Halal Chicken Research Articles

Application Of FMEA Method In Halal Risk Determination On Halal Poultry Slaughtering Operations

The importance of halal slaughtered chicken has become crucial in the era of globalization and complex supply chains. The rising awareness among Muslim communities regarding the integrity of slaughtered chicken products has led to a focus on adhering to halal compliance standards and Islamic law. This study aims to qualitatively analyze the halal risk points in chicken slaughtering operations, by using the Failure Mode and Effect Analysis (FMEA) method, in order to identify potential halal risks and ensure the integrity of halal chicken products. This qualitative study uses a analysis approach by examining secondary sources including journals, articles, guidelines and standards related to halal slaughtering process. In this study, seven Halal Risk Points (HRP) have been identified in the entire halal slaughtering process of broilers. Based on the results of the risk assessment through the FMEA method, each determined HRP will be assessed based on the severity, occurrence and detection rating scale. The final result of this study found that only six HRPs have a Risk Priority Number (RPN) value that exceeds 100. Therefore, corrective action recommendations are proposed to prevent any halal non-compliance from occurring on the process involved. Overall, the FMEA framework in this study is a new approach in guaranteeing the integrity of chicken slaughter products and is able to have a positive impact on the halal chicken slaughter industry players and also the implementers of the halal management system.

Halal supply chain resilience index: development and implementation of measurement tool

PurposeThis study aims to develop a measurement model of the halal supply chain resilience (HSCRES) index, which represents the capability of the supply chain (SC) to handle disruption caused by halal risks. A case study is conducted to apply the HSCRES index in the halal chicken SC in Yogyakarta, Indonesia, to test the proposed methodology.Design/methodology/approachA literature synthesis was conducted to establish the main capability and vulnerability factors and their relevant indicators. The indicators were validated using the confirmatory factor analysis approach. Then, applying an analytical hierarchy process involving ten experts – practitioners and academicians – the weight of each indicator was obtained. A survey of 20 employees of slaughterhouses, 35 sellers and 100 consumers was conducted to obtain the value of each indicator. Finally, the HSCRES index was calculated by comparing the total weighted capability value to vulnerability.FindingsThe results revealed that the resilience of halal chicken SC in Yogyakarta is at a good level, with an index of 3.459, and “halal team” is the most significant indicator. The findings also revealed several capabilities that need improvement, including dedicated halal facilities, employees’ halal competence and halal regulation. However, the lack of a halal certification board, lack of management commitment and packaging contamination were found as vulnerability indicators that need to be reduced.Research limitations/implicationsThe case of this study is limited to the halal chicken SC in Yogyakarta, Indonesia. As a consequence, the obtained results are limited to a specific context. The application of this method to different areas and objects enables the establishment of different capability and vulnerability indicators.Practical implicationsThe halal resilience measurement model offers a comprehensive understanding of the strengths and weaknesses of the HSC. The findings can help stakeholders improve preparedness for halal risks, deal with halal risks better and recover more quickly. Measuring the HSCRES index can be particularly useful for policymakers in developing evidence-based strategies to increase HSCRES.Originality/valueThe current study is the first to define and classify the contributing halal resilience attributes and also to calculate the halal resilience index.

Design of blockchain-based halal traceability system applications for halal chicken meat-based food supply chain

Design of blockchain-based halal traceability system applications for halal chicken meat-based food supply chain

Understanding Halal Chicken Consumers: Extended Theory of Planned Behavior and Clustering Approach

This study aimed to segment consumers and explored the factors that affect consumer awareness of halal chicken in Indonesia. The extended theory of planned behavior was adopted to determine the clustering variables, such as demographics, consumption patterns, knowledge, attitude, intention, and actual action. 1185 respondents in Yogyakarta province, Indonesia, participated in the stratified random sampling. The K-means algorithm classified halal chicken consumers into three groups: “credence consumers” who have halal integrity (44%), “moderate consumers” who are rational in their purchasing (21%), and “apathetic consumers” who seem to lack knowledge and enthusiasm for implementing halal principles (35%). An indepth profiling evaluation of the consumers’ characteristics revealed that in all clusters, religious belief showed to influence willingness to pay (WTP) for halal chicken. The result also revealed that higher consumer income levels do not necessarily lead to a commensurate increase in WTP.

Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat

Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture.

