Dr.

Muhammad Zahid Farooq

Department of Animal Sciences
CVAS

HALAL MEAT CERTIFICATION TEST

 Halal (, a
ll, Halaal) is an Arabic term

designating which is widely used to designate

food seen as permissible according to Islamic
law (Sharia) - () . It is the
opposite of haraam. It is estimated that 70% of
Muslims worldwide follow halal food standards.

HALAL MEAT CERTIFICATION TESTS

It involves 4 types of test.

Pysical tests
Biocemical tests
Molecular tests
Slaugtered or Dead tests

Pysical tests
Pysical Differentiation of Halal And Haram Meats

MEAT
TYPE

COLOU ODOUR CONSIS

R
TENCY

Cattle
meat

Red

Pleasant

Buffalo
meat

Dark red

Pleasant

Camel
meat

Red

Pleasant

FAT

Fairly firm Yellowis

more lean
and less
watery
Firm

Pure wite

Fairly firm Pale yellow

Seep MeaT

Brigt red

Wooly

Moderately
firm

Colorless
and brittle

Goat meat

Pink red

Goaty

FirmLittle

yellowis

Horse meat

Dark-bluis

Sweet or
some wat
repulsive on
cookingrusty odour

Soft

Wite or
yellow

Pig meat
(Pork)

Wite greyred

Strong boar
odour

Firm and
fine

Grey wite
greasy on
touc

Pig meat

Pork

Goat Meat

Sheep Meat

Buffalo meat

Dog meat

No

SHEEP

No

DOG

Wooly odour

Canine odour

Fat is colourless and yellow

like

Wite fat and oily

Hind quarter carcass form U

sape.

Hind quarter carcass form M

sape.

Liver is tree lobed (Left,

Rigt, Caudal)

Liver is five lobed wic are

divided.

Spleen is some wat

triangular saped.

Spleen is sickle saped.

Kidney is smoot surfaced

and bean saped.

Kidney is smoot surfaced and

bean saped, flat and tin.

Heart sows 3 Ventricular

form

Heart is more globular

rounded in sape.

No

GOAT

No

DOG

Goaty odour

Canine odour

Ligt yellowis fat

Wite fat

Unsplit ind legs form v

sape

Not V saped

No

OX

No

HORSE

Neck is smaller and cervical

vertebrae are not
elongated

Neck is longer and body of

Cervical vertebrae is
elongated

Meat color is ligt red in

young and darker and
coarse in older. Fat is firm
and yellowis

Meat is dark red or even bluis

and as more fascia. Fat is
soft greasy and yellowis

Pleasant odour

Sweet or some wat repulsive

odour wic develops rusty
odour on cooking.

Liver is 3 lobed

Liver is 4 lobed and no gall

bladder

Kidney is lobulated on te
surface

Rigt kidney is triangular in

sape, left is bean saped
and smoot on te surface

2.Biocemical Tests

Glycogen Test of Meat

Objective/Introduction
It is particularly abundant in orse meat and foetal fles
Glycogen is a reserve polysaccaride in te carboydrate
metabolism of animals.
Main store ouses of glycogen in animal body are liver but it
is present in very small varying amounts in muscles
animal tissue particularly in liver (4-8%)
muscles 0.5-1%.
As te glycogen is present in muc iger amounts in
orsefles and foetal fles
it is done mainly to differentiate orse and foetal fles.

Important Features
It is doubtful tat weter consumption of te fles of
unborn or stillborn calves would be prejudicial to ealt,
but te sale of suc fles is unjustifiable for te following
reasons:
Consumption of fles of unborn animals is repugnant to
te most of te civilized races.
To prevent te entry of Brucella abortis in a uman system.
A proportion of cow suffering from tuberculosis metritis
give birt to stillborn calves effected wit congenital
tuberculosis. So, te fles of foetal or stillborn calves must
be condemned

 Principle of Glycogen Test

Iodine solution forms an adsorption complex with glycogen

molecule, and this adsorption complex is responsible for the
appearance of colour. Intensity of colour depends upon the
strength of that complex.
Complicated branching of glycogen imparts dark brown or
wine red color with iodine.
Straight glycogen molecules gives blue colour with iodine.

Methods for Glycogen Test

For this test it is important to extract glycogen from sample by

causing the
decomposition of fibers and precipitation of proteins by
treating with boiling water, KOH, and certain other reagents.
Some important methods for glycogen test are:

Brautigam and Edelmanns Method

Apparatus and Reagents

Meat
Distilled water
Burner
Nitric acid
Filter
Saturated aquous solution of iodine or the reagent containing 2
part iodine, 4 parts of KI and 100 parts of water.
Beakers
Pipettes

 Procedure
Take 50g of finely divided meat.
Add 200cc of water and boil for hrs.
After cooling, dilute nitric acid is added to the broth

to precipitate the protein and to decolorize it.

