Why Halal Meat?Islam has laws regarding which foods can and cannot be eaten
and also on the proper method of slaughtering an animal for consumption, known as dhabihah Thabiha or Dhabiha (Arabic: ذبيحة), is the prescribed method of ritual slaughter of all animals excluding fish and most sea-life per Islamic law. Islamic method of slaughtering animal The Islamic mode of slaughtering an animal requires the following conditions to be met: 1. Animal should be slaughtered with sharp knife: The animal has to be slaughtered with a sharp object (knife) and in a fast way so that the pain of slaughter is minimized. 2. Cut wind pipe, throat and vessels of neck: Zabiha is an Arabic word which means ‘slaughtered’. The ‘slaughtering’ is to be done by cutting the throat, windpipe and the blood vessels in the neck causing the animal’s death without cutting the spinal cord. 3. Blood should be drained: The blood has to be drained completely before the head is removed. The purpose is to drain out most of the blood, which would serve as a good culture medium for microorganisms. The spinal cord must not be cut because the nerve fibers to the heart could be damaged during the process causing cardiac arrest, stagnating the blood in the blood vessels. Blood is a good media of germs, bacteria, toxins:
Therefore the Muslim way of slaughtering is more hygienic as most of the blood containing germs, bacteria, toxins are eliminated. Meat remains fresh for a longer time: Meat slaughtered by Islamic way remains fresh for a longer time due to deficiency of blood in the meat as compared to other methods of slaughtering. Animal does not feel pain: The swift cutting of vessels of the neck disconnects the flow of blood to the nerve of the brain responsible for pain. Thus the animal does not feel pain. While dying, the animal struggles, writhers, shakes and kicks, not due to pain, but due to the contraction and relaxation of the muscles deficient in blood and due to the flow of blood out of the body. |
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