10312020 1 HALAL SLAUGHTER AND MEAT QUALITY Prof

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HALAL SLAUGHTER AND MEAT QUALITY Prof. Dr. Javaid Aziz Awan Halal Resear Council www. halalrc. org 10/31/2020 2

INTRODUCTION l. Meat indispensable for sound human health l. Provides several essential nutrients: ¡Proteins ¡Essential amino acids ¡Mineral elements ¡Vitamins 10/31/2020 3

INTRODUCTION l. Meat subject to spoilage by: ¡Chemical reactions ¡Biochemical reactions ¡Biological agents, including bacteria and moulds l. Responsible for food-borne diseases 10/31/2020 4

INTRODUCTION l. Hence meat be produced so as to: ¡Minimize chemical and biochemical changes ¡Prevent chances of microbial contamination and growth ¡Preserve quality 10/31/2020 5

l. Slaughtering the Muslim way 10/31/2020 6

SELECTION OF ANIMALS “Forbidden to you (for food) are: dead meat, blood, the flesh of swine, and that on which hath been invoked the name of other than God; that which hath been killed by strangling, or by a violent blow, or by a head long fall, or by being gored to death; that which hath been partly eaten by a wild animal, unless ye are able to slaughter it (in due form) ………………. (Al Maida - V: 4) 10/31/2020 7

SELECTION OF ANIMALS l. Islam permits consumption of few animals and birds only l. Strictly prohibited: ¡Pork ¡Blood ¡Carrion ¡Dead animals ¡All carnivorous animals ¡All birds of prey 10/31/2020 8

SELECTION OF ANIMALS l. Permitted animals: ¡All herbivorous, even-toed ruminants l. Animal for Halal slaughter be: ¡Healthy ¡Free from any apparent or hidden disease ¡Must be legally owned 10/31/2020 9

l. PRE-REQUISITES FOR SLAUGHTER in islam 10/31/2020 10

PRE-REQUISITES FOR SLAUGHTER l Slaughtering of lawful animals and birds essential to prepare for food purposes l Pre-slaughter management and bleeding methods regulated by: ¡religious practices and ¡legislations l Ahadith by the Holy Prophet (pbuh) guide us on handling, care and slaughter of animals l These guidelines over 14 centuries old l Modern science just testified implications 10/31/2020 11

PRINCIPLES OF HALAL SLAUGHTER l. Islamic method of slaughtering - based on two important principles: ¡Tasmiya - invoking name of Allah slaughter being done with His permission ¡Tazkiyah - means purification l. This in accordance with several commands given in the Holy Quran and Ahadith 10/31/2020 12

PRINCIPLESD OF HALAL SLAUGHTER - TASMIYA l Tasmiya means invoking the name of Allah on the animal or bird being slaughtered l Allah’s name may be invoked as: ¡Subhan Allah, or ¡La illaha illila ho, or ¡Allah-o-Akbar or ¡Bismillah Allah-o-Akbar 10/31/2020 13

HALAL SLAUGHTER REQUIREMENTS l. Tazkiyah means purification - cleaning meat of blood l. Consumption of blood prohibited in Holy Scriptures: ¡Holy Bible - Leviticus 3: 17 and 7: 26 ¡Holy Quran – Al Anaam - VI: 146 l. All lawful animals and birds contain blood l. Blood must be drained as per these commands 10/31/2020 14

HALAL SLAUGHTER REQUIREMENTS l. Slaughtering rules apply to animals and birds in complete physical control of man l. Any animal or bird gone wild and cannot be reached or caught, falls under category of ‘game animal’ - different rituals apply l. Camel slaughtered by ‘nahr’ - Involves piercing throat with sharp, spear-like instrument while standing 10/31/2020 15

l. SLAUGHTERING PROCESS in islam 10/31/2020 16

ESSENTIALS OF HALAL SLAUGHTERING l. The Holy Prophet (pbuh) gave comprehensive guidelines on slaughtering of animals in following Hadith: l“Verily Allah, has prescribed proficiency in all things. Thus, if you kill, kill well; and if you slaughter, slaughter well. Let each one of you sharpen his blade and let him spare suffering to the animal he slaughters. ” 10/31/2020 17

