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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Halal and kosher slaughter methods and meat quality: A review
Meat Science, Volume 98, No. 3, Year 2014
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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. © 2014 Elsevier Ltd.
Authors & Co-Authors
Farouk, Mustafa M.
New Zealand, Hamilton
Agresearch Ruakura
Al-Mazeedi, Hani Mansour M.
Kuwait, Shuwaikh
Kuwait Institute for Scientific Research
Sabow, Azad Behnan
Iraq, Erbil
University of Salah Al-din
Malaysia, Serdang
Universiti Putra Malaysia
Bekhit, Alaa El Din Ahmed
New Zealand, Dunedin
University of Otago
Adeyemi, K. D.
Nigeria, Ilorin
University of Ilorin
Malaysia, Serdang
Universiti Putra Malaysia
Sazili, Awis Qurni
Malaysia, Serdang
Universiti Putra Malaysia
Ghani, A.
New Zealand, Hamilton
Agresearch Ruakura
Statistics
Citations: 159
Authors: 7
Affiliations: 6
Identifiers
Doi:
10.1016/j.meatsci.2014.05.021
Research Areas
Noncommunicable Diseases