| Autor: |
Wan Nabilah Wan Azmi, Fadilah Mohd Hassan, Mohd Iswadi Ismail, Nur Sapinah Mat Zin, Fazly Ann Zainalabidin |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Malaysian Journal of Halal Research. 2:1-5 |
| ISSN: |
2616-1923 |
| DOI: |
10.2478/mjhr-2019-0001 |
| Popis: |
Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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