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This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs.

Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 48 h during the preparation of meatballs. The developed meatballs were analysed for moisture content, water holding capacity (WHC), pH, cooking yield, shrinkage, colour, texture profile analysis, gelling properties and sensory attributes.

The salting durations of 24 and 48 h had significant (p < 0.05) effects on the WHC and colour attributes of the buffalo meatballs. A 2% salt addition in meatballs significantly (p < 0.05) affected pH and cooking yield. Salting for 24 h with 2% salt concentration significantly (p < 0.05) increased the hardness, chewiness and gel strength of the meatballs. Thus, salting for 24 h with a 2% salt concentration improved the physicochemical, textural and sensory attributes of buffalo meatballs.

The study highlighted the importance of salting treatment during the preparation of meat products. For example, salting buffalo meatballs with a 2% salt concentration for 24 h could improve their functional and sensory attributes.

Studies on salting durations at different salt concentrations in buffalo meat are very limited. An optimized combination of salting duration and salt concentration during the preparation of buffalo meatballs could improve the quality attributes and acceptability of these products.

Halal is an emerging business sector and is steadily gaining popularity among scholars and practitioners. The purpose of this paper is to critically evaluate and review the reported literature in the broad area of Halal using bibliometric technique and network analysis tools. Moreover, this paper also proposes future research directions in the field of Halal.

This paper employed a systematic review technique followed by bibliometric analysis to gain insight and to evaluate the research area associated with Halal. Furthermore, data mining techniques are used for analysing the concerned article title, keywords and abstract of 946 research articles obtained through the Scopus database. Finally, network analysis is used to identify significant research clusters.

This study reports top authors contributing to this area, the key sub-research areas and the influential works based on citations and PageRank. We identified from the citation analysis that major influential works of Halal are from the subject area of biological science and related areas. Further, this study reports established and emerging research clusters, which provide future research directions.

Scopus database is used to conduct a systematic review and corresponding bibliometric study; the authors might have missed some peer-reviewed studies not reported in Scopus. The selection of keywords for article search may not be accurate for the multi-disciplinary Halal area. Also, the authors have not considered the banking/financial aspects of Halal. The proposed four research clusters may inform potential researcher towards supporting the industry.

The novelty of the study is that no published study has reported the bibliometric study and network analysis techniques in the area of Halal.