Application of machine learning approach on halal meat authentication principle, challenges, and prospects: a review

QR Code

Application of machine learning approach on halal meat authentication principle, challenges, and prospects: a review

Meat is a source of essential amino acids that are necessary for human growth and development, meat can come from dead, alive, Halal, or non-Halal animal species which are intentionally or economically (adulteration) sold to consumers. Sharia has prohibited the consumption of pork by Muslims. Becaus...

Full description

Bibliographic Details
Main Authors:	Mustapha, Abdul, Ishak, Iskandar, Zaki, Nor Nadiha Mohd, Ismail-Fitry, Mohammad Rashedi, Arshad, Syariena, Sazili, Awis Qurni
Format:	Article
Language:	English
Published:	Elsevier 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/115428/ http://psasir.upm.edu.my/id/eprint/115428/1/115428.pdf

Similar Items

Meat analogs: Prospects and challenges
by: Sazili, Awis Qurni, et al.
Published: (2024)

Application of plant proteases in meat tenderization: recent trends and future prospects
by: Mohd Azmi, Syahira Izyana, et al.
Published: (2023)

Improving quality and consumer acceptance of rabbit meat: prospects and challenges
by: Kumar, Pavan, et al.
Published: (2025)

Gold nanoparticles:synthesis and application for halal authentication in meat and meat products
by: Subara, Deni, et al.
Published: (2018)

Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system
by: Ismail, Nur Aqilah, et al.
Published: (2021)

Overview of plant extracts as natural preservatives in meat
by: Mohammed Awad, Alzaidi, et al.
Published: (2022)

Meat species identification and Halal authentication analysis using mitochondrial DNA.
by: Murugaiah, Chandrika, et al.
Published: (2009)

Efficient halal bleeding, animal handling, and welfare: a holistic approach for meat quality
by: Aghwan, Zeiad Amjad, et al.
Published: (2016)

Halal and kosher slaughter methods and meat quality: a review
by: Farouk, Mustafa M., et al.
Published: (2014)

Health implications of plant-based meat analogs
by: Kumar, Pavan, et al.
Published: (2024)

Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality
by: Khadijah, Nakyinsige, et al.
Published: (2014)

Chemical probe as specific detector of porcine protein or peptide in meat and meat-based products: potential applications, challenges, and the way forward
by: Hamsar, Mohd Nurhadi, et al.
Published: (2024)

Effects of different types of starches on Katjang goat meat emulsion characteristics
by: ‘Ainaa’ Nasuha Zamzurin,, et al.
Published: (2024)

Effects of different types of starches on Katjang goat meat emulsion characteristics
by: Zamzurin, ‘Ainaa’ Nasuha, et al.
Published: (2024)

Volatile profiling of alcoholic food and beverages and industrial alcohol using GCxGC-ToF-MS for halal authentication
by: K., Farah Azura, et al.
Published: (2009)

Efficacy of carcass electrical stimulation in meat quality enhancement: a review
by: Adeyemi, Kazeem Dauda, et al.
Published: (2014)

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)

Emulsion gels formed by electrostatic interaction of gelatine and modified corn starch via pH adjustments: potential fat replacers in meat products
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2023)

Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat
by: Rusman, Aifa Hazurin, et al.
Published: (2024)

Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia
by: Sabow, Azad Behnan, et al.
Published: (2015)

A Traceability System for Sulfonamide Residues in Chicken Meat-Balls
by: Mohammad Rashedi, Ismail Fitry
Published: (2008)

High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: a review
by: Sabow, Azad Behnan, et al.
Published: (2017)

Specific polymerase chain reaction (PCR) analysis of raw meats and fats of pigs for Halal authentication
by: Azmi, Aida Azrina, et al.
Published: (2011)

LC-ESI-Q-TOF-MS identification of porcine-specific peptide biomarker in cooked pork for halal authentication
by: Zainal Abidin, Siti Aimi Sarah, et al.
Published: (2014)

Effect of high-pressure processing and bromelain application on the quality characteristics of buffalo meat
by: Nur Mursyidah Md Zuki,, et al.
Published: (2025)

Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability
by: Abuelfatah, Kamaleldin, et al.
Published: (2016)

Halal authentication using lateral flow devices for detection of pork adulteration in meat products: a review
by: Raja Nhari, Raja Mohd Hafidz, et al.
Published: (2023)

Analytical approaches of meat authentication in food
by: Sajali, Nurhayatie, et al.
Published: (2020)

Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats
by: Nikbin, Saeid, et al.
Published: (2016)

Halal governance in the west: prospects and challenges
by: Kayadibi, Saim
Published: (2015)

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
by: Ming-Min, Wong, et al.
Published: (2023)

Species authentication of thermally processed meat and meat products by proteomics approach
by: Zainal Abidin, Siti Aimi Sarah
Published: (2014)

Islamic consumerism: the decisionmaking behaviour on halal products with halal logo
by: Mohamad Tauhid, Dinie Kaiyisah, et al.
Published: (2022)

Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
by: Nakyinsige, Khadijah, et al.
Published: (2014)

Analysis of amino acids for detection of pork in fresh and cooked meat by high performance liquid chromatography for halal authentication
by: Jorfi, Ramin
Published: (2012)

Reducing meat perishability through pullulan active packaging
by: Khan, Muhammad Jamshed, et al.
Published: (2020)

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?
by: Hayat, Muhammad Nizam, et al.
Published: (2023)

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
by: Hayat, Muhammad Nizam, et al.
Published: (2023)

Stunning compliance in halal slaughter: a review of current scientific knowledge
by: Sazili, Awis Qurni, et al.
Published: (2023)

Non-targeted 1H NMR metabolomic fingerprinting and chemometric approach in differentiating meat species for potential halal authentication
by: Mokhtar, Nurjuliana
Published: (2023)