Cultivating export market oriented behavior in halal marketing. J Islamic Market 4(2):187–197

    Article  Google Scholar 

  • Addeen A, Benjakul S, Wattanachant S, Maqsood S (2014) Effect of Islamic slaughtering on chemical compositions and post-mortem quality changes of broiler chicken meat. Int Food Res J 21(3):897–907

    Google Scholar 

  • Addeen A, Benjakul S, Prodpran T (2017) Slaughtering method affects lipid oxidation, volatile profile and overall quality of chicken patties during storage. Emirates J Food Agric 29(5):387–395

    Google Scholar 

  • Ahmed H, Hassan Z, Manap M (2018) Physico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methods. Int Food Res J 25(3):913–920

    Google Scholar 

  • Ambali AR, Bakar AN (2014) People’s awareness on halal foods and products: potential issues for policy-makers. Proc-Soc Behav Sci 121(19):3–25

    Article  Google Scholar 

  • Arasteh A, Farahi S, Habibi-Rezaei M, Moosavi-Movahedi AA (2014) Glycated albumin: an overview of the in vitro models of an in vivo potential disease marker. J Diabetes Metab Disord 13(1):49

    Article  PubMed  PubMed Central  Google Scholar 

  • Barzegar A, Moosavi-Movahedi AA (2011) Intracellular ROS protection efficiency and free radical-scavenging activity of curcumin. PLoS ONE 6(10):e26012

    Article  PubMed  PubMed Central  Google Scholar 

  • Bonne K, Verbeke W (2008) Religious values informing halal meat production and the control and delivery of halal credence quality. Agric Hum Values 25(1):35–47

    Article  Google Scholar 

  • Collins AR (2005) Antioxidant intervention as a route to cancer prevention. Eur J Cancer 41(13):1923–1930

    Article  PubMed  Google Scholar 

  • Ermis E (2017) Halal status of enzymes used in food industry. Trends Food Sci Technol 64:69–73

    Article  Google Scholar 

  • Farouk MM, Al-Mazeedi HM, Sabow AB, Bekhit AED, Adeyemi KD, Sazili AQ, Ghani A (2014) Halal and kosher slaughter methods and meat quality: a review. Meat Sci 98(3):505–519

    Google Scholar 

  • Fuseini A, Wotton SB, Knowles TG, Hadley PJ (2017) Halal meat fraud and safety issues in the UK: a review in the context of the European Union. Food Ethics 1(2):127–142

    Article  Google Scholar 

  • Gatellier P, Santé-Lhoutellier V (2009) Digestion study of proteins from cooked meat using an enzymatic microreactor. Meat Sci 81(2):405–409

    Article  PubMed  Google Scholar 

  • Gibson TJ, Dadios N, Gregory NG (2015) Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning. Meat Sci 110:310–314

    Article  PubMed  Google Scholar 

  • Hashim P, Mat Hashim D (2013) A review of cosmetic and personal care products: halal perspective and detection of ingredient. Pertanika J Sci Technol 21(2):281–292

    Google Scholar 

  • Hashim D, Man YC, Norakasha R, Shuhaimi M, Salmah Y, Syahariza Z (2010) Potential use of fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chem 118(3):856–860

    Article  Google Scholar 

  • Hosseini E, Sattari R, Ariaeenejad S, Salami M, Emam-Djomeh Z, Fotouhi L, Poursasan N, Sheibani N, Ghamsari SM, Moosavi-Movahedi AA (2019) The impact of slaughtering methods on physicochemical characterization of sheep myoglobin. J Iran Chem Soc 16(2):315–324

    Article  Google Scholar 

  • Ibrahim SM, Abdelgadir MA, Sulieman AME (2014) Impact of halal and non-halal slaughtering on the microbiological characteristics of broiler chicken meat and sausages. Food Public Health 4(5):223–228

    Google Scholar 

  • Karahalil E (2020) Principles of halal-compliant fermentations: microbial alternatives for the halal food industry. Trends Food Sci Technol 98:1–9

    Article  Google Scholar 

  • Korsak N, Taminiau B, Hupperts C, Delhalle L, Nezer C, Delcenserie V, Daube G (2017) Assessment of bacterial superficial contamination in classical or ritually slaughtered cattle using metagenetics and microbiological analysis. Int J Food Microbiol 247:79–86

    Article  PubMed  Google Scholar 

  • Latif IA, Mohamed Z, Sharifuddin J, Abdullah AM, Ismail MM (2014) A comparative analysis of global halal certification requirements. J Food Prod Market 20(sup1):85–101

    Article  Google Scholar 

  • Lubis HN, Mohd-Naim NF, Alizul NN, Ahmed MU (2016) From market to food plate: current trusted technology and innovations in halal food analysis. Trends Food Sci Technol 58:55–68

    Article  Google Scholar 

  • Mathew VN (2014) Acceptance on halal food among non-Muslim consumers. Proc-Soc Behav Sci 121:262–271

    Article  Google Scholar 

  • Mead G (2004) Microbiological quality of poultry meat: a review. Braz J Poultry Sci 6(3):135–142

    Article  Google Scholar 

  • Murugaiah C, Noor ZM, Mastakim M, Bilung LM, Selamat J, Radu S (2009) Meat species identification and halal authentication analysis using mitochondrial DNA. Meat Sci 83(1):57–61

    Article  PubMed  Google Scholar 

  • Nakyinsige K, Sazili AQ, Zulkifli I, Goh YM, Bakar FA, Sabow AB (2014a) Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality. Meat Sci 98(4):701–708

