Review
PDF EndNote BibTex RIS Cite

Production of Halal and Healthy Meat and Meat Products

Year 2020, Volume 2, Issue 2, 54 - 70, 18.12.2020

Abstract

Nutrition, one of the indispensable and basic needs of human beings, has not only been a subject of interest for the scientific disciplines of science but also the focus of religions, particularly Islam. This is because nutrition and foods are related to the physical and psychological wellness of human beings, rights of third persons and even pertaining to the social order. In addition, it is believed that the nutrition is a kind of trial of God (Allah). Animal products, especially meat, are favorite products that are widely consumed across the cultures. Utilizing the animal for their meat marks the beginning of the human history. It might be thought that all things are created for human; hence, all the foods of animal origin can be consumed by humans. However, some religions and philosophies gener-ated their own rules according to their beliefs. The most important areas of suspicion regarding the health and religious concerns are that the origin of animals, the methods of production of the meat, the conditions of processing, packaging and the way of supply to the consumers. In this review article, it is aimed to discuss the status of halal and safe meat and meat products production and their supply.

References

  • Abdullah, F. A. A., Borilova, G. and Steinhauserova, I. (2019). Halal Criteria Versus Conventional Slaughter Technology. Animals 9 (530): 1-13. doi:10.3390/ani9080530.
  • Abdussalam, M. (1981). Muslim attitudes to the slaughter of food animals. Animal Regulation Studies 3: 217–222.
  • Aida, A. A., Che Man, Y. B., Wong, C. M. V. L., Raha, A. R. and Son, R. (2005). Analysis of raw meats and fats of pigs using polymerase chain reaction for halal authentication. Meat Science 69(1): 47-52.
  • Alişarlı, M. (2011). Kesim Yöntemleri, DİB, Güncel Dini Meseleler İstişare Toplantısı-IV, Günümüzde Helâl Gıda, 26-28 Kasım, Afyonkarahisar.
  • Anonim, (2019). Thomson Reuters. State of the Global Islamic Economy 2018–2019 Report. Available online: https://haladinar.io/hdn/doc/report2018.pdf.
  • Apriyantono, A. (2001). Halal assurance system. Retrieved 17.11.10, from. http://halal-hub.org/white_papers.php
  • Ballin, N. Z. (2010). Authentication of meat and meat products. Meat Science 86(3): 577–587.
  • Benkheira, M. H. (1995). La nourriture carnée comme frontiére rituelle. Les boucheries musulmanes en France. Archives de Sciences Sociales des Religions 92: 67–88.
  • Benkheira, M. H. (2002). Le rite à la lettre. Régime carne´ et normes religieuses. In P. Bonte, A.-M. Brisebarre, and A. Gokalp (eds.), Sacrifices en islam. Espaces et temps d_un rituel, (pp. 63–93). Paris, France: CNRS Editions.
  • Bergeaud-Blackler, F. (2005). De viande halal á halal food: comment le halal s’est développé en France. Revu Europé- enne de Migrations Internationales 2(3): 125–147.
  • Bergeaud-Blackler, F. (2006). Halal: d’une norme communautaire à une norme institutionnelle. Journal des Anthropologues: Des Normes à Boire et à Manger 106/107: 77–103.
  • Bergeaud-Blackler, F. (2007). New challenges for Islamic ritual slaughter: a European perspective. Journal of Ethnic and Migration Studies 33(6): 965-980.