HALAL SLAUGHTERING - Slaughterer l. Process of slaughtering in Islam consolidated l. Slaughterer: ¡must be adult Muslim or ¡one who believes in Holy Scriptures ¡should be in possession of his mental faculties 10/31/2020 18

SLAUGHTERING INSTRUMENT l. The Holy Prophet (pbuh) advised companions to use very sharp instrument l. Further instructed that sharpening of knife not be performed in front of slaying animal – avoid excitement and nervousness 10/31/2020 19

ANIMAL POSITIONING l. Lay animal (except camel) on its left flank, preferably facing Kibla l. Recite name of Allah: ¡Subhan Allah, or ¡La illaha illila ho, or ¡Allah-o-Akbar or ¡Bismillah Allah-o-Akbar 10/31/2020 20

ESSENTIALS OF HALAL SLAUGHTERING l. Give quick incision using very sharp knife on front of the neck to severe: ¡Wind pipe ¡Oesophagus ¡Carotid arteries ¡Jugular veins l. Prohibited - practice of cutting off part of an animal or removing its skin while still alive 10/31/2020 21

REST PRIOR TO SLAUGHTERING l. Islam promotes calm and rested animals prior to slaughtering: ¡ Not fatigued ¡ Not excited ¡ Not nervous 10/31/2020 22

STRESS PRIOR TO SLAUGHTERING l. Prohibited - any act that causes neurosis or excitement or other abnormal behavioural changes in animal l. Prohibited in Islam - Practice of collective slaughtering - other animals do not view their companion being killed ¡Research reveals practices inhumane 10/31/2020 23

l. SCIENTIFIC EVIDENCE 10/31/2020 24

Stress prior to slaughtering l. Generally regarded undesirable that animal awaiting slaughter view slaughtering process – causes stress l. Animals under stress - lead to: ¡Undue emotional instability ¡Fatigue ¡Anorexia, etc. 10/31/2020 25

Stress prior to slaughtering. Scientific evidence l. Discharge hormones from adrenal glands: ¡adrenaline from adrenal medulla ¡ 17 hydroxy- and 11 -deoxycorticosterones from adrenal cortex l. Hormones deplete muscle glycogen and potassium l. Deleterious effects on meat quality l. To prevent these adverse effects, tranquilizers recommended to calm stocks in transit. 10/31/2020 26

Rest prior to slaughtering – Scientific evidence l. Modern methods require animal prior to slaughtering not be subjected to: ¡Stress ¡Fatigue ¡Neurotic ¡Otherwise excited 10/31/2020 27

Rest prior to slaughtering – Scientific evidence l. Rough handling of animals in preslaughter period adversely affects meat quality ¡Result - dark, firm and dry meat (dark cutting meat) l. Fatigued or starved animals ¡ Organisms from gut may invade blood stream and eventually muscles 10/31/2020 28

Rest prior to slaughtering – Scientific evidence l. Proper relaxation before slaughtering: ¡Helps animal to bleed well – better eating and keeping quality of meat ¡Builds up muscle glycogen essential to lower p. H of meat ¡Increases storage life by reducing chances of microbial growth 10/31/2020 29

Rest prior to slaughtering – Scientific evidence ¡Improves taste due to conditioning/ tenderness ¡Helps delay or reduce fermentation in stomach l may otherwise give meat characteristic smell known as ‘bone taint’ 10/31/2020 30

FEEDING THE ANIMALS l. Holy Prophet Muhammad (pbuh) advised that animals destined for slaughtering be: ¡well fed ¡provided with drinking water l Preferable that animals have free access to feed and water prior to slaughtering 10/31/2020 31

FEEDING THE ANIMALS – SCIENTIFIC EVIDENCE l. Two schools of thoughts: ¡Animal to remain hungry - Fasting ¡Animal be well fed l. Fasting animals - Fasting animals before slaughter recommended in modern abattoirs 10/31/2020 32

