Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Abstract

Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths.

Analysing the relationship between misconceptions about halal among non-Muslims and their intention to boycott halal products

“…In other words, non-Muslim respondents believe halal has unquestionable sources in term of its safety. Many studies on halal have provided considerable evidence that halal products are safe and have been certified as safe, hygienic and healthy (Elseidi, 2017;Rezai et al, 2012;Thomas et al, 2017). However, there are some distinct misconceptions worthy of mention.…”

Religious heterogeneity of food consumers: The impact of global markets upon methods of production

“…Some faiths prescribe the foods that may be consumed by their followers and the methods by which those foods are produced (Thomas et al, 2017). Perhaps the most commonly known ritualised methods of food production and preparation are those of Islam (Halal) and Judaism (Kosher), but even these are not well understood by food manufacturers (Regenstein, Chaudry, & Regenstein, 2006).…”

“…Evidence shows that the methods of provisioning faith‐based foods, and their consequent acceptability to consumers, are intrinsically linked yet highly complicated systems (White & Samuel, ). Significant deficiencies in the methods of Halal food production, for example, have been found that include loss of traceability, cross‐contamination, and the misidentification of Halal and non‐Halal slaughtered meat products (Thomas et al ). Issues such as these have led to large‐scale changes in food production policy and practice around the world as methods of ritualised slaughter in particular have come under increased scrutiny (BBC, ; RSPCA, ).…”

“…Other issues arise over claims of diminishing freedom of choice as large food chain operators introduce Halal-only outlets (BBC, 2009). These incidents can be seen to have sparked heightened interest and concern among consumers over the dependability of the food supply chain (Thomas, White, Plant, & Zhou, 2017).…”

Fairtrade and Halal Food Certification and Labeling

“…The media, for example, report instances when pork DNA had been found in Halal food thereby rendering it Haram (not permissible) (BBC 2013a(BBC , 2013b and occasions when non-Muslims have been provided with Halal food without their knowledge or consent (Penman 2010;Taher 2010). Recent research has also identified significant operational deficiencies in slaughterhouses that undermine the authenticity of Halal food (Thomas et al 2015).…”