Developing control points for halal slaughtering of poultry

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 an...

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Main Authors:	Shahdan, Intan Azura, Regenstein, J.M., Shahabuddin, A.S.M, Rahman, Mohammad Tariqur
Format:	Article
Language:	English English
Published:	Oxford University Press 2016
Subjects:	S Agriculture (General)
Online Access:	http://irep.iium.edu.my/50294/ http://irep.iium.edu.my/50294/ http://irep.iium.edu.my/50294/ http://irep.iium.edu.my/50294/1/50294_-_Developing_control_points_for_halal_slaughtering_of.pdf http://irep.iium.edu.my/50294/4/50294_Developing%20control%20points_WOS_SCOPUS.pdf

id	iium-50294
recordtype	eprints
spelling	iium-502942018-05-23T03:28:16Z http://irep.iium.edu.my/50294/ Developing control points for halal slaughtering of poultry Shahdan, Intan Azura Regenstein, J.M. Shahabuddin, A.S.M Rahman, Mohammad Tariqur S Agriculture (General) 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 for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices. Oxford University Press 2016-03-18 Article PeerReviewed application/pdf en http://irep.iium.edu.my/50294/1/50294_-_Developing_control_points_for_halal_slaughtering_of.pdf application/pdf en http://irep.iium.edu.my/50294/4/50294_Developing%20control%20points_WOS_SCOPUS.pdf Shahdan, Intan Azura and Regenstein, J.M. and Shahabuddin, A.S.M and Rahman, Mohammad Tariqur (2016) Developing control points for halal slaughtering of poultry. Poultry Science, 95 (7). pp. 1680-1692. ISSN 0032-5791 E-ISSN 1525-3171 http://www.oxfordjournals.org/our_journals/ps/about.html http://dx.doi.org/10.3382/ps/pew092
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	S Agriculture (General)
spellingShingle	S Agriculture (General) Shahdan, Intan Azura Regenstein, J.M. Shahabuddin, A.S.M Rahman, Mohammad Tariqur Developing control points for halal slaughtering of poultry
description	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 for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices.
format	Article
author	Shahdan, Intan Azura Regenstein, J.M. Shahabuddin, A.S.M Rahman, Mohammad Tariqur
author_facet	Shahdan, Intan Azura Regenstein, J.M. Shahabuddin, A.S.M Rahman, Mohammad Tariqur
author_sort	Shahdan, Intan Azura
title	Developing control points for halal slaughtering of poultry
title_short	Developing control points for halal slaughtering of poultry
title_full	Developing control points for halal slaughtering of poultry
title_fullStr	Developing control points for halal slaughtering of poultry
title_full_unstemmed	Developing control points for halal slaughtering of poultry
title_sort	developing control points for halal slaughtering of poultry
publisher	Oxford University Press
publishDate	2016
url	http://irep.iium.edu.my/50294/ http://irep.iium.edu.my/50294/ http://irep.iium.edu.my/50294/ http://irep.iium.edu.my/50294/1/50294_-_Developing_control_points_for_halal_slaughtering_of.pdf http://irep.iium.edu.my/50294/4/50294_Developing%20control%20points_WOS_SCOPUS.pdf
first_indexed	2023-09-18T21:11:05Z
last_indexed	2023-09-18T21:11:05Z
_version_	1777411257136054272

Developing control points for halal slaughtering of poultry

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