Halal meat production in the modern era: Concepts and applications

Abstract

The recent decades have seen, an exponentially rising Moslem population worldwide have created increased demand for halal meat, particularly poultry. Conversely, Moslem consumers are often apprehensive of the halal status and the production processes of this meat in the market. Firstly, for meat to be halal, the animal is slaughtered according to Islamic regulations. The meat should be tayyib which implies the meat is wholesome, nutritious and good. Tayyib does not just involve post-slaughter processing, but the farming practices are obliged to provide good well-being to the animal and do not cause environmental degradation. The production processes of all meat are generally similar and there are possible poor or violation of the code of practice along the halal meat supply chain. Modern-day production of halal meat must still comply with the requirements of the Shariah law as prescribed in the Quran and Hadiths. Today, there are halal certification bodies in nearly all countries that are entirely responsible for managing the compliance of the halalan and tayyiban standards of the meat production chain from farming to distribution of halal meat. In recent years, research on halal meat production has received much emphasis and technologies have been developed to detect meat adulteration and contamination. Newer technologies and expertise are implemented for improved farming efficiency, product development and monitoring of halal meat that convinces Moslem consumers of acceptance and enhancing environment management.