EFFECTS OF ANIMAL FEEDING AND SLAUGHTERING METHODS ON HALALITY, QUALITY AND HUMAN HEALTH OF MEAT

Abstract

Red meat contains high biological value protein and important micronutrients that are necessary for a healthy life. In this context, meat contains sufficient amounts of many essential nutrients such as protein, iron, zinc, selenium, riboflavin, niacin, vitamins B6 and B12, phosphorus, magnesium and potassium. Red meat is rich in saturated fat and contains almost all the nutrients necessary for tes-tosterone production. For this reason, athletes who want to increase their testosterone levels must include red meat in their diet, but red meat should be consumed in moderation. Meat, especially lean and unprocessed types, is rich in substances that can support the production of sex hormones and overall health. Halal slaughter is required for halal meat production. Halal slaughter ensures the most effective bleeding from the carcass, which is most suitable for human needs in terms of quality and hygiene. Since the blood content of meat slaughtered according to this method is lower, the durability of the meat increases, and it does not spoil quickly. With inadequate blood flow, meat can also have an unsightly appearance, creating the perfect environment for microbial growth. The blood content of meat obtained by halal slaughter without stunning is significantly less than that of meat with stunning. Insufficient and improper bleeding may cause more blood to remain in the meat. Blood creates an ideal environment for microbial proliferation due to its high nutritional value, appropriate pH, temperature, relative humidity and water activity. In order to produce ideal meat after the slaughter, it is necessary to remove most of the blood from the carcasses. Stunning is also painful for the animals, which is much more stressful than Halal slaughter. Stunning can reduce the glycogen reserves of the muscles, and as it causes to retain more blood in the muscles, and the meat color becomes quite dark. If more blood is retained in the muscles, an unhealthy flesh results due to microbial activity and toxic compounds in the blood composition. Consumption of red meat, which is important for nutrition and human health, is widely consumed in our country and around the world. The effect of animal feeding and slaughtering methods on the halalness of meat and human health is very decisive. Therefore, this article aims to indicate whether some feed additives should be used to feed the meat animals, and the effects of slaughtering methods on the halalness, quality and human health of red meat will be discussed, so religious consumers can be educated about the Halal meat.

Keywords

• meat quality
• human health
• animal nutrition
• halal meat
• halal slaughter
• stunning

HAYVAN BESLEME VE KESİM YÖNTEMLERİNİN ETİN HELALLİĞİ, KALİTESİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ

Abstract

Kırmızı et, sağlıklı yaşam için gerekli olan biyolojik değeri yüksek protein ve önemli mikro besinler içermektedir. Bu bağlamda sığır eti, protein, demir, çinko, selenyum, riboflavin, niasin, B6 ve B12 vitaminleri, fosfor, magnezyum ve potasyum gibi birçok temel besin ögelerini yeterli miktarda içerir. Kırmızı et, doymuş yağ açısından zengin ve testosteron üretimi için gerekli olan besin maddelerinin neredeyse tamamını ihtiva etmektedir. Bu sebeple testosteron düzeyini artırmak isteyen sporcuların diyetinde mutlaka kırmızı etin bulunması gerekir, ancak kırmızı etin ölçülü bir şekilde tüketilmesi gerekmektedir. Etin özellikle yağsız ve işlenmemiş türleri, cinsiyet hormonları üretimi ve genel sağlığı destekleyebilen maddeler açısından zengindir. Helal et üretimi için kasaplık hayvanlarda helal kesim gerekmektedir. Helal kesim, kalite ve hijyen açısından karkastan kanın en etkili şekilde akıtılmasını sağlar. Bu yönteme göre kesilen etlerin kan içeriği daha düşük olduğundan etin dayanıklılığı artar ve çabuk bozulmaz. Kanın yetersiz olarak akıtılmasıyla et, mikrobiyal büyüme için mükemmel bir ortam oluştuğu için kolayca bozulabildiği gibi hoş olmayan bir görünüme de sahip olabilir. Sersemletme yapılmadan helal kesim yöntemiyle elde edilen etlerde kan içeriği sersemletme uygulananlara kıyasla önemli ölçüde daha düşüktür. Yetersiz ve uygunsuz kan akıtma işlemi, ette daha fazla kanın kalmasına neden olur ve kanın, yüksek besin değeri, uygun pH, uygun sıcaklık, bağıl nem ve su aktivitesine sahip olması nedeniyle de mikrobiyal çoğalma için ideal bir ortam oluşturduğu düşünülmektedir. Kesim sonrası kaliteli bir et üretebilmek için karkasta bulunan kanın tamamına yakın bir kısmının akıtılması gerekmektedir. Sersemletme, hayvanlar için acı vericidir ve bu helal kesimden çok daha stresli bir kesim şeklidir. Sersemletme ile kasların glikojen rezervleri düşebilir ve kaslarda kalan oranı daha yüksek olduğu için et rengi daha koyu olur. Kaslarda tutulan kan, içerisindeki mikroorganizma aktivitesi ve toksik bileşikler nedeniyle nispeten daha sağlıksız bir et ortaya çıkar. Ülkemizde ve dünyada kırmızı et tüketimi ile beslenme ve sağlık ilişkisi yanında etin helalliği, hayvanların beslenme şekli ve kesim yöntemlerinin, kalite ve insan sağlığı üzerine etkisi de tartışılan konular arasındadır. Bunlardan dolayı bu makalede özellikle dindar tüketicilerin helal et tüketimi açısından hayvanların beslemede kullanılan bazı yem katkıları ile kesim yöntemlerinin kırmızı etin helalliği, kalitesi ve insan sağlı üzerine olan etkilerinin irdelenmesi amaçlanmıştır.

Keywords

• Et Kalitesi
• İnsan Sağlığı
• Hayvan Besleme
• Helal Et
• Helal Kesim
• Sersemletme

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