The authentication of halal products is important, especially for Muslim communities. Based on the Islamic perspective, pig-based derivatives such as pork, lard, and gelatine are considered haram, which is an Arabic term for “forbidden”. Therefore, it is important to develop an analytical method for identifying and quantifying these compounds, which are sometimes found in some food products. The present work thus aimed to ascertain the potential of the attenuated total reflectance Fourier-transform infrared (ATR-FTIR) method for detecting pig-based derivatives in food products. ATR-FTIR spectrophotometry is recommended to be used to identify the presence of pig-based derivatives in some products, particularly processed food. In analytical chemistry, the method is generally used for the identification, characterisation, structure explanation, and monitoring of reactions. This analysis can be performed quickly, economically, easily, and does not require complicated sample preparation. ATR-FTIR can also be combined with principal component analysis (PCA), chemometric method, and multivariate partial least squares (PLS) calibration to accurately evaluate pig-based derivatives in beef meatballs. In combination with chemometric techniques, it can also provide the predictive and descriptive modelling in a combination with chemometric techniques by selecting the optimal frequency region. Furthermore, ATR-FTIR spectroscopy coupled with PLS and PCA chemometric regression models can be a potentially reliable, accurate, and precise method for determining pig-based derivatives in food © All Rights Reserved