Article Sidebar

Vol. 5, No. 2, March 2022
Download
PDF
Statistic
Read Counter : 261 Download : 665

Main Article Content

Abstract

This review investigates about most commonly adopted slaughtering techniques and their comparison with that of the technique, portrayed by Islam. The customary methods of animal slaughtering involve stunning. Ritual kosher which resembles with halal slaughtering method but do not include Tasmiyah, the other one is jhatka slaughtering method which obeys killing of animal by severing the head with single stroke of axe or sword. Whereas, the Islamic slaughtering manner, commonly known as Zabiha, obligates the cut of trachea, food pipe, carotid artery and jugular vein, while reciting the Holy name of Allah. The review framed the documentations of some researches, which clearly reveal that stunning, ritual kosher and jhatka slaughtering cause poor meat quality, highly prone to bacterial attacks, congestion of meat, reduction in shelf life, as well as more the suffering of animal which is clearly against the animal welfare as claimed by some antagonist lobbyists.

Keywords

Slaughtering Stunning Kosher Jhatka Zabiha Meat Quality

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

References

  1. Abd El-Rahim, Ibrahim H.A. “Recent Slaughter Methods and Their Impact on Authenticity and Hygiene Standards.” In The Halal Food Handbook, 81–91. John Wiley & Sons, Ltd, 2020. https://doi.org/10.1002/9781118823026.ch7.
  2. Abdullah, Fouad Ali Abdullah. “The Technological Challenges Faced by Halal Slaughter Procedures.” Maso-International: Journal of Food Science and Technology 2 (2019): 123–28. http://www.maso-international.cz/the-technological-challenges-faced-by-halal-slaughter-procedures/.
  3. Addeen, A., S. Benjakul, S. Wattanachant, and S. Maqsood. “Effect of Islamic Slaughtering on Chemical Compositions and Post-Mortem Quality Changes of Broiler Chicken Meat.” International Food Research Journal 21, no. 3 (2014): 897–907. http://www.ifrj.upm.edu.my/21%20(03)%202014/8%20IFRJ%2021%20(03)%202014%20Soottawat%20060.pdf.
  4. Anil, M. H. Effects of Slaughter Method on Carcass and Meat Characteristics in the Meat of Cattle and Sheep. Warwickshire, UK: EBLEX—a Division of the Agriculture and Horticulture Development Board, 2012.
  5. Anil, MH, T Yesildere, H Aksu, E Matur, JL McKinstry, HR Weaver, O Erdogan, S Hughes, and C Mason. “Comparison of Halal Slaughter with Captive Bolt Stunning and Neck Cutting in Cattle: Exsanguination and Quality Parameters.” Animal Welfare 15, no. 4 (November 1, 2006): 325–30. https://www.ingentaconnect.com/content/ufaw/aw/2006/00000015/00000004/art00002.
  6. Barbosa, R. L., G. O. Adamczuk, P. Dvojatzki, M. G. Trentin, and J. D. Lima. “Efficiency of Electrical Stunning by Electronarcosis: Current Situation and Perspective of Improvement in a Medium-Size Processing Plant.” Brazilian Journal of Poultry Science 18 (June 2016): 331–36. https://doi.org/10.1590/1806-9061-2015-0113.
  7. Bennoune, O. “The Effect of Bursa of Fabricius on the Bacterial Activity of Heterophils in Broiler Chicken.” Ph.D. Thesis, University of Batna, 2011.
  8. Berg, Charlotte, and Mohan Raj. “A Review of Different Stunning Methods for Poultry—Animal Welfare Aspects (Stunning Methods for Poultry).” Animals 5, no. 4 (December 2015): 1207–19. https://doi.org/10.3390/ani5040407.
