Advances in the industrial production of halal and kosher red meat

• Published in: Meat science Vol. 95; no. 4; pp. 805 - 820
• Main Author: Farouk, Mustafa M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2013
• Subjects: Abattoirs; Accreditation; Animal Welfare; Animals; Certification; Food Handling - methods; Food Quality; Halal; Islam; Jews; Kosher; Livestock; Meat - analysis; Pre-slaughter stunning; Red meat; Halal; Red meat; Animal welfare; Kosher; Pre-slaughter stunning

The worldwide volume and value of trade in halal and kosher meat and co-products are huge. Muslim countries alone consumed meat estimated to be worth USD 57.2billion in 2008. The halal and kosher principles that govern the production of red meat have many similarities, as well as some fundamental di...