Halal Meat Production Research Articles

Issues in Halal Meat Product and Authentication Technology from Islamic Perspectives

With the advancement in science and technology, food technology is growing rapidly with a variety of ingredients and new methods acquired to be used in the production of food products. Therefore, difficulties will arise in ascertaining halal status because our senses are incapable of identifying it. Besides that, with technological advances in the meat processing industry, adulteration and fraud have become common due to monetary benefit. The issues in halal meat have provided an opportunity for scientists, researchers, consumers, manufacturer and regulators to cooperate together in detecting whether materials such as processed meats, non-meats and also processed food ingredients are safe to consume and free from food-borne zoonotic threats, i.e. hazardous chemicals, heavy metals, poisons and toxins. Halal authentication technology can help address this problem and thus aid jurists in determining the status of the products with great accuracy. It is essential to detect the presence of illegal substances more accurately by using laboratory analysis. Although laboratory tests can verify the absence of materials contaminated with illegal substances, the results of these tests are unsubstantial to become the sole source of information for halal guarantees. However, scientific justification and the results of laboratory analysis have nevertheless provided additional information to scholars in assessing halal status. A guideline based on Shariah is required for decision-making regarding consumption of halal meat. Studies related to halal authentication technology are still at minimum levels while the questions that have arose at present are matters of urgency that demand attention. Therefore, a new study parallel with the development of science and technology is required in order to develop the character of Islamic law determination and offer comprehensive alternatives to solve new problems effectively.

Electrical water bath stunning for Halal poultry meat production: animal welfare issues and compatibility with the Halal rules.

Abstract The use of electrical water bath stunning for the 'humane' slaughter of poultry has drawn criticism from some animal welfare research scientists and animal welfare organizations throughout the world. During water bath stunning, birds are shackled and inverted prior to entry into an electrified water bath, current is passed from the head, through the body and legs to earth via stainless steel shackles. From a Halal perspective, the rules stipulate that the welfare of animals is protected at all times and that animals must be alive (not conscious) at the point of neck-cutting. Some Muslim authorities have therefore questioned the suitability of water bath stunning for Halal meat production due to its negative impact on animal welfare and the possibility of some birds dying prior to exsanguination. This paper examines possible welfare compromises during water bath stunning and how these may affect compatibility with the rules of Halal meat production.

Factors Affecting to Consumers’ Attitude towards Halal Label on Nugget and Sausage Packaging: A Case Study on Housewives at One Residential in Yogyakarta City

Halal status of meat products is a credence attribute which is not visible and cannot be verified by consumers. Therefore, halal label is an important cue for consumers about the halal meat product. This study aimed to measure the consumers’ attitude and to clarify the demographic and psychological factors that affected the consumers’ attitude towards halal label on nugget and sausage packaging. The data of this study was collected in 2016 at one residential in Yogyakarta City. Meanwhile, respondents of 50 Muslim housewives were selected through simple random to fill out the self-administered questionnaire. To measure consumers’ information was used a 5 Likertscale of statement. While a binary logistic regression model was employed to analyse the effects of the demographic and psychological factors on consumers’ attitude. The results show that respondents of housewife perceived the label of council of certification, Arabic script of halal, and food ingredient could very well indicate the halal nature of nugget and sausage. Furthermore, respondents of housewife tend to use them to investigate the halal nature. The demographic factor which affected the variation of consumers’ attitude towards halal label was households’ expenditure of food, meanwhile the psychological factor which affected the variation of consumers’ attitude towards halal label was family habit of purchasing halal foods. Based on this results can be concluded that the respondents of housewife strongly believe on halal label on nugget and sausage packaging but they do not examine thoroughly. Respondent of housewife’s attitude toward halal label improved due to an increasing on households’ expenditure on food and a well family habituation.

