Abstract
The presence of biopolymers in meat–biopolymer mixtures could influence thermal characterization of the system. This article reviews different ranges of functions that biopolymers perform in pig meat–biopolymer mixtures for halal issues. Effect of selected biopolymers such as starch, protein and hydrocolloids are summarized. The results revealed that the presence of different types of biopolymers (starch, protein and hydrocolloid) in the pig meat - biopolymer mixtures, the mixtures behaved differently from when they are present individually in a single phase. This could assist in understanding these characteristics for halal food issue.
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