Transcript ISLAMIC METHOD OF SLAUGHTERING IN THE LIGHT OF …

QUALITY OF HALAL MEAT
7/18/2015
Dr. Javaid Aziz Awan
Country Director,
Islamic Food and Nutrition Council of America,
Faisalabad
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About IFANCA?
Islamic Food and Nutrition Council of America
Not for Profit Technical Islamic Organization
Supervising production of Halal foods
Certifying halal products
Finding solutions for new challenges
Publishing relevant information
Consulting Islamic scholars on issues facing
Muslims in selecting food products.
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IFANCA Strategy
IFANCA strives to satisfy:
Client Companies
Halal Recognition Authorities
Halal Consumers
IFANCA - most knowledgeable organization in
the field
IFANCA - provides services second to none
IFANCA - builds relationships with the client
companies, halal recognition authorities and
halal consumers.
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IFANCA
Crescent M Certification
IFANCA certificates and certified products
accepted world over
IFANCA - recognized by organizations like:
MUIS Singapore
JAKIM Malaysia
MWL Saudi Arabia
MUI Indonesia
United Arab Emirates
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IFANCA
Crescent M Certification
Global Affiliations:
IFANCA provides Halal certification in over 55
countries directly or through affiliates like:
IFCE, Europe
AFIC, Australia
NZIMM, New Zealand
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Some Ifanca Certified Companies in
Pakistan
AB Mauri Pakistan (Pvt) Ltd., Lahore
English Biscuit Manufacturers (Pvt.) Ltd.
Karachi
Coronet Foods, Hattar
Capital Food Industries, Hattar
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Some Ifanca Certified Companies in
Pakistan
Gaziani Industries (Pvt) Ltd. Karachi
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Nabeel Industries (Pvt) Ltd., Lahore
Pakistan Gum Industries (Pvt)., Ltd. Karachi
Pepsi-Cola International (Private) Ltd., Hattar
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Super Gum Industries Ltd. Karachi
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Some Ifanca Certified Companies in
Pakistan
National Foods, Karachi
Nestle Pakistan, Lahore
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IFANCA
Halal Certification Logos
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GUIDANCE FOR MUSLIMS
Holy Quran and the Sunnah provide guidance
and inspirations for life on Earth
Food laws among guidelines
Ensure foods Muslims eat have positive bearing
on their health
In fact the very first law to be passed on to
Mankind was a food law:
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VII:19 Al-Araf
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THE FIRST DIVINE LAW
The Holy Quran
“And unto man: O Adam! Dwell thou and thy
wife in the Garden and eat from whence ye will,
but come not nigh this tree lest ye become
wrong-doers” VII-19 - Al-Araf
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THE LAST DIVINE LAW
The last Divine law incidentally a food law
Revealed during last pilgrimage of the Holy
Prophet Muhammed (pbuh):
“They ask thee O Muhammed what is made
lawful for them. Say: all good things are made
lawful for you” V:4 Al-Maidah
Aim of Divine revelations:
Ensure man eats right type of food for his
nourishment
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MEAT
Meat indispensable for sound human health
Provides several essential nutrients:
Proteins
Amino acids
Mineral elements
Vitamins
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MEAT
Meat subject to spoilage by:
Chemical reactions
Biochemical reactions
Biological agents, including bacteria
Meat responsible for food-borne diseases
Hence must be produced to:
Minimize chemical and biochemical changes
Prevent chances of bacterial contamination
and growth to preserve quality
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HALAL MEAT
Slaughtering of animals and birds:
 essential to prepare for food purposes
Pre-slaughter management and bleeding
methods:
 regulated by legislations and religious
practices
Earliest recorded laws on handling, care and
slaughter of animals:
Revelations in the Holy Quran and
Ahadith by the Holy Prophet (pbuh)
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ESSENTIALS OF ISLAMIC METHOD OF
SLAUGHTERING
Islamic method of slaughtering - based on two
important principles:
Tasmiya
Tazkiyah
Tasmiya - invoking name of Allah
means slaughter being done with His
permission
This in accordance with several commands
given in the Holy Quran
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V:4 Al-Maidah
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ESSENTIALS OF ISLAMIC METHOD OF
SLAUGHTERING
“Forbidden to you (for food,) are: dead meat,
blood, the flesh of swine, and that on which
hath been invoked the name of other than God;
that which hath been killed by strangling, or by
a violent blow, or by a head long fall, or by
being gored to death; that which hath been
partly eaten by a wild animal, unless ye are
able to slaughter it (in due form) ….………….
