Kosher meat and production issues: A bibliometric analysis

Corte, Valentina Della; Gaudio, Giovanna Del; Sepe, Fabiana; Nevola, Giuliana

doi:10.1016/j.tifs.2021.08.021

Cited by 3 publications

(2 citation statements)

References 36 publications

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“…Rapid blood loss and maximum bleed-out is recommended in Kosher slaughter as "Only be sure that thou eat not the blood: for the blood is life" (Deuteronomy 12 :23) In Kosher meat production, three factors, viz., permitted animals, strict prohibition of blood, and mixing meat with milk, are vital considerations [30]. Wild birds and pigs are considered impure in kosher diets [31].…”

Section: The Kosher Perspective Of Knife Sharpnessmentioning

confidence: 99%

“…In Jewish law (Halacha), importance is given to compliance with animal welfare and avoiding pain and stress during slaughtering (Ha Levi A. 13th cent, Karo 1563d) [30]. During Shechitah, Jewish law (Halacha) emphasizes the suitability of a knife (sharpness and size), immobilization of animals, and neck cut (correct knowledge of anatomy and physiology, and skill [32].…”

Section: The Kosher Perspective Of Knife Sharpnessmentioning

confidence: 99%

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Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation

Kumar

Abubakar

Imlan

et al. 2023

Animals

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Halal and kosher slaughter have given the utmost importance to the sharpness of knives during the slaughter of animals. A sharp knife of appropriate dimension (blade length) makes slaughter less painful during neck severance and facilitates desirable bleeding. The role of knife sharpness has not been given due credit from an animal welfare perspective and is likely ignored by the people involved in slaughterhouses. A neat, clean, and efficient neck cut by an extremely sharp knife reduces the pain. It improves the bleeding out, thus making animals unconscious early without undergoing unnecessary pain and stress. It also helps in improving meat quality and food safety. A slight incremental improvement in knife sharpness could significantly improve the animal welfare, productivity, efficiency, and safety of meat plant workers. The present review critically analyzed the significance of knife sharpness in religious slaughter by reducing stress and pain and improving meat quality and food safety. The objective quantification of knife sharpness, proper regular training of slaughterers, and slow slaughter rate are the challenges faced by the meat industry.

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Section: The Kosher Perspective Of Knife Sharpnessmentioning

confidence: 99%

Section: The Kosher Perspective Of Knife Sharpnessmentioning

confidence: 99%

Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation

Kumar

Abubakar

Imlan

et al. 2023

Animals

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Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review

Vlčko

Bokwa

Jarosz

et al. 2023

Annals of Animal Science

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A growing interest has been noted if both industry operatives and consumers in cell-based meat (CBM), as visible in the increasing investment into this technology by major food industry corporations. However, in almost all countries worldwide, there is a lack of clear legislation with regard to the labeling of such products. The aim of the article is to collect and review current legal regulations concerning the international approval and labeling these types of products. In the manuscript, we reviews and analyze the legal situation of CBM and its labelling in countries from 4 different continents (EU members, the UK, the USA, Canada, Australia and New Zealand, Japan, Singapore and Israel). Aside from Singapore, no other country has approved CBM for placement on the market. The US has reached an agreement and established regulatory frameworks on CBM matters, where both the USDA and the FDA will be the control institutions. Within the European Union, CBM products will be evaluated under the Novel Food Regulation. The most anticipated process in other countries is the evaluation of CBM under the legislation on novel foods and subsequent amendments. Since local laws are still being developed, special care should be taken by the policymakers to avoid implementing local laws which could cause a negative approach to the technology by the consumers.

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Poultry Preslaughter Operations in Hot Environments: The Present Knowledge and the Next Steps Forward

Vieira,

Portugal,

de Borba

et al. 2024

Animals

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Poultry production faces significant challenges, including high feed prices, diseases, and thermal stress, which impact broiler welfare and productivity. Despite advances in cooling technologies and ventilation, preslaughter operations still lead to considerable losses. This review highlights the need for the improved management of thermal environments and animal logistics. Preslaughter operations typically involve fasting broilers for 8–12 h to reduce gastrointestinal contents and contamination. Following fasting, broilers are caught, crated, and transported. Stress levels vary based on distance and conditions, with manual catching often causing stress and injuries. Catching should occur during cooler periods to minimise these issues, and transport conditions must be carefully managed. Lairage, the waiting period after transport, should be kept short (1–2 h) in climate-controlled environments to avoid stress and deterioration. Proper handling and efficient unloading are essential to prevent injuries and reduce economic losses. Stunning methods, such as electronarcosis and a controlled atmosphere, aim to minimise suffering before slaughter, though practices vary culturally and religiously. Logistics and real-time monitoring technology are crucial for enhancing animal welfare during transportation. Effective planning and the optimisation of transport processes is vital for reducing stress and losses, especially with regard to rising global temperatures and production demands.

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Kosher meat and production issues: A bibliometric analysis

Cited by 3 publications

References 36 publications

Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation

Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation

Cell-Based Meat Labeling – Current Worldwide Legislation Status – A Review

Poultry Preslaughter Operations in Hot Environments: The Present Knowledge and the Next Steps Forward

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