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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 111 - 121 (11page)
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초록· 키워드
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This paper reviews many aspects of ritual and traditional slaughter methods used to produce meat for human consumption in different countries. Undoubtedly, meat is an important source of nutrients that are essential for human health. The global meat market has become increasingly interested in Islamic halal and Jewish kosher slaughter, in particular because of potential market opportunities. The requirement for unstunned slaughter or reversible pre-slaughter stunning makes religiously- based methods of animal slaughter unique. This study suggests a simple framework for a halal and tayyib meat supply chain for the Muslim community that also maintains meat quality and wholesomeness from farm to table as a model for the religious slaughter of animals.
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참고문헌 (51)
참고문헌 신청
Toussaint-Samat M. / 2008 / A history of food / John Wiley & Sons
Regenstein JM / 1992 / Religious slaughter and animal welfare- an introduction for animal scientists / Proceedings of the 45th Annual Reciprocal Meat Conference :155~159
Clottey SJA / Manual for the slaughter of small ruminants in developing countries
Farouk MM / 2014 / Halal and kosher slaughter meth ods and meat quality : a review / Meat Sci 98:505~519
Regenstein JM / 2003 / The kosher and halal food laws / Compr Rev Food Sci Food saf 2:111~127
Regenstein JM / 1992 / Religious slaughter and animal welfare- an introduction for animal scientists / Proceedings of the 45th Annual Reciprocal Meat Conference :155~159
Clottey SJA / Manual for the slaughter of small ruminants in developing countries
Farouk MM / 2014 / Halal and kosher slaughter meth ods and meat quality : a review / Meat Sci 98:505~519
Regenstein JM / 2003 / The kosher and halal food laws / Compr Rev Food Sci Food saf 2:111~127
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