(V:4) Al-Maidah
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ESSENTIALS OF ISLAMIC METHOD OF
SLAUGHTERING
Tazkiyah means purification - cleaning meat of
blood by slaughter
Consumption of blood prohibited in Holy
Quran - VI:146
All lawful animals and birds contain blood
Blood must be drained as per these commands
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ESSENTIALS OF ISLAMIC METHOD OF
SLAUGHTERING
The Holy Prophet (pbuh) gave comprehensive
guidelines on slaughtering of animals in
following Hadith:
“Verily Allah, has prescribed proficiency in all
things. Thus, if you kill, kill well; and if you
slaughter, slaughter well. Let each one of you
sharpen his blade and let him spare suffering to
the animal he slaughters”.
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ESSENTIALS OF ISLAMIC METHOD OF
SLAUGHTERING - Slaughterer
Must be adult Muslim or
Must believe in Holy Scriptures
Must be in possession of his mental faculties
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PRE-SLAUGHTER HANDLING OF ANIMALS
- 1. Selection of animals
Islam strictly prohibits:
Pork
Carrion
Dead animals
Carnivorous animals
Birds of prey
Amphibians
Reptiles
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1. Selection of animals
Islam permits:
All herbivorous, even-toed ruminants
Animal meant for slaughtering be:
Healthy
Free from any apparent or
hidden impurities/diseases
Must be legally owned.
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2. Pre-slaughter handling of animals
 Modern methods require animal prior to slaughtering
not be subjected to
Stress
Fatigue
Neurotic
Excitement
 Rough handling of animals in pre-slaughter period:
Adversely affects meat quality
Results in dark, firm and dry meat
 Fatigued or starved animals
Organisms from gut may invade blood stream
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2. Pre-slaughter handling of animals
Proper relaxation before slaughtering:
Helps animal to bleed well
Builds up muscle glycogen to lower meat pH
Increases storage life of meat by reducing
chances of microbial growth
Improves taste due to conditioning/
tenderness
Helps delay or reduce fermentation in
stomach - may otherwise give meat
characteristic smell known as ‘bone taint’.
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2. Pre-slaughter handling of animals
 Undesirable - animal awaiting slaughter view
slaughtering process – cause stress
 Animals under stress - lead to undue emotional
instability, fatigue, anorexia, etc.
 Discharge hormones from adrenal glands:
adrenaline from adrenal medulla
17 hydroxy- and 11-deoxycorticosterones from
adrenal cortex
 Hormones deplete muscle glycogen and potassium
 Deleterious effects on meat quality
 Prevention - tranquilizers recommended to calm
stocks in transit.
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2. Pre-slaughter handling of animals
in Islam
Islam promotes calm and rested animals prior
to slaughtering:
 Not fatigued
 Not excited
 Not nervous
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2. Pre-slaughter handling of animals
Islam prohibits
Any act that causes neurosis or excitement or
other abnormal behavioural changes in animal
Sharpening knife in front of slaying animals
Practice of collective slaughtering - other
animals viewing their companion being killed
Research reveals
Practices inhumane
Cause stress
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3. Feeding the animals
Two schools of thoughts:
Animal to remain hungry - Fasting
Animal be well fed
Advantages of fasted animals claimed:
 Bleed better
 Carcass has brighter appearance
 Carcass easier to dress
 Reduced bulk of animal’s stomach
 Reduced chances of bacterial contamination
from gut
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3. Feeding the animals
Disadvantages of fasted animals:
Loss in weight of carcass
Loss in weight of liver
Lower glycogen reserves in muscles
Reduced gustative quality of meat
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3. Feeding the animals
Well-fed animals:
Glycogen level in muscle reaches higher level
Ensures production of adequate lactic acid
Lowers pH of meat
Meat has good:
Appearance
Taste
Tenderness
Longer shelf-life
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3. Feeding the animals
Meat of soothed and well-fed animals:
pH attains 5.5 or even lower level
Meat of fatigued or neurotic animals:
pH varies from 6.5 to 7.0
Often recommended to feed animals prior to
slaughtering - meat of good keeping and eating
quality
In some cases sugar solution fed to quickly
restore glycogen level in tissues
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3. Feeding the animals in Islam
Holy Prophet Muhammad (pbuh) advised that
animals destined for slaughtering be:
well fed
provided with drinking water
 Preferable - animals have free access to feed
and water prior to slaughtering
Result - good quality meat.