  • Blackwell, R. D., Miniard, P. W. and Engel, J. F. (2001). Consumer Behavior. Orlando, Florida: Harcourt Inc.
  • Bonne, K. and Verbeke, W. (2006). Muslim consumer’s attitude towards meat consumption in Belgium: Insights from a means-end chain approach. Anthropology of Food 5: 1–24.
  • Bonne, K. and Verbeke, W. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values 25(1): 35-47.
  • Boran, M. (2015). Hanefi mezhebinde hayvan kesimi. Uluslararası Sos. Araş. Derg., 8 (41): 1328-1341.
  • Cenci-Goga, B. T., Ortenzi, R., Bartocci, E., Codega di Oliveira, A. and Vizzani, A. (2004) ‘‘Ritual slaughter: Where the paradox lays.’’ In J. De Tavernier and S. Aerts (eds.), Science, Ethics and Society. Preprints of the 5th Congress of the European Society for Agricultural and Food Ethics, September 2–4, 2004, (pp. 55–58). Leuven, Belgium: CABME, Centre for Agricultural Bio- and Environmental Ethics.
  • Chandia, M. and Soon, J.M. (2018). The variations in religious and legal understandings on halal slaughter. British Food Journal 120, 714–730.
  • Chaudry, M. M., Jackson, M. A., Hussaini, M. M. and Riaz, M. N. (2000). Halal Industrial Production Standards. Chicago Illinois: J&M Food Products Company.
  • Dailloux, S., Djelveh, G., Peyron, A. and Oulion, C. (2002). Rheological behaviour of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid–gel transition temperature. Journal of Food Engineering 55(1): 35–39.
  • Dennis, M. J. (1998). Recent developments in food authentication [dagger]. Analyst 123(9): 151R–156R.
  • Dindyal, S. (2003). How personal factors, including culture and ethnicity, affect the choices and selection of food we make. Internet Journal of Third World Medicine 1(2): 27–33.
  • Department of Standards Malaysia (2009). Halal food — production, preparation, handling and storage — general guidelines (second revision). Malaysian Standard MS 1500:2009.
  • Fuseinia, A., Wottona, S. B., Knowlesa, T. G. and Hadley, P. J. (2017). Halal Meat Fraud and safety issues within the European Union: A review. Food Ethics 1 (2): 127-142. doi.org/10.1007/s41055-017- 0009-1.
  • Grundy, H. H., Reece, P., Sykes, M. D., Clough, J. A., Audsley, N. and Stones, R. (2008). Method to screen for the addition of porcine blood‐based binding products to foods using liquid chromatography/triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry 22(12): 2006–2008.
  • Grundy, H. H., Reece, P., Sykes, M. D., Clough, J. A., Audsley, N. and Stones, R. (2007). Screening method for the addition of bovine blood-based binding agents to food using liquid chromatography triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry 21(18): 2919–2925.
  • Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics 32: 369–391.
  • Hargin, K. D. (1996). Authenticity issues in meat and meat products. Meat Science 43(Supplement 1): 277–289.
  • Herrero, A. M., Cambero, M. I., Ordóñez, J. A., Hoz, L. d. l. and Carmona, P. (2009). Plasma powder as cold-set binding agent for meat system: rheological and Raman spectroscopy study. Food Chemistry 113(2): 493–499.
  • Karijn, B. and Wim, V. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values 25: 35–47. Doi 10.1007/s10460-007-9076-y.
  • Khadijah, N., Yaakob, B. C. M. and Awis, Q. S. (2012). Halal authenticity issues in meat and meat products. Meat Science 91: 207–214.
