Med. Weter. 74 (6) 1371-376, 2018
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| ABDELBASSET BENZERTIHA, BARTOSZ KIEROŃCZYK, MATEUSZ RAWSKI, AGATA JÓZEFIAK, JAN MAZURKIEWICZ, DAMIAN JÓZEFIAK, MOHAMMED SALAH MESSIKH, SYLWESTER ŚWIĄTKIEWICZ |
| Cultural and practical aspects of halal slaughtering in food production |
| The rise in the Muslim population with the economic disability of Muslim countries have made the term halal common all around the world. The lack of information about halal in non-Muslim countries has made the status of imported halal products uncertain for Muslim countries. Halal meat is the most critical product due to the precise rules and requirements needed. In this review, we attempt to explain the types of halal and haram animals as well as the requirements needed for the allowed animals to be halal. Muslims must follow the halal rules mentioned in the Quran, Sunna and doctrines (scholars). The halal animals have been categorized with special and essential slaughtering requirements. However, the slaughtering should be performed in accordance with Islamic rules. The application of animal stunning has been allowed in some Islamic countries since the animal is still alive at the time of slaughtering with respect to animal welfare. Moreover, halal meat loses its halalness as soon as it becomes contaminated with najis (unclean). Indeed, it is important to understand the requirements of halal food, which cover religious aspects.. |
| Key words: halal, halal animals, animal slaughtering, animal stunning |