Institutional forces on Australian halal meat supply chain (AHMSC) operations

PurposeThe purpose of this paper is to investigate the role of institutional forces in shaping the operations of halal meat supply chain in Australia, one of the world’s largest producers and exporters of halal meat. This research examines how the halal meat production requirements are fulfilled and maintained throughout the supply chain in a non-Muslim-majority country.Design/methodology/approachThe research uses a single-case study approach and uses semi-structured interviews as the primary method of data collection. It considers the perspectives of various stakeholder groups in the Australian halal meat supply chain (AHMSC). In all, 31 participants have participated in this research.FindingsThe findings show that institutional forces, especially which come through coercive forces, do affect and shape the overall operations of the AHMSC in particularly the way the stakeholders act within the supply chain, particularly in their role in ensuring the protection of halal status or halal integrity of the meat.Practical implicationsThis paper suggests that the integrity of halal meat supply chain management operations in a non-Muslim-majority environment can be protected with heavy involvement from the relevant authorities, i.e. the federal government agency and the halal certifiers. With the implementation of specific halal meat production policy, i.e. Australian Government Authorised Halal Program, all parties dealing with the halal meat production for export purpose are obliged to fulfil the religious and food safety requirements, thus providing the necessary assurance for halal meat consumers, especially from the Muslim communities.Originality/valueThis paper is one of the first to provide insights of halal meat supply chain operations in a non-Muslim-majority environment. This paper also took in account various stakeholder groups that were involved directly with halal meat supply chain operations in Australia rather than focusing on a single stakeholder group which gives a better understanding of the whole supply chain operations.

A cost-effective decision-making algorithm for an RFID-enabled HMSC network design

PurposeThe purpose of this paper is to investigate the economic feasibility of a three-echelon Halal Meat Supply Chain (HMSC) network that is monitored by a proposed radio frequency identification (RFID)-based management system for enhancing the integrity traceability of Halal meat products and to maximize the average integrity number of Halal meat products, maximize the return of investment (ROI), maximize the capacity utilization of facilities and minimize the total investment cost of the proposed RFID-monitoring system. The location-allocation problem of facilities needs also to be resolved in conjunction with the quantity flow of Halal meat products from farms to abattoirs and from abattoirs to retailers.Design/methodology/approachFirst, a deterministic multi-objective mixed integer linear programming model was developed and used for optimizing the proposed RFID-based HMSC network toward a comprised solution based on four conflicting objectives as described above. Second, a stochastic programming model was developed and used for examining the impact on the number of Halal meat products by altering the value of integrity percentage. The ε-constraint approach and the modified weighted sum approach were proposed for acquisition of non-inferior solutions obtained from the developed models. Furthermore, the Max-Min approach was used for selecting the best solution among them.FindingsThe research outcome shows the applicability of the developed models using a real case study. Based on the computational results, a reasonable ROI can be achievable by implementing RFID into the HMSC network.Research limitations/implicationsThis work addresses interesting avenues for further research on exploring the HMSC network design under different types of uncertainties and transportation means. Also, environmentalism has been becoming increasingly a significant global problem in the present century. Thus, the presented model could be extended to include the environmental aspects as an objective function.Practical implicationsThe model can be utilized for food supply chain designers. Also, it could be applied to realistic problems in the field of supply chain management.Originality/valueAlthough there were a few studies focusing on the configuration of a number of HMSC networks, this area is overlooked by researchers. The study shows the developed methodology can be a useful tool for designers to determine a cost-effective design of food supply chain networks.

Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.

Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products. Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers.

Application of theory of planned behaviour in purchasing intention and consumption of Halal food

PurposeFood businesses provide Halal food to cater to the dietary requirements of Muslims, especially in communities with a growing number of the ethnic minority and at public institutions such as higher education establishments. A large and growing body of literature has investigated the purchasing and consumption behaviour of Halal food, and there are also studies that revealed consumers who do not support Halal food products on the grounds of animal welfare where animals were slaughtered without stunning. Thus, the purpose of this paper is to examine the predictors of purchasing intention of Halal food products and perceptions of animal welfare among Muslims and non-Muslim consumers of a public higher education institution.Design/methodology/approachAn online questionnaire collected information on sociodemographic profiles and importance of Halal food. Descriptive statistics were used to determine the frequency of distribution of all sociodemographic characteristics. Multiple regression analyses were used to describe the theory of planned behaviour relationship and purchasing intention.FindingsThe regression model for all the respondents explained about 73 per cent of the variance of the intent to purchase Halal foods where R2 = 0.724 (adjusted R2 = 0.72). This was significantly different from zero F(3, 185) = 162.130, p < 0.001. Both Muslim and non-Muslim consumers’ attitudes were significant predictors of their purchasing intention of Halal foods (β = 0.87, p < 0.001). The implications of subjective norms and perceived behavioural control and the lack of influence from these predictors are discussed.Originality/valueThis study revealed that both Muslim and non-Muslim consumers agreed on the importance of animal welfare, but there exist differences in perceptions of animal welfare in Halal meat production. This research is of value to those working in regulatory and food service settings in understanding the differences and needs of consumers, and it contributes to a better understanding of the customers within a university setting.