  9. Blech, Zushe Yosef. “The Biotechnology Industry.” In Kosher Food Production, 101–5. John Wiley & Sons, Ltd, 2009. https://doi.org/10.1002/9780813804750.ch8.
  10. Bourguet, Cécile, Véronique Deiss, Carole Cohen Tannugi, and E. M. Claudia Terlouw. “Behavioural and Physiological Reactions of Cattle in a Commercial Abattoir: Relationships with Organisational Aspects of the Abattoir and Animal Characteristics.” Meat Science 88, no. 1 (May 1, 2011): 158–68. https://doi.org/10.1016/j.meatsci.2010.12.017.
  11. Castro-Giráldez, Marta, Laura Dols, Fidel Toldrá, and Pedro Fito. “Development of a Dielectric Spectroscopy Technique for the Determination of Key Biochemical Markers of Meat Quality.” Food Chemistry 127, no. 1 (July 1, 2011): 228–33. https://doi.org/10.1016/j.foodchem.2010.12.089.
  12. Daube, David. “A Note on a Jewish Dietary Law.” The Journal of Theological Studies 37, no. 147 (1936): 289–91. https://www.jstor.org/stable/23972052.
  13. Deuraseh, Nurdeng. “Lawful and Unlawful Foods in Islamic Law Focus on Islamic Medical and Ethical Aspects.” International Food Research Journal 16, no. 4 (2009): 469–78. http://www.ifrj.upm.edu.my/16%20(4)%202009/02%20IFRJ-2009-109%20Nurdeng%20Malaysia%20Rev%20Article%202nd%20proof.pdf.
  14. Farouk, M. M., H. M. Al-Mazeedi, A. B. Sabow, A. E. D. Bekhit, K. D. Adeyemi, A. Q. Sazili, and A. Ghani. “Halal and Kosher Slaughter Methods and Meat Quality: A Review.” Meat Science, Meat Science, Sustainability & Innovation: ‘60th International Congress of Meat Science and Technology 17-22 August 2014, Punta del Este, Uruguay,’ 98, no. 3 (November 1, 2014): 505–19. https://doi.org/10.1016/j.meatsci.2014.05.021.
  15. Farouk, Mustafa M. “Advances in the Industrial Production of Halal and Kosher Red Meat.” Meat Science, 59 th International Congress of Meat Science and Technology , 18-23 August 2013 Izmir/Turkey, 95, no. 4 (December 1, 2013): 805–20. https://doi.org/10.1016/j.meatsci.2013.04.028.
  16. Franco, Daniel, and José M. Lorenzo. “Effect of Muscle and Intensity of Finishing Diet on Meat Quality of Foals Slaughtered at 15months.” Meat Science 96, no. 1 (January 1, 2014): 327–34. https://doi.org/10.1016/j.meatsci.2013.07.018.
  17. Fuseini, Awal, Toby G. Knowles, Phil J. Hadley, and Steve B. Wotton. “Halal Stunning and Slaughter: Criteria for the Assessment of Dead Animals.” Meat Science 119 (September 1, 2016): 132–37. https://doi.org/10.1016/j.meatsci.2016.04.033.
  18. Hayes, N. S., C. A. Schwartz, K. J. Phelps, P. Borowicz, K. R. Maddock-Carlin, and R. J. Maddock. “The Relationship between Pre-Harvest Stress and the Carcass Characteristics of Beef Heifers That Qualified for Kosher Designation.” Meat Science 100 (February 1, 2015): 134–38. https://doi.org/10.1016/j.meatsci.2014.09.145.
  19. Hewamanage, Wimal. “A Critical Review of Dietary Laws in Judaism.” International Research Journal of Engineering, IT and Scientific Research (IRJEIS) 2, no. 3 (March 2016): 91–104. https://doi.org/10.21744/irjeis.v2i3.44.
  20. Hultgren, Jan, Katrin J. Schiffer, Jakub Babol, and Charlotte Berg. “Animal Welfare and Food Safety When Slaughtering Cattle Using the Gunshot Method.” Animals 12, no. 4 (January 2022): 492. https://doi.org/10.3390/ani12040492.