  • Lockley, A. K. and Bardsley, R. G. (2000). DNA-based methods for food authentication. Trends in Food Science & Technology 11(2): 67–77.
  • Mullen, K., Williams, R. and Hunt, K. (2000). Irish descent, religion and food consumption in the west of Scotland. Appetite 34: 47–54.
  • Murugaiah, C., Noor, Z. M., Mastakim, M., Bilung, L. M., Selamat, J. and Radu, S. (2009). Meat species identification and halal authentication analysis using mitochondrial DNA. Meat Science 83(1): 57–61.
  • Pettinger, C., Holdsworth, M. and Gerber, M. (2004). Psychosocial influences on food choice in Southern France and Central England. Appetite 42: 307–313.
  • Riaz, M. N. (1999). Examining the halal market. Prepared Foods 168(10): 81–85.
  • Riaz, M. N. and Chaudry M. M. (2004). Halal Food Production. Boca Raton, Louisiana: CRC Press.
  • Riaz, M. N. and Chaudry M. M. (2004a). Halal Food Production. CRC Press LLC, Boca Raton London New York Washington, D.C.
  • Riaz, M. N. and Chaudry, M. M. (2004b). The value of halal food production. International News on Fats, Oils and Related Materials 15(11): 698-700.
  • Sachindra, N. M., Sakhare, P. Z., Yashoda, K. P. and Narasimha Rao, D. (2005). Microbial profile of buffalo sausage during processing and storage. Food Control 16(1): 31–35.
  • Saguer, E., Dàvila, E., Toldrà, M., Fort, N., Baixas, S., Carretero, C., et al. (2007). Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood. Meat Science 76 (1): 189–193.
  • Salahudin, A., Ramli, M. A., Zulkepli, M. I. S. and Abd Razak, M. I. (2017). Issues in Halal Meat Product and Authentication Technology from Islamic Perspectives. International Journal of Academic Research in Business and Social Sciences 7: 12, 1305-1315.
  • Shatenstein, B. and Ghadirian, P. (1998). Influences on diet, health behaviours and their outcome in select ethnocultural and religious groups. Nutrition 14(2): 223–230.
  • Sinclair, M., Idrus, Z., Burns, G.L. and Phillips, C. J. C. (2019). Livestock Stakeholder Willingness to Embrace Preslaughter Stunning in Key Asian Countries. Animals, 9, 224.
  • Surowiec, I., Fraser, P. D., Patel, R., Halket, J. and Bramley, P. M. (2011). Metabolomic approach for the detection of mechanically recovered meat in food products. Food Chemistry 125(4): 1468-1475.
  • Vandendriessche, F. (2008). Meat products in the past, today and in the future. Meat Science 78(1–2): 104–113.
  • Van der Spiegel, M., van der Fels-Klerx, H.J., Sterrenburg, P., van Ruth, S.M., Scholtens-Toma, I.M.J., and Kok, E.J. (2012). Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis. Trends in Food Science and Technology 27, 109–119.
  • Wahab, A. R. (2004). Guidelines for the preparation of halal food for the Muslim consumers. AmalMerge Halal and Food Safety Institute. HALAL Guidelines for Manufacturers (pp. 1–12).
  • Verbeke, W. (2005). Agriculture and the food industry in the information age. European Review of Agricultural Economics 32(3): 347–368.
  • Yardimci, M. (2019). Comparison of the stunning and non-stunning slaughtering methods in the light of the current knowledge. J. Vet. Anim. Res. 2 (11): 302-307.
  • Yetim, H. and Ahhmed, A.A. 2019. Why killing the animals by stunning is inhumane and not Halal? World Halal Summit, 28 Nov. 01 Dec. 2019, Yenikapi, Istanbul.
  • Yetim, H. 2020. Helal ve Koşer Gıdalar, Ders notları. İst. S. Zaim Üniv. Gıda Mühendisliği Bölümü Halkalı, İstanbul.

