ReviewFoods (Basel, Switzerland)2020
Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 45 citations in OpenAlex.
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
- Untargeted metabolomics using liquid chromatography-high resolution mass spectrometry and chemometrics for analysis of non-halal meats adulteration in beef meat.Animal bioscience · 2024Article
- Who Cares about Biogenic Amines?Foods (Basel, Switzerland) · 2023Article
- Analysis of Pork in Beef Sausages Using LC-Orbitrap HRMS Untargeted Metabolomics Combined with Chemometrics for Halal Authentication Study.Molecules (Basel, Switzerland) · 2023Article
- Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel.Foods (Basel, Switzerland) · 2023Article
- The Application of Chemometrics in Metabolomic and Lipidomic Analysis Data Presentation for Halal Authentication of Meat Products.Molecules (Basel, Switzerland) · 2022Review
- Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives.Foods (Basel, Switzerland) · 2022Review
- A 16S Next Generation Sequencing Based Molecular and Bioinformatics Pipeline to Identify Processed Meat Products Contamination and Mislabelling.Animals : an open access journal from MDPI · 2022Article
- Approaching to biogenic amines as quality markers in packaged chicken meat.Frontiers in nutrition · 2022Article
- Technological Parameters, Anti-Microorganisms · 2021Article
- Sausages: Nutrition, Safety, Processing and Quality Improvement.Foods (Basel, Switzerland) · 2021Article
- Detection of Meat Adulteration Using Spectroscopy-Based Sensors.Foods (Basel, Switzerland) · 2021Article
- Biogenic Amines' Content in Safe and Quality Food.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.