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Critical limits for the control points for halal poultry slaughter

This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of pou...

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Main Authors: Shahdan, Intan Azura, Regenstein, Joe Mac, Rahman, Mohammad Tariqur
Format: Article
Language:English
English
English
English
Published: Oxford University Press 2016
Subjects:
S Agriculture (General)
Online Access:http://irep.iium.edu.my/55257/1/Poultry%20Science-2016-Shahdan-ps-pew427.pdf
http://irep.iium.edu.my/55257/8/55257_Critical%20limits%20for%20the%20control%20points_wos.pdf
http://irep.iium.edu.my/55257/13/Critical%20limits%20for%20the%20control%20points%20for%20halal%20poultry%20slaughter.pdf
http://irep.iium.edu.my/55257/18/55257_Critical%20limits%20for%20the%20control%20points_article.pdf
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spelling my.iium.irep.552572018-03-19T03:00:56Z http://irep.iium.edu.my/55257/ Critical limits for the control points for halal poultry slaughter Shahdan, Intan Azura Regenstein, Joe Mac Rahman, Mohammad Tariqur S Agriculture (General) This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of poultry during transportation and lairage); 2) a field survey of slaughter plants in Kuantan (Malaysia) for CP 3 (immobilization), CP 4 (slaughter), CP 5 (time for full bleed-out), and CP 6 (washing and packaging); and 3) controlled experiments to refine the CL for CP 3, 4, and 5. The CL for CP 1 focused on stress reduction during rearing and use of substances that could compromise poultry meat wholesomeness. The CL for CP 2 emphasizes humane best-practices for handling poultry during lairage. The CL for CP 3 suggests a gap of 5 s between 2 shackles if only one shackler is employed and shackling times of <1 min for live chickens. In countries permitting water-bath electrical stunning of halal poultry, the stunning current needed to induce unconsciousness must be defined for the breed and bird size but not cause any chicken deaths. The CL for CP 4 mandates the recitation of the tasmiyah (the invocation), which if done for every chicken, will require ≥5 s between stunning and neck cutting. The CL for CP 4 also includes information about the slaughter knife. In CP 5 the recommended minimum time between neck cutting and scalding is 9.5 min. Finally, the CL for CP 6 emphasizes good supply chain hygiene and zero adulteration from haram species and substances. Oxford University Press 2016 Article REM application/pdf en http://irep.iium.edu.my/55257/1/Poultry%20Science-2016-Shahdan-ps-pew427.pdf application/pdf en http://irep.iium.edu.my/55257/8/55257_Critical%20limits%20for%20the%20control%20points_wos.pdf application/pdf en http://irep.iium.edu.my/55257/13/Critical%20limits%20for%20the%20control%20points%20for%20halal%20poultry%20slaughter.pdf application/pdf en http://irep.iium.edu.my/55257/18/55257_Critical%20limits%20for%20the%20control%20points_article.pdf Shahdan, Intan Azura and Regenstein, Joe Mac and Rahman, Mohammad Tariqur (2016) Critical limits for the control points for halal poultry slaughter. Poultry Science, 96 (6). pp. 1970-1981. ISSN 0032-5791 (In Press) https://academic.oup.com/ps/pages/About 10.3382/ps/pew427
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
English
English
topic S Agriculture (General)
spellingShingle S Agriculture (General)
Shahdan, Intan Azura
Regenstein, Joe Mac
Rahman, Mohammad Tariqur
Critical limits for the control points for halal poultry slaughter
description This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of poultry during transportation and lairage); 2) a field survey of slaughter plants in Kuantan (Malaysia) for CP 3 (immobilization), CP 4 (slaughter), CP 5 (time for full bleed-out), and CP 6 (washing and packaging); and 3) controlled experiments to refine the CL for CP 3, 4, and 5. The CL for CP 1 focused on stress reduction during rearing and use of substances that could compromise poultry meat wholesomeness. The CL for CP 2 emphasizes humane best-practices for handling poultry during lairage. The CL for CP 3 suggests a gap of 5 s between 2 shackles if only one shackler is employed and shackling times of <1 min for live chickens. In countries permitting water-bath electrical stunning of halal poultry, the stunning current needed to induce unconsciousness must be defined for the breed and bird size but not cause any chicken deaths. The CL for CP 4 mandates the recitation of the tasmiyah (the invocation), which if done for every chicken, will require ≥5 s between stunning and neck cutting. The CL for CP 4 also includes information about the slaughter knife. In CP 5 the recommended minimum time between neck cutting and scalding is 9.5 min. Finally, the CL for CP 6 emphasizes good supply chain hygiene and zero adulteration from haram species and substances.
format Article
author Shahdan, Intan Azura
Regenstein, Joe Mac
Rahman, Mohammad Tariqur
author_facet Shahdan, Intan Azura
Regenstein, Joe Mac
Rahman, Mohammad Tariqur
author_sort Shahdan, Intan Azura
title Critical limits for the control points for halal poultry slaughter
title_short Critical limits for the control points for halal poultry slaughter
title_full Critical limits for the control points for halal poultry slaughter
title_fullStr Critical limits for the control points for halal poultry slaughter
title_full_unstemmed Critical limits for the control points for halal poultry slaughter
title_sort critical limits for the control points for halal poultry slaughter
publisher Oxford University Press
publishDate 2016
url http://irep.iium.edu.my/55257/1/Poultry%20Science-2016-Shahdan-ps-pew427.pdf
http://irep.iium.edu.my/55257/8/55257_Critical%20limits%20for%20the%20control%20points_wos.pdf
http://irep.iium.edu.my/55257/13/Critical%20limits%20for%20the%20control%20points%20for%20halal%20poultry%20slaughter.pdf
http://irep.iium.edu.my/55257/18/55257_Critical%20limits%20for%20the%20control%20points_article.pdf
http://irep.iium.edu.my/55257/
https://academic.oup.com/ps/pages/About
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score 13.211869

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