FACULTY OF SHARIAH AND LAW

SEMESTER II ACADEMIC SESSION 2022/2023

LCA3123

HALAL FORENSIC LABORATORY TRAINING

TITLE:

THE ISSUE OF CULTURED MEAT TAKEN FROM ANIMALS THAT WERE NOT
SLAUGHTERED

GROUP 2 (TLD2)

NAME OF LECTURERS:

DR AHMAD SYUKRAN BIN BAHARUDDIN

GROUP MEMBERS:

NO NAME MATRIC NO

1 WAN FATHIHAH BINTI WAN AHMAD 1202017

2 NUR ATIQAH ALYA BINTI NOOR AZMAN 1202034

 ABSTRACT

Science and technological advancements have now sparked innovation and new discoveries in a variety
of disciplines. There is a tendency towards environmentally friendly processing in the manufacture of
food products, in addition to the high market needs for the products involved. Among the goods under
question is the manufacture of cultured meat, sometimes known as laboratory meat. This meat is no
longer produced organically through farming on farms, but rather in labs and factories. However, this
cultured meat must comply with Islamic principles when it wants to be marketed to consumers Muslims
who are known to be among the largest consumers in the meat market. Cultured meat is a good form of
new invention and is able to solve the problem of lack of meat supply which is expected to decline. This
research will look at the concept of cultured meat in general, history and techniques used in the meat
culture process which are scaffold structure, self -organizing, and 3d printing. We will describe five
pillars of Halal Forensic related with the issues of cultured meat taken from animals that were not
slaughtered and bring the chain of evidence of the issues.

