Table 1. Overview of analytical methods and technologies for evaluating the slaughtering process

Non-compliance concern	Meat/meat product	Method/technology	Summary of findings	Reference
Improper slaughtering	Beef	Microbial analysis and physiological parameters	- Microbiological counts vary (p<0.05) based on the type of slaughter (regular, halal, halal with stunning), indicating differences in meat hygiene.- The type of slaughter affects (p<0.05) physiological parameters in blood samples, including glucose, lactate dehydrogenase, creatine kinase, and cortisol.	Bouzraa et al. (2023)
	Lamb	Instrumental and sensory analyses	- Meat quality assessments were conducted on two muscles: M. longissimus thoracis et lumborum and M. triceps brachii.- Slaughter following electric head-only stunning (EHOS) and post-cut electric head-only stun (PCEHOS) techniques resulted in quicker muscle discoloration compared to traditional halal slaughter without stunning (TNS).- No significant differences in sensory attributes between the three methods.	Danso et al. (2017)