A review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication

Abstract

The development of an analytical method for halal authentication analysis is urgent to assure the halalness of food and pharmaceutical products. Halal authentication analysis is widely applied for the analysis of non-halal components present in food and pharmaceutical products using some analytical methods. Non-halal components typically found in products are pig derivatives, any components derived from a pig (Sus scrofa), and alcohol. Pig derivatives such as lard and pork are widely applied in food and pharmaceutical products. Some methods based on chromatographic and molecular spectroscopy are widely applied for the analysis of pork and lard. The analytical responses obtained during the analysis of lard and pork are complex and involve a large dataset, therefore, the employment of multivariate data analysis is a must. This review described comprehensively the application of chemical analytical methods, mainly based on chromatographic and spectroscopic techniques, for the analysis of pork and pork fat (lard) in food and pharmaceutical products. The successful application of analytical methods for halal authentication can assist the regulatory bodies in confirming the absence of non-halal components in the products which support the implementation of halal certification.