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    Ifanca Halal Slaughter-16.01.12

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    chilmi
    This document discusses Islamic methods of slaughtering animals for meat according to religious principles and scientific evidence. The key points are: 1) Islamic slaughtering (halal) involves saying the name of God (tasmiyah) and ensuring the animal is purified (tazkiyah) before a swift cut to the neck severs major blood vessels. 2) Proper handling and feeding of animals before slaughter is important to minimize stress and ensure high quality meat. Animals should be healthy, rested, and have access to food and water. 3) Bleeding the animal while it is lying on its left side allows blood to fully drain, improving meat quality. Modern methods sometimes use stunning first, but Muslims

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    Ifanca Halal Slaughter-16.01.12

    Uploaded by

    chilmi
    158 views32 pages
    This document discusses Islamic methods of slaughtering animals for meat according to religious principles and scientific evidence. The key points are: 1) Islamic slaughtering (halal) involves saying the name of God (tasmiyah) and ensuring the animal is purified (tazkiyah) before a swift cut to the neck severs major blood vessels. 2) Proper handling and feeding of animals before slaughter is important to minimize stress and ensure high quality meat. Animals should be healthy, rested, and have access to food and water. 3) Bleeding the animal while it is lying on its left side allows blood to fully drain, improving meat quality. Modern methods sometimes use stunning first, but Muslims

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    ISLAMIC SLAUGHTERING AND MEAT QUALITY

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    This document discusses Islamic methods of slaughtering animals for meat according to religious principles and scientific evidence. The key points are: 1) Islamic slaughtering (halal) involves saying the name of God (tasmiyah) and ensuring the animal is purified (tazkiyah) before a swift cut to the neck severs major blood vessels. 2) Proper handling and feeding of animals before slaughter is important to minimize stress and ensure high quality meat. Animals should be healthy, rested, and have access to food and water. 3) Bleeding the animal while it is lying on its left side allows blood to fully drain, improving meat quality. Modern methods sometimes use stunning first, but Muslims

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    158 views32 pages

    Ifanca Halal Slaughter-16.01.12

    Uploaded by

    chilmi
    This document discusses Islamic methods of slaughtering animals for meat according to religious principles and scientific evidence. The key points are: 1) Islamic slaughtering (halal) involves saying the name of God (tasmiyah) and ensuring the animal is purified (tazkiyah) before a swift cut to the neck severs major blood vessels. 2) Proper handling and feeding of animals before slaughter is important to minimize stress and ensure high quality meat. Animals should be healthy, rested, and have access to food and water. 3) Bleeding the animal while it is lying on its left side allows blood to fully drain, improving meat quality. Modern methods sometimes use stunning first, but Muslims

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 32

    ISLAMIC SLAUGHTERING AND

    MEAT QUALITY

    Prof. Dr. Javaid Aziz Awan


    Country Director
    Islamic Food and Nutrition Council of America,
    Shan Plaza, New Garden Town, Lahore
    [email protected]

    11/16/16

    11/16/16

    INTRODUCTION
    Meat indispensable for sound human health
    Provides several essential nutrients:
    Proteins
    Amino acids
    Mineral elements
    Vitamins
    Meat subject to spoilage by:
    Chemical reactions
    Biochemical reactions
    Biological agents, including bacteria
    Responsible for food-borne diseases
    11/16/16

    INTRODUCTION
    Hence meat be produced so as to:
    Minimize chemical and biochemical changes
    Prevent chances of bacterial contamination and
    growth
    Preserve quality
    Slaughtering of lawful animals and birds essential to
    prepare for food purposes
    Pre-slaughter management and bleeding methods
    regulated by:
    religious practices and
    legislations
    11/16/16

    ESSENTIALS OF HALAL SLAUGHTERING


    Islamic method of slaughtering - based on two
    important principles:
    Tasmiya - invoking name of Allah - slaughter being
    done with His permission
    Tazkiyah - means purification
    This in accordance with several commands given in
    the Holy Quran

