Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)

Kiran, M.; Naveena, B. M.; Smrutirekha, M.; Reddy, P. B.; Banerjee, Rituparna; Kumar, Yogesh; Ch, Venkatesh; Rapole, Srikanth

doi:10.1016/j.meatsci.2018.10.011

Cited by 38 publications

(10 citation statements)

References 33 publications

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“…Some slaughtering was with and without stunning. Halal slaughter without stunning is legal [ 30 – 32 ]. Despite this, stunning is accepted if it does not cause death before being slaughtered [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Sucipto

Perdani

Kamal

et al. 2022

International Journal of Food Science

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A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market. The small-scale bakery will benefit from creating a halal certification to attract new customers. The first stage of submission for halal certification is identifying Halal Control Points (HCP) of materials and production. The material tracing uses a decision tree. The purpose of this study is to identify HCP in materials and production processes and provide alternative improvements. Identification of HCP in material decision trees to determine contains non-HCP (halal) material, HCP material, and haram (forbidden) material. Happy Cake bakery uses 75% non-HCP (halal) materials and 25% HCP (noncertified halal) materials from 80 ingredients. Bakery Canggi Fully has 83.3% halal materials and 16.6% noncertified halal materials from 24 ingredients. Bakery MacCheese has 79% of halal materials and 21% of noncertified halal materials from 43 ingredients. The decision tree makes it very easy to identify the halal status of ingredients. The HCP ingredients need to be replaced with clearly halal ingredients. Substitution of HCP material to halal-certified ingredients may affect production costs, product quality, and profit. Therefore, it is necessary to choose a suitable halal material. Halal certification requires a high commitment of small-scale bakery businesses.

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Section: Resultsmentioning

confidence: 99%

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Sucipto

Perdani

Kamal

et al. 2022

International Journal of Food Science

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show abstract

“…Of studies measuring catecholamines ( n = 4), two concluded that stress was increased at non‐stun slaughter 24,40 and two were inconclusive 26,41 . Lactate was measured ( n = 4) but the majority of studies ( n = 3) made no conclusions based upon lactate concentration at slaughter, 24,26,43 with one study reporting an increased value at non‐stun slaughter 40 . One study reported higher leukocyte counts at non‐stun slaughter 26 .…”

Section: Resultsmentioning

confidence: 99%

“…Four studies were conducted in England, 5,19,21,37 three in Italy, 27,28,38 two in Brazil, 26,39 two in South Africa, 24,40 two in New Zealand, 41,42 one in India, 43 one in Mexico 44 and one in France. 29 Three authors were over-represented, each being listed as first authors for two of the selected studies (Table 1).…”

Section: Study Characteristicsmentioning

confidence: 99%

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

Tetlow

Garcia-Ara

2022

Veterinary Record

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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.

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“…Further study reported other biomarker proteins related to the same treatment, which were troponin I and actin, both known as alpha cardiac muscle [16]. The same technique successfully identified a different pattern of the proteome of sheep meat due to the electrical stunning before slaughter [17]. In the comparison of chicken treated with gas stunning against non-stunning, a proteome analysis using 2D electrophoresis-MALDI TOF revealed an increased expression of β-enolase, pyruvate kinase, and creatine kinase from the chicken meat treated by gas stunning [18].…”

Section: ■ Introductionmentioning

confidence: 93%

Protein Markers Related to Non-halal Slaughtering Process of Rat as Mammal Animal’s Model Detected Using Mass Spectrometry Proteome Analysis

Aini

Airin²,

Raharjo³

2022

Indones. J. Chem.

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Meat produced from non-halal slaughter is forbidden for Moslems. The slaughter methods contribute to the physiological response of animals expressed as different proteome profile. Proteome of two meat obtained from the halal and non-halal slaughter of Wistar rats (Rattus norvegicus) as an animal model was used to search for protein markers related to the slaughter method. The analysis employed Sodium Dodecyl Sulhate Polyacrylamide Gel Electrophoresis (SDS-PAGE), and High-Resolution Mass Spectrometer (HRMS) assisted with Label-Free Quantification (LFQ) Proteome Discoverer software. The non-halal slaughter contributed to the changes in protein expression in animal meat where thirteen proteins were up-regulated and three proteins were specifically identified in the non-halal slaughter, these three proteins are NSFL1 cofactor p47, transketolase, and Von Willebrand. There are three stable peptides identified of those three proteins, SYQDPSNAQFLESIR (m/z = 1755, z = +1) part of NSFL1 cofactor p47, LGQSDPAPLQHQVDVYQK (m/z = 2023, z = +1) part of transketolase, VPLLCTNGSVVHHEVINAMQCR (m/z = 2550, z = +1) part of Von Willebrand. Two of peptides can be targeted as markers in MRM mode LC-MS/MS routine analysis to authentication-halal slaughtering meat. The proposed MRM pair ions are 1755 to 1376, 1262, 1164, and 963, 2033 to 1355, 1016, and 762.

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Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)

Cited by 38 publications

References 33 publications

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

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

Protein Markers Related to Non-halal Slaughtering Process of Rat as Mammal Animal’s Model Detected Using Mass Spectrometry Proteome Analysis

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