The broth is filtered.
The portion of the filtrate is treated with freshly
prepared saturated aquous solution of iodine or the
reagent (2 part iodine +4 part pot.
iodide +100 part water) being carefully added so as
not to be mixed with broth, but form a layer above
it.

Result
Glycogen presence = wine coloured ring at the junction of two
layers which disappears on heating and reappears on cooling
the tube.
If the colour is not apparent clearly, the chopped meat is
heated on water bath with a solution of KOH (3% of wt of
flesh) till the fiber is decomposed, then broth is conc. To half
its volume treated with nitric acid to precipitate the protein,
filtered and treated with iodine.
Conclusions
It is only applied on horse flesh but never in case of flesh of
ox, calf, sheep, pig, dog or cat. It could detect as little as 5%
of horse flesh in a mixture.
Drawbacks
Dextrins drived from starch also give the same colouration as
given by glycogen on reaction with iodine.

Bastiens Method

Bastien made slight modifications in the previous method and get

the most satisfactory result capable of detecting 5% of horse
flesh even in the presence of starch.

Apparatus and Reagents

20gm sausage
Water
Burner
Filter
Iodine water or reagent containing 1gm iodine, 2 gm of pot. Iodide and 100
cc of water
Pipettes
Beakers
Dropper

 Procedure
Take 20 gm of finely divided sausage.
Add 100 cc of water.
Boil for 30 minutes to one hour ,so that the volume of

the liquid is reduced to about 30 cc.

When cold, the broth is filtered.
About 10 cc of broth is treated with 2 or 3 drops of
iodine water, or of a solution of iodine (1 gm iodine, 2
gm of pot. iodide, 100 cc of water ).
Result
A fugitive reddish-violet colour is obtained with horsh
flesh. When starch is present, acetic acid is added.

Landwehrs Method

This method is applicable even if dextrins and dextrose are present

as well as glycogen.
Apparatus and Reagents
20gm sausage
Water
Burner
Zinc acetate
Filter
Ferric chloride
Sodium hydroxide (Conc.)
Acetic acid (Conc.)
HCl
Alcohol
Pipettes
Beakers

Procedure
The broth, prepared in the same manner.
Take 20 gm of finely divided sausage.
Add 100 cc of water.
Boil for 30 minutes to one hour, so that the volume of the liquid is
reduced to about 30 cc.
Add a little Zinc acetate to neutralize and free the broth from albuminous
substances.
Filter the broth.
The filterate is heated on the water bath with a sufficient quantity of
ferric chloride.
A concentrated solution of sodium hydroxide is added drop by drop until
all the iron is precipitated.
Filter the precipitate rapidly and wash with hot water.
Dissolve the precipitate in concentrated acetic acid.
Add HCl in the cold solution until a yellow colouration is obtained.
Pour the solution in the alcohol and collect, wash and dry the flocculent
ppt. of glycogen.

Niebels Method

This method is applicable even when glycogen has undergone

decomposition as in case of sausages which have been kept for
some time. Niebel converts the whole of the carbohydrates
present into dextrose, and determines the total amount of
reducing substances in the flesh by means of fehlings
solutions.
Results
In sausages containing no horse flesh he found not more than
0.7 % of dextrose while those containing horseflesh were
having 1.18 to 3.7 % of the dextrose, in the absence of added
sugar or starch. Niebel regards the presence of horseflesh as
when the total amount of carbohydrates exceeds 1 %.

3.Molecular tests

If minced meat available ten te following tests are done

to differentiate te alal and aram meats.

ELISA

Elisa Kits are available tat tell about te alal and aram
meat.

PCR

Tis test kits also available in te market tat tell about

te aram and alal meat.

ELISA KIT

4.Slaugtered animal meat or dead

animal meat test.

Malacite green test for te efficiency

of bleeding
Principle
Te test is based upon te principle tat oxidized aemoglobin on addition
of acidic solution of malacite green produces a green coloured complex.
Procedure
0.7 ml of clear meat extract is taken in an agglutination tube.
To it one drop of acid malacite green solution is mixed.
After mixing, 1 drop of ydrogen peroxide is added and tube is sook till
foam develops.
Te tube is allowed to stand for 20 minutes for te development of colour.
Result
A clear blue colour indicates normal bleeding.
Cloudy and green colour reaction sows imperfect bleeding.
Wile as a cloudy fluid of olive green colour sows very unsatisfactory
bleeding (emergency slaugter of dead animal).

Resazurin test to determine te suitability for

uman consumption

Four resazurin tablets are dissolved in 100 ml of water.

Filter paper strips are dipped in te above solution and dried in dark and
cool room.
For testing, strip is moistened and te piece of meat to be tested is placed
on it for one minute.
Te strip is ten removed and placed on a polytene bag and is kept in a
dark room (22-23C).
Time taken for te blue colour of te paper to cange to red is noted .

Result

10 minutes
meat is not acceptable
10-30 minutes
may be acceptable
30-60 minutes
good quality
over 60 minutes
very good quality