The classification model of reverse logistics for halal chicken meat

The classification model of reverse logistics for halal chicken meat

Opportunities and Challenges of Halal Chicken Processed Products in Improving the Creative Economy

The large consumer demand in Indonesia makes the halal food industry in Indonesia.This is also a sign that Indonesia has great potential in this industry. Indonesia can be a major player, not just as a consumer. However, to become a major player Indonesia must be able to face the challenges that exist in the development of the industry. This study aims to identify opportunities and challenges of halal chicken processed products in improving the creative economy in Indonesia. The method in this research is a qualitative method with a type of literature research, namely looking for concept theories that are used as a theoretical basis and information contained in the library in the form of books, articles, papers, and other documents. The results of this study show that halal chicken processed products have an opportunity with high market needs and household consumption of halal food.Keywords: Economy, Food, Halal AbstrakBesarnya permintaan konsumen di Indonesia menjadikan industri makanan halal di Indonesia.Hal ini juga menjadi tanda bahwa Indonesia sangat berpotensi dalam industri ini. Indonesia dapat menjadi pemain utama, bukan hanya sebagai konsumen. Namun, untuk menjadi pemain utama Indonesia harus dapat menghadapi tantangan-tantangan yang ada dalam pengembangan industri tersebut. Penelitian ini bertujuan untuk mengidentifikasi peluang dan tantangan produk olahan ayam halal dalam meningkatkan ekonomi kreatif di Indonesia. Metode dalam penelitian ini adalah metode kualitatif dengan jenis penelitian kepustakaan yaitu mencari teori-teori konsep yang dijadikan landasan teoritis dan informasi yang terdapat di perpustakaan baik berupa buku, artikel, makalah, dan dokumen lainnya. Hasil penelitian ini menunjukkan bahwa produk olahan ayam halal memiliki peluang dengan tingginya kebutuhan pasar dan konsumsi rumah tangga terhadap makanan halal.Katakunci: Ekonomi, Makanan, Halal

Analysis of consumer behavior factors on willingness to buy chicken meat with halal labels at traditional markets in Jember area

Chicken meat is one of the most popular staple foods, but the halal aspect is the main requirement. In traditional markets, chicken is sold without a halal label. This research aimed to analyze the consumer behavior factors on willingness to buy halal chicken meat at traditional markets in Jember Region. This study hypothesizes that consumer behavior factors affect the behavior of willingness to buy chicken meat with a halal label in traditional markets. This study uses survey data from distributing questionnaires to 110 respondents. Multivariate statistical methods do the hypothesis testing technique with SEM Model. The data processing results show that behavioral control and religious commitment variables significantly influence behavior toward buying chicken meat with the halal label. Suggestions based on research results: first, raising awareness about consuming halal-labeled chicken meat is necessary to increase a person's knowledge. Second, it is required to increase the role of the community and the government, both internally and externally, in educating a person's behavior toward consuming chicken meat labeled halal.

Willingness to Pay dan Karakteristik Konsumen Daging Ayam Halal Berdasarkan Pendekatan Pasar Hipotetik

Willingness to Pay (WTP) or the price level at which consumers are willing or willing to pay per unit (kg) of halal chicken meat. This study aims to (1) determine the amount of Willingness to Pay (WTP) for halal chicken meat (CM), and (2) the characteristics of halal chicken consumers who are willing to pay the WTP price. A total of 50 halal chicken consumers taken from 2 traditional markets were interviewed as respondents. To determine WTP, a hypothetical market approach is used with the Continget Valuation Method (CVM). WTP prices are divided into two categories; WTP0 corresponds to the market price, and WTP1 increases 5% above the market price. Data were analyzed by descriptive statistics, and variable logistic regression. The results showed that 85.35% of consumers were willing to pay a 5% price increase, while 14.65% were not. With this 5% price increase, halal chicken suppliers get an additional sales turnover of IDR 16.8 million per month or 201.6 million per year. Characteristics of respondents who determine WTP are education level, household income, and consumer awareness of halal products. The study concluded that the halal WTP allows suppliers to build small-scale halal slaughterhouses (200-300 heads) per day

Campylobacter Contamination at Retail of Halal Chicken Produced in the United Kingdom

