Please use this identifier to cite or link to this item:
https://repositori.mypolycc.edu.my/jspui/handle/123456789/7021| Title: | Halal Slaughtering Technology |
| Authors: | Wan Ahmad Fikri bin Wan Aziz, Muhammad Akmal bin Jelani Sazaliana Binti Sapian (Editor), Siti Norhazirah Rahim (Language editor) |
| Keywords: | Halal food industry — Slaughtering Islamic law (Shariah) — Food standards Meat industry — Religious aspects — Islam Animal welfare — Islamic perspective |
| Issue Date: | 2021 |
| Publisher: | Politeknik Tun Syed Nasir Syed Ismail |
| Abstract: | This e-book provides a comprehensive explanation of Halal Slaughtering Technology according to Islamic law (Shariah). It covers pre- and post-slaughtering processes including animal welfare, behavior, handling, mechanical and electrical stunning, bleeding, and meat quality. It references JAKIM guidelines, Malaysian halal standards (MS 1500:2019), and the Malaysian Protocol for Halal Meat and Poultry Production. Suitable for students in Food Technology, Halal Science, and related higher education programs. |
| URI: | https://repositori.mypolycc.edu.my/jspui/handle/123456789/7021 |
| ISBN: | 9789672736080 |
| Appears in Collections: | 2020-2022 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ebook HALAL SLAUGHTERING TECHNOLOGY (1).pdf | 9.01 MB | Adobe PDF |  View/Open |
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