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Halal Certified Meat

It's unsanitary

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We always evoke the problems in the matter of suffering of the animal and the financial tax of Islam for the consumers. These problems are of course, real. There is another that concerns us all, and has the merit to be evoked. An essential question. The sanitary aspect, the security aspect, in fact, let's remember that in halal slaughter, the animal is turned towards Mecca, bled without being stunned, a very large incision from the throat to the vertebrae sectioning all organs from the jugular and the carotid but also the trachea and the esophagus. This practice brings on anato-phisiological consequences. These are as follows:

1. A regurgitation of the contents of the stomach through the esophagus which is anatomically beside the trachia
2. The animal continues to breath very hard from the agony that can last a quarter of an hour. Let's remember that it inhales fecal matter, rich in germs of all sorts.
3. This matter that was inhaled all the way to the pulminary alveoli distributes the germs in the blood much more easily because the membrane there is very thin and the circulation, let's remember, is always working during this period of agony and even accelerated by the stress at the level of essential organs.
4. Enormous risk of contamination in the depth of the meat is consequently there.
5. We observe also from the intense stress, two physiological phenomenon which conjugate the fall of all immune systems. And the concentration of blood in the essential organs, you can say that the animal retains its blood. This is a natural process of survival that brings on also a bleeding that is not as good. This is opposing the allegations of people doing this practice. There is in fact, a greater production of toxins.
6. The longer the agony finally brings on violent convulsions accompanied by defecation and urine, all of it splashing the whole slaughtering area.

We clearly see the consequences for the nutritional well being of the consumers. It is true that the European rules, CEE853-2004 in it's annex chapter 4 titled, 'hygiene of the slaughterhouse' paragraph 7 line A says: "The trachea and the esophagus must remain intact during the bleeding (with a derogation for ritual slaughtering) the problem is according to recent estimates apron. 50% of the meat consumed is now halal.

Because even if Muslims are still minorities and do not consume certain pieces, we cannot leave the rest of the carcass. The industry finds it simpler and more profitable to have one line of slaughter so an entire beast will be consumed out of the halal market. They are nevertheless strangled according to this ritual.

1. These requirements must be fulfilled for HFSAA to verify the Halal status of the slaughtered animal. If any of these requirements are not fulfilled, then the Halal status of the animal will be compromised and HFSAA cannot endorse its Halal status.

2. The animal to be slaughtered should be an animal which is lawful to consume in Islamic law. This includes all domestic birds such as chicken, ostriches, turkeys, quails, etc. along with all cattle, sheep, goats, camels, all types of buck, and rabbits.

3. The slaughterer must be a sane adult who is a practicing Muslim. He must believe in all the essential matters of faith as described by Imam Tahawi in The Creed of Imam al-Tahawi.

4. The animals must be slaughtered by a human being. Machine slaughter is not acceptable because it does not meet all the Halal requirements according to many traditional scholars.

5. Slaughterer should have the intention to slaughter the animal.

6. Slaughterer should verbally utter the Arabic benediction of “Bismillah, Allahu Akbar,” or minimally “Bismillah,” if necessary while performing the cut on each animal slaughtered.

7. The slaughterer must immediately slaughter the animal after the recital without any significant delay or doing anything else in between.

8. The animal must be slaughtered by a horizontal cut below its Adam’s apple. Vertical cut slaughter methods are not acceptable as they do not guarantee cutting of the required vessels.

For camels, the slaughterer is to take a long knife and pierce the throat at its base by thrusting the knife in, causing the major blood vessels to be severed.

9. The slaughterer should ensure that he severs the required vessels of the throat in one cut only.

10. The slaughterer should not raise the knife while cutting the throat. He should sever all four vessels of the throat using a sharp knife starting from the front of the throat, and in the process, completely sever the trachea, esophagus, the jugular vein and the carotid artery.

11. The slaughterer should not to cut into the vertebrae of the animal or cut off the neck of the animal. If by accident or forgetfulness one should cut so much that they cut into the vertebrae or even sever the head, the animal will be Halal, although if either is done on purpose, the animal is categorically not Halal.

12. A full-time Halal Inspector must be on premises during the Halal slaughter to verify the Halal integrity of the meat from beginning of the slaughter process until packaging of the final product. The duty of this inspector is to ensure that all the HFSAA Halal standards are implemented

Did you know?

A Representative(s) from an Islamic agency in the slaughter house certifies the meat is Halal. The agency charges a fee and that's passed on to the consumer. If you buy Halal certified meat, a portion of your money is going to support Islam. ALSO, Muslims can make their food Halal by saying "Bismillah" over it; and they can eat non-halal food (dogs, birds of prey) if no other food is available.

Sacrifice: A Slaughterhouse Documentary from Lucas Smith on Vimeo.

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