Table 2.

Examples of protein-based methods for ḥalāl authenticity analysis.

Methods	Aim	References
Immunoassay (ELISA)	Porcine gelatin determination in processed foods	[97]
Isoelectric focusing (IEF)	Meat authentication in raw and cooked meat products	[98]
Chromatography and mass spectrometry (MS)	Meat authentication	[13,79]
	Meat species determination	[99]
Electric nose (EN)	Pork fat detection	[100]
	Pork meat detection	[66]
Mass spectrometry soft ionization	Identification of muscle proteins of different species	[101]
	Horse and pork meat detection	[102]
	Horse and pork meat detection in highly processed food	[103]
Fourier transform infrared spectroscopy (FTIR);	Lard detection	[104]
	Pork detection in sausages	[105,106]
Near-infrared spectroscopy (NIR; FT-NIR)	Pork derivatives detection	[107,108]
	Adulteration of meat	[109]