Application of Spectroscopic and Chromatographic Methods for the Analysis of Non-halal Meats in Food Products

Meat is one of the major food groups which is frequently adulterated for economic reasons. In line with halal certification, the presence of non-halal meats in food products must be identified. Mislabelling and undeclaring meat types are typically seen in meat-based products such as meatballs, burgers, sausages and Salami. Therefore, the application of analytical methods for the detection, identification, and confirmation of non-halal meats is a must. This chapter highlighted the application of spectroscopic and chromatographic-based methods combined with several chemometrics for the identification and confirmation of non-halal meats in food products. Spectroscopy offered more accelerating methods with higher accuracy rates throughout the screening process for non-halal meats. Further confirmation can be done using chromatography by identifying specific markers present in analyzed non-halal meats. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.