    11/16/16

    ESSENTIALS OF HALAL SLAUGHTERING


    Forbidden to you (for food) are: dead meat, blood, the flesh of
    swine, and that on which hath been invoked the name of other
    than God; that which hath been killed by strangling, or by a
    violent blow, or by a head long fall, or by being gored to death;
    that which hath been partly eaten by a wild animal, unless ye
    are able to slaughter it (in due form) .. (Al Maida - V:4)
    The Holy Prophet (pbuh) gave comprehensive guidelines on
    slaughtering of animals in following Hadith:
    Verily Allah, has prescribed proficiency in all things. Thus, if
    you kill, kill well; and if you slaughter, slaughter well. Let each
    one of you sharpen his blade and let him spare suffering to the
    animal he slaughters.
    11/16/16

    ESSENTIALS OF HALAL SLAUGHTERING


    Process of slaughtering in Islam - consolidated
    Slaughterer:
    must be adult Muslim or
    one who believes in Holy Scriptures
    should be in possession of his mental faculties
    Lay animal (except camel) on its left flank, preferably
    facing Kibla
    Recite name of Allah:
    Subhan Allah, or
    La illaha illila ho, or
    Allah-o-Akbar or
    Bismillah Allah-o-Akbar
    11/16/16

    ESSENTIALS OF HALAL SLAUGHTERING


    Lay animal (except camel) on its left flank, preferably
    facing Kibla
    Recite name of Allah:
    Subhan Allah, or
    La illaha illila ho, or
    Allah-o-Akbar or
    Bismillah Allah-o-Akbar
    Give quick incision using very sharp knife on front of
    the neck to severe: Wind pipe, Oesophagus, Carotid
    arteries, Jugular veins
    Prohibited - practice of cutting off part of an animal or
    removing its skin while still alive
    11/16/16

    PRE-SLAUGHTER HANDLING OF ANIMALS 1. Selection of animals


    Islam permits consumption of few animals and birds
    only
    Strictly prohibited:
    Pork
    Blood
    Carrion
    Dead animals
    All carnivorous animals
    All birds of prey
    11/16/16

    10

    1. Selection of animals
    Permitted animals:
    All herbivorous, even-toed ruminants
    Animal for Halal slaughter be:
    Healthy
    Free from any apparent or
    hidden impurities/disease
    Must be legally owned
    The Holy Prophet (pbuh) advised companions to use
    very sharp knife
    Further instructed that sharpening of knife not be
    performed in front of slaying animal
    11/16/16

    11

    3. Rest prior to slaughtering


    Islam promotes calm and rested animals prior to
    slaughtering:
    Not fatigued
    Not excited
    Not nervous
    Prohibited - any act that causes neurosis or
    excitement or other abnormal behavioural changes in
    animal
    Prohibited in Islam - Practice of collective slaughtering
    - other animals do not view their companion being
    killed
    Research reveals - practices inhumane
    11/16/16

    12

    3. Rest prior to slaughtering Scientific


    evidence
    Modern methods require animal prior to slaughtering not
    be subjected to:
    Stress
    Fatigue
    Neurotic
    Otherwise excited
    Rough handling of animals in pre-slaughter period
    adversely affects meat quality
    Result - dark, firm and dry meat (dark cutting meat)
    Fatigued or starved animals
    Organisms from gut may invade blood stream and
    eventually muscles
    11/16/16

    13

    3. Rest prior to slaughtering Scientific


    evidence
    Proper relaxation before slaughtering:
    Helps animal to bleed well
    Builds up muscle glycogen essential to lower pH of
    meat
    Increases storage life by reducing chances of
    microbial growth
    Improves taste due to conditioning/ tenderness
    Helps delay or reduce fermentation in stomach
    may otherwise give meat characteristic smell
    known as bone taint
    11/16/16

    14

    4. Stress prior to slaughtering- Scientifc


    evidence
    Generally regarded undesirable that animal awaiting
    slaughter view slaughtering process causes stress
    Animals under stress - lead to undue emotional
    instability and fatigue
    Anorexia, etc. Discharge hormones from adrenal
    glands:
    adrenaline from adrenal medulla
    17 hydroxy- and 11-deoxy-corticosterones from
    adrenal cortex
    Hormones deplete muscle glycogen and potassium
    Deleterious effects on meat quality
    To prevent these adverse effects, tranquilizers
    recommended to calm stocks in transit.
    11/16/16

