QUALITY OF HALAL MEAT Dr Javaid Aziz Awan

QUALITY OF HALAL MEAT Dr. Javaid Aziz Awan Country Director, Islamic Food and Nutrition Council of America, Faisalabad 3/4/2021 Presented at Halal Research Council Conference www. halalrc. org Held at Expo Centre, Lahore - Pakistan 1

About IFANCA? Islamic Food and Nutrition Council of America l Not for Profit Technical Islamic Organization l Supervising production of Halal foods l Certifying halal products l Finding solutions for new challenges l Publishing relevant information l Consulting Islamic scholars on issues facing Muslims in selecting food products. 3/4/2021 2

IFANCA Strategy IFANCA strives to satisfy: Client Companies Halal Recognition Authorities Halal Consumers l IFANCA - most knowledgeable organization in the field l IFANCA - provides services second to none l IFANCA - builds relationships with the client companies, halal recognition authorities and halal consumers. 3/4/2021 3

IFANCA Crescent M Certification l IFANCA certificates and certified products accepted world over l IFANCA - recognized by organizations like: ¡ MUIS Singapore ¡ JAKIM Malaysia ¡ MWL Saudi Arabia ¡ MUI Indonesia ¡ United Arab Emirates 3/4/2021 4

IFANCA Crescent M Certification l Global Affiliations: IFANCA provides Halal certification in over 55 countries directly or through affiliates like: l IFCE, Europe l AFIC, Australia l NZIMM, 3/4/2021 New Zealand 5

Some Ifanca Certified Companies in Pakistan l AB Mauri Pakistan (Pvt) Ltd. , Lahore l English Biscuit Manufacturers (Pvt. ) Ltd. Karachi l Coronet l Capital 3/4/2021 Foods, Hattar Food Industries, Hattar 6

Some Ifanca Certified Companies in Pakistan l Gaziani Industries (Pvt) Ltd. Karachi l l Nabeel Industries (Pvt) Ltd. , Lahore l Pakistan Gum Industries (Pvt). , Ltd. Karachi l Pepsi-Cola 3/4/2021 l Super International (Private) Ltd. , Hattar Gum Industries Ltd. Karachi 7

Some Ifanca Certified Companies in Pakistan l National l Nestle 3/4/2021 Foods, Karachi Pakistan, Lahore 8

IFANCA Halal Certification Logos 3/4/2021 9

GUIDANCE FOR MUSLIMS l Holy Quran and the Sunnah provide guidance and inspirations for life on Earth l Food laws among guidelines l Ensure foods Muslims eat have positive bearing on their health l In fact the very first law to be passed on to Mankind was a food law: 3/4/2021 10

VII: 19 Al-Araf 3/4/2021 11

THE FIRST DIVINE LAW The Holy Quran l “And unto man: O Adam! Dwell thou and thy wife in the Garden and eat from whence ye will, but come not nigh this tree lest ye become wrong-doers” VII-19 - Al-Araf 3/4/2021 12

THE LAST DIVINE LAW l The last Divine law incidentally a food law l Revealed during last pilgrimage of the Holy Prophet Muhammed (pbuh): l “They ask thee O Muhammed what is made lawful for them. Say: all good things are made lawful for you” V: 4 Al-Maidah l Aim of Divine revelations: ¡ Ensure man eats right type of food for his nourishment 3/4/2021 13

MEAT l Meat indispensable for sound human health l Provides several essential nutrients: ¡ Proteins ¡ Amino acids ¡ Mineral elements ¡ Vitamins 3/4/2021 14

MEAT l Meat subject to spoilage by: ¡ Chemical reactions ¡ Biochemical reactions ¡ Biological agents, including bacteria l Meat responsible for food-borne diseases l Hence must be produced to: ¡ Minimize chemical and biochemical changes ¡ Prevent chances of bacterial contamination and growth to preserve quality 3/4/2021 15

HALAL MEAT l Slaughtering of animals and birds: ¡ essential to prepare for food purposes l Pre-slaughter management and bleeding methods: ¡ regulated by legislations and religious practices l Earliest recorded laws on handling, care and slaughter of animals: ¡ Revelations in the Holy Quran and ¡ Ahadith by the Holy Prophet (pbuh) 3/4/2021 16

ESSENTIALS OF ISLAMIC METHOD OF SLAUGHTERING l Islamic method of slaughtering - based on two important principles: ¡ Tasmiya ¡ Tazkiyah l Tasmiya - invoking name of Allah ¡ means slaughter being done with His permission l This in accordance with several commands given in the Holy Quran 3/4/2021 17

