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Analysis of pig derivatives for halal authentication studies


Abdul Rohman, and Che Man, Yaakob (2012) Analysis of pig derivatives for halal authentication studies. Food Reviews International, 28 (1). pp. 97-112. ISSN 8755-9129; ESSN: 1525-6103


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) spectroscopy, chromatography-based techniques, differential scanning calorimetric (DSC), and electronic noses for detection and quantification of pig derivatives (lard, pork, gelatin) in food products.

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Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
DOI Number: https://doi.org/10.1080/87559129.2011.595862
Publisher: Taylor & Francis
Keywords: Food; Gelatin; Halal; Kosher; Lard; Physichochemical technique; Pig derivatives; Pork
Depositing User: Nur Farahin Ramli
Date Deposited: 18 Oct 2013 09:13
Last Modified: 22 Apr 2016 07:43
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/87559129.2011.595862
URI: http://psasir.upm.edu.my/id/eprint/24149
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