Helal ve Sağlıklı Et ve Et Ürünleri Üretimi

Year 2020, Volume 2, Issue 2, 54 - 70, 18.12.2020

Abstract

Beslenme, dolayısıyla da gıda maddeleri insanın vazgeçilmez tabii ve temel ihtiyaçlarından olup birçok bilim dalını ilgilendirdiği gibi İslâm dininin de belli açılardan yakından ilgilendiği alanlardan birisi olmuştur. Bunun sebebi, beslenme ve gıdanın gerek kaynak ve gerekse sonuçları itibariyle insanın beden ve ruh sağlığını, üçüncü şahısların haklarını ve hatta bazı yönlerden de sosyal düzeni yakından ilgilendirmesidir. Ayrıca İslamiyette beslenmenin Allah’a karşı bir sınav olma hikmet ve amacı da vardır. Gıda maddeleri içerisinde hayvansal ürünler, özellikle et ve et ürünleri, neredeyse her toplumda sevilerek tüketilen gıda maddelerinin başında gelmektedir. Hayvanların eti ve sütünden yararlanma, insanlık tarihi ile başlamaktadır. Tabiatta bütün imkânların insanlığın emrine ve-rilmiş olduğu gerçeğinden hareketle, her türlü hayvansal gıdanın ve özel-likle etin yenilebileceği düşünülürse de dinler, hatta bazı felsefî akımların bile kendi inançları çerçevesinde kendine has kuralları buluna gelmiştir. Sağlık ve dini açıdan en büyük tereddüt, hayvansal ürünlerin hangi kay-naktan geldiği, nasıl üretildiği, hangi şartlarda işlenip ambalajlandığı ve tüketiciye nasıl ulaştırıldığının yeterince bilinememesi nedeniyledir. Bu derleme çalışmasında, helal ve sağlıklı et ve ürünlerinin üretimi ve temin edilmesinde bilinmesi gereken önemli güvenlik veya güvenilirlik durumla-rının ele alınması amaçlanmıştır.

