Halal Meat Consumption Research Articles

DETERMINANTS OF HALAL MEAT CONSUMPTION AMONG INDONESIAN GENERATION Z MUSLIMS: USING THE EXTENDED THEORY OF PLANNED BEHAVIOR

This study aims to examine the factors that influence halal meat consumption intention in generation Z Indonesian Muslims, using the Theory of Planned Behavior. This research is a quantitative study using primary data, obtained through distributing questionnaires. The sample used was 1182 people who belonged to generation Z Muslims, namely the age group with the criteria: born after 1996, aged at least 15 years, had consumed certified halal meat and lived in the territory of Indonesia. This study uses Structural Equation Modeling (SEM-PLS), to test the relationship between variables in the model. The results showed that there are 5 variables that directly affect Halal Meat Consumption Intent (IKDH), namely: attitude (Att), Trust (Kep), Moral Obligation (KM), Subjective Norm (SN), and Perceive Behavioral Control (PBC). Meanwhile, there are 6 interactions that affect indirectly.

Exploring Untargeted metabolomics for halal authentication of Triceps brachii, Longissimus Dorsi, and Biceps femoris of meat muscles

ABSTRACT The demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By using an untargeted metabolomics analysis, distinct metabolite profiles were observed in TB, LD, and BF muscles, differentiating pork from beef. Subsequently, Principal Component Analysis (PCA) results confirmed the distinguishable metabolite profiles between beef and pork. Cluster analysis further revealed that the metabolites in each muscle of beef and pork have different characteristics. Additionally, Partial Least Squares-Discriminant Analysis identified 15 potential metabolites could be used to authenticate the halal status of meat. Creatine, L-carnitine, carnosine, nicotinamide, L-phenylalanine, DL-lactic acid, acetyl L-carnitine, hypoxanthine, inosine, DL-malic acid, N-methyl-2-pyrrolidone, L-glutathione, Inosine-5-monophosphate (IMP), L-tyrosine, and palmitoylcarnitine is a potential metabolite to differentiate beef and pork. This study offers valuable insights into determining the halal status of meat based on metabolite profiles.

Benefits of Halal Meat Consumption as Nutrition for Tuberculosis Prevention

One of the non-pharmacological treatments in tuberculosis patients is the fulfillment of good nutrition. Complete nutrition in meat is able to keep the body healthier, thus preventing the outbreak of tuberculosis. Meat used to fulfill nutritional needs in an effort to prevent tuberculosis needs to be considered halal. Knowledge about halal meat as nutrition to prevent tuberculosis needs to be given to the community, both those who have been exposed and those who have not. Garon Village, Kawedanan Subdistrict, Magetan Regency is an area where the community has not been exposed to tuberculosis, but the area is cold in the Bancak mountainous area so the potential for people to contract tuberculosis is very high. Therefore, counseling is needed to increase community knowledge about the importance of halal meat consumption as an effort to fulfill nutrition to prevent tuberculosis. The result of this counseling was an increase in knowledge about the benefits of halal meat consumption to prevent tuberculosis by 85.3%. This value can be a reference that this service activity has an impact on the community.

Evidence on the potential effects of halal meat on sleep/wake cycles and mood state profile: A pilot study

Nowadays, halal meat is attracting consumers as a healthier product. However, little is known about its nutritional content and possible health effects. A comparative analysis of the protein and amino acid contents between halal and non-halal meats (beef and lamb) was carried out in the present work. Additionally, a pilot study was also simultaneously performed to analyse the impact of their consumption on sleep/wake cycles and mood state profile in general population. Participants (n = 25) were asked to exclusively consume halal meats (1,000 g of gross weight/week) for 30 days. Objective and subjective sleep qualities, mood state profile, and levels of the urinary metabolites of serotonin and melatonin were assessed at baseline and post-intervention. Significantly higher contents of proteins and some amino acids were observed in halal-lamb and halal-beef, respectively. The consumption of halal meats for 30 days caused a slight improvement in men’s diurnal activity and mood state profile, as well as in women’s subjective sleep quality. Significantly higher urine levels of serotonin were also reported, particularly in men. Halal meat consumption seems to have a positive impact on sleep/wake cycles and mood state profile, likely due to the higher protein and amino acid contents. Additional scientific research is needed to support consumer trends in the coming years.