Keywords: Halal, Culture meat, Slaughtering, Halal forensic

INTRODUCTION cells can be classified into three stages: early

Cultured meat is one of the newest
products in the world of nutritional science.
It is produced not through conventional
methods of animal husbandry, but using
laboratory technology. Scientists have used
various terms to describe cultured meat.
Among the terms used are cultured meat,
cultured beef, lab-meat, lab-grown meat,
artificial meat and in-vitro meat. In Arabic, so
far there are still no new terms used or
introduced by scholars. However, if the
English terms are translated literally, they can
be (artificial meat) (Euronews, 2014), (lab-
grown meat, or (in-vitro meat) (al-Nisf,
2014).
Stem cells are the basic cells of 210
different cells, which make up the human
body, animals and plants. Stem cells are a
type of cell that is able to divide and develop
into various other types of cells. These stem
stages (Totipotent cells), intermediate stages
(pluripotent), and late stages (multipotent and
progenitors (Hossam E. Fadel, 2007;
Farzaneh and Bagher, 2011; Shahrul Hisham
et al., 2011; Anna and Kenneth, 2005).
Totipotent cells are the most primitive cells
that can divide and differentiate to form any
cell for the body's use and it is able to grow
endlessly until they form a human or a perfect
organism. Totipotent cells are embryonic
cells that are still at the zygote stage until they
reach the morula stage, that is until they
divide into 8 cells. Pluripotent cells are
simple primitive cells, and are formed from
Totipotent cells that have differentiated.
Pluripotent cells are usually at the Blastocyst
stage.
Compared to Totipotent Cells, this
cell is able to renew itself (self renew).
Multipotent cells are the most differentiated
cells. That is, this cell is capable of dividing
and differentiating to form more than one
type of cell from a different cell lineage.
Multipotent cells can be obtained from
umbilical cord blood (UCB), body tissues or
organs, bone marrow and adult cells (ASCs).
Progenitor cells are cells that are only capable
of dividing and differentiating into only one
type of lineage.
Nowadays, stem cell research has
begun to gain attention for use in the field of
food processing such as meat culture.
Cultured meat can be seen in several aspects,
namely the source, the production process,
the medium and the final product. First, the
source of cultured meat must involve animal
tissue or stem cells. Second, the process of
producing cultured meat is done ex vivo, that
is, outside the animal's body. Third, cultured
meat will be bred in a suitable medium.
Fourth, culturing meat will produce meat as
well. What differentiates between cultured
meat and conventional meat is in terms of its
physical appearance which is more like
minced meat.
CULTURED MEAT PRODUCTION
PROCESS
Cultured meat is meat produced in a
laboratory using specific animal stem cells
that are then placed in specific nutrient media
at optimal conditions suitable for growth. The
production of cultured meat can be seen in
three aspects: the source of stem cells used,
the technique used, and the culture medium.
The stem cells used are divided into two
categories: embryonic stem cells (ESCs) and
adult stem cells (ASCs).
The first source is embryonic stem
cells, which are the right and best choice for
producing cultured meat because of their
ability to breed without limits (Zuhaib et al.,
2001; Zuhaib et al., 2011). According to
Adam May (2012), in theory, this single
embryonic stem cell is capable of producing
meat that can meet the world’s human needs.
However, behind the advantages of these
ESCs, there are some obstacles faced by
scientists when using them, such as a lack of
information about the ‘signal’ (cues) (Ali
Samadhikuchaksaraei et al., 2014; Kshitiz et
al., 2012), which is the factor that makes
ESCs turn into muscle cells, the likelihood of
becoming cancer cells that can lead to tumor
formation as ESCs grow and multiply (I.
Plate and M. Betti, 2010), and its use in the
study and cultivation of meat is still bound to
ethical issues as it is taken from embryos
(Marloes L. P. Sophia et al., 2010).
The second source is Myosatellite
cells, which are one of the adult stem cells.
ASCs can ‘transform’ into muscle cells and
are taken from some types of adult animal
tissue (A. J. Agers and I. L. Weisman, 2004).
So far, myosatellite cells are the most suitable
choice because they do not require any
external ‘signals’ to transform into muscle
cells. In fact, these cells are already able to be
separated from some species of livestock,
such as cows, chickens, Dutch chickens, fish,
sheep and goats (M. V. Dodson et al., 1986).
However, the use of these ADSCs has some
disadvantages, such as the fact that they
cannot be easily found in the bodies of
animals (Zachary, 2013; and I. Tree and M.
Betti, 2010),
 Technically, only three of the few
procedures tried by scientists have succeeded
in generating meat which are Scaffold
Structure, Self-Organizing, and 3D
Printing are the three strategies used.
1) Scaffold Structure
It starts with the separation (isolation)
of stem cells from the bodies of livestock
animals such as cows or goats, which are then
placed in a container or bioreactor with the
proper growth medium, whether serum or