References

  • Abdullah, F. A. A., Borilova, G. and Steinhauserova, I. (2019). Halal Criteria Versus Conventional Slaughter Technology. Animals 9 (530): 1-13. doi:10.3390/ani9080530.
  • Abdussalam, M. (1981). Muslim attitudes to the slaughter of food animals. Animal Regulation Studies 3: 217–222.
  • Aida, A. A., Che Man, Y. B., Wong, C. M. V. L., Raha, A. R. and Son, R. (2005). Analysis of raw meats and fats of pigs using polymerase chain reaction for halal authentication. Meat Science 69(1): 47-52.
  • Alişarlı, M. (2011). Kesim Yöntemleri, DİB, Güncel Dini Meseleler İstişare Toplantısı-IV, Günümüzde Helâl Gıda, 26-28 Kasım, Afyonkarahisar.
  • Anonim, (2019). Thomson Reuters. State of the Global Islamic Economy 2018–2019 Report. Available online: https://haladinar.io/hdn/doc/report2018.pdf.
  • Apriyantono, A. (2001). Halal assurance system. Retrieved 17.11.10, from. http://halal-hub.org/white_papers.php
  • Ballin, N. Z. (2010). Authentication of meat and meat products. Meat Science 86(3): 577–587.
  • Benkheira, M. H. (1995). La nourriture carnée comme frontiére rituelle. Les boucheries musulmanes en France. Archives de Sciences Sociales des Religions 92: 67–88.
  • Benkheira, M. H. (2002). Le rite à la lettre. Régime carne´ et normes religieuses. In P. Bonte, A.-M. Brisebarre, and A. Gokalp (eds.), Sacrifices en islam. Espaces et temps d_un rituel, (pp. 63–93). Paris, France: CNRS Editions.
  • Bergeaud-Blackler, F. (2005). De viande halal á halal food: comment le halal s’est développé en France. Revu Europé- enne de Migrations Internationales 2(3): 125–147.
  • Bergeaud-Blackler, F. (2006). Halal: d’une norme communautaire à une norme institutionnelle. Journal des Anthropologues: Des Normes à Boire et à Manger 106/107: 77–103.
  • Bergeaud-Blackler, F. (2007). New challenges for Islamic ritual slaughter: a European perspective. Journal of Ethnic and Migration Studies 33(6): 965-980.
  • Blackwell, R. D., Miniard, P. W. and Engel, J. F. (2001). Consumer Behavior. Orlando, Florida: Harcourt Inc.
  • Bonne, K. and Verbeke, W. (2006). Muslim consumer’s attitude towards meat consumption in Belgium: Insights from a means-end chain approach. Anthropology of Food 5: 1–24.
  • Bonne, K. and Verbeke, W. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values 25(1): 35-47.
  • Boran, M. (2015). Hanefi mezhebinde hayvan kesimi. Uluslararası Sos. Araş. Derg., 8 (41): 1328-1341.
  • Cenci-Goga, B. T., Ortenzi, R., Bartocci, E., Codega di Oliveira, A. and Vizzani, A. (2004) ‘‘Ritual slaughter: Where the paradox lays.’’ In J. De Tavernier and S. Aerts (eds.), Science, Ethics and Society. Preprints of the 5th Congress of the European Society for Agricultural and Food Ethics, September 2–4, 2004, (pp. 55–58). Leuven, Belgium: CABME, Centre for Agricultural Bio- and Environmental Ethics.
  • Chandia, M. and Soon, J.M. (2018). The variations in religious and legal understandings on halal slaughter. British Food Journal 120, 714–730.
  • Chaudry, M. M., Jackson, M. A., Hussaini, M. M. and Riaz, M. N. (2000). Halal Industrial Production Standards. Chicago Illinois: J&M Food Products Company.
  • Dailloux, S., Djelveh, G., Peyron, A. and Oulion, C. (2002). Rheological behaviour of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid–gel transition temperature. Journal of Food Engineering 55(1): 35–39.
  • Dennis, M. J. (1998). Recent developments in food authentication [dagger]. Analyst 123(9): 151R–156R.
  • Dindyal, S. (2003). How personal factors, including culture and ethnicity, affect the choices and selection of food we make. Internet Journal of Third World Medicine 1(2): 27–33.
  • Department of Standards Malaysia (2009). Halal food — production, preparation, handling and storage — general guidelines (second revision). Malaysian Standard MS 1500:2009.
  • Fuseinia, A., Wottona, S. B., Knowlesa, T. G. and Hadley, P. J. (2017). Halal Meat Fraud and safety issues within the European Union: A review. Food Ethics 1 (2): 127-142. doi.org/10.1007/s41055-017- 0009-1.
  • Grundy, H. H., Reece, P., Sykes, M. D., Clough, J. A., Audsley, N. and Stones, R. (2008). Method to screen for the addition of porcine blood‐based binding products to foods using liquid chromatography/triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry 22(12): 2006–2008.
  • Grundy, H. H., Reece, P., Sykes, M. D., Clough, J. A., Audsley, N. and Stones, R. (2007). Screening method for the addition of bovine blood-based binding agents to food using liquid chromatography triple quadrupole mass spectrometry. Rapid Communications in Mass Spectrometry 21(18): 2919–2925.
  • Grunert, K. G. (2005). Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics 32: 369–391.
