<p>Conventional methods using deoxyribonucleic acid <b>(</b>DNA<b>)</b> and proteins as molecular biomarkers for halal meat authentication are highly sensitive and specific. However, their analytical performance in thermally processed meat is affected by DNA fragmentation and heat-induced protein denaturation. Therefore, volatile organic compound (VOC)–based approaches have emerged as promising alternatives. Nevertheless, the reported VOC profiles remain inconsistent across studies, even for the same species analyzed using similar methods, highlighting the need for a systematic evaluation. This study examined recent trends in VOC-based pork and beef differentiation through a systematic literature review and bibliometric analysis of publications from 2014 to 2025. After applying several selection criteria, 73 journal articles were retrieved from the Scopus database. Bibliometric analysis revealed an upward annual growth rate of 31.4% in this research area. Gas chromatography–mass spectrometry (GC–MS) is the most frequently used analytical technique because of its efficiency, high sensitivity, and robust analytical performance. Additionally, this review compiled and classified the reported VOC profiles into beef-specific, pork-specific, and shared compounds based on their frequency of occurrence. Thus, these compounds are candidate biomarkers that may contribute to differentiation. Although many studies have identified VOCs as candidate biomarkers using GC–MS combined with multivariate analysis, this approach is costly, time-intensive, and impractical. Nevertheless, rapid advances in halal-authentication techniques have created new prospects for further development. Future research should focus on the development of cost-effective VOC-based sensors, such as colorimetric sensors, for rapid and nondestructive halal meat authentication.</p>