Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality

Stunning Compliance in Halal Slaughter: A Review of Current Scientific Knowledge

Muslim scholars are not unanimous on the issue of the application of stunning in the halal slaughtering of animals. Appropriate stunning makes animals unconscious instantaneously, thus avoiding unnecessary pain and stress during the slaughtering of animals. The present review comprehensively summarizes the available scientific literature on stunning methods in view of their halal compliance during the slaughter of animals. The issue of maximum blood loss, reversibility of consciousness, and animals remaining alive during the halal cut are the key determinants of approval of stunning in the halal slaughter. Further, missed stuns due to poor maintenance of equipment, improper applications, and poor restraining necessitates additional stunning attempts, which further aggravates pain and stress in animals. Scientific findings suggest that halal-compliant stunning technologies are reversible, do not kill animals prior to the halal cut, and do not obstruct blood loss. There is a need to carry out further research on the refinement of available stunning technologies and their application, proper restraints, proper identification of the death status of animals, and assurance of animal welfare in commercial halal meat production.

Tayyiban in halal food production: a systematic literature review

Purpose

The purpose of this study is to examine and review tayyiban indicators in the context of halal food production. In Islam, food produced or manufactured must be halal and tayyiban. Even though both halal and tayyiban are always mentioned together in the Quran, the halal aspect is highlighted more than tayyiban. The discussion of tayyiban’s indicators is still vague.

Design/methodology/approach

The study was adopted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the review of the current research which used two main journal databases, namely, Web of Science and Scopus. Accordingly, the search resulted in a total of 40 articles that can be systematically examined.

Findings

The results of review of these articles formulated five main themes: safety, nutrition, cleanliness, quality and authenticity. These five indicators are considered relevant enough in the context of halal food production to build a comprehensive tayyiban concept.

Originality/value

This study enriches the field of halal food research. The concept of tayyiban as a whole has been given limited attention in academic literature. At the end of this study, a number of recommendations are suggested for the reference of future scholars.

Effect of halal and stunning slaughter methods on meat quality: A review

The handling and slaughtering processes for animals have a significant effect on meat quality. Islamic (halal) slaughter and many different stunning methods are used in the meat industry worldwide. The objective of the present review was to update the current literature and practices concerning halal slaughter and stunning methods, and their effects on meat quality. The present review used inductive reasoning and comparison between halal and stunning methods for the slaughtering of farm animals. Halal slaughter involves cutting the carotid arteries, jugular veins, oesophagus, and throat without stunning. Halal slaughter facilitates the draining of blood from the animal, which is necessary to produce high-quality meat with good conservation and increased shelf life. On the other hand, most stunning slaughter hinders the bleeding process in sheep and goats. The retained blood content may act as a suitable medium for the growth and multiplication of different kinds of harmful microorganisms and make badly bled meat hard to preserve. Proper halal slaughter has several advantages regarding meat quality in comparison to stunning methods, and requires greater management attention pre-, during, and post-slaughtering to maintain good welfare and the production of high-quality meat.

Influence of the Slaughter Method on the Hygienic Quality of Beef Cattle Meat and Animal Welfare Biomarkers

The main objective of this research was to carry out a comparative study between different types of slaughter in beef cattle with and without stunning. In addition, the hygienic quality of the obtained meat was determined through microbiological analysis and the animal welfare at the time of slaughtering was assessed by means of physiological parameters. A total of 52 blood samples collected at the slaughterhouse during slaughter (10 for each type of slaughter: regular, halal, and halal with stunning; 10 at the time of resting; and 12 from rotating box slaughter) were analysed for physiological parameters indicating animal welfare status, namely, glucose, cortisol, lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, the meat from 30 of the above animals was analysed for aerobic mesophilic bacteria, enterobacteria and coliforms. Moreover, a radiological study of the possible skull damage due to the non-penetrative captive bolt used at the time of stunning in the halal rite slaughter was carried out. A significance difference (p < 0.05) in the microbiological counts per type of slaughter was observed. It was proven that the amounts of glucose, LDH, CK, and cortisol in plasma were influenced (p < 0.05) by the type of slaughter. The halal rite slaughter using stunning with a non-penetrative captive bolt resulted in the best hygienic quality of meat and obtained the lowest values for all animal welfare biomarkers.

