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

Abstract

Traditional halal slaughter and other forms of religious slaughter are still an issue of debate. Opposing arguments related to pre-slaughter handling, stress and pain associated with restraint, whether the incision is painful or not, and the onset of unconsciousness have been put forward, but no consensus has been achieved. There is a need to strike a balance between halal bleeding in the light of science and animal welfare. There is a paucity of scientific data with respect to animal welfare, particularly the use of restraining devices, animal handling, and efficient halal bleeding. However, this review found that competent handling of animals, proper use of restraining devices, and the efficient bleeding process that follows halal slaughter maintains meat eating quality. In conclusion, halal bleeding, when carried out in accordance with recommended animal welfare procedures, will not only maintain the quality and wholesomeness of meat but could also potentially reduce suffering and pain. Maintained meat quality increases consumer satisfaction and food safety.

People choose to run at their optimal speed

“…The second potential problem with running an animal to exhaustion is the reduction in edible skeletal muscle after it has been flooded with epinephrine and other hormones (Aghwan, Bello, Abubakar, Imlan, & Sazili, ; Nakyinsige, Sazili, Zulkifli, Goh, Bakar, & Sabow ). It is possible that other parts of the animal, including organs and viscera, would have needed to be eaten (Bunn and Ezzo, ) with the energetic benefits of skeletal muscle not as useful as previously reported.…”

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

“…Additionally, old slaughter houses have improper provision for discharge of blood and waste water. Moreover, waste blood mostly coagulates in the drainage system and causes off-odor and various environmental threats (Aghwan et al , 2016). This system can be rectified by allowing only the restricted slaughtering as well as big meat processing plants such as Al shaheer, Big birds and Fauji Meat that have state of the art meat processing facilities will set some examples for better meat processing facilities in future.…”

“…However, this sector is now developing rapidly and has seen rigorous development in the past decade in meat production and processing aspects by reducing wide-spread breeding of inferior animals, developing livestock breeding farms, feeding patterns for animal production, developing meat grading system, cold supply chain management, training of butchers and allied stakeholders and especially implementing international food safety and quality management systems can boost the demand for Pakistani produce. Therefore, proper legislation and implementation needs to be introduced to both small and large scale production system in the country (Aghwan et al , 2016). …”

“…However, the need for healthy animals, modern husbandry practices, feeding resource availability and proper feeding plan can boost this sector and Pakistan can earn capital by investing in this sector to meet the demand. Pakistan has potential to become a mainstream international participant in red meat industry and can significantly contribute towards the global halal red meat trade (Aghwan et al , 2016). …”

Untitled

“…Many authors have investigated the effects of different factors, such as journey, transport and lairage duration [14,27,28], environmental conditions [29], welfare [30] and stocking density [31]. The results found by Toldrá [32] show that when an animal is stressed before slaughter, the resultant meat quality often suffers as a result.…”