FEEDING THE ANIMALS – SCIENTIFIC EVIDENCE Fasting animals - Advantages claimed: ¡ Bleed better ¡ Carcass easier to dress ¡ Carcass has brighter appearance ¡ Reduced bulk of animal’s stomach ¡ Reduced chances of bacterial contamination from gut 10/31/2020 33

FEEDING THE ANIMALS – SCIENTIFIC EVIDENCE l. Fasted animals - Disadvantages: ¡Loss in weight of carcass and liver ¡Lower glycogen reserves in muscles ¡Reduced gustative quality of meat 10/31/2020 34

FEEDING THE ANIMALS – SCIENTIFIC EVIDENCE Well-fed animals: l Glycogen level in muscle reaches higher level l Ensures production of adequate lactic acid l Lowers p. H of meat l Such meat has good: ¡Appearance ¡Taste ¡Tenderness ¡Longer shelf-life 10/31/2020 35

FEEDING THE ANIMALS – SCIENTIFIC EVIDENCE l Meat spoilage bacteria prefer growth at high p. H levels - around p. H 7. 0 l Meat of soothed and well-fed animals: ¡p. H attains 5. 5 or even lower level l Meat of fatigued or neurotic animals: ¡p. H varies from 6. 5 to 7. 0 l Feeding animals prior to slaughtering often recommended to produce good quality meat l In some cases sugar solution fed to quickly restore glycogen level in tissues 10/31/2020 36

SLAUGHTERING PROCEDURE l. Conventionally, slaughtering process consists of two to three different stages l. Depends on religious practices and legislations l. Posture of animal and bleeding method governed by religious and national legislations 10/31/2020 37

SLAUGHTERING PROCEDURE Modern method - Stunning l. Western countries require animals be stunned l. Stunning widely practiced in Western abattoirs: ¡To make animal unconscious for gentle and painless death l. No standard method for all animals under all conditions l. Muslims & Jews not in favour of stunning 10/31/2020 38

SLAUGHTERING PROCEDURE – Modern method - Stunning Methods: ¡Pole-axe ¡Free bullet ¡Captive bolt pistol ¡Concussion stunner ¡Electrical stunning ¡Carbon dioxide anesthesia 10/31/2020 39

SLAUGHTERING PROCEDURE Modern method - Stunning l. Stunning effective in having calm animal l. Stunning may adversely affect quality of carcass ¡cause injury to medulla oblongata in brain - controls blood circulation and respiration l. Desirable these systems continue to function - help pump blood out of carcass when blood vessels cut 10/31/2020 40

SLAUGHTERING PROCEDURE – Modern method - Stunning l. Method of shooting by free bullet - too dangerous to use in abattoirs l. Captive bolt - discarded l. Carbon dioxide anesthesia - exact dose of gas important for specific length of time ¡does not seem possible with all animals under all conditions 10/31/2020 41

SLAUGHTERING PROCEDURE – Modern method - Stunning l Electrical stunning widely used ¡increases frequency of ‘blood splash” appearance of small dark red areas in meat ¡also lowers glycogen reserves of muscle ¡approximately in 5 % electrically stunned animals heart failure - animal dead before incision made lconsumers eat carrion and not meat l. Objectionable in West, also prohibited by Holy Scriptures 10/31/2020 42

SLAUGHTERING PROCEDURE – Modern method - Stunning l Stunning - outcome of industrial revolution l Initially meant to protect the slaughterer and other employees l Reality - no relation with mercy on animals l More animals be slaughtered in least time l Industrial revolution - provided mankind with innumerable benefits l Also inflicted damaging blows on some aspects of human nutrition l Example - refinement of wheat flour 10/31/2020 43

SLAUGHTERING PROCEDURE Animal positioning l Islamic method - lay animal on left flank preferably facing Kibla Scientific evidence l When laid on left flank, likelihood of more blood to drain due to body pressure on heart l Laying animal enables it to convulse ¡ results from contraction of muscles due to lack of oxygen in brain cells when incision made in neck 10/31/2020 44