V: 4 Al-Maidah 3/4/2021 18

ESSENTIALS OF ISLAMIC METHOD OF SLAUGHTERING “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) …. …………. (V: 4) Al-Maidah 3/4/2021 19

ESSENTIALS OF ISLAMIC METHOD OF SLAUGHTERING l Tazkiyah means purification - cleaning meat of blood by slaughter l Consumption of blood prohibited in Holy Quran - VI: 146 l All lawful animals and birds contain blood l Blood must be drained as per these commands 3/4/2021 20

ESSENTIALS OF ISLAMIC METHOD OF 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”. 3/4/2021 21

ESSENTIALS OF ISLAMIC METHOD OF SLAUGHTERING - Slaughterer ¡ Must be adult Muslim or ¡ Must believe in Holy Scriptures ¡ Must be in possession of his mental faculties 3/4/2021 22

PRE-SLAUGHTER HANDLING OF ANIMALS - 1. Selection of animals l Islam strictly prohibits: ¡ Pork ¡ Carrion ¡ Dead animals ¡ Carnivorous animals ¡ Birds of prey ¡ Amphibians ¡ Reptiles 3/4/2021 23

1. Selection of animals l Islam permits: ¡ All herbivorous, even-toed ruminants l Animal meant for slaughtering be: ¡ Healthy ¡ Free from any apparent or hidden impurities/diseases ¡ Must be legally owned. 3/4/2021 24

2. Pre-slaughter handling of animals Modern methods require animal prior to slaughtering not be subjected to ¡ Stress ¡ Fatigue ¡ Neurotic ¡ Excitement l Rough handling of animals in pre-slaughter period: ¡ Adversely affects meat quality ¡ Results in dark, firm and dry meat l Fatigued or starved animals ¡ Organisms from gut may invade blood stream l 3/4/2021 25

2. Pre-slaughter handling of animals l Proper relaxation before slaughtering: ¡ Helps animal to bleed well ¡ Builds up muscle glycogen to lower meat p. H ¡ Increases storage life of meat by reducing chances of microbial growth ¡ Improves taste due to conditioning/ tenderness ¡ Helps delay or reduce fermentation in stomach - may otherwise give meat characteristic smell known as ‘bone taint’. 3/4/2021 26

2. Pre-slaughter handling of animals l l l Undesirable - animal awaiting slaughter view slaughtering process – cause stress Animals under stress - lead to undue emotional instability, fatigue, anorexia, etc. Discharge hormones from adrenal glands: ¡ adrenaline from adrenal medulla ¡ 17 hydroxy- and 11 -deoxycorticosterones from adrenal cortex Hormones deplete muscle glycogen and potassium Deleterious effects on meat quality Prevention - tranquilizers recommended to calm stocks in transit. 3/4/2021 27

2. Pre-slaughter handling of animals in Islam l Islam promotes calm and rested animals prior to slaughtering: ¡ Not fatigued ¡ Not excited ¡ Not nervous 3/4/2021 28

2. Pre-slaughter handling of animals l Islam prohibits l Any act that causes neurosis or excitement or other abnormal behavioural changes in animal ¡ Sharpening knife in front of slaying animals ¡ Practice of collective slaughtering - other animals viewing their companion being killed l Research reveals ¡ Practices inhumane ¡ Cause stress 3/4/2021 29

3. Feeding the animals l Two schools of thoughts: ¡ Animal to remain hungry - Fasting ¡ Animal be well fed Advantages of fasted animals claimed: l Bleed better l Carcass has brighter appearance l Carcass easier to dress l Reduced bulk of animal’s stomach l Reduced chances of bacterial contamination from gut 3/4/2021 30

3. Feeding the animals l Disadvantages of fasted animals: ¡ Loss in weight of carcass ¡ Loss in weight of liver ¡ Lower glycogen reserves in muscles ¡ Reduced gustative quality of meat 3/4/2021 31

3. Feeding the animals 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 Meat has good: ¡ Appearance ¡ Taste ¡ Tenderness ¡ Longer shelf-life 3/4/2021 32

3. Feeding the animals 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 Often recommended to feed animals prior to slaughtering - meat of good keeping and eating quality l In some cases sugar solution fed to quickly restore glycogen level in tissues 3/4/2021 33

3. Feeding the animals in Islam l Holy Prophet Muhammad (pbuh) advised that animals destined for slaughtering be: ¡ well fed ¡ provided with drinking water l Preferable - animals have free access to feed and water prior to slaughtering l Result - good quality meat. 3/4/2021 34

SLAUGHTERING PROCEDURE l Conventionally, slaughtering process consists of two to three different stages ¡ Depends on religious practices and legislations l Stunning ¡ Jews not in favour of stunning ¡ Muslims divided on the issue ¡ Western countries require stunned l Bleeding method governed by religious and national legislations 3/4/2021 35

