Derleme
BibTex RIS Kaynak Göster

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

Yıl 2024, Cilt: 6 Sayı: 1, 22 - 43, 30.06.2024
https://doi.org/10.51973/head.1465954

Öz

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.

Etik Beyan

Ek te sunulmuştur

Destekleyen Kurum

YOKTUR

Teşekkür

Eşime ve aileme teşekkür ederim

Kaynakça

  • Addeen, A, Benjakul, S., Wattanachant, S. & Maqsood, S. (2014). Effect of Islamic Slaughtering on chemical compositions and post-mortem quality changes of broiler chicken eat. Int Food Res J., 21, 897–907.
  • Aghwan, Z.A. & Regenstein, J. M. (2019). Slaughter practices of different faiths in different countries. J. Anim. Sci. Technol., 61, 111–121.
  • Ahhmed, A., Yılmaz, M., Sagdic, O., Arıcı, M. & Yetim, H. Sakata, R. (2018). Principals of Halal meat products and bioactive properties of their proteins. Bulletin of Meat and Meat Products, 59 (1), 17-22.
  • Ali, A., Lawson, M., Tauson, A, Jensen, J. & Chwalibog, A. (2007). Influence of electrical stunning voltages on bleed out and carcass quality in slaughtered broiler chickens. Arch Geflugelkunde, 71, 35–40.
  • Allen, C. D., Fletcher, D. L., Northcutt, J. K. & Russell, S. M. (1998). The relationship of broiler breast color to meat quality and shelf-life. Poultry Science, 77 (2), 361-366.
  • Alvarado, C. Z., Richards, M. P., O’Keefe, S. F. & Wang, H. (2007). The effect of blood removal on oxidation and shelf of broiler breast meat. Poult Sci., 86, 156–161.
  • Anonim, (2005a) Antibiotic use promotes resistant strains of Campylobacter. World Poultry, 7(21), 6-7.
  • Anonim, (2005b). Karma Yemlere Katılması ve Hayvanlara Verilmesi Yasak Olan Maddeler Hakkında Tebliğ (Tebliğ No:2005/24). Tarım ve Köy İşleri Bakanlığı, Ankara
  • Anonim, (2005c) Europe bans antibiotics in farm animal feed-call for same in US. http:www.rense.com/health/europebans.htm. (Erisim Tarihi: 02/04/2024).
  • Anonim, (2011). TS OIC/SMIIC 1. Helal Gıda Genel Kılavuzu. Türk Standardı. Türk Standardları Enstitüsü. Necatibey Caddesi No.112 Bakanlıklar/ANKARA
  • Barrasso, R.; Bonerba, E.; Ceci, E.; Roma, R.; Alò, A.; Mottola, A.; Marchetti, P.; Cela-no, G.V. & Bozzo, G. (2020). Evaluation of the animal welfare during religious slaughte-ring. Ital. J. Food Saf. 2020, 9, 39–43
  • Bastıoğlu, A.Z.; Serdaroğlu, M. & Nacak, B. (2016). Et ve Et Ürünlerinde Protein Oksidasyonu. Journal of Food and Health Science, 2 (4): 171-183. doi: 10.3153/JFHS16018
  • Bates, A., Lennox, A., Prentice, A. et al. (2014) National Diet and Nutrition Survey Results From Years 1, 2, 3 and 4 (Combined) of the Rolling Programme (2008/2009–2011/2012). London: Public Health England.
  • Batu, A. & Regenstein, J. M. (2014). Halal Food Certification Challenges and Their Implications For Muslim Societies Worldwide. Electronic Turkish Studies, 9 (11): 111-130.
  • Batu, A. (2015). Türk İslam Kültüründe ve Günümüz Dengeli, Sağlıklı ve Helal Beslenmesinde Hz. Muhammed Öğretisi Turkish Studies International Periodical For The Languages, Literature and History of Turkish or Turkic Volume 10/2 Winter 2015, p. 69-100
  • Batu, A. (2023). Tavuk Eti Üretiminde Helal Kritik Kontrol Noktaları. Helal ve Etik Araşt. Derg. 5 (1): 23-36.
  • Beltran, J. A. & Belles, M. (2019). Effect of Freezing on the Quality of Meat. Encyclopedia of Food Security and Sustainability, 2 (2019): 493-497
  • Bórnez, R., Linares, M. B. & Vergara, H. (2009) Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging. Meat Sci 83: 383–389. 10.1016/j.meatsci.2009.06.010.
  • Choi, Y. M., Lee, S. H., Choe, J. H., Rhee, M. S., Lee, S. K., Joo, S. T., et al. (2010). Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livest Sci 127: 183–191.
  • Craig, E. W. & Fletcher, D. L. (1997). A Comparison of high current and low voltage Electrical stunning systems on broiler breast rigor development and meat quality. Poultry Science, 76 (8), 1178-1181.
  • Cobos, A. & Diaz, O. (2015). Chemical Composition of Meat and Meat Products. Chapter 16. P: 484-498.
  • Cheung, P.C.K. and Mehta, B.M. (Editors). Handbook of Food Chemistry. Springer Press. Springer-Verlag Berlin Heidelberg
  • Council Regulation (EC), (2009). No 1099/2009 of 24 September 2009 on the pro-tection of animals at the time of killing (Text with EEA relevance). Available online: https://eur-lex.europa.eu/LexUriServ/-LexUri-Serv.do?uri=OJ:L:2009:303:0001:0030:EN:PDF (accessed on 5 July 2021).