plant-based. The medium must have the same
environment, nutrients, and chemical
composition as the condition within the
animal body (in vivo) (Zachary, 2013; and I.
Tree and M. Betty, 2010). For a few weeks or
months, these stem cells will multiply, grow
into muscle cells, and attach to the frame
(scaffold) placed inside the container or
bioreactor. These cells will ‘transform’ into
muscle cells with ‘signals’ (cues) from the
existing environment. All these cells will be
combined and can be processed, cooked, and
eaten by humans (Adam May, 2012; p. E.
Sophia et al., 2003). Among the
shortcomings of this technique is its inability
to produce the same meat as that of a cow,
i.e., in a three-dimensional (3D) form. But if
this technique is to be used as a meat-brewing
product, it can already be considered
practical. (Zuhaib et al., 2014).
2) Self-Organizing
The second technique was a group of
scientists led by Benjaminson. They
cultivated the meat of goldfish by crushing it
and placing it in a container (petri dish)
containing a suitable cultural media. The
stated duration is seven days. Although this
approach promises meat culture that equals
actual meat, it still does not neglect
shortcomings such as the absence of blood
arteries to deliver nutrition to the muscle cells
that are in the middle of the meat. If this
condition is left, the meat can become
poisonous (Benjaminson et al., 2002; R.
R.Britt, 2015; Ian Sample, 2014; R. Dennis
and P. Kosnik, 2000).
3) 3D Printing
The technique was introduced by Dr.
Gabor Forgacs in 2011 (Stacy Lu, 2014). In
general, meat is a combination of billions of
muscles, fat, blood cells, and so on. Through
a three-dimensional printer machine, the
‘dough’ that will be used is the cells, which
are then ‘printed’ on a sheet of ‘paper’ that
can be removed after the meat is ready to
‘print’. (Vladimir Mironov et al., 2003;
Peter Aldous, 2006). These cells, whether
muscle, fat, or blood cells, will be bred in the
culture medium as in the first technique.
ISSUE INVOLVING HALAL
FORENSICS IN CULTURED MEAT
1) Halal Analysis/ Halal Science
Halal analysis or halal science of
cultured meat involves examining all aspects
of the production process of cultured meat to
ensure that it is compliant with Islamic
dietary laws. This includes examining the
source of the cells used to produce the meat
to ensure that they are halal, and that the
animal was slaughtered according to syara’.
The cells used to produce cultured meat can
be taken from a living animal or from an
animal that has been slaughtered, but the
latter is more commonly used. The source of
the cells must be halal, meaning that the
animal from which they were taken was
slaughtered according to Islamic dietary
laws.
It also involves examining the
production process to ensure that it is free
from any haram (forbidden) ingredients or
contaminants. This includes making sure that
the growth medium used to culture the cells
is free from any haram ingredients, such as
blood, and that the meat is not contaminated
with any haram substances, such as alcohol
or pork. The production process of cultured
meat is carefully documented to ensure that
the meat is safe and free from contamination.
Halal certification bodies are
currently working on developing guidelines
for the production and certification of halal
cultured meat. This includes developing
standards for the production process, as well
as testing and certification procedures. There
is ongoing research to improve the
technology and ensure that it is safe and
sustainable, and to address any concerns that
consumers may have about the safety and
halal status of cultured meat.
2) Islamic Jurisprudence and fatwa
Islam is a strong religion with clear
laws governing all aspects of life. In keeping
with current technical advancements, any
significant scientific findings must be
validated either according to Islamic Sharia
or vice versa to prevent Muslims from
shrinking in religious life. When it is
practical, it becomes more urgent. If a matter
is not described in any mazhab (fuqaha'), the
agreement (ijtima') of modern believers is
used to resolve it. The status of halal meat
culture is also not an exception to the current
debate among Islamic scholars on the
procedure of meat cultivation and the source
of meat stem cells.
Nonetheless, obtaining a specific
fatwa for cultured meat is no longer certain.
This is due to the fact that there are two
opinions, the first of which states that the law
of the revenue of the meat culture is to be.
This assertion is ascribed to the manufacture
of yogurt products. The second point of view,
on the other hand, is to use the tawaqquf
approach due to a lack of concrete study on
meat culture.
Singapore has approved the usage of this
cultured meat, and it is the first country where
it has been released and promoted by Eat Just
Company. Furthermore, in Malaysia, the
National Assembly Fatwa Committee for
Matters of Islamic Religion Malaysia 26th,
which was held on 7-8 March 1990,
discussed the use of surface active agents in
food should be subject to the condition that
the surface active agent sources are obtained
from plants, and if obtained from animals, the
animals must be halal and slaughtered
according to Islamic law. Essentially, the
halal status of cultured meat must be studied
