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Open AccessReview

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

1
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
2
Department Asian, African and Mediterranean, University of Naples “L’Orientale”, Piazza San Domenico Maggiore 12, 80134 Napoli, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 1111; https://doi.org/10.3390/foods9081111
Received: 15 July 2020 / Revised: 5 August 2020 / Accepted: 7 August 2020 / Published: 13 August 2020
(This article belongs to the Special Issue Sausages: Nutrition, Safety, Processing and Quality Improvement)
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. View Full-Text
Keywords: ḥalāl salami; fermented sausages; ḥalāl assurance; authenticity ḥalāl salami; fermented sausages; ḥalāl assurance; authenticity
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Martuscelli, M.; Serio, A.; Capezio, O.; Mastrocola, D. Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review. Foods 2020, 9, 1111.

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