Developing control points for halal slaughtering of poultry

• Main Authors: Shahdan, I. A., Regenstein, J. M., Shahabuddin, A. S. M., Rahman, M. T.
• Format: Article
• Published: Oxford University Press 2016
• Subjects: HD28 Management. Industrial Management
• Online Access: http://eprints.utm.my/id/eprint/72375/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977103777&doi=10.3382%2fps%2fpew092&partnerID=40&md5=10f7c2f069e54cfeb5be1c2347501f46

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...