and determined from the tissue retrieval
process, i.e. taken from a halal source.
Basically, in Islam, every food is
halal except what has been forbidden by
syarak such as animals that are not
slaughtered according to syarak, blood, pigs
and others. This is based on the words of
Allah SWT:
ِّ‫َّم َو ََلْ ُم ا ْْلِّنزِّيرِّ َو َما أ ُِّهلَّ لِّغَْْي‬
ُ ‫ت َعلَْيكُ ُم ال َْم ْي تَةُ َوالد‬ ْ ‫ُحرَِّم‬
ِّ ِّ
‫يحةُ َو َما‬ َ ‫اَّلل بِّه َوال ُْم ْن َخن َقةُ َوال َْم ْوقُو َذةُ َوال ُْم َََتديَةُ َوالنَّط‬
ُ ‫السبُ ُع إََِّّّل َما ذَ َّك ْي تُ ْم َو َما ذُبِّ َح َعلَى الن‬
‫ُّصب‬
Meaning: Forbidden to you are carrion,
blood, and swine; what is slaughtered in the
name of any other than Allah; what is killed
by strangling, beating, a fall, or by being
gored to death; what is partly eaten by a
predator unless you slaughter it; and what is
sacrificed on altars.
(Surah Al-Maidah:3)
As previously stated, tissue retrieval
is used in the production of cultured meat.
Taking these tissues is as illegal as taking
animal parts that have been severed or
separated from them. As a result, in order to
evaluate the status of this cultured meat, it
must be assured that the procedure of tissue
retrieval adheres with the the Shariah criteria,
namely:
● If the tissue is taken from the body
parts of an animal, then the animal
should be classified as an animal that
is halal to eat such as cows, goats and
the like.
● If the tissue is taken while the animal
is still alive or dead without being
slaughtered, then it is considered as a
carcass and forbidden to eat. On the
other hand, if it is taken from a dead
animal slaughtered according to
Sharia, then it is halal to eat.
● Taking tissue from the blood of
animals, whether from halal or haram
animals, slaughtered or not, is still
punishable as haram. This is because
blood is impure and forbidden to eat.
ِّ ِّ َِّّ
● Taking tissue from sea animals is
halal to eat. This is because sea
َّ ‫ِأَ َك َل‬ animals are categorized as animals
whose carcasses are halal and do not
need to be slaughtered like land
animals. Therefore, the use of cells
from it to be used as cultured meat is
halal because the original source is
halal. Firman Allah SWT:
‫اعا لَّكُ ْم‬ ِّ
ُ ‫ص ْي ُد الْبَ ْحرِّ َوطَ َع‬
ً َ‫امهُ َمت‬ َ ‫أُح َّل لَكُ ْم‬
َّ ِّ‫َول‬
ِّ‫لسيَّ َارة‬
Meaning: It is lawful for you to hunt
and eat seafood, as a provision for
you and for travellers.
3) Health Implications
The advent of cultured meat as a
substitute for traditional meat has given rise
to a myriad of concerns and there is also a risk
that must be considered from a Halal forensic
perspective. There is no denying that the
latest technology, which allows meat to be
produced simply by taking a cell sample and
growing it in a laboratory, has enabled the
production of meat with unparalleled textures
and elevated nutritional value. Nevertheless,
the health implication of cultured meat
production still remains a subject of
deliberation.
The meat produced through this
method may yield a wide array of advantages,
yet it is not without the potential to inflict
harm upon the human body due to the
consumption. Culture meat may be deemed
as an entity that can provide the essential
nutrition to the human body during the
processing of the culture meat because the
cultured meat owing to its creation in a
controlled environment, may be regarded as
a potent source of nutrition to the human
body. Notwithstanding, it is imperative to
note that the cultured meat may be
accompanied by certain deleterious attributes
that are commonly associated with
conventionally produced meat, including
elevated levels of saturated fat and
cholesterol. But as the nutritional content of
the meat can be tailored to suit particular
dietary requirements, the production of
cultured meat presents an opportunity to
manipulate the nutritional profile of the meat
to cater to specific dietary needs (Mishler. J,
n.d).
In the microbial contamination
aspect, as the cultured meat produced from
the cells of animals, it is prone to microbial
contamination due to the lack of immune
systems like animals. The inherent lack of an
immune system in cells leaves them
particularly vulnerable to microbial
contamination. Antibiotics are also not being
used and being an ineffective solution. The
exposure to cultured meat of bacteria or
viruses can take an extended period of time
to be detected by quality control measures,
and it is potential to result in the wastage of
whole cells batches. But the more extreme
cases are the distribution of contaminated
meat products to consumers. Due to the
potential for human error to occur, can
manufacturers truly provide an assurance of
the safety and quality of lab-grown meat?
(Marjory, 2022)
4) Halal Management, standard &
regulations
As for now, Malaysia has yet to
establish any definitive regulatory or
standardization for lab-grown or cultured
meat. However, it is expected that these
products will have to meet the same safety
and quality standards as their conventionally
farmed meat products. Furthermore, any
production of meat including culture meat
that contains approved animal cells must be
fully compliant with the Malaysian Standard
MS 1500:2009, which mandates strict
guidelines for the preparation, handling,
storage, and production of halal food
