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Development prospects of relatively new segment of meat industry producing confessional products also known as Halal are discussed in the article. Problems of inconsistency to quality and safety requirements are highlighted. Results of organoleptic and physicochemical tests are represented. Results of laboratory test using methods of polymerase chain reaction, enzyme immunodetection, immunochromatographic assay are shown. These methods are aimed at identifying specific falsification of prepareddoi:10.1051/bioconf/20201700206 fatcat:46pwtfqpibhr3dq54j63swqvrm