  • Çayıroğlu, Y. (2014). İslam hukukuna göre Helal gıda. Çağlayan Matbaası, 454 sf, İstanbul.
  • Dai, Y., Lu, Y., Wu, W., Lu, X., Han, Z., Liu, Y., et al. (2014). Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innovat Food Sci Emerg Tech 26: 341–346.
  • Design, B. (2019). 5 Foods That Power Up Testosterone. Testosterone is what makes a man, a man. https://ca.bluestarnutraceuticals.com/pages/5-foods-that-power-up-testosterone
  • Doulgeraki, A. I., Ercolini, D., Villani, F. & Nychas, G-J. E. (2012), Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 157: 130–141. 10.1016/j.ijfoodmicro.2012.05.020
  • Engelmann, M., Davidsson, L., Sandstrom, B., Walczyk, T., Hurrell, R. & Michaelsen, K., (1998). Etin bebeklerde hem olmayan demir emilimi üzerindeki etkisi. Pediatrik Araştırma, 43 (6), 768-773.
  • Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolo-jisi. Pozitif Matbaacılık, Ankara. Everse, J. & Hsia, N. (1997). The toxicities of native and modified hemoglobins. Free Radic Biol Med. 22:1075–1099. Falowo, A. B., Fayemi, P. O. & Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res Int 64: 171–181.
  • Faustman, C., Sun, Q., Mancini, R. & Su-man, S. P. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci. 2010; 86: 86–94.
  • Feiby, L., Nassan, F. L., Jensen, T. K., Pris-korn, L., Halldorsson, T. I., Chavarro, J. E. & and Niels, J. N. (2020). Association of Dietary Patterns With Testicular Function in Young Danish Men. JAMA Network Open. P:1-16. 2020;3(2): e1921610. doi:10.1001/jamanetworkopen.2019.21610
  • Gandhi, R. (2000). Consumer concerns about hormones in food. Erişim: https://ecommons.cornell.edu/bitstream/handle/1813/14514/fs37.hormon es.pdf. (Erişim Tarihi: 04.04.2024).
  • Geiker, N. R. W., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Carrascal, J. R., Bügel, S. & Astrup, A. (2021). Meat and Human Health-Current Knowledge and Research Gaps. Foods, 2021, 10, 1556. https://doi.org/10.3390/foods10071556. (Eri-şim Tarihi: 04.04.2024).
  • Gezgin, T. (2013). Elektro şok uygulamasının broyler göğüs et kalitesi (pectoralis major) üzerine etkisi. Sayfa 84, Selçuk Üniversitesi Fen Bilimleri Enstitüsü,
  • Gimdes, (2014). Helal kesim tavuk. Gimdes Sertifikalı Ürünlerde en Çok Merak Edilen Konu. Gıda Raporu. https://www.gidaraporu.com/tavuklada-helal-denetim_g.htm (Erişim Tarihi: 04.04.2024).
  • Griffiths, G. L. & Purcell, D. A. (1984). A survey of slaughter procedures used in chicken Processing plants. Australian Veterinary Journal, 61(12), 399-401.
  • Grandin, T. (2020). Auditing and assessing the welfare of livestock and poultry during pre-slaughter handling and stunning. The Slaughter of Farmed Animals: Practical Ways of Enhancing Animal Welfare, 175.
  • Gregory, N. G., Schuster, L., Mirabito, R., Kolesar & McManus, T. (2012). Arrested blood flow during false aneurysm formation in the carotid arteries of cattle slaughtered with and without stunning. Meat Sci., 90(2):368–372.
  • Griffiths, G. L. & Nairn, M. E. (1984). Carcass downgrading in broiler chickens. Br Poult Sci. 25:441–446.
  • Göksoy, E. O., Mckinstry, L. J., Wilkins, I. J., Parkman, A., Phillips, A., Richardson, R. I. &Anil, M.H. (1999). Broiler stunning and meat quality. Poultry Science, 78 (12), 1796-1800.
  • Helva, İ. B. & Akşit, M. (2018). The effects of different waveforms and frequency values in pre-slaughter stunning by electricity on some welfare parameters and carcass defects. Journal of Animal Production, 59 (2), 17-25.
  • Hindle, V. A., Lambooij, E., Reimert, H. G.M., Workel, L.D. & Gerritzen, M. A. (2010). Animal welfare concerns during the use of the water bath for stunning broilers, hens, and ducks. oultry Science, 89, 401- 412.
  • Health Canada, (2012). Do Canadian Adults Meet their Nutrient Requirements through Food Intake Alone. https://publications.gc.ca/site/archivee-archived.html?url=https://-publicati-ons.gc.ca/collections/collection_2012/sc-hc/H164-112-3-2012-eng.pdf (Erişim Tarihi: 04.04.2024).
  • Insausti, K, Beriain, M., Purroy, A., Alberti, P., Gorraiz, C. & Alzueta, M. (2001). Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci 57: 273–281.
  • JAKIM, (2012). Circular on Halal Certification, Malaysia, Rev.2. 2012. [Pekeliling Pensijilan Halal Malaysia Bilangan 2 Tahun 2012]. Available at http://www.hdcglobal.com (Erişim Tarihi: 04.04.2024).
  • Johnson, C. B., Gibson, T. J., Stafford, K. J. & Mellor, D. J. (2012). Pain perception at slaughter. Anim. Welf, 21, 113–122.