production, MS1500:2019 (halal food),
Shariah law, and fatwa. . This is to ensure that
the animal cells utilized in cultured meat are
procured from animals that have not ingested
any impurities and the use of cells in the
production are deemed halal in accordance
with Islamic law.
However, it is imperative that the
origin of meat cells be in full compliance with
the halal slaughtering regulatory framework,
which was enacted in accordance with the
Food Safety Act 1983 and Food Hygiene
Regulation 2009. Furthermore, all meat
supplies must undergo thorough checking to
ensure the quality prior to and throughout the
cultured meat process. Hence, it is crucial
that the six elements which are halal food
derived from halal sources, acceptable by
fitrah, free from syubhah, hygienic, safe for
consumption and nourishing. These are to
ensure the integrity of the final product.
In Malaysia, halal food is governed
by the MS1500:2019, which prescribed the
halal food guidelines. According to item 3.4
of MS1500:2019, all of the halal food refers
to food and beverages or any ingredients that
are permitted under Shariah law and fatwa
and the condition include such not contain
any parts of animals that are prohibited by
Shariah law, not be toxic or harmful to health
and more other conditions (Mohd Kashim
M.I.A. et. al, 2023).
Additionally, to ensure that cultured
meat is permissible for Muslim consumers,
there are three key factors that must be
considered which the first is animal cells used
must comply with Islamic laws, second, the
medium used for culturing stem cells must be
evaluated and the last one is the biomaterial
used in the proliferation process must be
analyzed. In these cases, the Islamic
perspective surrounding cultured meat will
be discussed upon the use of ESCs, MCs,
serum and biomaterials as the source of meat.
The permissibility of cultured meat is
determined by six fundamental principles
which include the types of animals used
(halal or haram), animal slaughtering, the
absence of najs, Istihalah tammah (perfect
substance change), the presence of Maslahah
and Mafsadah, and the existence of Darurat
of the cultured meat production (Mohd
Kashim M.I.A. et. al, 2023).
CONCLUSION
Cultured meat stands as a novel meat
variation that has the capacity to reduce the
negative impact on the environment, and it
serves as a secure and sustainable
replacement for meat production. The advent
of cultured meat has the potential to increase
the livestock and food industries. From halal
perspective, the consumption of cultured
meat by the Muslim consumer is contingent
upon the fulfillment of several specific
conditions that are stated above. It is
imperative that authorities in fatwa issue a
formal fatwa regarding the consumption of
cultured meat. Following that, the researcher
must conduct the research of the
measurement of cultured meat impact on
human health to gain the trust of Muslim
consumers in cultured meat.
CHAIN OF EVIDENCE
The meat industry is striving to cater
to the growing demand for meat products that
are not only rich in nutritional content and
flavor but also sustainable, cost-effective and
the most important is the status of halal meat.
To achieve this, scientists are exploring
alternative methods that ensure the quality of
meat, prolonged shelf life and ensure the
status halal of meat with chain of evidence.
Chain of evidence refers to the process of
documenting and tracking the handling of
evidence to ensure that it is not tampered with
or corrupted. In the context of cultured meat,
it’s important to document and track the
handling of the meat samples. This ensures
that the meat is produced according to halal
standards and is free from non-halal
substances. It is also important in the case of
halal fraud investigations, as it helps establish
a clear and transparent trail of evidence. The
halal status of cultured meat can be resolved
through identifying the source cell and
culture medium in culturing meat. But in this
case, to prove whether the source cells of
cultured meat derive from non-slaughtered
animals, the Fourier-transform infrared
(FTIR) spectroscopy is a most accurate
detector to detect molecular vibrations and slaughtered animals. The FTIR spectra of
generate sharp peaks in the mid-infrared cells are then compared to determine whether
region. FTIR can provide a lot of information there are any differences in the chemical
and it has been used in many food products composition of the cells. (Dzulfadli Rosli,
for different purposes (Candogan, K. et. al, 2023). The Fourier Transform Infrared
2021). In meat, it’s been used to detect Spectroscopy (FTIR), as depicted in the
adulteration, monitor safety and shelf life. diagram referred to figure 1.
Thus, for cultured meat, there is no specific
method for determining the culture meat
taken from cells of animals that are not
slaughtered since it is a relatively new issue.
However, if there are such an issue arises, the
right approach is with using Fourier
Transform Infrared Spectroscopy (FTIR) to
analyze the cells from both slaughtered and
non-slaughtered animals to determining the Figure 1: Fourier Transform
origin of the cultured meat cells by taking Infrared Spectroscopy
blood from both slaughtered and non-
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