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Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?

With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed...

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Main Authors: Hayat, Muhammad Nizam, Kumar, Pavan, Sazili, Awis Qurni
Format: Article
Language:English
Published: Elsevier 2023
Online Access:http://psasir.upm.edu.my/id/eprint/109452/1/1-s2.0-S0032579123003577-main.pdf
http://psasir.upm.edu.my/id/eprint/109452/
https://linkinghub.elsevier.com/retrieve/pii/S0032579123003577
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spelling my.upm.eprints.1094522024-12-10T03:11:13Z http://psasir.upm.edu.my/id/eprint/109452/ Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning? Hayat, Muhammad Nizam Kumar, Pavan Sazili, Awis Qurni With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat. Elsevier 2023-06-03 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/109452/1/1-s2.0-S0032579123003577-main.pdf Hayat, Muhammad Nizam and Kumar, Pavan and Sazili, Awis Qurni (2023) Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning? Poultry Science, 102 (9). pp. 1-19. ISSN 0032-5791; eISSN: 1525-3171 https://linkinghub.elsevier.com/retrieve/pii/S0032579123003577 10.1016/j.psj.2023.102838
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat.
format Article
author Hayat, Muhammad Nizam
Kumar, Pavan
Sazili, Awis Qurni
spellingShingle Hayat, Muhammad Nizam
Kumar, Pavan
Sazili, Awis Qurni
Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
author_facet Hayat, Muhammad Nizam
Kumar, Pavan
Sazili, Awis Qurni
author_sort Hayat, Muhammad Nizam
title Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
title_short Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
title_full Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
title_fullStr Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
title_full_unstemmed Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
title_sort are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water-bath stunning?
publisher Elsevier
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/109452/1/1-s2.0-S0032579123003577-main.pdf
http://psasir.upm.edu.my/id/eprint/109452/
https://linkinghub.elsevier.com/retrieve/pii/S0032579123003577
_version_ 1818835873782824960
score 13.223943

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