  • Juncher, D., Rønn, B., Mortensen, E. T., Henkel, P., Karlsson, A., Skibsted, L. H. & Bertelsen, G. (2001). Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid oxidation during chill storage of pork. Meat Sci.58: 347–357.
  • Katme, A. M. (2014). Stunning and mechanical slaughter. Stunning the animal before slaughter causes many harams not least of which is cruelty and suffering to the animal as well as producing unhealthy meat to the consumers. https://azkahalal.wordpress.com/wp-content/uploads/2014/02/stunning-mechanical-slaughter-dr-katme.pdf(Erişim Tarihi:04.04.2024)
  • Kauffman, R. G. (2012). Meat composition. In: Hui YH (ed) Handbook of meat and meat processing. CRC Press, Boca Raton, pp 45–61
  • Khalid, R., Knowles, T. G. & Wotton, S. B. (2015). A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning. Meat Sci.110, 15–23.
  • Koutsoumanis, K. & Sofo, J. N., (2004). Microbial contamination. In: Jensen WK, Devine C, Dikeman M, editors. Encyclopaedia of Meat Sciences. Vol. 2. Elsevier; UK. pp. 727–737.
  • Koşum, A. (2013). Hayvansal Ürünlerin Üretiminde Beslenme ve Helallik. İslam Hukuku Araştırmaları Dergisi, 22 (2013): 11-18.
  • Lanese, N. & Writer, S. (2019). Concussions Damage the 'Bridge' Between the Two Halves of the Brain. Live science. https://www.livescience.com/concussion-disrupts- information-flow-in-the-brain.html
  • Lamboij, E., Reimert, H. G. M., Workel, L. D. & Hindle, V.A. (2012). Head-cloaca controlled current stunning: assessment of brain and heart activity and meat quality. British. Poultry Science, 53(2), 168-174.
  • Lange, D. L. & Brokking, D. H. (2005). Nutribiotics could replace antibiotics in feed. World Poultry, 10(21):26-28 Legislation, (1996). Council Directive 96/22/EC. https://www.legislation.gov.uk/eudr/-1996/22/contents/adopted (Erişim Tari-hi:04.04.2024).
  • Lerner, P. T. (2009). Evaluation of haemoglobin and myoglobin in Poultry slaughtered by stunning and Kosher slaughter. Folia Vet. 2009;53:25–27.
  • LeWine, H. E. (2023). Testosterone: What it is and how it affects your health. https://www.health.harvard.edu/staying-healthy/testosterone--what-it-does-and-doesnt-do (Erişim Tarihi: 04.04.2024)
  • Lofgren, P. A. (2005). Meat, poultry and meat products. In: Caballero B, Allen L, Prentice A (eds) Encyclopaedia of human nutrition, 2nd edn. Elsevier, Oxford, pp 230–237
  • Lyon, B. G. & Lyon, C. E. (1993). Effects of water-cooking in heat-sealed bags versus conveyor-belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Science, 72(11), 2157-2165.
  • Nakyinsige, K., Che-Man, Y. B. & Sazili, A. Q. (2012). Halal authenticity issues in meat and meat products. Meat Sci. 91: 207–214.
  • Nakyinsige, K., Man, Y. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., Abu-Bakar, F., Al-Kahtani, H. A. & Sazili, A. Q. (2013). Stun-ning and animal welfare from Islamic & scientific perspectives. Meat Sci. 95:352–361. doi:10.1016/j.meatsci.2013.04.006
  • Nakyinsige, K., Fatimah, A. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., & Sazili, A. Q. (2014). Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand White rabbits subjected to halal slaughter without stunning and gas stun-killing. Asian-Australas. J. Anim. Sci. 2014, 27, 406–413.
  • Oliveira, S. E. O., N. G. Gregory, F. A. Dalla Costa, T. J. Gibson, O. A. Dalla-Costa, & Paranhos-da-Costa, M. J. R. (2018). Effec-tiveness of pneumatically powered penetrating and non-penetrating captive bolts in stun-ning cattle. Meat Sci. 140:9–13. doi:10.1016/j.meatsci.2018.02.010
  • Önenç, A. & Kaya, A. (2004). The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. Meat Science. Volume 66 (4): 809-815
  • Özaslan, T. (2004). Hayvan Beslemede Tavuk Unu Kullanımı ve Önemi, Çukurova Üniv. Zootekni Böl. Adana. http://www.zootekni.org.tr/upload/File/HAYVAN%20- BESLEME-DE%20TAVUK%20UNU%20KULLANIMI%20VE%20NEM.pdf Paulson, P. (2023). Does Eating Meat Increase Testosterone. https://www.advantageja.eu/-supplements/does-meat-increase-testosterone/ (Erişim Tarihi:04.04.2024)
  • Prasad, P. A. S., Mantzoros, C. S.; et al. (1996). Zinc Status and Serum Testosterone Levels of Healthy Adults. Applied Nutritional Investigation. Nutrition, 12(5): 344-348.
  • Pedroso, J. A. B., Thais, T., Zampieri, T. T. & Donato, J. (2015). Reviewing the Effects of L-Leucine Supplementation in the Regulation of Food Intake, Energy Balance, and Glucose Homeostasis. Nutrients 2015, 7, 3914-3937; doi:10.3390/nu7053914
