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Harlina PW, Maritha V, Musfiroh I, Huda S, Sukri N, Muchtaridi M. Possibilities of Liquid Chromatography Mass Spectrometry
(LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat
Products: A Mini Review. Food Sci Anim Resour 2022; 42:744-761. [PMID: 36133639 PMCID: PMC9478982 DOI: 10.5851/kosfa.2022.e37] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author: Putri
Widyanti Harlina, Department of Food Industrial Technology, Faculty of
Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia,
Tel: +62-22-7798844, E-mail:
| | - Vevi Maritha
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Ida Musfiroh
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Syamsul Huda
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Nandi Sukri
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author:
Muchtaridi Muchtaridi, Department of Pharmaceutical Analysis and Medicinal
Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Bandung 45363,
Indonesia, Tel: +62-22-8784288888 (ext. 3210), E-mail:
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2
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Yener D. THE EFFECTS OF HALAL CERTIFICATION AND PRODUCT FEATURES ON CONSUMER BEHAVIOR: A SCENARIO-BASED EXPERIMENT. INTERNATIONAL JOURNAL OF MANAGEMENT STUDIES 2022. [DOI: 10.32890/ijms2022.29.2.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
With the rise in the population of Muslims globally, the issue of halal products is becoming increasingly important. The fact that consumers prefer halal products and demand more of these products has attracted companies’ attention as well. The certification of halal products and product type affects the behavior of consumers towards these products. Besides that, the countries that produce the products, whether Muslim or not, is a matter of concern for consumers who are sensitive about halal products. In this study, halal product certification, how consumer behavior changes according to product type, and the country where the product is produced were examined. A scenariobased experiment was used to test the hypotheses developed, and the effects of independent variables on consumer purchase intention, trust, and perceived risk were examined. The religiosity scale was used as a control variable to control consumer religious sensitivities in the study. The results showed that halal-certified products and Muslim country product origin led to a higher level of consumer purchase intention, trust, and lower levels of perceived risk. Besides that, the existence of halal certification increased purchase intention for utilitarian products. Based on the results, the interaction of halal certification and country of origin has a significant impact on consumer purchase intention, while the interaction of halal certification and product type has a significant impact on consumer purchase intention as well as perceived risk. Halal certification increases both consumer purchase intention and trust in products produced by non-Muslim countries.
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Affiliation(s)
- Dursun Yener
- Faculty of Political Science, Management Department İstanbul Medeniyet University, Türkiye
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3
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Tao D, Xiao X, Lan X, Xu B, Wang Y, Khazalwa EM, Pan W, Ruan J, Jiang Y, Liu X, Li C, Ye R, Li X, Xu J, Zhao S, Xie S. An Inexpensive CRISPR-Based Point-of-Care Test for the Identification of Meat Species and Meat Products. Genes (Basel) 2022; 13:genes13050912. [PMID: 35627297 PMCID: PMC9141687 DOI: 10.3390/genes13050912] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/17/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
The growing demand for and supply of meat and meat products has led to a proportional increase in cases of meat adulteration. Adulterated meat poses serious economic and health consequences globally. Current laboratory methods for meat species identification require specialized equipment with limited field applications. This study developed an inexpensive, point-of-care Loop-Mediated Isothermal Amplification (LAMP)-CRISPR/Cas12a colorimetric assay to detect meat species using a Texas Red-labelled single-strand (ssDNA) reporter. As low as 1.0 pg/µL of the porcine NADH4, the chicken NADH dehydrogenase subunit 2 (ND2) and the duck D-loop genes was detectable under white, blue and ultraviolet light. The test turnaround time from DNA extraction to visualization was approximately 40 min. The assay accurately detected pure and mixed-meat products in the laboratory (n = 15) and during a pilot point-of-care test (n = 8) in a food processing factory. The results are 100% reproducible using lateral flow detection strips and the real-time PCR detection instrument. This technology is fully deployable and usable in any standard room. Thus, our study demonstrates that this method is a straightforward, specific, sensitive, point-of-care test (POCT) adaptable to various outlets such as customs, quarantine units and meat import/export departments.