SLAUGHTERING PROCEDURE Animal positioning - Scientific evidence l. During convulsions blood squeezed out of vessels l. Hence more blood drains out ¡a pre-requisite for meat of superior eating and keeping quality l. Evidence suggests more blood lost from sheep in horizontal position than those hung vertically 10/31/2020 45

SLAUGHTERING PROCEDURE Bleeding techniques l. Islam permits use of sharp knife or any sharp object for bleeding l. Incision made in neck with simultaneous recitation of the name of Allah - Takbir l. Takbir has religious significance to believer ¡makes submission to Allah ¡life taken out of animal with His permission 10/31/2020 46

SLAUGHTERING PROCEDURE Bleeding techniques l. Slaughtering actually done in the name of Allah l“So eat of (meats) on which God’s name has been pronounced if ye have faith in His Signs” (Al Anaam - Vl: 118). 10/31/2020 47

SLAUGHTERING PROCEDURE Bleeding techniques l. Slaughtering not in name of any person or deity in accordance with following commands: l “Eat not of meats on which God’s name has not been pronounced: that would be impiety. But the evil ones ever inspire their friends to commit end with you if ye were to obey them, ye would indeed be Pagans” (Vl: 121). 10/31/2020 48

SLAUGHTERING PROCEDURE Bleeding techniques - Islamic method l. Cut throat transversely without injuring spinal cord to severe: ¡carotid arteries ¡jugular veins ¡oesophagus and ¡trachea 10/31/2020 49

SLAUGHTERING PROCEDURE 3. Bleeding techniques Islamic method l. Two requirements in slaughter of animals for meat: ¡ animals be dispatched without unnecessary suffering ¡bleeding be as complete as possible 10/31/2020 50

SLAUGHTERING PROCEDURE 3. Bleeding techniques – Scientific evidence l. When both carotid arteries and veins severed connection between brain and body retained via spinal cord l. Brain sends messages to heart and lungs l. Heart pumps blood to parts of body ¡ drained out from severed blood vessels in neck 10/31/2020 51

SLAUGHTERING PROCEDURE 3. Bleeding techniques – Scientific evidence Results of a comparison of study on different methods of slaughtering: l. Maximum blood lost in Kosher method ¡Jewish method similar to Islamic as regards physical details l. Minimum when chicken simply beheaded 10/31/2020 52

SLAUGHTERING PROCEDURE 3. Bleeding techniques – Scientific evidence l. Islamic method ensures maximum blood drainage from body before completion of death process l. Unconsciousness induced between 3 to 6 seconds 10/31/2020 53

SLAUGHTERING PROCEDURE Bleeding – Scientific evidence l Blood excellent medium for growth of microorganisms l Meat retaining more blood than critical level liable to bacterial spoilage l Blood retention in tissues can cause unpleasant appearance and discolouration in meat l Keeping and eating qualities of meat depend, in part, on removal of maximum blood from carcass 10/31/2020 54

SLAUGHTERING PROCEDURE Bleeding techniques – Scientific evidence l. To produce good carcass animal be bled effectively l. Heart and respiratory system must function continuously as long as possible after severance of blood vessels l. This attained most thoroughly when heart and respiratory functions retained by maintaining medulla oblongata/spinal cord 10/31/2020 55

SLAUGHTERING PROCEDURE Bleeding techniques – Scientific evidence Positioning of animal in Islamic method: l clearly prevents retraction of carotids l ensures rapid onset of unconsciousness and painless death l. In Islamic method of slaughtering maximum blood drained - outranks other slaughtering techniques l. HENCE BETTER QUALITY OF MEAT 10/31/2020 56

EXTRODUCTION l Current scientific data reveals Islamic recommendations for slaughtering animals highly rational l Good physique and health considered basic requirement for selection of food animals l Pre-slaughter management of animals requires they should not be fatigued, excited or neurotic l Proper rest, absence of hunger and thirst and use of sharp knife alleviate pains of death 10/31/2020 57

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