  21. Ibrahim, Safa Mustafa, Mutaman Ali Abdelgadir, and Abdel Moneim Elhadi Sulieman. “Impact of Halal and Non-Halal Slaughtering on the Microbiological Characteristics of Broiler Chicken Meat and Sausages.” Food and Public Health 4, no. 5 (2014): 223–28. http://article.sapub.org/10.5923.j.fph.20140405.03.html.
  22. Ibrahim, Safa Mustafa, Mutaman Ali Abdelgadir, Abdel Moneim Elhadi Sulieman, and Abdalla Bilal Adam. “Influence of Halal and Non-Halal Slaughtering on the Quality Characteristics of Broiler Chicken Burger.” International Journal of Food Science and Nutrition Engineering 4, no. 5 (2014): 113–17. http://article.sapub.org/10.5923.j.food.20140405.01.html.
  23. Islamweb.net English. “Mentioning the Name of Allah During Slaughter Keeps Meat Completely Free from Germs.” Highlights, October 26, 2011. https://www.islamweb.net/en/hajj/article/172713/mentioning-the-name-of-allah-during-slaughter-keeps-meat-completely-free-from-germs.
  24. Johnson, CB, DJ Mellor, PH Hemsworth, and AD Fisher. “A Scientific Comment on the Welfare of Domesticated Ruminants Slaughtered without Stunning.” New Zealand Veterinary Journal 63, no. 1 (January 2, 2015): 58–65. https://doi.org/10.1080/00480169.2014.964345.
  25. Khalid, Rizvan, Toby G. Knowles, and Steve B. Wotton. “A Comparison of Blood Loss during the Halal Slaughter of Lambs Following Traditional Religious Slaughter without Stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning.” Meat Science 110 (December 1, 2015): 15–23. https://doi.org/10.1016/j.meatsci.2015.06.008.
  26. Khan, Ghulam Mustafa. Al-Dhabh, Slaying Animals for Food the Islamic Way. Saudi Arabia: Abul-Qasim Bookstore, 1991.
  27. Khattak, Jabar Zaman Khan, Asif Mir, Zubair Anwar, Hussain Mustatab Wahedi, Ghulam Abbas, Haider Zaman Khan Khattak, and Humaira Ismatullah. “Concept of Halal Food and Biotechnology.” Advance Journal of Food Science and Technology 3, no. 5 (2011): 385–89. https://maxwellsci.com/print/ajfst/v3-384-388.pdf.
  28. Lytton, Timothy. “Kosher Certification as a Model of Private Regulation: Third-Party Certification Has Benefits Over Both Government Regulation and Unregulated Markets.” Regulation 36, no. 3 (2013): 24–27. https://readingroom.law.gsu.edu/faculty_pub/1986.
  29. Maqsood, Sajid, and Soottawat Benjakul. “Effect of Bleeding on Lipid Oxidation and Quality Changes of Asian Seabass (Lates Calcarifer) Muscle during Iced Storage.” Food Chemistry 124, no. 2 (January 15, 2011): 459–67. https://doi.org/10.1016/j.foodchem.2010.06.055.
  30. Mark. “To Kill a Sheep- Warning May Have Some Content Unsuitable for Younger or More Sensitive Viewers.” Mongoliawood’s Weblog (blog), November 24, 2008. https://mongoliawoods.com/2008/11/24/to-kill-a-sheep-warning-may-have-some-content-unsuitable-for-younger-or-more-sensitive-viewers/.
  31. Martoft, L., L. Lomholt, C. Kolthoff, B. E. Rodriguez, E. W. Jensen, P. F. Jørgensen, H. D. Pedersen, and A. Forslid. “Effects of CO 2 Anaesthesia on Central Nervous System Activity in Swine.” Laboratory Animals 36, no. 2 (April 1, 2002): 115–26. https://doi.org/10.1258/0023677021912398.
  32. Mazzette, Rina, Francesca Piras, Vanessa Agus, Gabriella Porcheddu, Giuseppe Fois, and Simonetta Gianna Consolati. “Hygiene and Welfare Evaluation of Pigs Slaughtered in Agritourisms.” Italian Journal of Food Safety 4, no. 2 (May 28, 2015). https://doi.org/10.4081/ijfs.2015.4580.