Multivariate Analysis Coupled with M-SVM Classification for Lard Adulteration Detection in Meat Mixtures of Beef, Lamb, and Chicken Using FTIR Spectroscopy.

Adulteration of meat products is a delicate issue for people around the globe. The mixing of lard in meat causes a significant problem for end users who are sensitive to halal meat consumption. Due to the highly similar lipid profiles of meat species, the identification of adulteration becomes more difficult. Therefore, a comprehensive spectral detailing of meat species is required, which can boost the adulteration detection process. The experiment was conducted by distributing samples labeled as “Pure (80 samples)” and “Adulterated (90 samples)”. Lard was mixed with the ratio of 10–50% v/v with beef, lamb, and chicken samples to obtain adulterated samples. Functional groups were discovered for pure pork, and two regions of difference (RoD) at wavenumbers 1700–1800 cm−1 and 2800–3000 cm−1 were identified using absorbance values from the FTIR spectrum for all samples. The principal component analysis (PCA) described the studied adulteration using three principal components with an explained variance of 97.31%. The multiclass support vector machine (M-SVM) was trained to identify the sample class values as pure and adulterated clusters. The acquired overall classification accuracy for a cluster of pure samples was 81.25%, whereas when the adulteration ratio was above 10%, 71.21% overall accuracy was achieved for a group of adulterated samples. Beef and lamb samples for both adulterated and pure classes had the highest classification accuracy value of 85%, whereas chicken had the lowest value of 78% for each category. This paper introduces a comprehensive spectrum analysis for pure and adulterated samples of beef, chicken, lamb, and lard. Moreover, we present a rapid M-SVM model for an accurate classification of lard adulteration in different samples despite its low-level presence.

The Moderating Role of Individualism/Collectivism and Materialism: An Application of the Theory of Planned Behavior (TPB) in Halal Food Purchasing

ABSTRACT The purpose of this paper is to investigate the determinants of halal meat consumption within Chinese and German Muslims population using the Theory of Planned Behavior as a conceptual framework. The role of the cultural dimension of individualism/collectivism and materialism is explored. A quantitative research methodology using an online questionnaire survey was used. Data were collected from 650 consumers mainly originating from Turkey and currently living in China and Germany. A positive personal attitude toward the consumption of halal meat, motivation to comply with others, the perceived control over consuming halal meat, and the availability of halal meat predicts the intention to eat halal meat among Muslims’ consumers. This article extends the rare literature analyzing Chinese and German consumers’ inclination to buy halal food. It also extends the understanding of the role of individualism/collectivism and materialism as moderators of antecedents of consumers’ purchasing intentions for halal meat.

The ethics of Halal meat consumption: preferences of consumers in England according to the method of slaughter

BackgroundThe continued growth of the global Halal meat market has resulted in many mainstream businesses in the developed world trading in Halal products. A good understanding of Halal consumer behaviour...

A Study on Consumption and consumer preference for Halal Meat among Pakistani Community in South Korea

ABSTRACT: In this study consumption and consumer preference of halal meat among Pakistani community in South Korea is assessed. The study examined consumption and consumer perception for different meat types. Primary data were collected with the aid of questionnaire and 423 customers analyzed using descriptive statistics and multinomial logit regression. Results indicated that chicken was the most preferred meat (38.3%), followed by mutton (25.5%), fish (24.3%) and beef (7.3%). The result of the paper explores that majority of the respondents were male (62.9%) with the age bracket of 30-40 (51.4%). The results also revealed that marital status, age, price, meat quality, taste-flavor, level of religiosity, product packaging, nutrition value, sensorial characteristics (taste, smell, odor, and color) and halal certification are significant with consumer satisfaction for different meat types. The study clearly revealed the preference of halal meat types among the Pakistani respondents community in South Korea.