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Affiliation(s)
- Dagang Tao
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
- Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Xiao Xiao
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Xiaochen Lan
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Bingrong Xu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Yuan Wang
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | | | - Wenya Pan
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Jinxue Ruan
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
- Hubei Hongshan Laboratory, Frontiers Science Center for Animal Breeding and Sustainable Production, Wuhan 430070, China
| | - Yu Jiang
- Yangshan Customs, Shanghai 201306, China;
| | - Xiangdong Liu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Changchun Li
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Ruizhen Ye
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Xinyun Li
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
- Hubei Hongshan Laboratory, Frontiers Science Center for Animal Breeding and Sustainable Production, Wuhan 430070, China
| | - Jing Xu
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
| | - Shuhong Zhao
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
- Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou 510642, China
- Hubei Hongshan Laboratory, Frontiers Science Center for Animal Breeding and Sustainable Production, Wuhan 430070, China
| | - Shengsong Xie
- Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education & Key Lab of Swine Genetics and Breeding of Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan 430070, China; (D.T.); (X.X.); (X.L.); (B.X.); (Y.W.); (W.P.); (J.R.); (X.L.); (C.L.); (R.Y.); (X.L.); (J.X.); (S.Z.)
- Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou 510642, China
- Hubei Hongshan Laboratory, Frontiers Science Center for Animal Breeding and Sustainable Production, Wuhan 430070, China
- Correspondence:
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Khalil I, Hashem A, Nath AR, Muhd Julkapli N, Yehye WA, Basirun WJ. DNA/Nano based advanced genetic detection tools for authentication of species: Strategies, prospects and limitations. Mol Cell Probes 2021; 59:101758. [PMID: 34252563 DOI: 10.1016/j.mcp.2021.101758] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/20/2021] [Accepted: 07/06/2021] [Indexed: 10/20/2022]
Abstract
Authentication, detection and quantification of ingredients, and adulterants in food, meat, and meat products are of high importance these days. The conventional techniques for the detection of meat species based on lipid, protein and DNA biomarkers are facing challenges due to the poor selectivity, sensitivity and unsuitability for processed food products or complex food matrices. On the other hand, DNA based molecular techniques and nanoparticle based DNA biosensing strategies are gathering huge attention from the scientific communities, researchers and are considered as one of the best alternatives to the conventional strategies. Though nucleic acid based molecular techniques such as PCR and DNA sequencing are getting greater successes in species detection, they are still facing problems from its point-of-care applications. In this context, nanoparticle based DNA biosensors have gathered successes in some extent but not to a satisfactory stage to mark with. In recent years, many articles have been published in the area of progressive nucleic acid-based technologies, however there are very few review articles on DNA nanobiosensors in food science and technology. In this review, we present the fundamentals of DNA based molecular techniques such as PCR, DNA sequencing and their applications in food science. Moreover, the in-depth discussions of different DNA biosensing strategies or more specifically electrochemical and optical DNA nanobiosensors are presented. In addition, the significance of DNA nanobiosensors over other advanced detection technologies is discussed, focusing on the deficiencies, advantages as well as current challenges to ameliorate with the direction for future development.