  33. Nakyinsige, K., Y.B. Che Man, Zeiad A. Aghwan, I. Zulkifli, Y.M. Goh, F. Abu Bakar, H.A. Al-Kahtani, and A.Q. Sazili. “Stunning and Animal Welfare from Islamic and Scientific Perspectives.” Meat Science 95, no. 2 (October 2013): 352–61. https://doi.org/10.1016/j.meatsci.2013.04.006.
  34. Nakyinsige, K., A. B. Fatimah, Z. A. Aghwan, I. Zulkifli, Y. M. Goh, and A. Q. Sazili. “Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-Killing.” Asian-Australasian Journal of Animal Sciences 27, no. 3 (March 2014): 406–13. https://doi.org/10.5713/ajas.2013.13437.
  35. Neves, J.E.G., M.J.R. Paranhos da Costa, R.O. Roça, L. Faucitano, and N.G. Gregory. “A Note Comparing the Welfare of Zebu Cattle Following Three Stunning-Slaughter Methods.” Meat Science 117 (July 2016): 41–43. https://doi.org/10.1016/j.meatsci.2016.02.033.
  36. Niero, Késsya, Maria Gisele Ronconi De Souza, and Laryssa Freitas Ribeiro. “Condenações Por Parasitoses Em Carcaças E Vísceras Bovinas Em Abatedouro Frigorífico.” Revista GeTeC 10, no. 27 (2021): 51–87. https://revistas.fucamp.edu.br/index.php/getec/article/view/2380.
  37. Pazuello, Isaac Franklin, and Laryssa Freitas Ribeiro. “Abate Kosher No Brasil: Uma Revisão De Literatura.” Revista GeTeC 10, no. 28 (2021): 93–98. https://revistas.fucamp.edu.br/index.php/getec/article/view/2393.
  38. Picchi, Antonio. Collaborazione Nel Conflitto. Le Regioni e Il Ministero Dell’Agricoltura e Foreste (1972-1993), 1996.
  39. Piccoli, Gb, R Clari, Fn Vigotti, F Leone, R Attini, G Cabiddu, G Mauro, et al. “Vegan-Vegetarian Diets in Pregnancy: Danger or Panacea? A Systematic Narrative Review.” BJOG: An International Journal of Obstetrics & Gynaecology 122, no. 5 (April 2015): 623–33. https://doi.org/10.1111/1471-0528.13280.
  40. Pozzi, Paolo, Wassim G., Barakeh S., and Azaran M. “Principles of Jewish and Islamic Slaughter with Respect to OIE (World Organization for Animal Health) Recommendations.” Israel Journal of Veterinary Medicine 70 (September 1, 2015): 3–16.
  41. Raj, A B M, and N G Gregory. “Welfare Implications of the Gas Stunning of Pigs 2. Stress of Induction of Anaesthesia.” Animal Welfare 5, no. 1 (February 1, 1996): 71–78.
  42. Regenstein, J. M., and C. E. Regenstein. “The Kosher Dietary Laws and Their Implementation in the Food Industry Many Technical and Practical Aspects Affect the Preparation of Foods for the Growing Kosher Market.” Food Technology 42, no. 6 (1988): 8688–94. https://eurekamag.com/research/029/373/029373446.php.
  43. Regenstein, Joe M., and Carrie E. Regenstein. “An Introduction to the Kosher Dietary Laws for Food Scientists and Food Processors.” Food Technology (USA) 33, no. 1 (1979): 89–92. https://agris.fao.org/agris-search/search.do?recordID=US7938847.
  44. Rejeb, Abderahman, John G. Keogh, Karim Rejeb, and Kevin Dean. “Halal Food Supply Chains: A Literature Review of Sustainable Measures and Future Research Directions.” Foods and Raw Materials 9, no. 1 (2021): 106–16. https://doi.org/10.21603/2308-4057-2021-1-106-116.
  45. Rejeb, Abderahman, Karim Rejeb, and Suhaiza Zailani. “Are Halal Food Supply Chains Sustainable: A Review And Bibliometric Analysis.” Journal of Foodservice Business Research 24, no. 5 (September 3, 2021): 554–95. https://doi.org/10.1080/15378020.2021.1883214.
