The halal food handbook. (2019)

• Record Type: Book
• Further Information: Note: Edited by Yunes Ramadan Al-Teinaz, Stuart Spear, Ibrahim H.A. Abd El-Rahim.
• Editors: Al-Teinaz, Yunes Ramadan, 1952-; Spear, Stuart; Abd El-Rahim, Ibrahim H. A
• Contents: About the Editors xix Notes on Contributors xxiii Acknowledgements xxxi Foreword xxxiii Introduction 1; John Pointing References 6 Part I What is Halal 7 1 What is Halal Food? 9; Yunes Ramadan Al‐Teinaz 1.1 Introduction 9 1.1.1 Basic Terms 9 1.1.2 What is Halal? 9 1.1.3 Halal and the Holy Quran 11 1.1.4 Other Sources of Halal Instruction 13 1.2 What is Halal Food? 14 1.2.1 Halal Foods in Islam 14 1.2.2 Halal Food Defined 15 1.2.3 Haram Food Defined 16 1.2.4 Fit and Wholesome Food 17 1.3 Animal Welfare and Halal Slaughter 18 1.3.1 Animal Welfare in Islam 18 1.3.2 Halal Slaughter 20 1.4 The Holy Quran and the Hadith 21 1.4.1 Verses that Explain Why Muslims Can Only Eat Halal Foods 21 1.4.2 Verses That Explain Why Only Allah Can Prescribe What is and is not Halal 22 1.4.3 Verses That Explain What is Halal and What is Haram 22 1.4.4 Examples from the Hadith (traditions) Covering Animal Welfare 24 1.4.5 Verses from the Hadith Concerning the Slaughter of Animals 25 2 Halal and Shariah Law 27; Mufti Mohammed Zubair Butt 2.1 Introduction 27 2.2 Lexical Definition 27 2.3 Legal Definition 27 2.4 Halal and the Values of Islamic Law 28 2.5 Halal and the Original Norm 29 2.6 Halal in Different Spheres 31 2.6.1 Food and Beverages 31 2.7 Marriage and Divorce 34 2.7.1 Raiment and Adornment 36 2.7.2 Financial Matters 36 2.7.3 Devotional Practices 36 2.7.4 General 37 2.8 Conclusions 37 References 38 Part II Animal Welfare and Slaughter 39 3 Animals in Islam and Halal Ethics 41; Magfirah Dahlan 3.1 Introduction 41 3.2 Halal in the Era of Mechanical Slaughter 42 3.3 Halal in the Era of Industrial Farming 43 3.4 Islamic Vegetarianism and Alternative Views of Animals 44 References 46 4 Animal Behaviour and Restraint in Halal Slaughter 47; Temple Grandin 4.1 Introduction 47 4.2 Pre-slaughter Restraining Stress 48 4.3 Benefits of Reduced Pre-slaughter Restraining Stress 48 4.4 Design Requirements for Animal Handling and Restraint Equipment 49 4.5 Improving Animal Movement 49 4.6 Use of Driving Aids from Moving Animals 50 4.7 Design of Restraint Devices 51 4.8 Basic Restraint Principles 52 4.9 Best Commercial Practices 53 4.10 Auditing Animal Handling and Slaughter 54 4.11 Conclusions 55 References 55 5 A Practical Guide to Animal Welfare during Halal Slaughter 59; Mehmet Haluk Anil 5.1 Animal Welfare During Primary Production and Transportation 59 5.2 Pre-slaughter Handling 60 5.3 Restraint During Slaughter 61 5.4 Religious Slaughter Methods: Halal Method 62 5.5 Background on Halal Slaughter and Rules 65 5.6 Physiological Effects of Neck Cutting 68 5.7 Exsanguination and Loss of Consciousness 69 5.8 Legal Considerations 70 References 70 6 The Slaughter Process: With or Without Stunning 73; Mehmet Haluk Anil and Yunes Ramadan Al-Teinaz 6.1 Religious Requirements and Alternative Choices 73 6.2 Slaughter without Stunning by Neck Cutting 74 6.3 Post-cut Management of Animals Slaughtered Without Stunning 75 6.4 Clinical Signs of Brain Death 75 6.5 Recommendations for Halal Slaughter 75 6.6 Exsanguination Techniques 76 6.7 Exsanguination and Loss