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Affiliation(s)
- Ibrahim Khalil
- Nanotechnology and Catalysis Research Center (NANOCAT), Institute for Advanced Studies (IAS), Universiti Malaya, 50603, Kuala Lumpur, Malaysia; Healthcare Pharmaceuticals Ltd., Rajendrapur, Gazipur, Bangladesh
| | - Abu Hashem
- Nanotechnology and Catalysis Research Center (NANOCAT), Institute for Advanced Studies (IAS), Universiti Malaya, 50603, Kuala Lumpur, Malaysia; Microbial Biotechnology Division, National Institute of Biotechnology, Ganakbari, Ashulia, Savar, Dhaka, 1349, Bangladesh
| | - Amit R Nath
- Nanotechnology and Catalysis Research Center (NANOCAT), Institute for Advanced Studies (IAS), Universiti Malaya, 50603, Kuala Lumpur, Malaysia; Shenzhen Grubbs Institute and Department of Chemistry, Southern University of Science and Technology, 518055, China
| | - Nurhidayatullaili Muhd Julkapli
- Nanotechnology and Catalysis Research Center (NANOCAT), Institute for Advanced Studies (IAS), Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
| | - Wageeh A Yehye
- Nanotechnology and Catalysis Research Center (NANOCAT), Institute for Advanced Studies (IAS), Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Wan Jeffrey Basirun
- Nanotechnology and Catalysis Research Center (NANOCAT), Institute for Advanced Studies (IAS), Universiti Malaya, 50603, Kuala Lumpur, Malaysia; Department of Chemistry, Universiti Malaya, Malaysia
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Mansur AR, Oh J, Lee HS, Oh SY. Determination of ethanol in foods and beverages by magnetic stirring-assisted aqueous extraction coupled with GC-FID: A validated method for halal verification. Food Chem 2021; 366:130526. [PMID: 34274705 DOI: 10.1016/j.foodchem.2021.130526] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 06/27/2021] [Accepted: 07/02/2021] [Indexed: 12/20/2022]
Abstract
An in-house method, employing magnetic stirring-assisted aqueous extraction combined with gas chromatography-flame ionization detector, for determination of ethanol in different foods and beverages was validated according to the ISO/IEC 17025 standard. Validation parameters, including selectivity, method limits of detection (approx. 0.006 mg/g) and quantification (approx. 0.02 mg/g), linearity (R2 of >0.999), trueness (relative biases of <3%), accuracy (recoveries of 96-105%), and precision (relative standard deviations of <5%), were satisfactory. The proposed method was as accurate and precise as and more sensitive than the AOAC method 2016.12, with estimated relative expanded uncertainties of around 8% for all samples. The validated method was successfully applied for determination of ethanol in 108 commercially processed foods and beverages, and it could be used for halal verification. Accordingly, this study provided a reliable method for routine quantitative analysis of ethanol in processed foods and beverages to ensure their halal integrity prior to halal certification.
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Affiliation(s)
- Ahmad Rois Mansur
- Halal Laboratory, SME Solution Center, Korea Food Research Institute, Wanju 55365, Republic of Korea.
| | - Jungmin Oh
- Halal Laboratory, SME Solution Center, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hyun Sung Lee
- Halal Laboratory, SME Solution Center, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Seung Yong Oh
- Halal Laboratory, SME Solution Center, Korea Food Research Institute, Wanju 55365, Republic of Korea
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Khan MI, Haleem A, Khan S. Examining the link between Halal supply chain management and sustainability. INTERNATIONAL JOURNAL OF PRODUCTIVITY AND PERFORMANCE MANAGEMENT 2021. [DOI: 10.1108/ijppm-07-2019-0354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Halal supply chain management (HSCM) is an emerging research area and is in the early stage of evolution. This study aims to identify 11 critical factors towards effective management of a Halal supply chain (HSC) and provides a framework for the HSCM by evaluating Halal practices' impact on sustainability performance measures empirically.
Design/methodology/approach
A structured questionnaire-based survey has been carried out to collect data for analysis. The statistical analysis is accomplished by exploiting merits of factor analysis and structural equation modelling (SEM).
Findings
The results imply that out of 11 critical factors, nine factors on effective management of the HSC are statistically significant, and impacts of two critical factors are positive but statistically insignificant. In the structural model, the path coefficient of all success indicators are positive and statistically significant. In terms of the path coefficient of sustainable performance measures of HSC, all three dimensions, economic, environmental and social, are positive and statistically significant.
Research limitations/implications
The research extends Halal and supply chain management's literature by proposing Halal as a standard quality control system, as it focuses on wholesome consumption. Effective management of the HSC is positively related to the firms' sustainable performance, thus helping managers make the organisation sustainable in the long term.
Practical implications
The research extends the literature of Halal and supply chain management by proposing Halal as a standard quality control system, which focuses on wholesome consumption. Effective management of the HSC is positively related to the sustainable performance of the firms, thus helps managers in making the organisation sustainable in the long term.
Originality/value
The result of the study underlines that sustainable performance measures are embedded in HSCM. This research develops a new paradigm in the research of HSCM and sustainability.
