Halal Production Framework for Processed Meat Products in Food Industry Supply Chain Management: A Systematic Literature Review

Abstract

The halal meat market marked 16 percent of 1.8 billion Muslim populations, it will increase by 17.4% in 2018, and keep increasing for each year. The demand of meat mostly has been fulfilled by livestock than other animals as the main ingredient for package food. In line with these problems, recently, the processing of meat products is considered unacceptable considering with its production in terms of SCM in industry still have the fraud on halal process. So, need to improve the supervision of the handling of the production, which at the time before, during, and after the production process of processed meat products. In order to make the standard, researches are needed to make it more reliable and precise. This study will review the literatures systematically that focused on SLR method and halal processed meat product status from the first process and throughout the halal production of SCM to create the framework. Finding the good framework of halal production on processed meat product in food industry SCM can be helped by systematic literature review (SLR) with thematic synthesis analysis technique. SLR is a methodologically rigorous review of research results. From the 62 papers reviewed, the result shows there are the type of halal production in processed meat consist of pre-production (nutritional feeding, syariah slaughtering, and haram contaminate detection), production process (mixing, production, and proper handling), then post-production (packaging and labelling). Every process has to ensure that the halal parameters.