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Developing Control Points for Halal Slaughtering of Poultry by I.A. Shahdan; J.M. Regenstein; A.S.M. Shahabuddin; M.T. Rahman is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Developing Control Points for Halal Slaughtering of Poultry about?

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 fo

Who reads Developing Control Points for Halal Slaughtering of Poultry?

Author

I.A. Shahdan; J.M. Regenstein; A.S.M. Shahabuddin; M.T. Rahman

Published

2016

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)