Establish Halal Market Access, New Zealand an Example

New Zealand is from the largest exporter of lamb and beef in the world, and accounting for around 47% of the world’s trade in lamb. The New Zealand meat sector has always been a principal driver of the New Zealand economy system, generating approximately $7.5 billion annually in export earnings. The Halal meat grade is playing an increasing role in meat production and market in New Zealand and worldwide. Standardization halal meat production with government oversight is very important for development of meat export sector. This paper will highlight in the development of the standard and regulation in New Zealand halal meat industry. Methodologically, the paper will analyse the investment that formed through meat industry and New Zealand government to approach a modern legislations and rules to regulate the Halal meat production. The findings from this paper showed that, New Zealand has developed fundamental standards for Halal meat production and this drove New Zealand to be a key country to exports Halal certified meat.

A study in integrity of an RFID-monitoring HMSC

ABSTRACTIn recent years, trade of Halal foods is spreading at a rapid pace. Additionally, Halal food consumers have become increasingly concerned about the integrity of Halal-food related products in terms of production, transportation and storage along an entire supply chain network as it is important for Halal food products these consumers purchase from supermarkets are truly Halal. These are unlike traditional principles of any other food type. This requires Halal food suppliers who monitor Halal food supply chains to provide adequate information on foods purchased in supermarkets which can be easily accessed by consumers. This article presents a framework in development of a RFID-enabled monitoring system for a Halal meat supply chain network design for enhancing traceability of integrity of Halal meat products. A multi-objective model was developed for investigating an economic feasibility of the proposed RFID-enabled monitoring system. A case study was used for verifying the effectiveness of the developed mathematical model.

Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products

The development of highly sensitive and quantitative tools to identify undeclared pork meat is very important to authenticate processed meat products and, particularly, in the case of Halal products. Quantitative approaches are crucial to distinguish deliberate adulterations from cross-contaminations. This study intended to develop and validate a novel specific and highly sensitive Evagreen real-time PCR system for pork meat quantification in processed meat products. A normalised assay based on the ΔCt method was successfully developed and optimised, allowing the detection and quantification of levels down to 0.0001% and 0.01% (w/w) of pork meat, respectively, in both raw and thermally processed. The method was effectively validated using blind meat mixtures, exhibiting adequate parameters of trueness, precision and repeatability. Its application to several commercial samples, including Halal and regular meat products, showed the presence of undeclared pork species in 54% of the analysed samples, with 40% of Halal products presenting traces of pork, therefore not in good agreement with their label statements.

Developing control points for halal slaughtering of poultry

Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings, which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices.

Industrial halal meat production and animal welfare: A review

Islam teaches zero-tolerance to all forms of animal abuse throughout the halal meat production supply chain and demands that when animals are slaughtered, they must be slaughtered in the mindful and attentive way espoused by the Prophet Muhammad. Why then are poor practices and animal welfare abuses still occurring during halal meat production, and how can they be reduced or eliminated? In this review we discuss how improvements might be achieved through: (1) training of staff regarding the religious and regulatory requirements of animal welfare from on-farm to slaughter; (2) empathy and compassion assessment of applicants prior to employment; (3) installation of CCTV cameras around lairage and slaughter sites; (4) regular employee follow-up training to minimise ‘compassion fatigue’; (5) incorporating animal welfare requirements in halal certification; (6) using mosque-based sermons by Imams to increase awareness of animal welfare issues; and (7) making portable humane slaughter units available to small cottage operations and home/neighbourhood-kills through mosque-based organizations/structures.

Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths.

Awareness and Demand for 100% Halal Supply Chain Meat Products

Muslim consumers globally must assure that the food they consume meets halal requirements under Islamic law. Meat and poultry must be slaughtered in accordance with Islamic rites to render them halal. It is also important that these meat products are kept separately throughout the supply chain to avoid the risk of contamination. This study seeks and examines data from consumers of halal meat products, their views, understanding and perceptions of their awareness of and demand for 100% halal supply chain. The study is conducted in the context of consumers’ feelings of satisfaction and/or dissatisfaction with their buying preference for halal meat products. It also aims to unravel the expectations and perceptions of consumers with interrelated issues such as halal food requirement and halal supply chain, with each affecting the other in multi-directional ways. This study has revealed new insights for policy makers, business owners/consumers or practitioners whose decisions might impact the halal logistics industry.

