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...
Saved in:
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/37819/1/Halal%20and%20kosher%20slaughter%20methods%20and%20meat%20quality%20a%20review.pdf http://psasir.upm.edu.my/id/eprint/37819/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
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)