of Consciousness 77 6.8 Blood Loss and Retention 78 6.9 Carcass and Meat Quality 78 6.10 Slaughter with Stunning 78 6.11 Post-Cut Stun 80 6.12 Recommendations 80 References 80 7 Recent Slaughter Methods and their Impact on Authenticity and Hygiene Standards 81; Ibrahim H.A. Abd El-Rahim 7.1 Introduction 81 7.2 Definition of Humane Slaughter 82 7.3 Halal Slaughter and Animal Welfare 82 7.4 Definition of Pre-slaughter Stunning 83 7.5 Aims of the Stunning 83 7.6 Types of Stunning 84 7.7 Stunning and Animal Welfare 84 7.8 General Impact of Stunning on Authenticity and Hygiene Standards 85 7.9 Inadequate Bleeding 85 7.10 Spoilage of the Meat 85 7.11 Low-quality Meat 86 7.12 Adverse Effects on Public Health 86 7.13 Specific Impact of Various Stunning Methods on Authenticity and Hygiene Standards 87 7.14 Simple Comparison Between Halal Slaughter and Slaughter involving Stunning 89 7.15 Conclusion 89 References 89 8 The Religious Slaughter of Animals 93; Joe M. Regenstein 8.1 Introduction 93 8.2 Allowed Animals 95 8.3 Prohibition of Blood 96 8.4 The Prohibition of Alcohol 112 8.5 Equipment Preparation 113 8.6 Meat of Animals Killed by the Ahl-al-Kitab 113 8.7 Gelatin 114 References 116 Part III Halal Ingredients and Food Production 121 9 Factory Farming and Halal Ethics 123; Faqir Muhammad Anjum, Muhammad Sajid Arshad and Shahzad Hussain 9.1 Introduction 123 9.2 Good Animal Husbandry Practices and Animal Welfare 124 9.3 Good Governance in Halal Slaughtering 124 9.4 Good Governance for Slaughtering of Livestock for Qurban 125 9.5 Animal Housing and Management 125 9.6 Veterinary Care 125 9.7 Cruelty to Animals Under Malaysian Law 126 9.8 Islamic Law in Modern Animal Slaughtering Practices 126 9.9 Modern Methods of Animal Slaughtering 127 9.10 The Halal Meat Chain 128 9.11 Halal Breeding: HCP1 129 9.12 Animal Welfare: HCP2 130 9.13 Stunning: HCP3 130 9.14 Knife: HCP4 131 9.15 Slaughterer: HCP5 131 9.16 Slaughter Method: HCP6 131 9.17 Invocation: HCP7 132 9.18 Packaging and Labelling: HCP8 132 9.19 Retailing: HCP9 132 9.20 A Simplified EU Legislative Outline for Animal Welfare 133 9.21 An Overview of Animal Welfare in the World 135 9.22 Farm Animals Welfare 137 9.23 Voluntary Guideline of Farm Animal Welfare 138 9.24 Factory Farming 139 9.24.1 Fish Farming 139 9.24.2 Veal Farming 140 9.24.3 Cattle Farming 140 9.24.4 Turkey Farming 140 9.24.5 Dairy Farming 140 9.25 Impacts on Economy 141 9.26 Impact on Environment 141 9.27 Antibiotics 141 9.28 Water 142 9.29 Climate Change 142 9.30 Impact of Confinement on Animal Welfare 142 References 143 10 Halal Ingredients in Food Processing and Food Additives 149; Yunes Ramadan Al-Teinaz 10.1 Introduction 149 10.2 Why Use Additives? 150 10.2.1 Aims of Food Processing 150 10.2.2 Food Ingredients Sources 151 10.2.3 Groups of Food Ingredients 151 10.2.4 Sources of Halal Ingredients 151 10.2.5 Haram Ingredients 151 10.2.6 Questionable/Mashbooh Ingredients 152 10.3 GMOs and Biotechnology 152 10.4 E Codes 153 10
• Edition: 1st
• Publisher Details: Chichester : Wiley Blackwell
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 297.576; Halal food; Muslims -- Dietary laws; Halal food industry
• Languages: English
• ISBNs: 9781118823101; 9781118823118; 9781118823033
• Related ISBNs: 9781118823125
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.