Halal Forensics Issues Involving Three-Dimensional (3D) Printing Technology of Cultured Meat

Ahmad Syukran Baharuddin; Wan Abdul Fattah Wan Ismail; Lukman Abdul Mutalib; Hasnizam Hashim; Norma Jusof; Mohd Ifwat Mohd Ghazali; Mohd Syafiq Alauddin; Mohammad Amir Wan Harun

doi:10.55265/halalreviews.v1i1.7

Authors

Ahmad Syukran Baharuddin Centre of Research for Fiqh Forensics and Judiciary (CFORSJ)
Wan Abdul Fattah Wan Ismail Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM)
Lukman Abdul Mutalib Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM)
Hasnizam Hashim Faculty of Syariah and Law, Universiti Sains Islam Malaysia (USIM)
Norma Jusof Kementerian Pendidikan Malaysia, Wilayah Persekutuan Putrajaya, Putrajaya, Malaysia.
Mohd Ifwat Mohd Ghazali SMART 3D Research Group, Faculty of Science and Technology, Universiti Sains Islam Malaysia, 71800 Nilai, Negeri Sembilan, Malaysia.
Mohd Syafiq Alauddin SMART 3D Research Group
Mohammad Amir Wan Harun School of Humanities, Universiti Sains Malaysia, 11800, Pulau Pinang, Malaysia.

DOI:

https://doi.org/10.55265/halalreviews.v1i1.7

Keywords:

3D printed meat, meat, 3D printing, halal forensics, cultured meat

Abstract

Cultured meat has become a trending nowadays. The future of 3D food products is gaining momentum in the coming years. the industry is creating a new paradox where technology is rapidly developing to cope with such big changes. However, several key areas are lacking in particular in Halal forensics where the issues of 3DP meat are are still not discussed thoroughly. This study is emphasizing on the review of halal forensics issues in three-dimensional (3D) printing technology for halal cultured meat. The study uses content analysis methods on published scientific papers and authoritative sources in related fields. The issues presented should be addressed so that the latest technology in the field of nutrition can be utilized to the fullest, especially for the sake of Muslim consumers. Authorities in the fatwas and Islamic jurisprudence should infer specific fatwas in the topic of cultured meat. More research has to be conducted to determine the long-term and short-term effects of this cultured meat on the human body. Matter such as a new analytical method should be proposed and developed to ensure the Halal status of the 3DP meat. Such a method will reduce the vulnerability of Halal food against Halal food fraud. Furthermore, the studies done will be used as a regulatory framework and gold standard for 3DP Halal food products in particular ingredient that contains meat. This study will be a good indicator of the status of 3DP halal food and the potential research that can be conducted in this field.

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