Características bovinas y eventos aversivos durante el faenado en un Centro de Beneficio convencional

El objetivo del estudio fue evaluar la influencia de características de bovinos [condición corporal (CC), lesiones prefaenado (LP), estado de preñez (EP) y estado emocional aparente (EEA)], faenados en un centro de beneficio convencional, sobre la frecuencia de eventos aversivos al bienestar animal y calidad cárnica. Se registró el faenado de 99 bovinos, cuantificando los golpes, torceduras de cola, gritos del operario, puntillazos, tiempos de cada etapa, resbalones, caídas, vocalizaciones e intentos de incorporación. Se determinó pH0h, pH1h, pH24h y goteo en el músculo Longissimus dorsi et lumborum. Los datos se analizaron bajo un Diseño Completo al Azar (DCA). Se halló una correlación inversa entre CC y LP (P<0,05), donde bovinos con menor CC presentaron más lesiones en prefaenado. Durante la conducción, más golpes, gritos del operario, tiempo de conducción y tiempo entre derribo y el exanguinado, estaban asociados a bovinos con EEA nervioso. Durante la sujeción, sucedieron más caídas en bovinos del 2/3 de preñez, y el tiempo de sujeción fue mayor en CC<2,75. En el derribo, mayor frecuencia de gritos del operario y número de puntillazos sucedieron en CC>3,25. Bajo las condiciones del estudio, no se encontraron diferencias en el pH y PG% según CC, LP ni EP; sin embargo, bovinos con EEA tranquilo tuvieron menor PG% que EE nervioso (P<0,05), probablemente, con un estado de mayor excitación y estrés. La calidad cárnica es afectada por EEA, pero es necesario establecer mejoras en las prácticas de manejo e insensibilización en el faenado, con el fin de reducir el tiempo de eventos estresantes.

Food Credence Attributes: A Conceptual Framework of Supply Chain Stakeholders, Their Motives, and Mechanisms to Address Information Asymmetry

Food credence attributes (e.g., food safety, organic, and carbon neutral production methods) are quality characteristics of products that cannot be assessed by buyers at the point of sale without additional information (e.g., certification labels). Hence, the ability to access credence attributes of a particular product can result in a situation termed as asymmetric distributed information among supply chain stakeholders (e.g., producers, processors, wholesalers, retailers, consumer) where one party of a market transaction is in possession of more information about a product than the other party. This situation can lead to potential inefficiencies, e.g., misinformation, risk of food borne illness, or opportunistic behavior such as fraud. The present study sought to develop a conceptual framework that describes a) the motivation for key stakeholders to participate in the market for food credence attributes, b) the type of food credence attributes that key stakeholders provide, and c) current mechanisms to address the issue of information asymmetry among the stakeholders in the food system. The study was conducted using an integrative literature review. The developed framework consists of two components: a) the food supply chain and b) the attribute assurance system among which multiple links exist. The findings suggest that retailers, processors, NGOs, and government authorities are influential stakeholders within the supply chain of food credence attributes by imposing food quality standards which can address information asymmetry among food actors. While the credence attribute assurance system (e.g., food standards, third party food attribute assurance providers) can potentially address the issue of asymmetric information among market stakeholders, a range of issues remain. These include food standards as a potential market entry barrier for food producers and distributors, limited food standard harmonization, and communication challenges of food attribute assurance (e.g., consumers' signal processing, signal use and trust). The syntheses presented in this study contributes to stakeholders' (e.g., supply chain actors, scientists, policy makers) improved understanding about the components of the credence food system and their integration as well as the drivers for change in this system.

Welfare indicators for stunning versus non-stunning slaughter in sheep and cattle: A scoping review

BACKGROUND

While most cattle and sheep in the United Kingdom are stunned before slaughter, non-stun methods are permitted to supply meat to specific consumers. This study aimed to identify the existing literature that compared animal welfare indicators during stun and non-stun slaughter, using a scoping review framework.

METHOD

Following a structured search strategy, including the establishment of a PICO (population, intervention, comparator and outcomes) question, a comprehensive literature search of the CAB Abstracts, MEDLINE and PubMed databases, was conducted. A total of 962 papers were identified, of which 16 were selected for data extraction.

RESULTS

Fourteen papers concluded that welfare at slaughter was negatively impacted at non-stun slaughter in comparison to stun slaughter; two papers were inconclusive. Welfare indicators identified included biochemical parameters, brain activity and visual signs of consciousness. Limitations regarding inconsistent restraint method, neck cut position and non-standardised measures of welfare at slaughter are highlighted.

