Using modern research methods for identifying specific falsification of prepared lamb meat products marked as “Halal”

Abstract

Development prospects of relatively new segment of meat industry producing confessional products also known as Halal are discussed in the article. Problems of inconsistency to quality and safety requirements are highlighted. Results of organoleptic and physicochemical tests are represented. Results of laboratory test using methods of polymerase chain reaction, enzyme immunodetection, immunochromatographic assay are shown. These methods are aimed at identifying specific falsification of prepared meat products marked as Halal. Comparative analysis of these methodologies is given.