  • Penner, K. P. & Clarke, M. P. (1990). Kırmızı Etler: Diyete Besin Katkıları. Kansas Eyalet Üniversitesi Tarımsal Deney İstasyonu ve Kooperatif Yayım Hizmeti. Ulaşım Tarihi: 14.08.2023. http://www.oznet.ksu.edu/library/fntr2/mf974.pdf
  • Riaz, M. N. & Chaudry, M. M. (2004). Halal food production. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. p: 348. USA.
  • Riaz, M. N., Irshad, F., Riaz, N. M. & Re-genstein, J. M. (2021). Pros and cons of different stunning methods from a Halal perspective: a review, Transl. Anim. Sci. 2021.5:1-15
  • Raun, A. P. & Preston, R. L. (2002): History of diethylstilbestrol use in cattle. J Anim Sci. Erişim: http://www.asas.org/Bios/Raunhist.pdf. (Erişim Tarihi:02.04.2024)
  • Richards, M. P., Modra, A. M. & Li, R. (2002). Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef haemoglobin. Meat Sci., 62:157–163.
  • Rybarczyk, A., Karamucki, T., Drozd, R., Polasik, D., Łupkowska, A. & Michalecka, A. (2015). Influence of selected factors upon the blood loss from the carcasses of pigs free of the stress susceptibility gene (RYR1T). Anim. Sci. Pap. Rep., 33, 177–184.
  • Sams, A. (1999). Looking for solutions: pale meat, poor yield. Broiler Industry, 62 (11), 26-30.
  • Sabow, A. B., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Ab-Kadir, M. Z. A., Abdulla, N. R. Nakyinsige, K., Kaka, U. & Adeyemi, K. D. (2015). A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia. Meat Sci., 104, 78–84.
  • Schmid, A. & Walther, B. (2013). "Hayvansal ürünlerde doğal D vitamini içeriği". Beslenmedeki Gelişmeler, 4 (4): 453–462.
  • Souberbielle, J. C., Body, J. J., Lappe, J. M. et al. (2010) Vitamin D and musculoskeletal health, cardiovascular disease, autoimmunity and cancer: recommendations for clinical practice. Autoimmunity Reviews 9: 709–15.
  • Soyer, A., Ozalp, B., Dalmıs, U. & Bilgin, V. (2010). Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem, 120:1025–1030.
  • Şevik, S. E. & Ayaz, N. D. (2017). Sığır etlerinde hormon kalıntısı varlığının araştırılması. Vet Hekim Der Derg 88(1): 13-20.
  • Te, L., Liu, J., Ma, J. & Wang, S. (2023). Correlation between serum zinc and testosterone: A systematic review. Journal of Trace Elements in Medicine and Biology, 76 (March): https://doi.org/10.1016/j.jtemb.2022.127124 (Erişim Tarihi:04.04.2024)
  • Tereszkiewicz, K. & Choroszy, K. (2017). Wybrane aspekty wykrwawienia ubojowego tuczników. Wiadomo´sci Zootechniczne 2017, 1, 39–47.
  • Tirabassi, G., Sudano, M., Salvio, G., Cutini, M., Muscogiuri, G., Corona, G. & Balercia, G. (2018). Vitamin D and Male Sexual Func-tion: A Transversal and Longitudinal Study. Hindawi International Journal of Endocrinol-ogy Volume 2018, Article ID 3720813, 8 pages https://doi.org/10.1155/2018/3720813
  • Tuncer, H. İ. (2007). Karma Yemlerde Kulla-nımı Yasaklanan Hormon, Antibiyotik, Antioksidayal ve İlaçlar. Lalahan Hayvan Araşt. Enstitüsü Dergisi 47(1):29-37.
  • Wyness, L. (2015). The role of red meat in the diet: nutrition and health benefits. Conference on ‘The future of animal products in the human diet: health and environmental concerns’ Symposium 1: Meat, health and sus-tainability. The Nutrition Society Summer Meeting 6-9 July, 2015 held at University of Nottingham, Nottingham UK.
  • Williams, P., Droulez V., Levy, G. et al. (2006). Nutrient composition of Australian red meat. Gross composition data. Food Aust, 58:173–81
  • Williams, P. (2007). Nutritional composition of red meat. Nutrition & Dietetics, 64(4): S113–S119, DOI: 10.1111/j.1747-0080.2007.00197.x
  • Yetim, H. (2019). Et teknolojisi, Ders Notları, İst. S. Zaim Üniv. Gıda Müh. Böl. Halkalı, İstanbul.
  • Yetim, H. & Ahhmed, A. (2019). Why killing the animals by stunning is inhumane and not Halal? World Halal Summit. Scientific Conference. October 27-29, Istanbul, Turkey
  • Yetim, H. & Türker, S. (2020). Helal ve Sağlıklı Gıda, ISBN: 9786050667516. S.149. Yayınevi: İstanbul Sabahattin Zaim Üniversitesi, İstanbul
  • Yürük, A. A. &Ayaz, A. (2014). Alfa Lipoik Asidin Sağlık Üzerine Etkileri. Hacettepe Üniv. Sağlık Bilimleri Fakültesi Dergisi, 1(1): 11-23.
  • Zulkifli, I., Y. M., Goh, B., Norbaiyah, A. Q., Sazili, M., Lotfi, A. F., Soleimani, & Small, A. H. (2014). Changes in blood parameters and electroencephalogram of cattle as affected by different stunning and slaughter methods in cattle. Anim. Prod. Sci. 54(2):187–193.