Determinants of halal meat consumption in Germany

Purpose The purpose of this study is to investigate the determinants of halal meat consumption within a Turkish Muslim migration population in Germany using the theory of planned behaviour (TPB) as a conceptual framework. The role of self-identity as a Muslim, dietary acculturation in the host culture, moral obligation to purchase halal food and trust on the authenticity of available halal food are explored. Design/methodology/approach A quantitative cross-sectional survey design for the current study was adopted. Purposive sampling through self-administered questionnaires was used to collect data from 517 Muslim consumers originated from Turkey and currently living in Germany. The analysis includes exploratory factor analysis, means scores, linear correlation and multiple regressions to examine the determinants of halal meat consumption. Findings A positive personal attitude towards the consumption of halal meat, motivation to comply with the opinion of important persons and institutions and the perceived control over consuming halal meat predict the intention to eat halal meat among Muslims. Research limitations/implications This study used self-identity, dietary acculturation, trust and moral obligation as moderator variables. Future research should also examine the moderating effects of values such as individualism/collectivism and materialism and demographic factors such as age, country of origin, education level and income level to increase the predictive power of the current TPB model. Practical implications Practical implications can be extended to those policymakers, marketing managers and advertising agencies dealing with food-related products. They can pursue strategies based on religious self-identity, dietary acculturation, trustworthiness and moral obligation factors in their distribution and communication efforts targeted at the growing local and international market of halal food. Originality/value This is one of the few studies investigating the determinants of halal meat consumption in a Muslim population in Germany using the TPB within a food, religion and migration context.

The impact of slaughtering methods on physicochemical characterization of sheep myoglobin

Recent data showed that the consumption of halal meat is increasing around the world. However, little is known about the physiochemical and digestive properties of meat prepared by this method. The aim of this study was to assess the effects of enzymatic hydrolysis with digestive enzymes on sheep meat myoglobin (Mb) prepared by two different slaughtering methods: halal slaughter (HS) and industrial slaughter (IS). The texture profile analysis (TPA) of samples and their antioxidant activity, using a Trolox equivalent antioxidant capacity scale, were determined. Mb was selected for the confirmation of digestion tests. In addition, the production of reactive oxygen species (ROS) and heme degradation of Mb samples were determined using chemiluminescence and fluorescence spectroscopy, respectively. The results showed that IS-Mb had more hydrophobicity, produced more ROS, and had a greater tendency for aggregation compared with HS-Mb. Both higher aggregation and ROS production resulted in less digestion of IS-Mb. TPA tests showed an increase in tenderness of HS samples compared with IS samples. The extent of HS samples hydrolysis was significantly greater than IS samples when treated in parallel with pancreatic enzymes. Peptides generally have significantly higher antioxidant activity than their intact parental proteins. Thus, the high antioxidant activity of HS samples is consistent with their enhanced hydrolysis. Higher aggregation and ROS production both play a crucial role in less digestion of Non-HSMb.

Determinants of muslim consumers’ Halal meat consumption: applying and extending the theory of planned behavior

ABSTRACTThe purpose of this study is to investigate the determinants of Halal meat consumption within Turkish Muslim immigrants in Germany using the theory of planned behavior (TPB) as a conceptual framework. The role of self-identity as a Muslim, dietary acculturation in the host culture, moral obligation to purchase Halal meat, and trust on the authenticity of Halal meat is explored. A quantitative research methodology using an online questionnaire survey was used. Cross-sectional data were collected through a survey of 464 Muslims originating from Turkey and currently living in Germany. A positive personal attitude toward the consumption of Halal meat, motivation to comply others, the perceived control over consuming Halal meat, and the availability of Halal meat predict the intention to eat Halal meat among Muslims. This study is one of the few studies investigating the determinants of Halal meat consumption in a Muslim population in Germany using the TPB within a food, religion, and migration context.

