Feeding and Production for Halal Meat Production. Mr. Vibolbotra KHY MSc on Meat Science and Technology (England) Assistant to the Minister Ministry of Agriculture, Forestry and Fisheries Cambodia. Contents. I-Introduction II-Feeding Practices for Halal Meat Production
Mr. Vibolbotra KHY
MSc on Meat Science and Technology (England)
Assistant to the Minister
Ministry of Agriculture, Forestry and Fisheries
II-Feeding Practices for Halal Meat Production
III- Production Practices for Halal Meat Production
- Islam is the world largest religion, also the fastest growing, both globally and in ASEAN.
- The Muslim population is approximately 1.82 billion in 2009
- Muslims are supposed to make effort to obtain halal food of quality. It is their religious obligation to consume only halal food. For non Muslim consumers, halal food often are perceived as specially selected and processed to achieve the highest standards of quality.
- Halal foods are those that are free from any component that Muslims are prohibited from consuming.
- According to Quran, all good and clean foods, especially organic or naturally-raised animals as truly halal.
As a consequence, how can we obtain a good foods by mean of good quality and safety foods for human consumption ?
- The objective of the topic is to help ensure the safety of food for human consumption through adherence to good animal feeding practice at the farm level and good manufacturing practices (GMPs) during the procurement, handling, storage, processing and distribution of animal feed and feed ingredients for food producing animals.
- To focus on halal practices and safety in the animal and meat production systems.
- The topics covered are : animal welfare issues in animal production, animal product manufacturing, halal concept and religious issues
In regards to Halal mean is good quality and clean foods.
1- What meat quality means?
The major component of meat quality (Warriss, 1996c)
A- Yield and gross composition :
- Quantity of saleable product, ratio of fat to lean
- Muscle size and shape
B- Appearance and technologicalcharacteristics :
- Fat texture and colour
- Amount of marbling in lean (intramuscular fat)
- The Muslim population is approximately 2 billion and estimated to reach 12.2 billion in 2018 (
- Colour and WHC of lean
C- Palatability :
- Texture and tenderness
D- Wholesomeness :
- Nutritional quality
- Chemical and microbiological safety
E- Ethical quality :
- Acceptable husbandry animals
The two concepts of the major components of meat quality D and E are related to farm animal production.
The wholesomeness of the meat has two components :
a – Meat should be safe to eat (freedom from parasites, microbiological pathogens and hazardous chemicals)
b – Meat was positively beneficial to consumer’s health in contributing minerals, vitamin and protein.
1- Ethical quality
The meat should come from animals which have been bred, reared, handled and slaughtered in ways that promote their welfare and in systems which are sustainable and environmental friendly.
All meat shall be prepared, processes, packaged, transported and stored in such a manner that they are in complaine to hygiene and sanitary requirement.
b – Meat was positively beneficial to consumer’s health in contributing minerals, vitamin and protein
Feed and feed ingredients should be obtained and maintained in a stable condition so as to protect feed and feed ingredients from contamination by pests, chemical, physical or microbiological contaminants or other objectionable substances during
1- Ethical quality
The meat should come from animals which have been bred, reared, handled in ways that promote their welfare and in systems which are sustainable and environmentally friendly.
Safe from Farm to Folk or Food Safety Begins on the Farm
III-Production Practices for Halal Meat Production
Meat and poultry may contain harmful bacteria that can cause food poisoning. if raw meat is not handled properly or cooked throughly then food poisoning may occur.
B- Product processing and handling
a- the product or its ingredient does not contain any components or products of animals that are unlawful by Shariah Law or animals that are not slaughered according to Shariah Law
b-the product does not contain anything in large/small quantities that is considered as najis according to Shariah Law.
c-the product is prepared, processed, manufactured using equipment and facilities that are free from contamination with najis.
d-during its preparation, processing, storage or transportation, it should be separated from any other food that does not meet the requirements specified in items a, b and c.
It is important that the correct feed is fed to the right halal animal and that directions for use are followed. Contamination should be minimized during feeding to ensure that food safety risks are managed
Need to apply GAFP (Good animal feeding practice) : GAFP include those practices that help to ensure the proper use of feed and feed ingredients on-farm while minimising biological, chemical and physical risks to consumers of foods of halal animal origin.
Our objective is food