Application of spectroscopic and chromatographic methods for the analysis of non-halal meats in food products

Rohman, Abdul and Ahmad Fadzillah, Nurrulhidayah (2021) Application of spectroscopic and chromatographic methods for the analysis of non-halal meats in food products. In: Multifaceted Protocols in Biotechnology, Volume 2. Springer Nature Switzerland, Cham, Switzerland, pp. 75-92. ISBN 978-3-030-75578-2

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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.

Item Type:	Book Chapter
Uncontrolled Keywords:	Halal authentication, Pork, Dog meat, Chemometrics, Molecular spectroscopy
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Nurrulhidayah Ahmad Fadzillah
Date Deposited:	18 Aug 2021 22:15
Last Modified:	18 Aug 2021 22:21
URI:	http://irep.iium.edu.my/id/eprint/91617

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