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Yang Y, Li L, Wang H, Liu M, Wu Y. Development and verification of a quantitative real-time PCR method to identify and quantify gelatin derived from animal hide. J Food Sci 2020; 85:2762-2772. [PMID: 32794621 DOI: 10.1111/1750-3841.15362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/05/2020] [Accepted: 07/07/2020] [Indexed: 11/30/2022]
Abstract
The species origin of hide gelatin is a crucial issue with respect to health concerns and religious restrictions. Analysis of the animal-derived ingredients of gelatin by reliable methods is necessary to ensure its authenticity. However, due to the highly processed nature of gelatin, it remains a challenge to identify gelatin end products accurately and robustly. Our study established and verified a quantitative real-time PCR (qPCR) method based on careful selection of target genes and a DNA extraction method. The middle products of the gelatin production streamline were investigated to explore the influence of each critical processing step on the method. Gelatin reference samples were used to quantify the levels of target species. Commercial gelatin commodities were surveyed to highlight the mislabeling situation. In summary, the qPCR method was demonstrated to be highly specific and sensitive, with limits of detection (LOD) of 0.1 to 1 pg/µL and gelatin LODs of 0.1% to 5% (w/w). The transition from decoction to concentrated gel was found to have the most severe effect on the qPCR. Intensification of pressure or temperature or employment of enzyme hydrolysis aggravated the DNA damage, resulting in elevated Cq values. Quantitation of gelatin products was feasible; gelatin products produced from 5% target hide and 95% matrix hide mixtures showed 2.9% to 5.2% target species. The 26% relative error for low gelatin content is acceptable for semiquantitation purposes. A market survey showed that 52.6% of the gelatin products were mislabeled as being of animal origin.
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Affiliation(s)
- Yange Yang
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Li Li
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Hongyue Wang
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Minchang Liu
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
| | - Yajun Wu
- Chinese Academy of Inspection and Quarantine, No. 11, Ronghua South Street, Yizhuang Economic Zone, Beijing, 100176, China
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Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review. Foods 2020; 9:foods9081111. [PMID: 32823523 PMCID: PMC7466354 DOI: 10.3390/foods9081111] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 02/07/2023] Open
Abstract
Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.
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Rohman A, Windarsih A. The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review. Int J Mol Sci 2020; 21:E5155. [PMID: 32708254 PMCID: PMC7403989 DOI: 10.3390/ijms21145155] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 04/25/2020] [Accepted: 04/29/2020] [Indexed: 12/18/2022] Open
Abstract
Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.
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Affiliation(s)
- Abdul Rohman
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
- Institute of Halal Industry and Systems (IHIS), Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Anjar Windarsih
- Research Division for Natural Product Technology (BPTBA), Indonesian Institute of Sciences (LIPI), Yogyakarta 55861, Indonesia
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Mostafa MM. A knowledge domain visualization review of thirty years of halal food research: Themes, trends and knowledge structure. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Haleem A, Khan MI, Khan S, Jami AR. Research status in Halal: a review and bibliometric analysis. MODERN SUPPLY CHAIN RESEARCH AND APPLICATIONS 2020. [DOI: 10.1108/mscra-06-2019-0014] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Halal is an emerging business sector and is steadily gaining popularity among scholars and practitioners. The purpose of this paper is to critically evaluate and review the reported literature in the broad area of Halal using bibliometric technique and network analysis tools. Moreover, this paper also proposes future research directions in the field of Halal.
Design/methodology/approach
This paper employed a systematic review technique followed by bibliometric analysis to gain insight and to evaluate the research area associated with Halal. Furthermore, data mining techniques are used for analysing the concerned article title, keywords and abstract of 946 research articles obtained through the Scopus database. Finally, network analysis is used to identify significant research clusters.
Findings
This study reports top authors contributing to this area, the key sub-research areas and the influential works based on citations and PageRank. We identified from the citation analysis that major influential works of Halal are from the subject area of biological science and related areas. Further, this study reports established and emerging research clusters, which provide future research directions.
Research limitations/implications
Scopus database is used to conduct a systematic review and corresponding bibliometric study; the authors might have missed some peer-reviewed studies not reported in Scopus. The selection of keywords for article search may not be accurate for the multi-disciplinary Halal area. Also, the authors have not considered the banking/financial aspects of Halal. The proposed four research clusters may inform potential researcher towards supporting the industry.
Originality/value
The novelty of the study is that no published study has reported the bibliometric study and network analysis techniques in the area of Halal.
