Browsing by Author "Nakyinsige, K."
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Item Halal Meat: A Niche Product in the Food Market(IPEDR, 2012) Nakyinsige, K.; Che Man, Y. B.; Sazili, A. Q.; Zulkifli, I.; Fatimah, A. B.Religion is a fundamental factor in determining food avoidance, taboos and special regulation with respect to meat. A quarter of the world population is made up Muslims. Muslims have unique dietary requirements and are very keen to uphold the tenets of their religion. This group of consumers is scattered around all countries of the world and have a high purchasing power estimated at US$ 2.1 trillion. In order to tap into this lucrative market, the food industry must understand the Muslim requirements for halal food, particularly meat and meat products. Unlike other consumer groups whose purchasing decision is guided by aspects of lifestyle, culture, diet and health concerns, the purchasing decision of Muslims is normally guided by the halal status of the meat. Many Muslims may check for the halal logo of the product before even checking the expiry date. Although the halal status of meat is often believed to be equivalent to the application of halal slaughter, practically it is much more than that. The production of halal meat consists of many critical control points from farm to table in order to ensure that the meat is produced in the acceptable manner and there is no cross contamination with non-halal materials at all unit operations. Unfortunately, the food industry is often unaware of the requirements of the Muslim consumer or often indulges in adulteration for monetary benefits. Halal certifying authorities need robust analytical techniques in areas where fraud is most likely to occur. This paper sets out to highlight the requirements of the halal food chain as well as give an overview of the methods used to authenticate halal meat products.Item Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality(Meat science, 2014) Nakyinsige, K.; Sazili, A.Q.; Zulkifli, I.; Goh, Y.M.; Abu Bakar, F.; Sabow, A.B.Animals may be at great risk of fear during the procedures that take them to new situations, such as pre-slaughter handling, which implies an important additional stress (Duncan, 2004). It is important to note that each animal perceives, at slaughter, several signals of danger, such as odours, sights and sounds. In fact for these animals, vision, audition, and particularly olfaction constitute a very rich perceptive universe which is used to regulate social and sexual behaviours and to ensure the survival in dangerous situations (Micera, Albrizio, Surdo, Moramarco, & Zarrilli, 2010). In order to determine the changes produced a few seconds after receiving the stimulus, as is the case at the moment prior to slaughter, it is important to evaluate the changes produced within the sympathetic-adrenomedullary system, with the liberation of catecholamines to the bloodstream.Item Stunning and animal welfare from Islamic and scientific perspectives(Meat science, 2013) Nakyinsige, K.; Che Man, Y.B.; Aghwan, Zeiad A.; Zulkifli, I.; Goh, Y.M.; Abu Bakar, F.; Al-Kahtani, H.A.; Sazili, A.Q.The transformation of an animal into pieces fit for human consumption is a very important operation. Rather than argue about halal slaughter without stunning being inhumane or stunning being controversial from the Islamic point of view, we discuss slaughter, stunning and animal welfare considering both Islamic and animal welfare legislation requirements. With the world Muslim population close to two billion, the provision of halal meat for theMuslim community is important both ethically and economically.However, fromthe animalwelfare standard point of view, a number of issues have been raised about halal slaughterwithout stunning, particularly, about stressful methods of restraint and the latency of the onset of unconsciousness. This paper sets out to, discuss themethods of stunning that are acceptable by Islamic authorities, highlight the requirements for stunning to be acceptable in Islam and suggest practical ways to improve the humanness of slaughter.