**Maria Martuscelli 1,\* , Annalisa Serio <sup>1</sup> , Oriana Capezio <sup>2</sup> and Dino Mastrocola <sup>1</sup>**


Received: 15 July 2020; Accepted: 7 August 2020; Published: 13 August 2020

**Abstract:** Only some animal species could be transformed into h. alal salami and the raw meat must ¯ be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of h. alal food certification ¯ systems. The pig matrix (meat and/or lard) may be fraudulently present in h. alal processed meat, ¯ as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of h. alal raw ¯ meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of h. alal salami and other halal meat foods. ¯

**Keywords:** h. alal salami; fermented sausages; h ¯ . alal assurance; authenticity ¯