Campylobacter is the leading cause of human bacterial diarrheal disease worldwide, and poultry meat products account for the majority of human cases. Based on recent surveys, the Food Standards Agency has estimated the Campylobacter prevalence in fresh retail chicken in the United Kingdom to be 41.2%. However, such surveys have not distinguished between broiler chickens produced for different consumer demographic groups, such as the Halal market. Campylobacter colonization of broilers is difficult to prevent, especially during routine partial depopulation of flocks. Broilers produced for the Halal market may undergo multiple depopulation events, which may increase the risk of Campylobacter colonization and subsequent contamination of chicken meat. This study was conducted to determine the prevalence and levels of Campylobacter contamination in chicken meat produced for the Halal market in the United Kingdom. Campylobacter was identified and enumerated from the neck skin and outer packaging of 405 Halal chickens. Culture isolates were assigned to species via PCR assays, and disk diffusion assays were used to determine antimicrobial susceptibility. Logistic regression analysis was used to assess risk factors for Campylobacter contamination, the level of Campylobacter contamination among positive carcasses, and antimicrobial resistance. Campylobacter spp. were confirmed in 65.4% of neck skin samples and 17.1% of packaging samples. Neck skin samples had the highest level of contamination; 13.8% of samples had >1,000 CFU/g. Large birds had a significantly higher number of samples with >1,000 CFU/g (P < 0.001). and as chicken carcass weight increased, birds were more likely to be Campylobacter positive (P < 0.05). A high prevalence of resistance was seen to ciprofloxacin (42.0% of samples), and 38.5% of samples contained at least one multidrug-resistant Campylobacter isolate. This study revealed that Halal chicken has a higher Campylobacter prevalence than does non-Halal chicken. Interventions should be introduced to reduce this public health risk.

ANALISIS FAKTOR TITIK KRITIS DAN UJI MALACHITE GREEN UNTUK MENENTUKAN STATUS HALAL AYAM POTONG DI TPA KECAMATAN MENES

This study aims to analyze the critical point factor and malachite green test to determine the halal status of broiler chickens in chicken slaughterhouses (TPA). Samples were taken from 4 landfills in Menes District. The research was conducted in 3 stages, namely first filling the halal slaughtering quisoner according to the LPPOM MUI standard (2011), with results of 80% in accordance with the halal chicken slaughtering technique. The second stage is the Malachite Green test, which aims to prove whether the process of slaughtering broiler chickens is perfect, seen from the removal of chicken blood which must also be perfect, the data obtained is that blood removal is carried out completely from all samples (negative carcass). The last stage is post-slaughter handling by testing Eacherichia coli microbial contamination. The average value of microbial contamination is 2.6 x 104 cfu / gr with purple colonies on brilliance media, and the amount of e.coli contamination of broiler chicken meat exceeds the maximum limit of Eacherichia Coli microbial contamination (BMCM) of fresh chicken meat is less than 1 x 101 cfu / gr.

Prioritization of Selection Criteria for Halal Chicken Suppliers using Fuzzy AHP: A Case Study

Prioritization of Selection Criteria for Halal Chicken Suppliers using Fuzzy AHP: A Case Study

IDENTIFICATION OF METABOLITE PROFILE IN HALAL AND NON-HALAL BROILER CHICKENS USING FOURIER-TRANSFORM INFRARED SPECTROSCOPY (FTIR) AND ULTRA HIGH PERFORMANCE LIQUID CHROMATOGRAPHY- TIME OF FLIGHT- MASS SPECTROMETRY (UHPLC-TOF-MS)

In Malaysia halal meat is fully defined by Jabatan Kemajuan Islam Malaysia (JAKIM) based on the killing method. Halal meat is usually associated with quality as Muslim sought meat from animal killed using Islamic method. In order to ensure the food are meeting the Halal and thoyyiban aspects, the procedure must be monitored along the supply chains beginning from farm to fork. However, there are lack of studies on effect of slaughtering methods on chickens’ metabolite profile. Therefore, metabolomics approach by Fourier-Transform Infrared Spectroscopy (FTIR) And Ultra High Performance Liquid Chromatography- Time of Flight- Mass Spectrometry (UHPLC-TOF-MS) are used in this study to understand the metabolite profile of chickens when subjected to different slaughtering process. The broiler chickens were subjected to Halal (Islamic tradition) and non-Halal slaughtering method (neck poking) where pectoral major muscle tissues from the slaughtered meat were selected for FTIR and UHPLC-TOF-MS analysis. Results from FTIR analysis showed Halal and non-Halal chicken displayed different spectra regardless time of extraction, which was 0 and 24 hours. Spectra obtained from UHPLC-TOF- MS were further analyzed for statistical analysis, which are Principal Component Analysis (PCA) and Partial Least-Squares Discriminant Analysis (PLS-DA) using MetaboAnalyst 4.0. PLS-DA model showed higher intensity of histidine and inosine was recorded in non-Halal chicken while Halal chicken has higher concentration of hypoxanthine. Result from this study indicates that method of slaughter affects the metabolite profile of chicken

