rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: development of control points for halal poultry slaughtering with special reference to water bath electrical stunning
  name:
    name part: Intan Azura Shahdan
    role:
      role term: creator
    role:
      role term: author
  name:
    name part: International Islamic University Malaysia
    name part: Kulliyyah of Science
  genre: Theses, IIUM local
  origin info:
    place:
      place term: my
    date issued: 2015
  language:
    language term: eng
  physical description:
    extent: xix, 177 leaves : illustrations ; 30cm.
  abstract: Over the last 10 years, contemporary guidelines for halal meat production have emerged. However, the available guidelines emphasised mostly on slaughtering i.e., neck cutting, and lack in (i) depth analyses based on the Qur'an and the Ahadith on the events of the industrial scale halal meat production; (ii) requirements at the upstream (e.g. rearing and handling of the chicken) and downstream (e.g. scalding and evisceration) of slaughtering; and (iii) systematic approach to monitor the halal integrity of the meat during the meat processing. STUDY AIMS: The initial aim of the study is to propose a systematic approach to monitor halal poultry slaughtering. Then, taking into the consideration that pre-slaughter electrical stunning (ES) is increasingly accepted as a common step in the halal poultry meat production, several physiological and biochemical parameters were used to assess the impact of ES on both slaughtering and wholesomeness of meat. METHODS I: Control points for halal slaughtering (CPHS) in poultry meat production was proposed based on the Qur'an, the Ahadith, field surveys, laboratory experiments, and interviews with religious officers and experts in the meat industry. Control points (CP) are steps in the processing where controls can be applied to monitor the halal integrity. Each CP has its own control limits (CL), that set a boundary to distinguish halal from haram or shubhah meat or process. RESULTS I: Six CP with respective CL were proposed. In the second part of this study, the impact of ES in halal poultry meat production was investigated by (a) studying the changes of meat structure; and (b) studying the induction of swift slaughtering. METHODS II (a): Chickens were treated without ES or stunned at 30 V and 100 V, followed by neck cutting. Meat samples were chilled and preserved at various intervals during 7-day postmortem period. RESULTS II (a): ES causes cellular injury, interferes with the normal muscle contraction during pre-rigor, and possibl…
  note: by Intan Azura Shahdan
  note: Thesis (Ph.D)--International Islamic University Malaysia, 2015.
  note: Includes bibliographical references (leaves 149-167).
  subject:
    geographic code: a-my---
  subject:
    topic: Slaughtering and slaughter-houses (Islamic law)
  classification: BPR360.S7
  identifier: https://lib.iium.edu.my/mom/services/mom/document/getFile/0L0gr9r3GIUrRHqhwGbxF9BaSPgCJigp20160201151528430
  record info:
    record content source: UIAM
    record creation date: 151126
    language of cataloging:
      language term: eng