SLAUGHTERING PROCEDURE 1. Stunning l Stunning widely practiced in Western abattoirs l Main objective ¡ Make animal unconscious ¡ Make death gentle and painless l No standard method for all animals under all conditions l Stunning effective in having calm animal 3/4/2021 36

SLAUGHTERING PROCEDURE 1. Stunning l Stunning - outcome of industrial revolution l Maximum animals be slaughtered in least time l Probably no relation with mercy on animals l Industrial revolution: ¡ Provided mankind with innumerable benefits ¡ Inflicted damaging blows on some aspects of human nutrition ¡ Example - refinement of wheat flour l Stunning might turn out harmful 3/4/2021 37

SLAUGHTERING PROCEDURE – Bleeding l Quick incision recommended using very sharp knife on front of the neck to severe: ¡ Wind pipe ¡ Oesophagus ¡ Carotid arteries ¡ Jugular veins Positions for incision: l Hanging animal on its hind legs l Laying on the ground 3/4/2021 38

SLAUGHTERING PROCEDURE Bleeding l To produce good carcass – bleed animal effectively l Heart and respiratory system must function continuously as long as possible after severance l This attained when heart and respiratory functions retained by maintaining medulla oblongata/spinal cord l Animals convulse 3/4/2021 39

SLAUGHTERING PROCEDURE Bleeding l During convulsions blood squeezed out of vessels l Hence more blood drains out - a pre-requisite for meat of superior quality l Evidence suggests more blood lost from sheep in horizontal position than those hung vertically 3/4/2021 40

SLAUGHTERING PROCEDURE Bleeding 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 depends, in part, on removal of maximum blood from carcass 3/4/2021 41

SLAUGHTERING PROCEDURE Laying Animal for Bleeding Lay animal (except camel) on its left flank, preferably facing Kibla ¡ Laying enables animal to convulse - results from contraction of muscles due to lack of oxygen in brain cells when incision made ¡ Ensures maximum blood drainage owing to body pressure on heart - outranks other slaughtering techniques ¡ Ensures rapid onset of unconsciousness and painless death ¡ Prevents retraction of carotids 3/4/2021 42

SLAUGHTERING PROCEDURE – Bleeding l While giving incisions with sharp knife: ¡ Recite name of Allah: ¡ Bismillah Allah-o-Akbar ¡ Subhan Allah ¡ La illaha illila l Takbir - religious significance to believer ¡ makes submission to Allah, that life taken out of animal with His permission 3/4/2021 43

SLAUGHTERING PROCEDURE 3. Bleeding techniques l Slaughtering actually done in the name of Allah and not in name of any person or deity in accordance with following commands: l “So eat of (meats) on which God’s name has been pronounced if ye have faith in His Signs” Vl: 118, Vl: 121 – Al Anam l 3/4/2021 44

SLAUGHTERING PROCEDURE Bleeding techniques l l l Islamic method: Use sharp knife or any sharp object for bleeding except finger nail and bone Incision made in neck Throat cut transversely to severe carotid arteries, jugular veins, oesophagus and trachea without injuring spinal cord Two essentials in slaughter of animals for meat: ¡ animals be dispatched without unnecessary suffering ¡ bleeding be as complete as possible Both met in Islamic method of bleeding 3/4/2021 45

SLAUGHTERING PROCEDURE Bleeding techniques l When both carotid arteries severed unconsciousness in sheep induced between 3 to 6 seconds l Islamic method ensures maximum blood drainage from body before completion of death process l 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 3/4/2021 46

SLAUGHTERING PROCEDURE 3. Bleeding techniques Results of a comparative study l Maximum blood lost in Kosher method ¡ Jewish method similar to Islamic as regards physical details l Minimum when chicken simply beheaded 3/4/2021 47

Conclusion l Islamic method ensures: l Minimum suffering to animal l Maximum bleeding l Lower p. H of meat l Better meat quality 3/4/2021 48

ANIMAL RIGHTS Islam recognized animal rights long before recognition of human rights in Western World l Numerous Ahadith reflect Islam advocates kindness and mercy towards animals: ¡ Nourish animals well ¡ Save animals from hunger and thirst ¡ Show kindness to animals ¡ Do not hit or mark animal on its face ¡ Do not shoot arrows at cattle or bird tied or held up ¡ Do not fight animals for sports or recreation ¡ Do not unjustly kill even a sparrow or smaller bird (other than for food) l 3/4/2021 49

Thank You Halal Research Council www. halalrc. org 3/4/2021 50