CONCLUSIONS

This study provides further evidence that stunning is an effective method to improve the welfare of sheep and cattle at slaughter. Animal welfare advisors, politicians, religious communities and others interested in animal welfare could use the findings to further discuss and establish new dialogues for producing updated guidance on animal welfare at slaughter.

Evidence on the potential effects of halal meat on sleep/wake cycles and mood state profile: A pilot study

Nowadays, halal meat is attracting consumers as a healthier product. However, little is known about its nutritional content and possible health effects. A comparative analysis of the protein and amino acid contents between halal and non-halal meats (beef and lamb) was carried out in the present work. Additionally, a pilot study was also simultaneously performed to analyse the impact of their consumption on sleep/wake cycles and mood state profile in general population. Participants (n = 25) were asked to exclusively consume halal meats (1,000 g of gross weight/week) for 30 days. Objective and subjective sleep qualities, mood state profile, and levels of the urinary metabolites of serotonin and melatonin were assessed at baseline and post-intervention. Significantly higher contents of proteins and some amino acids were observed in halal-lamb and halal-beef, respectively. The consumption of halal meats for 30 days caused a slight improvement in men’s diurnal activity and mood state profile, as well as in women’s subjective sleep quality. Significantly higher urine levels of serotonin were also reported, particularly in men. Halal meat consumption seems to have a positive impact on sleep/wake cycles and mood state profile, likely due to the higher protein and amino acid contents. Additional scientific research is needed to support consumer trends in the coming years.

An update on halal slaughter: Current methods and ongoing research on halal meat production techniques and their implications for animal welfare

The ethical and economic significance of slaughtering animals for consumption by people of faith cannot be underestimated. On one hand, there are concerns for the welfare of animals during rearing, transport and slaughter, on the other, the market for halal meat products continues to grow at an exponential rate which has attracted the attention of independent and mainstream retailers. This paper considers the slaughter methods approved for the main animal species slaughtered for consumption by Muslims: beef, lamb, goats and poultry. It further examines the rationale for approving and rejecting certain methods of stunning and the implications this has for the welfare of animals. Areas where further research is needed to improve animal welfare during halal slaughter are also highlighted, and the authors have argued why a dialogue between animal welfare researchers, Islamic scholars and halal certification or accreditation bodies is vital in creating knowledge exchange between key stakeholders with a view to improving animal welfare during halal meat production.

Time to Loss of Behavioral and Brainstem Responses of Ducks following Non-Stunned Slaughter

Simple Summary

For routine poultry slaughter, animals are stunned prior to the act of slaughter to prevent pain and distress. Halal slaughter requires either reversible or no stunning before performance of the neck cut. This study measured how long it takes for ducks to lose consciousness following non-stunned slaughter in a commercial processing plant. The study found that ducks take up to 383 s to lose consciousness. The performance of a cut higher on the neck resulted in a faster time to loss of consciousness. This study is the first investigation of the time to loss of consciousness following non-stunned slaughter of ducks in commercial conditions. These results could be used to improve the welfare of ducks during non-stunned slaughter, such as recommending a higher neck cut and ensuring appropriate waiting periods between slaughter and birds entering the scalding tanks.

Abstract

Non-stunned slaughter has been extensively described for other farmed species but there has been limited research on waterfowl. The study assessed 34 White Pekin ducks (Anas platyrhynchos) (study 1) in a non-stunned halal slaughterhouse in Brazil for time to loss of consciousness using various behavioral and brainstem indices (balance, cranial nerve reflexes, and muscle tension) and assessed the relationship between extent of clotting, location of neck cut, level of damage to neck vessels/tissues, and the time to onset of unconsciousness. In addition, operator practices were separately observed and neck pathology following the cut was examined in 217 carcasses after bleeding (study 2). In study 1 following the neck cut there was a wide variation between birds in the time to loss of behavioral and brainstem indices, ranging from 20 to 334 and 20 to 383 s for neck and beak tension, respectively. The median time to loss of balance following the neck cut was 166 ± 14 (22–355) seconds. There was a moderate correlation (R = 0.60 and 0.62) between distance of the neck cut and time to loss of balance and neck tension, respectively. This is the first investigation of the time to loss of consciousness following non-stunned slaughter of ducks in commercial conditions. The findings could be used to improve the welfare of ducks during non-stunned slaughter, such as recommending performance of the neck cut closer to the jaw line and ensuring appropriate waiting periods between slaughter and birds entering the scalding tanks.