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Evaluation of barriers in the adoption of halal certification: a fuzzy DEMATEL approach. JOURNAL OF MODELLING IN MANAGEMENT 2019. [DOI: 10.1108/jm2-03-2018-0031] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeHigher level of customer satisfaction for halal products can be achieved by the effective adoption of halal certification through assessment and accreditation (HCAA). There are certain issues that seem detrimental towards the adoption of HCAA. The purpose of this paper is to identify the major barriers towards the adoption of HCAA and evaluate inter-relationships among them for developing the strategies to mitigate these barriers.Design/methodology/approachThe barriers towards the adoption of HCAA are identified through an integrative approach of literature review and expert’s opinion. The inter-relationship among the identified barriers is evaluated using fuzzy-based decision-making trial and evaluation laboratory (fuzzy DEMATEL) technique, which categorises them into influential and influenced group.FindingsThe evaluation of inter-relationship among barriers using fuzzy DEMATEL indicates four influencing barriers and six influenced barriers towards the adoption of HCAA. Further, findings suggest an extensive government, and management support is vital in terms of commitment, resources and actions to realise the benefits attributed with HCAA.Research limitations/implicationsThe inter-relationship among barriers is contextual and based on the perception of experts which may be biased as per their background and area of expertise. This study pertains to a specific region and can be extended to the generalised certification system.Originality/valueThe empirical base of the research provides the inter-relationship among the barriers towards the adoption of HCAA which can be effectively used as input in the decision-making process by producers, manufacturers and distributor. The policy maker can analyse the cause group and effect group of barriers to formulate policies that would help in the adoption of HCAA.
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Khan MI, Khan S, Haleem A. Using integrated weighted IRP-Fuzzy TISM approach towards evaluation of initiatives to harmonise Halal standards. BENCHMARKING-AN INTERNATIONAL JOURNAL 2019. [DOI: 10.1108/bij-04-2018-0086] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Purpose
Multiplicity and conflicting Halal standards involve unnecessary repetition of testing for demonstrating the Halal integrity of the process and the product, thus making it difficult for the Halal commodities to get traction in international markets. The purpose of this paper is to suggest initiatives to facilitate harmonisation of Halal standards as to eliminate trade barrier of Halal and to assure the availability of Halal consumables to larger masses.
Design/methodology/approach
Ranking of the initiatives for the harmonisation of Halal standards taking in consideration the costs of accomplishment and associated benefits obtained has been done through the application of integrated Interpretive Ranking Process (IRP) and Fuzzy Total Interpretive Structural Modelling (Fuzzy TISM). This integrated methodology with the weighted criteria have refined the value of the net dominance of different variables, thereby increasing the efficacy of IRP in decision making.
Findings
Findings suggest that strengthening the strategic coordination and collaboration among competent HCBs is a significant initiative. This initiative needs to be undertaken to mitigate the conflict between HCBs. This necessitates to develop a common platform in making the collective decision for effectively controlling Halal businesses. Moreover, recognising competent HCBs will prompt the effective implementation and execution of Halal standards across the supply chain, and ease the global trading of Halal products. A framework has been conceptualised to enable harmonisation of Halal standards which intimates to develop globally agreed protocols for Halal practices.
Practical implications
The framework presented may act as a prelude to harmonise Halal standards and may positively affect the international trade of Halal commodities by phasing out the discriminatory and market-impeding standards.
Originality/value
A harmonised system may provide correct information to the stakeholders and may help in making an informed decision.
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Hassan N, Ahmad T, Zain NM. Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview. J Food Sci 2018; 83:2903-2911. [PMID: 30440088 DOI: 10.1111/1750-3841.14370] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 08/21/2018] [Accepted: 09/13/2018] [Indexed: 11/30/2022]
Abstract
The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.
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Affiliation(s)
- Nurfarhana Hassan
- Dept. of Mathematical Sciences, Faculty of Science, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia
| | - Tahir Ahmad
- Dept. of Mathematical Sciences, Faculty of Science, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia.,Centre for Sustainable Nanomaterials, Ibnu Sina Inst. for Scientific and Industrial Research, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia
| | - Norhidayu Muhamad Zain
- Centre for Sustainable Nanomaterials, Ibnu Sina Inst. for Scientific and Industrial Research, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia.,Faculty of Islamic Civilization, Univ. Teknologi Malaysia, Johor, 81310 Skudai, Malaysia
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