THE USAGE OF ANIMAL AND VEGETABLE ORIGIN RAW MATERIALS COMBINATORICS IN MEAT PRODUCTS OF “HALAL” CATEGORY DEVELOPMENT

Integrated researches aimed to develop technologies and recipes for meat products of “Halal” category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connecti on, the authors propose technologies and recipes fo r meat products of “Halal” category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, that let us to expa nd the range of halal meat products and to develop cost-effective technologies. The results of the res earch have provided expanding the range of functional meat products, including Halal products for muslims, that meet the quality standards of the finished product in the category «Halal». Practical feasibility of using a vegetable fats complex and Milk Protein-Carbohydrate Concentrate (MPCC) «Lactobel-ED» in sausage production has been found. The levels of adding to the formula have been prove d. Thermodenaturation of milk and whey proteins during thickening and drying of “Lactobel-ED” increases the availability of peptide chains and ionized amino acid residues. Solubility study showed that t he concentrate is highly soluble in aqueous solutions, but this has a high dispersion degree, w hich increases the overall adsorption surface. Analysis of the results of structural and mechanica l changes in the characteristics of minced model systems indicates a decline in YV of prototypes wit h sunflower oil on average 99.5 Pa.

Illegal Labelling and Sales of Halal Meat and Food Products

The position of halal foods is complicated in the UK. Both European and domestic systems of law are involved in what has become in recent years a highly regulated field. By contrast, religious dietary laws are ancient. Dietary laws and requirements in Islam require that permissible animals are treated and slaughtered in a particular way before Muslims are allowed to consume the resulting meat or meat products. In recognition of this requirement, as in many other countries, UK legislation makes provision for religious slaughter of animals for food by exempting Muslim and Jewish communities from a provision in the Welfare of Animals (Slaughter or Killing) Regulations 1995 (as amended) that requires all animals to be stunned before they are slaughtered. There is, however, no food legislation that is specific to halal. One reason for this is because there is no consensus within the Muslim community about what precisely constitute halal requirements with respect to the slaughter of animals for human consumption. In particular, whether the use of stunning prior to slaughter is allowed remains a highly controversial issue. Much comment on this is based on scientific and religious misinformation. This has resulted in confusion within the community and consumer confidence is low. There is an urgent need for consensus and clarity in respect of the definition of halal. Without this, consumer protection will remain complicated and difficult. Consumer law does afford some protection for those wishing to purchase halal food and Muslim organisations have made considerable efforts to establish a quality standard to provide food purchasers with

Religious values informing halal meat production and the control and delivery of halal credence quality

This paper investigates the socio-technical construction, quality control, and coordination of the credence quality attribute ''halal'' throughout the halal meat chain. The paper is framed within Actor-Network Theory and economic Conventions Theory. Islamic dietary laws or prescriptions, and how these are translated into production and processing standards using a HACCP-like approach, are discussed. Current halal quality coordination is strongly based on civic and domestic logics in which Muslim consumers prefer transacting with Muslim butchers, that is, individuals of known reputation with similar moral and religious obligations. The HACCP-like approach with identification of critical halal control points, as presented in this paper, fits with the industrial quality convention mechanism and ideally yields guaranteed and trustworthy halal credence quality, eventually marked by a halal meat label. The socio-technical construction of halal credence quality, for example with respect to ritual slaughter, and the quality coordination mechanism aimed at reducing halal quality uncertainty among Muslim consumers, for example through labeling, are identified as key attention points in the future research agenda.

New Challenges for Islamic Ritual Slaughter: A European Perspective

The production and consumption of halal meat products, i.e. deriving from Islamic ritual slaughter, have grown steadily over the last 15 years. Today the global halal market is estimated at US $150 billion per year. In this paper I describe the main steps in the integration of ‘Muslim ritual slaughter’ into the national legislation of Western European countries, and present an analysis of the economic and political issues involved. Once the subject of dispute between animal welfare organisations and religious groups, the arguments surrounding slaughter ritual have, more recently, particularly in the aftermath of the BSE crisis, evolved to become an issue of consumer rights. To illustrate this evolution, I examine two specific cases: Switzerland, as a European country, and the UK as a member-state of the European Union.

Characterisation of the broiler transport environment and associated physiological consequences

Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings, which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices.