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

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...