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

Yıl 2024, Cilt: 6 Sayı: 1, 22 - 43, 30.06.2024
https://doi.org/10.51973/head.1465954

Öz

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.

Kaynakça

  • Addeen, A, Benjakul, S., Wattanachant, S. & Maqsood, S. (2014). Effect of Islamic Slaughtering on chemical compositions and post-mortem quality changes of broiler chicken eat. Int Food Res J., 21, 897–907.
  • Aghwan, Z.A. & Regenstein, J. M. (2019). Slaughter practices of different faiths in different countries. J. Anim. Sci. Technol., 61, 111–121.
  • Ahhmed, A., Yılmaz, M., Sagdic, O., Arıcı, M. & Yetim, H. Sakata, R. (2018). Principals of Halal meat products and bioactive properties of their proteins. Bulletin of Meat and Meat Products, 59 (1), 17-22.
  • Ali, A., Lawson, M., Tauson, A, Jensen, J. & Chwalibog, A. (2007). Influence of electrical stunning voltages on bleed out and carcass quality in slaughtered broiler chickens. Arch Geflugelkunde, 71, 35–40.
  • Allen, C. D., Fletcher, D. L., Northcutt, J. K. & Russell, S. M. (1998). The relationship of broiler breast color to meat quality and shelf-life. Poultry Science, 77 (2), 361-366.
  • Alvarado, C. Z., Richards, M. P., O’Keefe, S. F. & Wang, H. (2007). The effect of blood removal on oxidation and shelf of broiler breast meat. Poult Sci., 86, 156–161.
  • Anonim, (2005a) Antibiotic use promotes resistant strains of Campylobacter. World Poultry, 7(21), 6-7.
  • Anonim, (2005b). Karma Yemlere Katılması ve Hayvanlara Verilmesi Yasak Olan Maddeler Hakkında Tebliğ (Tebliğ No:2005/24). Tarım ve Köy İşleri Bakanlığı, Ankara
  • Anonim, (2005c) Europe bans antibiotics in farm animal feed-call for same in US. http:www.rense.com/health/europebans.htm. (Erisim Tarihi: 02/04/2024).
  • Anonim, (2011). TS OIC/SMIIC 1. Helal Gıda Genel Kılavuzu. Türk Standardı. Türk Standardları Enstitüsü. Necatibey Caddesi No.112 Bakanlıklar/ANKARA
  • Barrasso, R.; Bonerba, E.; Ceci, E.; Roma, R.; Alò, A.; Mottola, A.; Marchetti, P.; Cela-no, G.V. & Bozzo, G. (2020). Evaluation of the animal welfare during religious slaughte-ring. Ital. J. Food Saf. 2020, 9, 39–43
  • Bastıoğlu, A.Z.; Serdaroğlu, M. & Nacak, B. (2016). Et ve Et Ürünlerinde Protein Oksidasyonu. Journal of Food and Health Science, 2 (4): 171-183. doi: 10.3153/JFHS16018
  • Bates, A., Lennox, A., Prentice, A. et al. (2014) National Diet and Nutrition Survey Results From Years 1, 2, 3 and 4 (Combined) of the Rolling Programme (2008/2009–2011/2012). London: Public Health England.
  • Batu, A. & Regenstein, J. M. (2014). Halal Food Certification Challenges and Their Implications For Muslim Societies Worldwide. Electronic Turkish Studies, 9 (11): 111-130.
  • Batu, A. (2015). Türk İslam Kültüründe ve Günümüz Dengeli, Sağlıklı ve Helal Beslenmesinde Hz. Muhammed Öğretisi Turkish Studies International Periodical For The Languages, Literature and History of Turkish or Turkic Volume 10/2 Winter 2015, p. 69-100
  • Batu, A. (2023). Tavuk Eti Üretiminde Helal Kritik Kontrol Noktaları. Helal ve Etik Araşt. Derg. 5 (1): 23-36.
  • Beltran, J. A. & Belles, M. (2019). Effect of Freezing on the Quality of Meat. Encyclopedia of Food Security and Sustainability, 2 (2019): 493-497
  • Bórnez, R., Linares, M. B. & Vergara, H. (2009) Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging. Meat Sci 83: 383–389. 10.1016/j.meatsci.2009.06.010.
  • Choi, Y. M., Lee, S. H., Choe, J. H., Rhee, M. S., Lee, S. K., Joo, S. T., et al. (2010). Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livest Sci 127: 183–191.
  • Craig, E. W. & Fletcher, D. L. (1997). A Comparison of high current and low voltage Electrical stunning systems on broiler breast rigor development and meat quality. Poultry Science, 76 (8), 1178-1181.
  • Cobos, A. & Diaz, O. (2015). Chemical Composition of Meat and Meat Products. Chapter 16. P: 484-498.
  • Cheung, P.C.K. and Mehta, B.M. (Editors). Handbook of Food Chemistry. Springer Press. Springer-Verlag Berlin Heidelberg
  • Council Regulation (EC), (2009). No 1099/2009 of 24 September 2009 on the pro-tection of animals at the time of killing (Text with EEA relevance). Available online: https://eur-lex.europa.eu/LexUriServ/-LexUri-Serv.do?uri=OJ:L:2009:303:0001:0030:EN:PDF (accessed on 5 July 2021).
  • Çayıroğlu, Y. (2014). İslam hukukuna göre Helal gıda. Çağlayan Matbaası, 454 sf, İstanbul.
  • Dai, Y., Lu, Y., Wu, W., Lu, X., Han, Z., Liu, Y., et al. (2014). Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat. Innovat Food Sci Emerg Tech 26: 341–346.
