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.
Highlights
Some animal species could be transformed into h.alāl salami and the raw meat must be obtained from ritually slaughtered animals
Other studies were carried out on bez sucuks produced with different meat:fat ratios (90:10, 80:20 and 70:30, respectively); the results showed that bez sucuks with the highest meat ratio (90:10) had the highest tryptamine, putrescine, and tyramine levels at the end of the processing and storage period [57]
Considering that top producers of ḥalāl products are countries where Muslims are a minority, future research should take into consideration ḥalāl standards, immigration and additives are the main concerns for consumers of Islamic faith
Summary
The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) on the safety and quality of dry cured meat products has been studied [37,46]. Many chemical ingredients are added in the h.alāl food production process to enhance the food characteristics, and preservatives could be added in salami formulation. A halāl food additives checker system has been optimized to provide consumers with a useful result on the product safety meeting Halalan Toyyiban criteria, where the latter indicate that processed foods or ingredients shall be safe for consumption, non-hazardous and non-intoxicating, emphasizing quality aspects [47]. Assuming that in the future the share of h.alāl microbial products will increase in the biotechnology market, Karahalil et al [48] evaluated the steps of a fermentation process from an Islamic point of view and determined the control points for h.alāl requirements
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