Conventional versus Ritual Slaughter–Ethical Aspects and Meat Quality

Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must be taken into account. The right to freedom to religion also includes the right to follow a religion’s dietary recommendations. The aim of the literature analysis was to systematize the knowledge on the ethical aspects and quality of meat obtained from carcasses of animals subjected to conventional and ritual slaughter. Consistent with the importance of ritual slaughter for humans of two major faiths (Islam and Judaism), it is important that scientists be objective when evaluating these practices from an animal welfare and meat quality point of view. To evaluate the welfare of the slaughtered animal, it is necessary to openly discuss ritual slaughter and the improvement of its methods. The quality of meat and the degree of bleeding of animals do not always correlate with the ritual slaughter method used.

Vertebrobasilar Contribution to Cerebral Arterial System of Dromedary Camels (Camelus dromedarius)

It is hypothesized that in the “more highly evolved” mammals, including the domesticated mammals, that the brainstem and the cerebellum receive arterial blood through the vertebrobasilar system whilst the internal carotid arteries primarily supply the forebrain. In camels, the arterial blood supply to the brain differs from that of ruminants since the internal carotid artery and the rostral epidural rete mirabile (RERM) are both present and the basilar artery contributes a significant proportion of cerebral afferent blood. In this study, we described the anatomical distribution of the vertebrobasilar system arterial supply in the dromedary. Secondly, we determined the direction of blood flow within the vertebral and basilar arteries using transcranial color doppler ultrasonography. Thirdly, we quantified the percentage arterial contributions of the carotid and vertebrobasilar systems to the dromedary brain. Fifty-five heads of freshly slaughtered male Omani dromedaries aged 2–6 years were dissected to determine the distribution and topography of the arterial distribution to the brain. Their anatomical orientation was assessed by casting techniques using epoxy resin, polyurethane resin and latex neoprene. The epoxy resin and polyurethane resin casts of the head and neck arteries were used to measure the diameter of vertebrobasilar arterial system and carotid arterial system at pre-determined locations. These arterial diameters were used to calculate the percentage of blood supplied by each arterial system. The vertebrobasilar system in dromedary camels consists of paired vertebral arteries that contribute to the ventral spinal artery and basilar artery at multiple locations. In most specimens the vertebral artery was the primary contributor to the basilar artery compared to that of the ventral spinal artery. In four specimens the ventral spinal arteries appear to be the dominant contributor to the basilar artery. Transcranial color doppler ultrasonography confirmed that the direction of blood flow within the vertebral and basilar arteries was toward the brain in animals examined in ventral recumbency and when standing. The vertebrobasilar system contributes 34% of the blood supply to the brain. The vertebrobasilar system is the exclusive supply to the medulla oblongata, pons and cerebellum.

Abate halal com e sem insensibilização em ovinos: implicações sobre o bem-estar animal e a eficiência da sangria

RESUMO O objetivo deste estudo foi avaliar as implicações sobre o bem-estar animal e a eficiência da sangria no abate halal com e sem insensibilização em ovinos. Foram avaliados 102 ovinos, em abate comercial, separados randomicamente pelo peso em dois grupos: com insensibilização (CI) e sem insensibilização (SI). Verificou-se que os animais sem insensibilização apresentaram sinais de endireitamento e vocalização após 20 segundos da degola. Houve diferença significativa para hemácias (P<0,01), hemoglobina (P<0,01), leucócitos totais (P<0,001), bem como para os biomarcadores de estresse, como CK (P<0,01) e lactato (P<0,001). Apesar de não apresentarem diferença estatística significativa, o LDH e o cortisol ficaram acima dos valores basais em ambos os grupos. Não foram observadas alterações séricas para glicose e AST. Houve diferença estatística significativa para eficiência da sangria (P<0,01). Os resultados demonstraram que houve estresse no abate halal com e sem insensibilização e melhor eficiência da sangria em animais não insensibilizados.

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

Research status in Halal: a review and bibliometric analysis

Purpose

Halal is an emerging business sector and is steadily gaining popularity among scholars and practitioners. The purpose of this paper is to critically evaluate and review the reported literature in the broad area of Halal using bibliometric technique and network analysis tools. Moreover, this paper also proposes future research directions in the field of Halal.

Design/methodology/approach

This paper employed a systematic review technique followed by bibliometric analysis to gain insight and to evaluate the research area associated with Halal. Furthermore, data mining techniques are used for analysing the concerned article title, keywords and abstract of 946 research articles obtained through the Scopus database. Finally, network analysis is used to identify significant research clusters.