Issues in Halal Meat Product and Authentication Technology from Islamic Perspectives

With the advancement in science and technology, food technology is growing rapidly with a variety of ingredients and new methods acquired to be used in the production of food products. Therefore, difficulties will arise in ascertaining halal status because our senses are incapable of identifying it. Besides that, with technological advances in the meat processing industry, adulteration and fraud have become common due to monetary benefit. The issues in halal meat have provided an opportunity for scientists, researchers, consumers, manufacturer and regulators to cooperate together in detecting whether materials such as processed meats, non-meats and also processed food ingredients are safe to consume and free from food-borne zoonotic threats, i.e. hazardous chemicals, heavy metals, poisons and toxins. Halal authentication technology can help address this problem and thus aid jurists in determining the status of the products with great accuracy. It is essential to detect the presence of illegal substances more accurately by using laboratory analysis. Although laboratory tests can verify the absence of materials contaminated with illegal substances, the results of these tests are unsubstantial to become the sole source of information for halal guarantees. However, scientific justification and the results of laboratory analysis have nevertheless provided additional information to scholars in assessing halal status. A guideline based on Shariah is required for decision-making regarding consumption of halal meat. Studies related to halal authentication technology are still at minimum levels while the questions that have arose at present are matters of urgency that demand attention. Therefore, a new study parallel with the development of science and technology is required in order to develop the character of Islamic law determination and offer comprehensive alternatives to solve new problems effectively.

Expanding the theory of planned behaviour to predict Chinese Muslims halal meat purchase intention

PurposeThe purpose of this paper is to investigate the determinants of halal meat consumption within the population of Chinese Muslims in China using the theory of planned behaviour (TPB) as a conceptual framework. The role of self-identity as a Muslim, dietary acculturation in the host culture, moral obligation to purchase halal meat and trust on the authenticity of halal meat are explored.Design/methodology/approachCross-sectional data were collected through a survey with 378 Chinese Muslims, currently living in Beijing and Xian cities. Data were analysed by means of correlations and stepwise multiple regressions to test the model and the moderating effects of self-identity, dietary acculturation, moral obligation and trust on behavioural intention.FindingsA positive personal attitude towards the consumption of halal meat, personal conviction, motivation to comply, perceived control over consuming halal meat and perceived availability of halal meat predict the intention to eat halal meat among Chinese Muslims.Research limitations/implicationsLimitations include the focus on only four individual characteristics related to religious food consumption, namely, self-identity, dietary acculturation, moral obligation and trust. Additional individual characteristics such as individualism-collectivism and involvement or values could improve the predictive power of the model.Practical implicationsPractical implications extend to food marketers and food policy decision-makers who might pursue identity, acculturation, trustworthiness and moral obligation-related strategies in their distribution and communication efforts targeted at the growing halal food market segments across China and worldwide.Originality/valueThe current study addresses the important limitation of previous studies regarding the inclusion of additional possible individual characteristics such as moral obligation and trust in the TPB model to investigate the determinants of halal meat consumption within a food-religion context.

Variations du licite : la consommation de viandes halals par des musulmans à Brasília

Cet article traite de la consommation de viandes halals (produites et préparées selon les préceptes islamiques) par les musulmans vivant à Brasília, ainsi que du lien entre ce mode d’alimentation et la conception de leur identité religieuse. La recherche s’est appuyée sur des entretiens semi-directifs avec des habitants de la capitale fédérale ainsi que sur les réponses à un questionnaire électronique diffusé dans les ambassades de pays musulmans et sur des réseaux personnels, susceptibles d’atteindre des personnes de religion islamique. Les données obtenues indiquent que plusieurs facteurs influencent la consommation de viande halal, et le lien de cette pratique avec l’identité des fidèles : la disponibilité de la viande, le pouvoir d’achat, l’appartenance à une certaine génération migratoire et, surtout, les appréhensions différentes de ce qui peut être, ou non, considéré comme un aliment halal. La combinaison de ces facteurs provoque des différentiations sociales et morales entre les musulmans eux-mêmes.

