Next Article in Journal
Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus
Next Article in Special Issue
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins
Previous Article in Journal
Spray-Dried Structured Lipid Carriers for the Loading of Rosmarinus officinalis: New Nutraceutical and Food Preservative
Previous Article in Special Issue
Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
Open AccessReview

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

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
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;
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
Show Figures

Figure 1

MDPI and ACS Style

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.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop