
Define Halal and discuss the dietary exclusions for Muslims
Discuss the nuances of halal slaughter. In this lesson, the requirements are broadly categorised into 3: the slaughterer requirements/qualifications, species of acceptable animal and knife characteristics.
This lecture discusses the various methods of pre-slaughter restraint and their impact on animal welfare
This lecture discusses the three main methods of slaughter: slaughter without stunning, slaughter with stunning and post neck cut stunning
This lecture discusses death from the Islamic perspective and how this affects the acceptability of stunning
This lecture discusses the two main methods of bleeding and how this impacts on the welfare of different species of animals
This lecture discusses the concept of stunning and the different methods of stunning and their compliance with halal slaughter
This lecture discusses animal welfare and possible consequences of poor animal welfare on product quality
This lecture discusses animal welfare from the Islamic perspective
The continued growth of the global halal meat market has attracted the attention of governments, policy makers, retailers and others. The expansion in the size of the halal market is largely attributed to Muslim population growth and the fact that Muslims have higher fertility rates. This course delves into the important but emotive subject of halal slaughter and animal welfare. It discusses the requirements of halal slaughter and considers the welfare aspects of pre-slaughter restraint and neck cutting highlighting the arguments for and against slaughter with and without stunning from animal welfare standpoint. Slaughter with and without stunning are discussed with a focus on the debate surrounding the acceptability of stunning for halal meat production. The definition of death from the standpoint of halal slaughter is also discussed as well as the different techniques for efficient bleeding of halal animals based on the anatomy and physiology of small and large ruminants. The two main bleeding techniques; ventral neck cutting and thoracic sticking are discussed.
The origin of the halal dietary requirements are also discussed in greater detail with a focus on how these dietary laws impact the animal welfare at slaughter. Students, academics, policymakers, food businesses, technical managers, animal welfare officers and others with interest in halal slaughter and animal welfare will find this course useful.