Findings

This study reports top authors contributing to this area, the key sub-research areas and the influential works based on citations and PageRank. We identified from the citation analysis that major influential works of Halal are from the subject area of biological science and related areas. Further, this study reports established and emerging research clusters, which provide future research directions.

Research limitations/implications

Scopus database is used to conduct a systematic review and corresponding bibliometric study; the authors might have missed some peer-reviewed studies not reported in Scopus. The selection of keywords for article search may not be accurate for the multi-disciplinary Halal area. Also, the authors have not considered the banking/financial aspects of Halal. The proposed four research clusters may inform potential researcher towards supporting the industry.

Originality/value

The novelty of the study is that no published study has reported the bibliometric study and network analysis techniques in the area of Halal.

Halal Criteria Versus Conventional Slaughter Technology

Simple Summary

While legislation can be implemented, amended or revoked according to the requirements of a given time period, this is very difficult or even impossible with religious laws due to their sanctity. Faithful Muslims believe in the sanctity of the main Islamic laws (Quran and Hadiths) because, according to them, they originated from heavenly and divine sources (God and his prophet Muhammad). The technological means of the meat industry are constantly evolving to meet the requirements of the present day and may sometimes be inconsistent with ancient religious norms. Recently, greater attention has been paid to the halal meat industry due to the increased size of the Muslim community in Europe; the opportunity of producing and exporting meat and meat products to the Islamic world; and the ease of delivery, trade and transport. The purpose of this study is to highlight some of the controversial aspects of modern technological means and the principles of the halal meat industry. The controversial aspects that this study deals with include the practices of modern slaughter (animal fasting prior to slaughter, the animal’s body position during slaughter, the location of the incision during bleeding, stunning and mechanical slaughtering). This review may contribute to raising awareness among producers and consumers and to finding means of technology compatible with halal criteria.

Abstract

The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry. Modern slaughter practices, including animal fasting prior to slaughter, animal body position, the location of the incision during slaughter, stunning and mechanical slaughter, are reviewed. The purpose of preslaughter feed availability according to halal criteria could be to ensure greater welfare for animals, though feed withdrawal is necessary today. Although there is no clear unified opinion among the Islamic sects, reversible stunning of animals is generally accepted. A neck cut at a higher position than the conventional low cut in cattle may reduce the compromise in welfare (the onset of unconsciousness), minimise false aneurysm and be compatible with halal criteria. This study may contribute towards consideration being given to technology that is not in conflict with the religious legislation, while at the same time meeting the requirements of the modern meat industry.

Animal-Based Welfare Assessment of Cattle and Water Buffalo in Bangladeshi Slaughterhouses

This study quantified the welfare of 423 cattle and water buffalo in four Bangladeshi slaughterhouses to identify facility and species-specific factors that influence welfare. The majority of animals arrived at the slaughterhouse with injuries, signs of dehydration and oculo-nasal discharge. During slaughter, buffalo experienced more stabbing at the throat (21%), compared to local cattle (10%, P = 0.011), and significantly more cuts to the neck during slaughter (5.1 ± 1) than Hariana (3.9 ± 1) or local cattle (3.6 ± 1.1; P < 0.001). These results indicated that welfare compromise is common to all species, but that the risk to buffalo was greater. Partial severing of carotid arteries was common and affected time to unconsciousness. There was a statistical interaction between facility and species on the time taken for animals to reach unconsciousness, suggesting that welfare within a location could be improved; however, animal welfare was compromised at all facilities. Immediate welfare improvements could be made by training for effective halal slaughter, and future welfare improvements could be gained by improved facility infrastructure for restraint and halal approved pre-slaughter stunning.

Slaughter practices of different faiths in different countries

This paper reviews many aspects of ritual and traditional slaughter methods used to produce meat for human consumption in different countries. Undoubtedly, meat is an important source of nutrients that are essential for human health. The global meat market has become increasingly interested in Islamic halal and Jewish kosher slaughter, in particular because of potential market opportunities. The requirement for unstunned slaughter or reversible pre-slaughter stunning makes religiously-based methods of animal slaughter unique. This study suggests a simple framework for a halal and tayyib meat supply chain for the Muslim community that also maintains meat quality and wholesomeness from farm to table as a model for the religious slaughter of animals.

An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.