  • Design, B. (2019). 5 Foods That Power Up Testosterone. Testosterone is what makes a man, a man. https://ca.bluestarnutraceuticals.com/pages/5-foods-that-power-up-testosterone
  • Doulgeraki, A. I., Ercolini, D., Villani, F. & Nychas, G-J. E. (2012), Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 157: 130–141. 10.1016/j.ijfoodmicro.2012.05.020
  • Engelmann, M., Davidsson, L., Sandstrom, B., Walczyk, T., Hurrell, R. & Michaelsen, K., (1998). Etin bebeklerde hem olmayan demir emilimi üzerindeki etkisi. Pediatrik Araştırma, 43 (6), 768-773.
  • Erol, İ. (2007). Gıda Hijyeni ve Mikrobiyolo-jisi. Pozitif Matbaacılık, Ankara. Everse, J. & Hsia, N. (1997). The toxicities of native and modified hemoglobins. Free Radic Biol Med. 22:1075–1099. Falowo, A. B., Fayemi, P. O. & Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Res Int 64: 171–181.
  • Faustman, C., Sun, Q., Mancini, R. & Su-man, S. P. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci. 2010; 86: 86–94.
  • Feiby, L., Nassan, F. L., Jensen, T. K., Pris-korn, L., Halldorsson, T. I., Chavarro, J. E. & and Niels, J. N. (2020). Association of Dietary Patterns With Testicular Function in Young Danish Men. JAMA Network Open. P:1-16. 2020;3(2): e1921610. doi:10.1001/jamanetworkopen.2019.21610
  • Gandhi, R. (2000). Consumer concerns about hormones in food. Erişim: https://ecommons.cornell.edu/bitstream/handle/1813/14514/fs37.hormon es.pdf. (Erişim Tarihi: 04.04.2024).
  • Geiker, N. R. W., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Carrascal, J. R., Bügel, S. & Astrup, A. (2021). Meat and Human Health-Current Knowledge and Research Gaps. Foods, 2021, 10, 1556. https://doi.org/10.3390/foods10071556. (Eri-şim Tarihi: 04.04.2024).
  • Gezgin, T. (2013). Elektro şok uygulamasının broyler göğüs et kalitesi (pectoralis major) üzerine etkisi. Sayfa 84, Selçuk Üniversitesi Fen Bilimleri Enstitüsü,
  • Gimdes, (2014). Helal kesim tavuk. Gimdes Sertifikalı Ürünlerde en Çok Merak Edilen Konu. Gıda Raporu. https://www.gidaraporu.com/tavuklada-helal-denetim_g.htm (Erişim Tarihi: 04.04.2024).
  • Griffiths, G. L. & Purcell, D. A. (1984). A survey of slaughter procedures used in chicken Processing plants. Australian Veterinary Journal, 61(12), 399-401.
  • Grandin, T. (2020). Auditing and assessing the welfare of livestock and poultry during pre-slaughter handling and stunning. The Slaughter of Farmed Animals: Practical Ways of Enhancing Animal Welfare, 175.
  • Gregory, N. G., Schuster, L., Mirabito, R., Kolesar & McManus, T. (2012). Arrested blood flow during false aneurysm formation in the carotid arteries of cattle slaughtered with and without stunning. Meat Sci., 90(2):368–372.
  • Griffiths, G. L. & Nairn, M. E. (1984). Carcass downgrading in broiler chickens. Br Poult Sci. 25:441–446.
  • Göksoy, E. O., Mckinstry, L. J., Wilkins, I. J., Parkman, A., Phillips, A., Richardson, R. I. &Anil, M.H. (1999). Broiler stunning and meat quality. Poultry Science, 78 (12), 1796-1800.
  • Helva, İ. B. & Akşit, M. (2018). The effects of different waveforms and frequency values in pre-slaughter stunning by electricity on some welfare parameters and carcass defects. Journal of Animal Production, 59 (2), 17-25.
  • Hindle, V. A., Lambooij, E., Reimert, H. G.M., Workel, L.D. & Gerritzen, M. A. (2010). Animal welfare concerns during the use of the water bath for stunning broilers, hens, and ducks. oultry Science, 89, 401- 412.
  • Health Canada, (2012). Do Canadian Adults Meet their Nutrient Requirements through Food Intake Alone. https://publications.gc.ca/site/archivee-archived.html?url=https://-publicati-ons.gc.ca/collections/collection_2012/sc-hc/H164-112-3-2012-eng.pdf (Erişim Tarihi: 04.04.2024).
  • Insausti, K, Beriain, M., Purroy, A., Alberti, P., Gorraiz, C. & Alzueta, M. (2001). Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci 57: 273–281.
  • JAKIM, (2012). Circular on Halal Certification, Malaysia, Rev.2. 2012. [Pekeliling Pensijilan Halal Malaysia Bilangan 2 Tahun 2012]. Available at http://www.hdcglobal.com (Erişim Tarihi: 04.04.2024).
  • Johnson, C. B., Gibson, T. J., Stafford, K. J. & Mellor, D. J. (2012). Pain perception at slaughter. Anim. Welf, 21, 113–122.
  • Juncher, D., Rønn, B., Mortensen, E. T., Henkel, P., Karlsson, A., Skibsted, L. H. & Bertelsen, G. (2001). Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid oxidation during chill storage of pork. Meat Sci.58: 347–357.
