Department of Biomedical Sciences, Faculty of Allied Health Sciences, International Islamic University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia.
Department of Biotechnology, Faculty of Science, International Islamic University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia.
Poult Sci. 2017 Jun 1;96(6):1970-1981. doi: 10.3382/ps/pew427.
This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of poultry during transportation and lairage); 2) a field survey of slaughter plants in Kuantan (Malaysia) for CP 3 (immobilization), CP 4 (slaughter), CP 5 (time for full bleed-out), and CP 6 (washing and packaging); and 3) controlled experiments to refine the CL for CP 3, 4, and 5. The CL for CP 1 focused on stress reduction during rearing and use of substances that could compromise poultry meat wholesomeness. The CL for CP 2 emphasizes humane best-practices for handling poultry during lairage. The CL for CP 3 suggests a gap of 5 s between 2 shackles if only one shackler is employed and shackling times of <1 min for live chickens. In countries permitting water-bath electrical stunning of halal poultry, the stunning current needed to induce unconsciousness must be defined for the breed and bird size but not cause any chicken deaths. The CL for CP 4 mandates the recitation of the tasmiyah (the invocation), which if done for every chicken, will require ≥5 s between stunning and neck cutting. The CL for CP 4 also includes information about the slaughter knife. In CP 5 the recommended minimum time between neck cutting and scalding is 9.5 min. Finally, the CL for CP 6 emphasizes good supply chain hygiene and zero adulteration from haram species and substances.
本研究提出了清真屠宰控制点（CPHS）的关键限值（CL）。此前，确定了 6 个控制点（CP），并基于以下内容为这 6 个 CPHS 提出了 CL：1）对 CP1（家禽饲养、养殖和家禽饲料）和 CP2（家禽在运输和圈养期间的福利）的文献调查；2）对关丹（马来西亚）屠宰场的实地调查，以确定 CP3（固定）、CP4（屠宰）、CP5（完全放血时间）和 CP6（清洗和包装）的 CL；3）为 CP3、4 和 5 进行了控制实验以细化 CL。CP1 的 CL 重点是减少养殖过程中的应激和使用可能损害禽肉完整性的物质。CP2 的 CL 强调在圈养期间对家禽进行人道的最佳处理。CP3 的 CL 建议，如果只使用一个固定器，则两个固定器之间应留有 5 秒的间隙，活鸡的固定时间应<1 分钟。在允许水浴电击致晕清真禽的国家，必须为品种和鸟体大小定义诱导无意识所需的电击电流，但不能导致任何鸡死亡。CP4 的 CL 要求念诵 tasmiyah（咒语），如果对每只鸡都这样做，那么在致晕和割颈之间需要≥5 秒的时间。CP4 的 CL 还包括有关屠宰刀的信息。在 CP5 中，推荐的从割颈到烫洗之间的最小时间间隔为 9.5 分钟。最后，CP6 的 CL 强调了良好的供应链卫生和零掺假从非清真物种和物质。
