Halal authenticity issues in meat and meat products

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dc.contributor.authorNakyinsige, Khadijah
dc.contributor.authorBin Che Man, Yaakob
dc.contributor.authorQurni Sazili, Awis
dc.date.accessioned2022-11-30T10:24:01Z
dc.date.available2022-11-30T10:24:01Z
dc.date.issued2012
dc.description.abstractIn the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products.en_US
dc.identifier.citationNakyinsige, K., Man, Y. B. C., & Sazili, A. Q. (2012). Halal authenticity issues in meat and meat products. Meat science, 91(3), 207-214. doi:10.1016/j.meatsci.2012.02.015en_US
dc.identifier.other10.1016/j.meatsci.2012.02.015
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/5544
dc.language.isoenen_US
dc.publisherMeat scienceen_US
dc.subjectHalalen_US
dc.subjectMeaten_US
dc.subjectMeat productsen_US
dc.subjectAuthenticationen_US
dc.subjectAdulterationen_US
dc.titleHalal authenticity issues in meat and meat productsen_US
dc.typeArticleen_US
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