    Article  PubMed  Google Scholar 

  • Nakyinsige K, Fatimah A, Aghwan Z, Zulkifli I, Goh Y, Sazili A (2014b) Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing. Asian-Australas J Anim Sci 27(3):406–413

    Article  PubMed  PubMed Central  Google Scholar 

  • Nakyinsige K, Sazili A, Aghwan Z, Zulkifli I, Goh Y, Bakar FA, Sarah S (2015) Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Sci 108:125–131

    Article  PubMed  Google Scholar 

  • Ngo D-H, Vo T-S, Ryu B, Kim S-K (2016) Angiotensin-I-converting enzyme (ACE) inhibitory peptides from pacific cod skin gelatin using ultrafiltration membranes. Process Biochem 51(10):1622–1628

    Article  Google Scholar 

  • Peram MR, Loveday SM, Ye A, Singh H (2013) In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin. J Dairy Sci 96(1):63–74

    Article  PubMed  Google Scholar 

  • Rakhmanova A, Khan Z, Sharif R, Lv X (2018) Meeting the requirements of halal gelatin: a mini review. MOJ Food Process Technol 6:477–482

    Article  Google Scholar 

  • Razali A, Amin A, Sarbon N (2015) Antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate at different molecular weight. Int Food Res J 22(2):651–660

    Google Scholar 

  • Riaz MN, Chaudry MM (2003) Halal food production. CRC Press

    Book  Google Scholar 

  • Sabow A, Sazili A, Zulkifli I, Goh Y, Ab Kadir M, Abdulla N, Nakyinsige K, Kaka U, Adeyemi K (2015) A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia. Meat Sci 104:78–84

    Google Scholar 

  • Sabow AB, Sazili AQ, Zulkifli I, Goh YM, Kadir MZAA, Adeyemi KD (2015b) Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Anim Sci J 86(12):981–991

    Article  PubMed  Google Scholar 

  • Sabow AB, Sazili AQ, Aghwan ZA, Zulkifli I, Goh YM, Ab Kadir MZA, Nakyinsige K, Kaka U, Adeyemi KD (2016) Changes of microbial spoilage, lipid‐protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat. Anim Sci J 87(6):816–826

    Google Scholar 

  • Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZA, Kaka U, Imlan JC, Abubakar AA, Adeyemi KD, Sazili AQ (2016) Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning. PloS ONE 11(4):e0152661

    Google Scholar 

  • Salami M, Moosavi-Movahedi AA, Moosavi-Movahedi F, Ehsani MR, Yousefi R, Farhadi M, Niasari-Naslaji A, Saboury AA, Chobert J-M, Haertlé T (2011) Biological activity of camel milk casein following enzymatic digestion. J Dairy Res 78(4):471–478

    Article  PubMed  Google Scholar 

  • Sante-Lhoutellier V, Aubry L, Gatellier P (2007) Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins. J Agric Food Chem 55(13):5343–5348

    Article  PubMed  Google Scholar 

  • Sattari R, Hosseini E, Fotouhi L, Ariaeenejad S, Khatibi A, Moosavi-Movahedi AA (2015) Meat quality of halal slaughtering and comparison with different types of killing. Sci Cultivation 5(2):35–39

    Google Scholar 

  • Shabani H, Mehdizadeh M, Mousavi SM, Dezfouli EA, Solgi T, Khodaverdi M, Rabiei M, Rastegar H, Alebouyeh M (2015) Halal authenticity of gelatin using species-specific PCR. Food Chem 184:203–206

    Article  PubMed  Google Scholar 

  • Shariff AHM, Mona Z (2013) Raw ingredients in cat food manufacturing: palatability, digestibility and halal issues in Malaysia. J Trop Resour Sustain Sci 1(1):1–15

    Google Scholar 

  • Sugibayashi K, Yusuf E, Todo H, Dahlizar S, Sakdiset P, Arce F Jr, See GL (2019) Halal cosmetics: a review on ingredients, production, and testing methods. Cosmetics 6(3):37

    Article  Google Scholar 

  • Tabatabaee SM, Mazaheri M, Farokhi R, Moosavi-Movahedi AA (2012) Trade of halal products. Sci Cultivation 2(2):15–19

    Google Scholar 

  • Taghavi F, Habibi-Rezaei M, Amani M, Saboury AA, Moosavi-Movahedi AA (2017) The status of glycation in protein aggregation. Int J Biol Macromol 100:67–74

    Article  PubMed  Google Scholar 

  • von Bargen C, Dojahn Jr, Waidelich D, Humpf H-U, Brockmeyer J (2013) New sensitive high-performance liquid chromatography-tandem mass spectrometry method for the detection of horse and pork in halal beef. J Agric Food Chem 61(49):11986–11994

    Google Scholar 

  • West AR, Oates PS (2008) Mechanisms of heme iron absorption: current questions and controversies. World J Gastroenterol 14(26):4101–4110

    Article  PubMed  PubMed Central  Google Scholar 

  • Xu Q, He C, Xiao C, Chen X (2016) Reactive oxygen species (ROS) responsive polymers for biomedical applications. Macromol Biosci 16(5):635–646

    Article  PubMed  Google Scholar 

  • Xu L, Zhang H, Yue H, Wu S, Yang H, Wang Z, Qi G (2018) Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers. J Anim Sci Biotechnol 9(1):37

    Article  PubMed  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Ali Akbar Moosavi-Movahedi .

Rights and permissions

Reprints and permissions

Copyright information

© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

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

Download citation

Publish with us

Policies and ethics