Abstract
The subject of halal slaughtering is one of the most widely discussed issues of animal cruelty and animal welfare in the public sphere. The discrepancy in understanding the contemporary and religious laws pertaining to animal slaughtering does not fully publicize to Islamic and Muslim majority countries especially with respect to interpreting the use of stunning in animals. The electrical stunning is the cheapest, easiest, safest, and most suitable method for slaughtering that is widespread and developed. However, stunning on head of poultry before being slaughtered is a controversial aspect among the Islamic sects due to regulations of the European Union and some other countries. The current review highlights the instructions of halal slaughtering, legal legislation, and the effect of this global practice on poultry welfare and the quality of produced meat.
Highlights
The discrepancy in understanding the contemporary and religious laws pertaining to animal slaughtering does not fully publicize to Islamic and Muslim ma
The current review highlights the instructions of halal slaughtering, legal legislation, and the effect of this global practice on poultry welfare and the quality of produced meat
It has been stated that Muslims will constitute approximately 30% (2.8 billion) of world population and their ratio in Europe will range between 5.9% to 10% by 2050.1 Undoubtedly, an increase in the Muslim population will cause an increase in demand of halal meat and other products in global markets
Summary
It has been stated that Muslims will constitute approximately 30% (2.8 billion) of world population and their ratio in Europe will range between 5.9% to 10% by 2050.1 Undoubtedly, an increase in the Muslim population will cause an increase in demand of halal meat and other products in global markets. Welfare during stunning and slaughter of poultry, “Poultry Science” 1998, vol 77(12), pp. Mota-Rojas, Effect of Heat Stress During Transport and Rest Before Slaughter, on the Metabolic Profile, Blood Gases and Meat Quality of Quail, “International Journal of Poultry Science” 2007, vol 6(6), pp. Halal and Kosher slaughter methods and meat quality: A review, “Meat Science” 2014, vol 98(3), pp. Cit.; I.A. Shahdan, J.M. Regenstein, A.S.M. Shahabuddin, M.T. Rahman, Developing control points for halal slaughtering of poultry, “Poultry Science” 2016, vol 95(7), pp. Slaughtering region in the bird C Source: Department of Standards Malaysia, Halal Food – Production, Preparation, Handling and Storage: General UM Guidelines, Selangor 2004. Washing and packaging of processed meat in clean condition without adulteration with mixed blood and swine casings or any harmful or toxic substances
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