Potential technical parameters for the authentication of carrion meat (tiren): A review

Abstract

Assuring halal status of animal-based foods is an ongoing challenge in Indonesia. An adequate halal food supply will make it easier for the people to obtain halal-certified foods that contain animal products. The government must reach an agreement on quality infrastructure for its supply chain, considering that basic foodstuffs are the essential ingredients for all edible derivatives. One major obstacle in implementing halal assurance for the consumer is the presence of carrion meat (raw or processed) in the market. The testing standards for the authentication of carrion meat are currently not a priority for either cattle or poultry. Therefore, the aim of this review was to identify important procedures that some experts have carried out for the detection or testing of carrion meat. The information and data collected and analysed may provide potential technical parameters for detecting carrion meat. This review used a descriptive exploratory method and the forum group discussion. As a preliminary result, 14 potential technical parameters were obtained and tested with further verification and evaluation. The technical parameters studied included malachite green-H2O2, correlated protein with meat texture, peroxiredoxin-6, blood biochemistry, blood pH, capacitance value, meat colour, Warner-Bratzler shear force, blood loss variation, meat quality, water holding capacity (WHC), resistance value, E. coli load, and coliform load. The proposed parameters will be discussed by the technical committee by consensus when submitted to the national standard draft.