Halal and kosher slaughter methods and meat quality: a review
There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37819/1/Halal%20and%20kosher%20slaughter%20methods%20and%20meat%20quality%20a%20review.pdf |
| _version_ | 1796973222453837824 |
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| author | Farouk, Mustafa M. Al-Mazeedi, Hani M. Sabow, Azad Behnan Bekhit, Alaa El-Din Ahmed Adeyemi, Kazeem Dauda Sazili, Awis Qurni Ghani, Anwar |
| author_facet | Farouk, Mustafa M. Al-Mazeedi, Hani M. Sabow, Azad Behnan Bekhit, Alaa El-Din Ahmed Adeyemi, Kazeem Dauda Sazili, Awis Qurni Ghani, Anwar |
| author_sort | Farouk, Mustafa M. |
| collection | UPM |
| description | There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the “spiritual quality” of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. |
| first_indexed | 2024-03-06T08:39:28Z |
| format | Article |
| id | upm.eprints-37819 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:39:28Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-378192015-12-01T04:55:02Z http://psasir.upm.edu.my/id/eprint/37819/ Halal and kosher slaughter methods and meat quality: a review Farouk, Mustafa M. Al-Mazeedi, Hani M. Sabow, Azad Behnan Bekhit, Alaa El-Din Ahmed Adeyemi, Kazeem Dauda Sazili, Awis Qurni Ghani, Anwar There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the “spiritual quality” of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. Elsevier 2014-11 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37819/1/Halal%20and%20kosher%20slaughter%20methods%20and%20meat%20quality%20a%20review.pdf Farouk, Mustafa M. and Al-Mazeedi, Hani M. and Sabow, Azad Behnan and Bekhit, Alaa El-Din Ahmed and Adeyemi, Kazeem Dauda and Sazili, Awis Qurni and Ghani, Anwar (2014) Halal and kosher slaughter methods and meat quality: a review. Meat Science, 98 (3). pp. 505-519. ISSN 0309-1740; ESSN: 1873-4138 10.1016/j.meatsci.2014.05.021 |
| spellingShingle | Farouk, Mustafa M. Al-Mazeedi, Hani M. Sabow, Azad Behnan Bekhit, Alaa El-Din Ahmed Adeyemi, Kazeem Dauda Sazili, Awis Qurni Ghani, Anwar Halal and kosher slaughter methods and meat quality: a review |
| title | Halal and kosher slaughter methods and meat quality: a review |
| title_full | Halal and kosher slaughter methods and meat quality: a review |
| title_fullStr | Halal and kosher slaughter methods and meat quality: a review |
| title_full_unstemmed | Halal and kosher slaughter methods and meat quality: a review |
| title_short | Halal and kosher slaughter methods and meat quality: a review |
| title_sort | halal and kosher slaughter methods and meat quality a review |
| url | http://psasir.upm.edu.my/id/eprint/37819/1/Halal%20and%20kosher%20slaughter%20methods%20and%20meat%20quality%20a%20review.pdf |
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