Product-centric halal business: a critique from an Islamic perspective

PurposeThe purpose of this paper is to explain the importance of the understanding of the halal business from an Islamic perspective. Business use of the Quranic and fiqhi word halal is now conspicuous because of the penetration of halal product ideas not only into the food products but also into the pharmaceutical, cosmetic, leisure and entertainment industries.Design/methodology/approachThis paper evaluates the Islamic authenticity of the prevailing halal business initiatives. Toward this evaluation, explains the frame of reference and shows the Islamic ethical excellence of business enterprises. This framework is based on the Quranic injunctions and instructions regarding usury (riba), intoxicants (khamr), trade with mutual consent (taradim minkum) and trading during Friday prayer (Jumuah), which have direct or indirect implications for the management of business enterprises. Then, it describes and evaluates two cases, namely, halal chicken and Sharīʿah-compliant hotel. Materials for these cases are obtained through an internet blog and literature review.FindingsThe evaluation reveals that these halal business cases are overwhelmingly product-centric and they violate or neglect people’s rights. On the scale of ethics and social responsibility, while they largely maintain legal responsibility, moral and spiritual responsibilities hardly draw their attention. Hence, a need for a fundamental reorientation of halal business thought is suggested in the conclusion.Practical implicationsThe findings may serve as a useful input for halal business owners in improving their practices to confirm with all moral and spiritual standards of Islamic business conduct, and not the only product. These standards have significant implications for equitable growth in a society and a blissful eternal life.Originality/valueThe topic of product-centric halal business has not been fully explored and understood by its stakeholders. This paper aims to give insights to an overwhelming trend toward equating halal products with the whole of the halal business.

Simulating the Track and Trace of Halal Chicken Meat Produce

Track and trace in halal are globally used all over the world, and consumer still doubted about the halal status of the product in the market. The study focused on the halal critical points (HCP) in producing halal chicken meat to consumers. The objective of the study is to evaluate the existing track and trace system for halal fresh meat, to identify and adapt HCPs into the track and trace system and to measure the performance of the proposed system. There are four main stages considered in the study which are farm, slaughterhouse, producing plants and transportation. The data has been collected from a poultry company in Selangor, Malaysia. The method used throughout the study is literature search, in-depth interview, documentary analysis and simulation analysis. The results of the study state that there are 20 proposed HCPs from the literature search which based on four stages and the simulation model shows positivity in the output by using the proposed track and trace system for halal chicken produce. This study has also suggested a few recommendations for future study.

Discerning microbial and quality attributes of differently slaughtered and dead poultry meat

AbstractGlobally, various methods of slaughtering have been practiced for the production of chicken meat. Among these methods, Halal slaughtering is implemented to produce Halal chicken. This method involves cutting the throat to bring the animal toward quick death without anguishing. Additionally, Halal slaughtering also favors rapid blood flow and more bleeding. Slaughtering methods are concorded with composition, quality, and microbial safety of meat, mediated by varied blood retention. Accordingly, the present work was aimed to explicate the effect of various slaughtering methods on quality and safety of broiler meat. Results revealed that significant compositional changes were observed in meat obtained from different slaughtering methods. Additionally, Halal‐slaughtered meat showed less nitrogenous losses (TVBN = 9.81 mgN/100 g), high water holding capacity (72.02%), better shear‐force value (21.37 g), and normal color (L* = 48.59, a* = 0.85, b* = 11.56) as compared to other slaughtering methods and dead meat. Additionally, Halal‐slaughtered meat contained less number of total plate count (4.28 log10CFU/g), Enterobacteriaceae count (3.12 log10CFU/g), Salmonella (2.74 log10CFU/g), and E. coli (2.78 log10CFU/g) counts in comparison with the other slaughtering methods and dead meat samples. Findings of the study indicate that slaughtering methods significantly influence the quality and microbial status of broiler meat.Practical applicationsIn recent years, the international market for meat obtained from animals/birds slaughtered by using various religious methods has become important for supplying the desired meat globally. Although several studies have been conducted in this domain but most of the published data mainly emphasize the work related to the use of conventional slaughtering methods with limited comparison to religious slaughtering methods. However, some projects have also addressed the issues related to the impact of slaughtering methods on meat quality. Discussion related to religious slaughtering has been in progress around the world. Accordingly, the present study was conducted in this regard for providing some more information and facilitating the existing and upcoming discussions on the merits and demerits of several slaughtering methods with special reference to meat quality and safety.