  • Katme, A. M. (2014). Stunning and mechanical slaughter. Stunning the animal before slaughter causes many harams not least of which is cruelty and suffering to the animal as well as producing unhealthy meat to the consumers. https://azkahalal.wordpress.com/wp-content/uploads/2014/02/stunning-mechanical-slaughter-dr-katme.pdf(Erişim Tarihi:04.04.2024)
  • Kauffman, R. G. (2012). Meat composition. In: Hui YH (ed) Handbook of meat and meat processing. CRC Press, Boca Raton, pp 45–61
  • Khalid, R., Knowles, T. G. & Wotton, S. B. (2015). A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning. Meat Sci.110, 15–23.
  • Koutsoumanis, K. & Sofo, J. N., (2004). Microbial contamination. In: Jensen WK, Devine C, Dikeman M, editors. Encyclopaedia of Meat Sciences. Vol. 2. Elsevier; UK. pp. 727–737.
  • Koşum, A. (2013). Hayvansal Ürünlerin Üretiminde Beslenme ve Helallik. İslam Hukuku Araştırmaları Dergisi, 22 (2013): 11-18.
  • Lanese, N. & Writer, S. (2019). Concussions Damage the 'Bridge' Between the Two Halves of the Brain. Live science. https://www.livescience.com/concussion-disrupts- information-flow-in-the-brain.html
  • Lamboij, E., Reimert, H. G. M., Workel, L. D. & Hindle, V.A. (2012). Head-cloaca controlled current stunning: assessment of brain and heart activity and meat quality. British. Poultry Science, 53(2), 168-174.
  • Lange, D. L. & Brokking, D. H. (2005). Nutribiotics could replace antibiotics in feed. World Poultry, 10(21):26-28 Legislation, (1996). Council Directive 96/22/EC. https://www.legislation.gov.uk/eudr/-1996/22/contents/adopted (Erişim Tari-hi:04.04.2024).
  • Lerner, P. T. (2009). Evaluation of haemoglobin and myoglobin in Poultry slaughtered by stunning and Kosher slaughter. Folia Vet. 2009;53:25–27.
  • LeWine, H. E. (2023). Testosterone: What it is and how it affects your health. https://www.health.harvard.edu/staying-healthy/testosterone--what-it-does-and-doesnt-do (Erişim Tarihi: 04.04.2024)
  • Lofgren, P. A. (2005). Meat, poultry and meat products. In: Caballero B, Allen L, Prentice A (eds) Encyclopaedia of human nutrition, 2nd edn. Elsevier, Oxford, pp 230–237
  • Lyon, B. G. & Lyon, C. E. (1993). Effects of water-cooking in heat-sealed bags versus conveyor-belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Science, 72(11), 2157-2165.
  • Nakyinsige, K., Che-Man, Y. B. & Sazili, A. Q. (2012). Halal authenticity issues in meat and meat products. Meat Sci. 91: 207–214.
  • Nakyinsige, K., Man, Y. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., Abu-Bakar, F., Al-Kahtani, H. A. & Sazili, A. Q. (2013). Stun-ning and animal welfare from Islamic & scientific perspectives. Meat Sci. 95:352–361. doi:10.1016/j.meatsci.2013.04.006
  • Nakyinsige, K., Fatimah, A. B., Aghwan, Z. A., Zulkifli, I., Goh, Y. M., & Sazili, A. Q. (2014). Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand White rabbits subjected to halal slaughter without stunning and gas stun-killing. Asian-Australas. J. Anim. Sci. 2014, 27, 406–413.
  • Oliveira, S. E. O., N. G. Gregory, F. A. Dalla Costa, T. J. Gibson, O. A. Dalla-Costa, & Paranhos-da-Costa, M. J. R. (2018). Effec-tiveness of pneumatically powered penetrating and non-penetrating captive bolts in stun-ning cattle. Meat Sci. 140:9–13. doi:10.1016/j.meatsci.2018.02.010
  • Önenç, A. & Kaya, A. (2004). The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures. Meat Science. Volume 66 (4): 809-815
  • Özaslan, T. (2004). Hayvan Beslemede Tavuk Unu Kullanımı ve Önemi, Çukurova Üniv. Zootekni Böl. Adana. http://www.zootekni.org.tr/upload/File/HAYVAN%20- BESLEME-DE%20TAVUK%20UNU%20KULLANIMI%20VE%20NEM.pdf Paulson, P. (2023). Does Eating Meat Increase Testosterone. https://www.advantageja.eu/-supplements/does-meat-increase-testosterone/ (Erişim Tarihi:04.04.2024)
  • Prasad, P. A. S., Mantzoros, C. S.; et al. (1996). Zinc Status and Serum Testosterone Levels of Healthy Adults. Applied Nutritional Investigation. Nutrition, 12(5): 344-348.
  • Pedroso, J. A. B., Thais, T., Zampieri, T. T. & Donato, J. (2015). Reviewing the Effects of L-Leucine Supplementation in the Regulation of Food Intake, Energy Balance, and Glucose Homeostasis. Nutrients 2015, 7, 3914-3937; doi:10.3390/nu7053914
  • Penner, K. P. & Clarke, M. P. (1990). Kırmızı Etler: Diyete Besin Katkıları. Kansas Eyalet Üniversitesi Tarımsal Deney İstasyonu ve Kooperatif Yayım Hizmeti. Ulaşım Tarihi: 14.08.2023. http://www.oznet.ksu.edu/library/fntr2/mf974.pdf
  • Riaz, M. N. & Chaudry, M. M. (2004). Halal food production. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. p: 348. USA.