    15

    5. Feeding the animals


    Holy Prophet Muhammad (pbuh) advised that animals
    destined for slaughtering be:
    well fed
    provided with drinking water
    Preferable that animals have free access to feed and
    water prior to slaughtering
    Two schools of thoughts:
    Animal to remain hungry - Fasting
    Animal be well fed
    Fasting animals - Fasting animals before slaughter
    recommended in modern abattoirs
    11/16/16

    16

    5. Feeding the animals Scientific evidence


    Fasting animals - Advantages claimed:
    Bleed better
    Carcass easier to dress
    Carcass has brighter appearance
    Reduced bulk of animals stomach
    Reduced chances of bacterial contamination from
    gut
    Fasted animals - Disadvantages:
    Loss in weight of carcass and liver
    Lower glycogen reserves in muscles
    Reduced gustative quality of meat
    11/16/16

    17

    5. Feeding the animals Scientific evidence


    Well-fed animals:
    Glycogen level in muscle reaches higher level
    Ensures production of adequate lactic acid
    Lowers pH of meat
    Such meat has good: Appearance, Taste, Tenderness,
    Longer shelf-life
    Meat spoilage bacteria prefer growth at high pH levels
    - around pH 7.0
    Any decrease from normal value of about 6.8 reduces
    chances of bacterial multiplication, especially food
    poisoning ones
    11/16/16

    18

    5. Feeding the animals Scientific evidence


    Meat of soothed and well-fed animals:
    pH attains 5.5 or even lower level
    Meat of fatigued or neurotic animals:
    pH varies from 6.5 to 7.0
    To produce meat of good keeping and eating quality,
    often recommended to feed animals prior to
    slaughtering
    In some cases sugar solution fed to quickly restore
    glycogen level in tissues

    11/16/16

    19

    6. SLAUGHTERING PROCEDURE - Halal


    Slaughtering rules apply to animals and birds in complete physical
    control of man - all domesticated birds and animals (except
    camel)
    Conventionally, slaughtering process consists of two to three
    different stages
    Depends on religious practices and legislations
    Posture of animal and bleeding method governed by religious and
    national legislations
    Western countries require animals be stunned before slaughtering
    Stunning widely practiced in Western abattoirs
    Main objective
    make animal unconscious for gentle and painless death
    No standard method for all animals under all conditions
    Muslims and Jews not in favour of stunning
    11/16/16

    20

    6. SLAUGHTERING PROCEDURE
    Modern method - 1. Stunning
    Stunning effective in having calm animal
    Stunning may adversely affect quality of carcass
    cause injury to medulla oblongata in brain - controls
    blood circulation and respiration
    Desirable these systems continue to function - help
    pump blood out of carcass when blood vessels
    cutMethod of shooting by free bullet - too dangerous to
    use in abattoirs
    Captive bolt - discarded
    Carbon dioxide anesthesia - exact dose of gas
    important for specific length of time
    11/16/16

    21

    6. SLAUGHTERING PROCEDURE
    Modern method -1. Stunning
    Electrical stunning widely used
    increases frequency of blood splash - appearance
    of small dark red areas in meat
    also lowers glycogen reserves of muscle
    approximately in 5 % electrically stunned animals
    heart failure - animal dead before incision made
    Stunning - outcome of industrial revolution
    Initially meant to protect the slaughterer and other
    employees
    Reality - no relation with mercy on animals
    More animals be slaughtered in least time
    11/16/16

    22

    SLAUGHTERING PROCEDURE
    2. Animal positioning
    Islamic method - lay animal on left flank preferably
    facing Kibla
    Scientific evidence
    When laid on left flank, likelihood of more blood to
    drain owing to body pressure on heart
    Laying animal enables it to convulse
    results from contraction of muscles due to lack of
    oxygen in brain cells when incision made in neck
    During convulsions blood squeezed out of vessels
    Hence more blood drains out
    a pre-requisite for meat of superior eating and
    keeping quality
    11/16/16

