Halal and kosher slaughter methods and meat quality: a review

• Main Authors: Farouk, Mustafa M., Al-Mazeedi, Hani M., Sabow, Azad Behnan, Bekhit, Alaa El-Din Ahmed, Adeyemi, Kazeem Dauda, Sazili, Awis Qurni, Ghani, Anwar
• Format: Article
• Language: English
• Published: Elsevier 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/37819/1/Halal%20and%20kosher%20slaughter%20methods%20and%20meat%20quality%20a%20review.pdf; http://psasir.upm.edu.my/id/eprint/37819/
• Institution: Universiti Putra Malaysia

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the...