Factors affecting Halal meat purchase intention

PurposeThe purpose of this paper is to investigate the determinants of Halal meat consumption within international Muslim students’ population in China using the theory of planned behaviour as a conceptual framework. The role of self-identity (SI) as a Muslim, dietary acculturation (DA) in the host culture, moral obligation (MO) to purchase Halal meat and trust on the authenticity of Halal meat is explored.Design/methodology/approachCross-sectional data were collected through a questionnaire survey with 436 international Muslim students mainly originating from Muslim countries and currently studying in China. Data were analysed by stepwise multiple regression analyses to test the model and the moderating effects of SI, DA, MO and trust on behavioural intention.FindingsThe results indicate that a positive personal attitude towards the consumption of Halal meat, personal conviction and the perceived control over consuming Halal meat predict the intention to eat Halal meat among Muslims.Research limitations/implicationsLimitations include the use of a snow-ball sampling technique and the focus on only four individual characteristics related to religious food consumption, namely, SI, DA, MO and trust.Practical implicationsPractical implications extend to dealing with food policymakers and food marketing managers in companies who might pursue identity-, acculturation-, MO- and trustworthiness-related strategies in their distribution and communication efforts targeted at the growing local as well as international market of Halal food.Originality/valueThis study is one of the first studies investigating the determinants of Halal meat consumption among international Muslim students in China and a first application of the theory of planned behaviour-related religious food consumption context by considering four individual characteristics, namely, SI, DA, MO and trust.

DIET QUALITY OF MOROCCAN ADOLESCENTS LIVING IN MOROCCO AND IN SPAIN.

Intra-population socioeconomic changes and migration are powerful factors in changing eating habits. Changes in eating habits could affect the nutritional status, growth, development and health of adolescents. The aim of this study was to compare the diet of adolescents of Moroccan origin living in Spain with that of adolescents living in Morocco. The sample comprised 428 Moroccan adolescents aged from 12 to 19 recruited in high schools: 327 living in Ouarzazate (Morocco) and 101 living in Madrid (Spain). The variables studied were energy intake (kcal/day), diet quality indicators (adherence to the Mediterranean Adequacy Index (MAI); cholesterol intake (mg/day); fibre intake (g/day) and energy profile)); and indicators of keeping traditional customs (halal meat consumption, bread made at home). Teenagers from Morocco living in Madrid consumed more calories, proteins, saturated fats and simple sugars (p<0.001) than those living in Morocco. Their diet was of lower quality than that of their peers in Morocco. This difference was more marked in boys than in girls. Changes in eating habits associated with migration from the south to the north Mediterranean basin can benefit young migrants in an immediate way (through greater availability of energy and nutrients), but later in life it could have negative consequences for their health, increasing the risk of overweight, obesity and cardiovascular and metabolic problems.

Consumer behavior dynamics of Chinese minorities

Purpose– Meat consumption decisions within a religious context can differ significantly from purchase decisions where religion does not play a key role. The purpose of this study is to investigate the determinants of Halal meat consumption within a Chinese Muslim population using the “marketing theory of planned behavior”. The role of self-identity as a Muslim and dietary acculturation in the host culture is investigated.Design/methodology/approach– The study is based on a questionnaire survey. Cross-sectional data were collected through a survey of 368 Muslim participants, mainly from Xinjiang province in China. Data were analyzed by a series of regression analyses to test the model and the moderating effects of self-identity and dietary acculturation on behavioral intention.Findings– The results indicate that motivation to comply with religious requirements, and personal conviction, have a positive attitude toward behavioral intention to consume Halal meat. However, perceived control has a negative relationship with behavioral intention to eat Halal meat among Muslims. Results also show that in general, Halal meat consumption is determined by the pressure of others, personal conviction, and the perceived control.Practical implications– For marketing managers, Muslims with a low Muslim identity can be motivated to buy Halal meat by communicating through slogans that focus on the individual's opportunity to make his or her own choice(s).Originality/value– This paper will prove valuable to food-policy decision makers and food marketers, who might pursue identity and/or acculturation-related strategies in their distribution and communication efforts targeting the growing Halal food market segment in China and globally.