    23

    SLAUGHTERING PROCEDURE
    2. Animal positioning -Scientific evidence
    During convulsions blood squeezed out of vessels
    Hence more blood drains out
    a pre-requisite for meat of superior eating and
    keeping quality
    Evidence suggests more blood lost from sheep in
    horizontal position than those hung vertically
    Islam permits use of knife or any sharp object for
    bleeding
    Incision made in neck with simultaneous recitation of
    the name of Allah - Takbir
    Takbir has religious significance to believer
    makes submission to Allah
    11/16/16

    24

    SLAUGHTERING PROCEDURE
    3. Bleeding techniques
    Slaughtering actually done in the name of Allah
    So eat of (meats) on which Gods name has been
    pronounced if ye have faith in His Signs
    (Al Anaam - Vl:118).
    Slaughtering not in name of any person or deity in
    accordance with following commands:
    Eat not of meats on which Gods name has not been
    pronounced: that would be impiety. But the evil ones
    ever inspire their friends to commit end with you if ye
    were to obey them, ye would indeed be Pagans
    (Vl:121).
    11/16/16

    25

    SLAUGHTERING PROCEDURE
    3. Bleeding techniques - Islamic method
    Cut throat transversely without injuring spinal cord to
    severe carotid arteries, jugular veins, oesophagus and
    trachea
    Two requirements in slaughter of animals for meat:
    animals be dispatched without unnecessary
    suffering
    bleeding be as complete as possible
    When both carotid arteries and veins severed
    connection between brain and body retained via spinal
    cord and brain sends messages to heart and lungs
    Heart pumps blood to parts of body
    drained out from severed blood vessels in neck
    11/16/16

    26

    SLAUGHTERING PROCEDURE
    3. Bleeding techniques Scientific evidence
    Results of a comparison of study on different methods of
    slaughtering:
    Maximum blood lost in Kosher method
    Jewish method similar to Islamic as regards
    physical details
    Minimum when chicken simply beheaded
    Islamic method ensures maximum blood drainage
    from body before completion of death process
    Unconsciousness induced between 3 to 6 seconds

    11/16/16

    27

    SLAUGHTERING PROCEDURE
    3. Bleeding Scientific evidence
    Blood excellent medium for growth of microorganisms
    Meat retaining more blood than critical level liable to bacterial
    spoilage
    Blood retention in tissues can cause unpleasant appearance
    and discolouration in meat
    Keeping and eating qualities of meat depend, in part, on
    removal of maximum blood from carcass
    To produce good carcass animal be bled effectively
    Heart and respiratory system must function continuously as
    long as possible after severance of blood vessels
    This attained most thoroughly when heart and respiratory
    functions
    retained by maintaining medulla oblongata/spinal cord
    11/16/16
    28

    SLAUGHTERING PROCEDURE
    3. Bleeding techniques Scientific evidence

    Positioning of animal in Islamic method:


    clearly prevents retraction of carotids
    ensures rapid onset of unconsciousness and
    painless death
    In Islamic method of slaughtering maximum
    blood drained - outranks other slaughtering
    techniques
    HENCE BETTER QUALITY OF MEAT
    11/16/16

    29

    ANIMAL RIGTHTS IN ISLAM


    Islam recognized animal rights long before human
    rights recognized in Western World
    Numerous Ahadiths on kindness and mercy towards
    animals
    Holy Prophet (pbuh) advised:
    Nourish animals well
    Save animals from hunger and thirst
    Show kindness to animals
    Do not hit or mark animal on its face
    Do not shoot arrows at cattle or bird tied or held up
    Do not fight animals for sports or recreation
    Do not unjustly kill even a sparrow or smaller bird
    (other than for food)
    11/16/16

    30

    EXTRODUCTION

    Current scientific data reveals Islamic


    recommendations for slaughtering animals
    highly rational
    Good physique and health considered basic
    requirement for selection of food animals
    Pre-slaughter management of animals requires
    they should not be fatigued, excited or neurotic
    Proper rest, absence of hunger and thirst and
    use of sharp knife alleviate pains of death
    11/16/16

    31

    Thank You

    HALAL RESEARCH COUNCIL


    Head Office:
    192- Ahmad Block, New Garden Town , Lahore, Pakistan
    Ph: +92 42 35913096-8 , Fax: +92 42 35913056
    E-mail : [email protected] Web: www.halalrc.org

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