  46. Riaz, Mian N., and Munir M. Chaudry. Halal Awareness and Education Schemes. Edited by M. N. Riaz and M. M. Chaudry. Handbook of Halal Food Production. Boca Raton: Crc Press-Taylor & Francis Group, 2019.
  47. Sabow, A.B., A.Q. Sazili, I. Zulkifli, Y.M. Goh, M.Z.A. Ab Kadir, N.R. Abdulla, K. Nakyinsige, U. Kaka, and K.D. Adeyemi. “A Comparison of Bleeding Efficiency, Microbiological Quality and Lipid Oxidation in Goats Subjected to Conscious Halal Slaughter and Slaughter Following Minimal Anesthesia.” Meat Science 104 (June 2015): 78–84. https://doi.org/10.1016/j.meatsci.2015.02.004.
  48. Sams, Alan R., and Christine Z. Alvarado. “Chapter Introduction to Poultry Meat Processing.” In Poultry Meat Processing, 2nd ed., 1–5. London, UK: CRC Press, 2010.
  49. Shadid, W. A. R. Islam in Dutch Society: Current Developments and Future Prospects. Kampen: Kok Pharos Publishing House, 1992.
  50. Silver, Joel. “Understanding the Freedom of Religion in a Religious Industry: Kosher Slaughter (Shechita) and Animal Welfare.” Victoria University of Wellington Law Review 42, no. 4 (October 3, 2011): 671–704. https://doi.org/10.26686/vuwlr.v42i4.5113.
  51. Sinha, Kounteya, Amit Bhattacharya, and Anuradha Varma. “Science of Meat.” The Times of India, March 27, 2012. https://timesofindia.indiatimes.com/science-of-meat/articleshow/11672654.cms.
  52. Small, A, D McLean, JS Owen, and J Ralph. “Electromagnetic Induction of Insensibility in Animals: A Review.” Animal Welfare 22, no. 2 (May 1, 2013): 287–90. https://doi.org/10.7120/09627286.22.2.287.
  53. Sojka, K. “Bundesverwaltungsgericht: Schächten Darf Nicht Erlaubt Werden.” Tierärztliche Umschau 50 (1995): 728–29.
  54. Spillman, Diana Marie. “Some Practical Considerations of the Jewish Dietary Laws.” Journal of Nutrition For the Elderly 5, no. 1 (1985): 47–56. https://doi.org/10.1300/J052v05n01_08.
  55. Tarek, Khenenou, Melizi Mohamed, Bennoune Omar, Benzaoui Hassina, and Ibrir Messaouda. “Histological Changes in Liver and Pectoral Muscles of Broiler Chickens Slaughtered with and Without Naming of Allah.” International Journal of Poultry Science 12, no. 9 (2013): 550–52. https://doi.org/10.3923/ijps.2013.550.552.
  56. Tieman, Marco, and Faridah Hj Hassan. “Convergence of Food Systems: Kosher, Christian and Halal.” British Food Journal 117, no. 9 (2015): 2313–27. https://doi.org/10.1108/BFJ-02-2015-0058.
  57. Villaruel, Alejandra Gómez, Juan francisco Hernández Chávez, Ramón Miguel Molina Barrios, Javier Munguia Xochihua, and Jorge Robles Mascareño. “Evaluación de indicadores de bienestar de bovinos en rastros Tipo Inspección Federal de Sonora, México: desembarque y cajón de noqueo.” Nacameh 12, no. 2 (2018): 42–52. https://dialnet.unirioja.es/servlet/articulo?codigo=7006668.
  58. Zanotti, M. Patent No. 9,402,403. Washington, DC, filed 2016, and issued 2016.
  59. Zivotofsky, Ari Z., and Rael D. Strous. “A Perspective on the Electrical Stunning of Animals: Are There Lessons to Be Learned from Human Electro-Convulsive Therapy (ECT)?” Meat Science 90, no. 4 (April 2012): 956–61. https://doi.org/10.1016/j.meatsci.2011.11.039.
  60. Zulkifli, I., Y. M. Goh, B. Norbaiyah, A. Q. Sazili, M. Lotfi, A. F. Soleimani, and A. H. Small. “Changes in Blood Parameters and Electroencephalogram of Cattle as Affected by Different Stunning and Slaughter Methods in Cattle.” Animal Production Science 54, no. 2 (2014): 187. https://doi.org/10.1071/AN12128.