Results 11 to 20 of about 385 (103)

Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in Beef Sausages [PDF]

Food Science of Animal Resources
The presence of non-halal meats in declared halal meat products is truly prohibited to be consumed, especially for Muslim consumers. The objective of this study was to identify dog meat (DM) adulteration in beef sausage (BS) using an untargeted ...
Anjar Windarsih, Nor Kartini Abu Bakar, Abdul Rohman, Ida Musfiroh, Dachriyanus   +4 more
doaj   +2 more sources

Evaluation of the quality characteristics of nitrogen gas-stunned chicken meat and small intestine [PDF]

Journal of Animal Science and Technology
This study aimed to confirm the applicability of the new nitrogen (N2) gas stunning method in the broiler slaughtering process by comparing the meat and small intestine quality following different stunning methods (electrical, carbon dioxide (CO2), N2 ...
Muhammad Shahbubul Alam, Dong-Heon Song, Sun-Moon Kang, Inho Hwang, Kuk-Hwan Seol, Soo-Hyun Cho, Jung-Hwan Jeon, Hyoun Wook Kim   +7 more
doaj   +2 more sources

Effect of Halal and Non-Halal Slaughtering Methods on Bacterial Contamination of Poultry Meat [PDF]

Sains Malaysiana, 2020
This study was designed to investigate and compare the effect of halal (Islamic rules) and non-halal (non-Islamic rules) slaughtering methods on the quality characteristics of chicken. Ten village chickens weighing 0.9 - 1 kg of the same age and farm management were involved; five of them were slaughtered using the halal method, while the other five
Idris, Lokman Hakim, Md Isa, Nur Mahiza, Mohd Tahir, Shahira, Busayo, Ibitoye E.   +3 more
openaire   +1 more source

Evaluation of Quality and Safety Attributes of Slaughtered Versus Dead Chicken Birds Meat [PDF]

Brazilian Journal of Poultry Science, 2020
The adulteration of dead chicken meat with halal meat is a concern in Pakistan that can harm safety of meat as well as religious beliefs of the Muslims.
M Sohaib, MS Zafar, MS Arshad, K Nauman, IY Malhi   +4 more
doaj   +2 more sources

The development of real-time polymerase chain reaction for identification of beef meatball

Applied Food Research, 2022
Real-time polymerase chain reaction (PCR), also known as quantitative PCR (qPCR), is a method of choice for the confirmation of halal meats such as beef from non-halal meats such as pork through analysis of their deoxyribonucleic acid (DNA).
Abdul Rohman, Salmah Orbayinah, Adam Hermawan, Sismindari Sudjadi, Anjar Windarsih, Sri Handayani   +5 more
doaj   +1 more source

The Feasibility of Two Handheld Spectrometers for Meat Speciation Combined with Chemometric Methods and Its Application for Halal Certification

Foods, 2021
Handheld visible-near-infrared (Vis-NIR) and near-infrared (NIR) spectroscopy can be cost-effective, rapid, non-destructive and transportable techniques for identifying meat species and may be valuable for enforcement authorities, retail and consumers ...
Abolfazl Dashti, Judith Müller-Maatsch, Yannick Weesepoel, Hadi Parastar, Farzad Kobarfard, Bahram Daraei, Mohammad Hossein Shojaee AliAbadi, Hassan Yazdanpanah   +7 more
doaj   +1 more source

Biogenic Amines as Freshness Indicator in Halal and Non-Halal Slaughtered Chicken Meat Using Chromatographic Approach

Malaysian Journal of Science Health & Technology, 2020
Biogenic amines are naturally occurring organic bases produced by bacterial decarboxylation of amino acids that have been associated with harmful toxicology effects to humans. The main objective of this work is to investigate the possible role of biogenic amines (BAs) as indicators of spoilage in fresh chicken meat stored at 4°C for 15 days. A reversed-
Muhammad Nazmin Mohd Yusoff, Muhammad Haziq Jaffri, Syaza Azhari   +2 more
openaire   +2 more sources

Identification of volatile compounds in several meat and bone broth using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GCMS) for initial detection of Halal and Non-Halal Food

The Journal of Pure and Applied Chemistry Research, 2023
The development of techniques for detecting halal and non-halal animal meat is of great importance as a useful tool for monitoring and assuring food quality for Muslim. Flavor or aroma is one of the sensory attributes for consumers to distinguish broth cattle.
Dewi, Diana Candra, Mahdi, Chanif, Sulistyarti, Hermin, Aulani`am, Aulani`am   +3 more
openaire   +2 more sources

Non-Halal biomarkers identification based on Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Time of Flight Mass Spectroscopy (GC-TOF MS) techniques

EPJ Web of Conferences, 2017
Consumption of meat from halal (lawful) sources is essential for Muslims. The identification of non-halal meat is one of the main issues that face consumers in meat markets, especially in non-Islamic countries. Pig is one of the non-halal sources of meat,
Witjaksono Gunawan, Saputra Irwan, Latief Marsad, Jaswir Irwandi, Akmeliawati Rini, Abdelkreem Saeed Rabih Almur   +5 more
doaj   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source