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

Abd El-Rahim, I. H. A. and Mashat, B. H. and Fat’hi, S. M. (2023) Effect of halal and stunning slaughter methods on meat quality: a review. International Food Research Journal (Malaysia), 30. pp. 290-302. ISSN 2231 7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(02)%202023/02%20-...

Abstract

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.

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Item Type:	Article
AGROVOC Term:	meat quality
AGROVOC Term:	bleeding (slaughtering)
AGROVOC Term:	monitoring and evaluation
AGROVOC Term:	consumers
AGROVOC Term:	product quality
AGROVOC Term:	consumer behaviour
Geographical Term:	Saudi Arabia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	19 May 2025 04:36
Last Modified:	19 May 2025 04:36
URI:	http://webagris.upm.edu.my/id/eprint/539

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