Religiosity Aspect in Consumer Behaviour: Determinants of Halal Meat Consumption

Previous studies indicate that religion may influence consumer attitude and behavior in general, especially in food purchasing decisions and eating habits. There are limited studies that examined the role of religiosity in consumer behaviour; especially in relations to halal meat consumption. Due to gaps found in the literature, this study investigates the determinants of intention to eat halal meat. It also examines the levels of determinants of halal meat consumption between Indonesian Muslim living in Jakarta and Melbourne. Respondents were personally and electronically contacted. In total, 160 questionnaires were completed for this initial study. The results indicate that behavioural control and availability of halal meat have significant impact on intention to eat halal meat. The results further suggest that in general there are no significant differences in the levels of determinants of halal meat consumption between Indonesian Muslim living in Jakarta compared to those of in Melbourne, except for availability of halal meat. This study contributes to the marketing literature focuses on the impacts of religion on consumer behaviour which is still under researched. Keywords: Religiosity, Consumer Behavior, Attitutude

Impact of Religion on Halal Meat Consumption Decision Making in Belgium

This study investigates the determinants of halal meat consumption within a Belgian Muslim migration population using the theory of planned behavior as a conceptual framework, with a focus on the role of self-identity as a Muslim and acculturation in the host country. Cross-sectional data were collected through a survey with 367 Muslims mainly originating from North Africa and living in Belgium. Findings reveal that in general, a positive health attitude toward halal meat predicts the intention to consume halal meat among Muslims. Perceived lack of safety measures or poor belief in the safety controls are shown to be potential barriers preventing Muslim consumers from eating halal meat. Low acculturated Muslims rely strongly on their positive personal attitude toward the health status of halal meat, whereas high acculturated Muslims rely on health attitude, animal welfare attitudes, and safety when intending to consume halal meat. Muslims with a high Muslim self-identity intend to eat halal meat because they believe that it is healthy whereas Muslims with a low Muslim self-identity are rather influenced by religious peers, together with their personal health attitude and availability concerns.

Muslim consumer trust in halal meat status and control in Belgium

This paper focuses on public trust of Belgian Muslims in information sources of halal meat and their confidence in key actors and institutions for monitoring and controlling the halal meat chain. Cross-sectional consumer data were collected through a survey with 367 Muslims during the summer of 2006 in Belgium. Findings reveal that Islamic institutions and especially the Islamic butcher receive in general most confidence for monitoring and controlling the halal status of meat, and for communicating about halal meat. However, based on Muslims’ confidence, four distinct market segments were identified: indifferent (29.1%), concerned (9.7%), confident (33.1%) and Islamic idealist (26.7%). These segments differ significantly with respect to trust in information sources and institutions, health and safety perception of halal meat, perceived halal meat consumption barriers, behavioural variables (halal meat consumption frequency and place of purchase), and socio-cultural (acculturation and self-identity) and individual characteristics. Indifferent consumers are rather undecided about who should monitor the halal status of meat, and they are most open to purchasing halal meat in the supermarket. Concerned Muslim consumers display higher confidence in Belgian than in Islamic institutions, which associates with perceiving a lack of information, poor hygiene and safety concern as barriers to purchasing halal meat. Confident consumers display a clear preference for Islamic institutions to monitor and communicate about halal. Islamic idealists, who are typified by younger age, second generation and high Muslim self-identity, differ from the confident consumers through their very low confidence in local Belgian sources and institutions.