Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review
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; further...
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doaj-af15f362bee04e2da7712ecb51ea259c2020-11-25T03:35:33ZengMDPI AGFoods2304-81582020-08-0191111111110.3390/foods9081111Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A ReviewMaria Martuscelli0Annalisa Serio1Oriana Capezio2Dino Mastrocola3Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyDepartment Asian, African and Mediterranean, University of Naples “L’Orientale”, Piazza San Domenico Maggiore 12, 80134 Napoli, ItalyFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, ItalyOnly 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.https://www.mdpi.com/2304-8158/9/8/1111ḥalāl salamifermented sausagesḥalāl assuranceauthenticity |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Maria Martuscelli Annalisa Serio Oriana Capezio Dino Mastrocola |
spellingShingle |
Maria Martuscelli Annalisa Serio Oriana Capezio Dino Mastrocola Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review Foods ḥalāl salami fermented sausages ḥalāl assurance authenticity |
author_facet |
Maria Martuscelli Annalisa Serio Oriana Capezio Dino Mastrocola |
author_sort |
Maria Martuscelli |
title |
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review |
title_short |
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review |
title_full |
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review |
title_fullStr |
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review |
title_full_unstemmed |
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review |
title_sort |
safety, quality and analytical authentication of ḥalāl meat products, with particular emphasis on salami: a review |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-08-01 |
description |
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. |
topic |
ḥalāl salami fermented sausages ḥalāl assurance authenticity |
url |
https://www.mdpi.com/2304-8158/9/8/1111 |
work_keys_str_mv |
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