  • Hargin, K. D. (1996). Authenticity issues in meat and meat products. Meat Science 43(Supplement 1): 277–289.
  • Herrero, A. M., Cambero, M. I., Ordóñez, J. A., Hoz, L. d. l. and Carmona, P. (2009). Plasma powder as cold-set binding agent for meat system: rheological and Raman spectroscopy study. Food Chemistry 113(2): 493–499.
  • Karijn, B. and Wim, V. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values 25: 35–47. Doi 10.1007/s10460-007-9076-y.
  • Khadijah, N., Yaakob, B. C. M. and Awis, Q. S. (2012). Halal authenticity issues in meat and meat products. Meat Science 91: 207–214.
  • Lockley, A. K. and Bardsley, R. G. (2000). DNA-based methods for food authentication. Trends in Food Science & Technology 11(2): 67–77.
  • Mullen, K., Williams, R. and Hunt, K. (2000). Irish descent, religion and food consumption in the west of Scotland. Appetite 34: 47–54.
  • Murugaiah, C., Noor, Z. M., Mastakim, M., Bilung, L. M., Selamat, J. and Radu, S. (2009). Meat species identification and halal authentication analysis using mitochondrial DNA. Meat Science 83(1): 57–61.
  • Pettinger, C., Holdsworth, M. and Gerber, M. (2004). Psychosocial influences on food choice in Southern France and Central England. Appetite 42: 307–313.
  • Riaz, M. N. (1999). Examining the halal market. Prepared Foods 168(10): 81–85.
  • Riaz, M. N. and Chaudry M. M. (2004). Halal Food Production. Boca Raton, Louisiana: CRC Press.
  • Riaz, M. N. and Chaudry M. M. (2004a). Halal Food Production. CRC Press LLC, Boca Raton London New York Washington, D.C.
  • Riaz, M. N. and Chaudry, M. M. (2004b). The value of halal food production. International News on Fats, Oils and Related Materials 15(11): 698-700.
  • Sachindra, N. M., Sakhare, P. Z., Yashoda, K. P. and Narasimha Rao, D. (2005). Microbial profile of buffalo sausage during processing and storage. Food Control 16(1): 31–35.
  • Saguer, E., Dàvila, E., Toldrà, M., Fort, N., Baixas, S., Carretero, C., et al. (2007). Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood. Meat Science 76 (1): 189–193.
  • Salahudin, A., Ramli, M. A., Zulkepli, M. I. S. and Abd Razak, M. I. (2017). Issues in Halal Meat Product and Authentication Technology from Islamic Perspectives. International Journal of Academic Research in Business and Social Sciences 7: 12, 1305-1315.
  • Shatenstein, B. and Ghadirian, P. (1998). Influences on diet, health behaviours and their outcome in select ethnocultural and religious groups. Nutrition 14(2): 223–230.
  • Sinclair, M., Idrus, Z., Burns, G.L. and Phillips, C. J. C. (2019). Livestock Stakeholder Willingness to Embrace Preslaughter Stunning in Key Asian Countries. Animals, 9, 224.
  • Surowiec, I., Fraser, P. D., Patel, R., Halket, J. and Bramley, P. M. (2011). Metabolomic approach for the detection of mechanically recovered meat in food products. Food Chemistry 125(4): 1468-1475.
  • Vandendriessche, F. (2008). Meat products in the past, today and in the future. Meat Science 78(1–2): 104–113.
  • Van der Spiegel, M., van der Fels-Klerx, H.J., Sterrenburg, P., van Ruth, S.M., Scholtens-Toma, I.M.J., and Kok, E.J. (2012). Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis. Trends in Food Science and Technology 27, 109–119.
  • Wahab, A. R. (2004). Guidelines for the preparation of halal food for the Muslim consumers. AmalMerge Halal and Food Safety Institute. HALAL Guidelines for Manufacturers (pp. 1–12).
  • Verbeke, W. (2005). Agriculture and the food industry in the information age. European Review of Agricultural Economics 32(3): 347–368.
  • Yardimci, M. (2019). Comparison of the stunning and non-stunning slaughtering methods in the light of the current knowledge. J. Vet. Anim. Res. 2 (11): 302-307.
  • Yetim, H. and Ahhmed, A.A. 2019. Why killing the animals by stunning is inhumane and not Halal? World Halal Summit, 28 Nov. 01 Dec. 2019, Yenikapi, Istanbul.
  • Yetim, H. 2020. Helal ve Koşer Gıdalar, Ders notları. İst. S. Zaim Üniv. Gıda Mühendisliği Bölümü Halkalı, İstanbul.

Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Cemalettin SARIÇOBAN> (Primary Author)
Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
0000-0001-9898-0884
Türkiye


Hasan YETİM>
İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü
0000-0002-5388-5856
Türkiye

Publication Date December 18, 2020
Acceptance Date August 16, 2020
Published in Issue Year 2020, Volume 2, Issue 2

Cite

APA Sarıçoban, C. & Yetim, H. (2020). Helal ve Sağlıklı Et ve Et Ürünleri Üretimi . Helal ve Etik Araştırmalar Dergisi , 2 (2) , 54-70 . Retrieved from https://dergipark.org.tr/en/pub/head/issue/58407/731017

Dizinler ve Platformlar / Indexes and Platforms

22294    22295