  • Riaz, M. N., Irshad, F., Riaz, N. M. & Re-genstein, J. M. (2021). Pros and cons of different stunning methods from a Halal perspective: a review, Transl. Anim. Sci. 2021.5:1-15
  • Raun, A. P. & Preston, R. L. (2002): History of diethylstilbestrol use in cattle. J Anim Sci. Erişim: http://www.asas.org/Bios/Raunhist.pdf. (Erişim Tarihi:02.04.2024)
  • Richards, M. P., Modra, A. M. & Li, R. (2002). Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef haemoglobin. Meat Sci., 62:157–163.
  • Rybarczyk, A., Karamucki, T., Drozd, R., Polasik, D., Łupkowska, A. & Michalecka, A. (2015). Influence of selected factors upon the blood loss from the carcasses of pigs free of the stress susceptibility gene (RYR1T). Anim. Sci. Pap. Rep., 33, 177–184.
  • Sams, A. (1999). Looking for solutions: pale meat, poor yield. Broiler Industry, 62 (11), 26-30.
  • Sabow, A. B., Sazili, A. Q., Zulkifli, I., Goh, Y. M., Ab-Kadir, M. Z. A., Abdulla, N. R. Nakyinsige, K., Kaka, U. & Adeyemi, K. D. (2015). A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anaesthesia. Meat Sci., 104, 78–84.
  • Schmid, A. & Walther, B. (2013). "Hayvansal ürünlerde doğal D vitamini içeriği". Beslenmedeki Gelişmeler, 4 (4): 453–462.
  • Souberbielle, J. C., Body, J. J., Lappe, J. M. et al. (2010) Vitamin D and musculoskeletal health, cardiovascular disease, autoimmunity and cancer: recommendations for clinical practice. Autoimmunity Reviews 9: 709–15.
  • Soyer, A., Ozalp, B., Dalmıs, U. & Bilgin, V. (2010). Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem, 120:1025–1030.
  • Şevik, S. E. & Ayaz, N. D. (2017). Sığır etlerinde hormon kalıntısı varlığının araştırılması. Vet Hekim Der Derg 88(1): 13-20.
  • Te, L., Liu, J., Ma, J. & Wang, S. (2023). Correlation between serum zinc and testosterone: A systematic review. Journal of Trace Elements in Medicine and Biology, 76 (March): https://doi.org/10.1016/j.jtemb.2022.127124 (Erişim Tarihi:04.04.2024)
  • Tereszkiewicz, K. & Choroszy, K. (2017). Wybrane aspekty wykrwawienia ubojowego tuczników. Wiadomo´sci Zootechniczne 2017, 1, 39–47.
  • Tirabassi, G., Sudano, M., Salvio, G., Cutini, M., Muscogiuri, G., Corona, G. & Balercia, G. (2018). Vitamin D and Male Sexual Func-tion: A Transversal and Longitudinal Study. Hindawi International Journal of Endocrinol-ogy Volume 2018, Article ID 3720813, 8 pages https://doi.org/10.1155/2018/3720813
  • Tuncer, H. İ. (2007). Karma Yemlerde Kulla-nımı Yasaklanan Hormon, Antibiyotik, Antioksidayal ve İlaçlar. Lalahan Hayvan Araşt. Enstitüsü Dergisi 47(1):29-37.
  • Wyness, L. (2015). The role of red meat in the diet: nutrition and health benefits. Conference on ‘The future of animal products in the human diet: health and environmental concerns’ Symposium 1: Meat, health and sus-tainability. The Nutrition Society Summer Meeting 6-9 July, 2015 held at University of Nottingham, Nottingham UK.
  • Williams, P., Droulez V., Levy, G. et al. (2006). Nutrient composition of Australian red meat. Gross composition data. Food Aust, 58:173–81
  • Williams, P. (2007). Nutritional composition of red meat. Nutrition & Dietetics, 64(4): S113–S119, DOI: 10.1111/j.1747-0080.2007.00197.x
  • Yetim, H. (2019). Et teknolojisi, Ders Notları, İst. S. Zaim Üniv. Gıda Müh. Böl. Halkalı, İstanbul.
  • Yetim, H. & Ahhmed, A. (2019). Why killing the animals by stunning is inhumane and not Halal? World Halal Summit. Scientific Conference. October 27-29, Istanbul, Turkey
  • Yetim, H. & Türker, S. (2020). Helal ve Sağlıklı Gıda, ISBN: 9786050667516. S.149. Yayınevi: İstanbul Sabahattin Zaim Üniversitesi, İstanbul
  • Yürük, A. A. &Ayaz, A. (2014). Alfa Lipoik Asidin Sağlık Üzerine Etkileri. Hacettepe Üniv. Sağlık Bilimleri Fakültesi Dergisi, 1(1): 11-23.
  • Zulkifli, I., Y. M., Goh, B., Norbaiyah, A. Q., Sazili, M., Lotfi, A. F., Soleimani, & Small, A. H. (2014). Changes in blood parameters and electroencephalogram of cattle as affected by different stunning and slaughter methods in cattle. Anim. Prod. Sci. 54(2):187–193.
Toplam 91 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleleri
Yazarlar

Ali Batu 0000-0003-3628-7747

Yayımlanma Tarihi 30 Haziran 2024
Gönderilme Tarihi 5 Nisan 2024
Kabul Tarihi 10 Haziran 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 6 Sayı: 1

Kaynak Göster

APA Batu, A. (2024). HAYVAN BESLEME VE KESİM YÖNTEMLERİNİN ETİN HELALLİĞİ, KALİTESİ VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ. Helal Ve Etik Araştırmalar Dergisi, 6(1), 22-43. https://doi.org/10.51973/head.1465954

Dizinler ve Platformlar / Indexes and Platforms

22294    22295