Halal and kosher slaughter methods and meat quality: a review

QR Code

Halal and kosher slaughter methods and meat quality: a review

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the...

Full description

Bibliographic Details
Main Authors:	Farouk, Mustafa M., Al-Mazeedi, Hani M., Sabow, Azad Behnan, Bekhit, Alaa El-Din Ahmed, Adeyemi, Kazeem Dauda, Sazili, Awis Qurni, Ghani, Anwar
Format:	Article
Language:	English
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37819/ http://psasir.upm.edu.my/id/eprint/37819/1/Halal%20and%20kosher%20slaughter%20methods%20and%20meat%20quality%20a%20review.pdf

Similar Items

Meat quality assessment in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia
by: Sabow, Azad Behnan, et al.
Published: (2015)

High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: a review
by: Sabow, Azad Behnan, et al.
Published: (2017)

Comparison of carcass and meat quality in goats subjected to pre-slaughter head-only electrical stunning or slaughtered without stunning
by: Lokman, Nur Sakinah, et al.
Published: (2017)

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning
by: Lokman, Nur Sakinah, et al.
Published: (2017)

Physico-chemical characteristics of Longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter
by: Sabow, Azad Behnan, et al.
Published: (2015)

Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality
by: Khadijah, Nakyinsige, et al.
Published: (2014)

Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning
by: Sabow, Azad Behnan, et al.
Published: (2017)

Welfare, physiological stress responses, and carcass and meat quality in goats subjected to different slaughter methods
by: Sabow, Azad Behnan
Published: (2016)

A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia
by: Sabow, Azad Behnan, et al.
Published: (2015)

Bleeding efficiency, microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre-slaughter electrical stunning
by: Sabow, Azad Behnan, et al.
Published: (2016)

Importance of knife sharpness during slaughter: Shariah and Kosher perspective and scientific validation
by: Kumar, Pavan, et al.
Published: (2023)

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning
by: Md Saad, Salwani, et al.
Published: (2016)

Efficacy of carcass electrical stimulation in meat quality enhancement: a review
by: Adeyemi, Kazeem Dauda, et al.
Published: (2014)

The impact of kosher and halal on consumers
by: Regenstein, J.M., et al.
Published: (2024)

Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
by: Ismail, Siti Nadirah, et al.
Published: (2016)

Effect of dietary blend of canola oil and palm oil on fatty acid composition, color and antioxidant profile of Biceps femoris muscle in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2015)

Influence of diet and postmortem ageing on oxidative stability of lipids, myoglobin and myofibrillar proteins and quality attributes of gluteus medius muscle in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Influence of dietary canola oil and palm oil blend and refrigerated storage on fatty acids, myofibrillar proteins, chemical composition, antioxidant profile and quality attributes of semimembranosus muscle in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2015)

Myofibrillar protein, lipid and myoglobin oxidation, antioxidant profile, physicochemical and sensory properties of Caprine longissimus thoracis during postmortem conditioning
by: Adeyemi, Kazeem Dauda, et al.
Published: (2017)

Stunning compliance in halal slaughter: a review of current scientific knowledge
by: Sazili, Awis Qurni, et al.
Published: (2023)

Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats
by: Nikbin, Saeid, et al.
Published: (2016)

Fatty acid composition, cholesterol and antioxidant status of infraspinatus muscle, liver and kidney of goats fed blend of palm oil and canola oil
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Halal Quality Management System: A comparison between Halal and Kosher
by: Adam, Abdul Rahman, et al.
Published: (2020)

Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Effect of halal and non-halal slaughtering methods on bacterial contamination of poultry meat
by: Lokman Idris Hakim,, et al.
Published: (2020)

Effect of halal and non-halal slaughtering methods on bacterial contamination of poultry meat
by: Idris, Lokman Hakim, et al.
Published: (2020)

A review on Halal and Kosher regulations, certifications, and industrial practices
by: Mohd Shuhaimi, Amarul Arief, et al.
Published: (2022)

Skeletal Muscle Proteome and Meat Quality of Broiler Chickens Subjected to Gas Stunning Prior Slaughter or Slaughtered Without Stunning
by: Salwani, M. S., et al.
Published: (2015)

Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
by: Sabow, Azad Behnan, et al.
Published: (2016)

Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
by: Nakyinsige, Khadijah, et al.
Published: (2014)

Slaughtering process in different countries
by: Aghwan, Zeiad Amjad Abdulrazzak, et al.
Published: (2014)

Stunning and slaughtering in the meat industry
by: Amid, Azura
Published: (2010)

Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Rumen metabolism, carcass traits and meat quality in goats fed blend of canola oil and palm oil
by: Dauda, Adeyemi Kazeem
Published: (2015)

A Capacitive Discrimination of Slaughtered and Non Slaughtered Sheep and Goat Meat
by: A. Mohmmmad , Roaa, et al.
Published: (2010)

Serum fatty acids, biochemical indices and antioxidant status in goats fed canola oil and palm oil blend
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Carcass traits, meat yield and fatty acid composition of adipose tissues and Supraspinatus muscle in goats fed blend of canola oil and palm oil
by: Adeyemi, Kazeem Dauda, et al.
Published: (2015)

Developing control points for halal slaughtering of poultry
by: Shahdan, Intan Azura, et al.
Published: (2016)

Effects of blend of canola oil and palm oil on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)