Results 11 to 20 of about 651 (195)

Meat species identification and Halal authentication analysis using mitochondrial DNA [PDF]

Meat Science, 2009
A method utilizing PCR-restriction fragment length polymorphism (RFLP) in the mitochondrial genes was developed for beef (Bos taurus), pork (Sus scrofa), buffalo (Bubalus bubali), quail (Coturnix coturnix), chicken (Gallus gallus), goat (Capra hircus), rabbit (Oryctolagus cuniculus) species identification and Halal authentication.
Chandrika Murugaiah, Jinap S, Son Radu   +2 more
exaly   +9 more sources

Opportunities of Artificial Intelligence for Authentication and Assurance of Halal Products [PDF]

JITeCS (Journal of Information Technology and Computer Science)
The need for Muslims to obtain halal food encourages the development of systems that can assist in the authentication and assurance of halal products. Various Artificial Intelligence (AI) based systems have been developed to meet these needs.
Wayan Mahmudy, Diva Kurnianingtyas
doaj   +4 more sources

Identification of Animal Meat as Halal Product Authentication Using the Box Counting Method [PDF]

Jurnal Jaringan Telekomunikasi, 2023
Awareness and the need for authentication or assurance of the authenticity of halal foods is a challenge in many countries, especially in Muslim countries. So, many countries where the majority of the population is Muslim are quite strict in ensuring the
Arum Andary Ratri, Ruth Ema Febrita, Indira Nuansa Ratri, I Wayan Suardinata   +3 more
doaj   +3 more sources

Specific Species DNA Amplification as a Halal Authentication Method in Sausage Based on Genetic Markers [PDF]

Jurnal Agripet, 2023
. Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages.
Nurul Purnomo, Musdalifa Mansur, Angga Nugraha, Muh. Ihsan A. Dagong, Asmuddin Natsir   +4 more
doaj   +3 more sources

The Use of Metabolomics Approach in the Combination with Multivariate Data Analysis for the Identification of Non-Halal Meats: A Narrative Review [PDF]

Food Science of Animal Resources
There are three issues in relation to halal products namely raw materials, processes, and halal authentication analysis. One of the issues encountered in raw materials is meat origins which can be obtained either from its sources (halal and non-halal ...
Abdul Rohman, Vevi Maritha, Anjar Windarsih, Muhammad Jefriyanto Budikafa, Florentinus Dika Octa Riswanto, Muhammad Abdurrahman Munir, Halida Rahmania   +6 more
doaj   +2 more sources

Are online meatball restaurants in Indonesia committed to their declared Halal label? [PDF]

Veterinary World
Background and Aim: Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy ...
Retty Ikawati, Yuny Erwanto, Boyke R. Purnomo   +2 more
doaj   +2 more sources

Analysis of Pig Derivatives for Halal Authentication Studies [PDF]

Food Reviews International, 2012
Pig derivatives such as lard and pork in any food system are prohibited for consumption by Muslims and Jews. For this reason, analytical methods offering accurate and reproducible results are needed to assure the halalness, kosherness, and wholesomeness of food. This article describes some analytical techniques, namely Fourier transform infrared (FTIR)
Y B Che Man
exaly   +2 more sources

Untargeted metabolomics using liquid chromatography-high resolution mass spectrometry and chemometrics for analysis of non-halal meats adulteration in beef meat [PDF]

Animal Bioscience
Objective The adulteration of raw beef (BMr) with dog meat (DMr) and pork (PMr) becomes a serious problem because it is associated with halal status, quality, and safety of meats.
Anjar Windarsih, Nor Kartini Abu Bakar, Abdul Rohman, Nancy Dewi Yuliana, Dachriyanus Dachriyanus   +4 more
doaj   +2 more sources

Recent technological approaches for halal authentication of food products

International Journal of Food Properties
Halal authentication is a form of consumer protection against non-halal food products. Food products’ ingredients and processes can make them either halal or not.
Ida Musfiroh, Vevi Maritha, Nur Ihda Farikhatin Nisa, Rudi Heryanto, Putri Widyanti Harlina, Avip Kurniawan, Mochammad Yuwono, Icsesy Maritha, Kasim Sakran Abass   +8 more
doaj   +2 more sources

Development of real-time polymerase chain reaction for analysis of rat meat (Bandicota bengalensis) in beef meatballs for halal authentication [PDF]

Open Veterinary Journal
Background: Consumer awareness of food adulteration is increasing nowadays. Motivated by economic gain, unethical meat producers try to blend halal meat such as beef with non-halal meat like Rat Meat (RM).
Abdul Rohman, Hazza' Hammam Nawwaruddin, Hari Widada, M. A. Motalib Hossain, Marlyn Dian Laksitorini, Dwi Lestari   +5 more
doaj   +2 more sources