INNOVATION IN A RELIGIOUS ENVIRONMENT: ESTABLISHING AN INTER-ORGANIZATIONAL NETWORK ORIENTED TO THE ISLAMIC MARKET

ABSTRACT Purpose: Understand the generation of innovation in a religious environment subject to the requirements of Islamic precepts. Brazil stands out in terms of its exports to the Middle East, particularly for items such as Halal chicken, produced according to Islamic precepts. For such business to be viable, an innovative network has emerged, with actors organizing their activities around religious precepts. Originality/gap/relevance/implications: Management of business product and processes is preponderantly oriented towards efficiency and productivity (e.g. cost reduction). Notwithstanding, they must comply to additional demands in supply networks where religion plays a major role. Key methodological aspects: Documentary research, exploratory interviews with key respondents at the strategic level, non-participant observation of workplaces and production lines. Summary of key results: Actors are linked to the network by a common goal, both economic and social, mobilized by institutionalized rules and religious principles in the network. Product and process changes are subject to compulsory religious rules, and no change may occur if not aligned to ancient practiced beliefs. Key considerations/conclusions: Knowledge transfer and innovation are intertwined with religious rules, guiding product and process changes for both Muslim and non-Muslim network actors. New business approaches, however great their benefits in terms of productivity and conferring excellence, need the approval of religious leaders who interpret such innovation, judging the case for acceptance based on the precepts of the Qur'an, i.e. whether the practice is lawful or Halal.

Religious Requirements in Inter-organizational Networks of Halal Foods: Brazilian Chicken Exported to the Muslim Community

The objective of the study is to describe how the actors within the network of companies involved in the export of Brazilian Halal chicken interact in order to meet the religious requirements of the Muslim market in the Middle East. Qualitative research was undertaken via a single case study. Primary evidences were collected in semi-structured interviews and via participative observation within the network; secondary evidences were collected through documents and the internet. The results indicated that the interaction between the actors of the network creates important conditions for the commercialization and acceptance of Halal chicken produced in Brazil for the Middle East. The local Islamic centers, which are central institutions of the network, provide credibility and integrity to Muslim consumers.

Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken

Halal foods are often perceived as wholesome products that are specially selected and processed to achieve the highest standards of quality. In this study, dye penetration from an aqueous solution of methylene blue (1 mol L(-1)) was used as a model for the marination process of Halal and non-Halal chicken breast. The effect of dye penetration was evaluated by three techniques: (1) the mass of methylene blue solution in the samples was quantified by mass gain, (2) the amount of dye absorbed was determined by spectroscopy and (3) the penetration distance of dye inside the samples was measured. For non-Halal meat, ultrasound increased the amount of dye inside the samples by 6 and 13% after 15 and 30 min respectively. The effect on Halal meat was much more pronounced, with an increase in dye uptake of over 60% being observed for both time periods. Dye penetration is an indication of meat permeability and so can be used as an estimate of marinading of meat. Thus the use of high-power ultrasound has potential in poultry-processing methods, in particular that of Halal chicken marination.

Salmonella virchow PT 26 infection in England and Wales: a case control study investigating an increase in cases during 1994.

An increase in the number of human isolates of Salmonella virchow phage type (PT) 26 in England and Wales during 1994 was investigated. A national case control study was conducted which included 88 cases and 182 controls. The cases were mostly young adults (median age 26) and 13 (15%) were admitted to hospital. Acquisition of S. virchow PT 26 was associated with the consumption of any chicken (OR 2.5, CI 1.1-5.8), of chicken curry from restaurants and take aways (OR 2.9, CI 1.4-6.1), and of some other diverse types of pre-prepared chicken (OR 3.8, CI 1.9-7.6). Halal chicken was associated (P = 0.006) with illness in a subset. There were negative associations with contact with animals (OR 0.47, CI 0.23-0.95) and with the consumption of chicken cooked whole (OR 0.37, CI 0.21-0.66). The increase in S. virchow PT 26 may be due to changing epizoology and may be an indicator of what will become the dominant salmonella strain in poultry in future years. The increasing incidence of S. virchow PT 26 is of particular concern because of its association with more invasive disease in humans.