Issues in Halal Meat Product and Authentication Technology from Islamic Perspectives

Abstract

With the advancement in science and technology, food technology is growing rapidly with a variety of ingredients and new methods acquired to be used in the production of food products. Therefore, difficulties will arise in ascertaining halal status because our senses are incapable of identifying it. Besides that, with technological advances in the meat processing industry, adulteration and fraud have become common due to monetary benefit. The issues in halal meat have provided an opportunity for scientists, researchers, consumers, manufacturer and regulators to cooperate together in detecting whether materials such as processed meats, non-meats and also processed food ingredients are safe to consume and free from food-borne zoonotic threats, i.e. hazardous chemicals, heavy metals, poisons and toxins. Halal authentication technology can help address this problem and thus aid jurists in determining the status of the products with great accuracy. It is essential to detect the presence of illegal substances more accurately by using laboratory analysis. Although laboratory tests can verify the absence of materials contaminated with illegal substances, the results of these tests are unsubstantial to become the sole source of information for halal guarantees. However, scientific justification and the results of laboratory analysis have nevertheless provided additional information to scholars in assessing halal status. A guideline based on Shariah is required for decision-making regarding consumption of halal meat. Studies related to halal authentication technology are still at minimum levels while the questions that have arose at present are matters of urgency that demand attention. Therefore, a new study parallel with the development of science and technology is required in order to develop the character of Islamic law determination and offer comprehensive alternatives to solve new problems effectively.