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SLAUGHTERING PROCEDURE
Conventionally, slaughtering process consists
of two to three different stages
Depends on religious practices and
legislations
Stunning
Jews not in favour of stunning
Muslims divided on the issue
Western countries require stunned
Bleeding method governed by religious and
national legislations
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SLAUGHTERING PROCEDURE 1. Stunning
Stunning widely practiced in Western abattoirs
Main objective
 Make animal unconscious
 Make death gentle and painless
No standard method for all animals under all
conditions
Stunning effective in having calm animal
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SLAUGHTERING PROCEDURE 1. Stunning
Stunning - outcome of industrial revolution
Maximum animals be slaughtered in least time
Probably no relation with mercy on animals
Industrial revolution:
Provided mankind with innumerable benefits
Inflicted damaging blows on some aspects of
human nutrition
Example - refinement of wheat flour
Stunning might turn out harmful
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SLAUGHTERING PROCEDURE –
Bleeding
Quick incision recommended using very sharp
knife on front of the neck to severe:
Wind pipe
Oesophagus
Carotid arteries
Jugular veins
Positions for incision:
Hanging animal on its hind legs
Laying on the ground
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SLAUGHTERING PROCEDURE
Bleeding
To produce good carcass – bleed animal
effectively
Heart and respiratory system must function
continuously as long as possible after
severance
This attained when heart and respiratory
functions retained by maintaining medulla
oblongata/spinal cord
Animals convulse
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SLAUGHTERING PROCEDURE Bleeding
During convulsions blood squeezed out of
vessels
Hence more blood drains out - a pre-requisite
for meat of superior quality
Evidence suggests more blood lost from sheep
in horizontal position than those hung vertically
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SLAUGHTERING PROCEDURE
Bleeding
Blood excellent medium for growth of
microorganisms
Meat retaining more blood than critical level
liable to bacterial spoilage
Blood retention in tissues can cause unpleasant
appearance and discolouration in meat
Keeping and eating qualities of meat depends,
in part, on removal of maximum blood from
carcass
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SLAUGHTERING PROCEDURE
Laying Animal for Bleeding
Lay animal (except camel) on its left flank, preferably
facing Kibla
Laying enables animal to convulse - results from
contraction of muscles due to lack of oxygen in
brain cells when incision made
Ensures maximum blood drainage owing to body
pressure on heart - outranks other slaughtering
techniques
Ensures rapid onset of unconsciousness and
painless death
 Prevents retraction of carotids
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SLAUGHTERING PROCEDURE –
Bleeding
While giving incisions with sharp knife:
Recite name of Allah:
Bismillah Allah-o-Akbar
Allah-o-Akbar
Subhan Allah
La illaha illila
Takbir - religious significance to believer
 makes submission to Allah, that life taken out
of animal with His permission
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SLAUGHTERING PROCEDURE
3. Bleeding techniques
Slaughtering actually done in the name of Allah
and not in name of any person or deity in
accordance with following commands:
“So eat of (meats) on which God’s name has
been pronounced if ye have faith in His Signs”
Vl:118, Vl:121 – Al Anam

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SLAUGHTERING PROCEDURE
Bleeding techniques
 Islamic method:
 Use sharp knife or any sharp object for bleeding
except finger nail and bone
 Incision made in neck
 Throat cut transversely to severe carotid arteries,
jugular veins, oesophagus and trachea without injuring
spinal cord
 Two essentials in slaughter of animals for meat:
animals be dispatched without unnecessary
suffering
bleeding be as complete as possible
 Both met in Islamic method of bleeding
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SLAUGHTERING PROCEDURE
Bleeding techniques
When both carotid arteries severed
unconsciousness in sheep induced between 3
to 6 seconds
Islamic method ensures maximum blood
drainage from body before completion of death
process
Connection between brain and body retained
via spinal cord
Brain sends messages to heart and lungs
Heart pumps blood to parts of body - drained
out from severed blood vessels in neck
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SLAUGHTERING PROCEDURE
3. Bleeding techniques
Results of a comparative study
Maximum blood lost in Kosher method
Jewish method similar to Islamic as regards
physical details
Minimum when chicken simply beheaded
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Conclusion
Islamic method ensures:
Minimum suffering to animal
Maximum bleeding
Lower pH of meat
Better meat quality
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ANIMAL RIGHTS
 Islam recognized animal rights long before recognition
of human rights in Western World
 Numerous Ahadith reflect Islam advocates kindness
and mercy towards animals:
 Nourish animals well
 Save animals from hunger and thirst
 Show kindness to animals
 Do not hit or mark animal on its face
 Do not shoot arrows at cattle or bird tied or held up
 Do not fight animals for sports or recreation
 Do not unjustly kill even a sparrow or smaller bird
(other than for food)
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Thank You
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