Halal Slaughtering Technology

Please use this identifier to cite or link to this item: https://repositori.mypolycc.edu.my/jspui/handle/123456789/7021

Full metadata record

DC Field	Value	Language
dc.contributor.author	Wan Ahmad Fikri bin Wan Aziz, Muhammad Akmal bin Jelani	-
dc.contributor.author	Sazaliana Binti Sapian (Editor), Siti Norhazirah Rahim (Language editor)	-
dc.date.accessioned	2025-10-17T03:41:35Z	-
dc.date.available	2025-10-17T03:41:35Z	-
dc.date.issued	2021	-
dc.identifier.isbn	9789672736080	-
dc.identifier.uri	https://repositori.mypolycc.edu.my/jspui/handle/123456789/7021	-
dc.description.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.	ms_IN
dc.publisher	Politeknik Tun Syed Nasir Syed Ismail	ms_IN
dc.subject	Halal food industry — Slaughtering	ms_IN
dc.subject	Islamic law (Shariah) — Food standards	ms_IN
dc.subject	Meat industry — Religious aspects — Islam	ms_IN
dc.subject	Animal welfare — Islamic perspective	ms_IN
dc.title	Halal Slaughtering Technology	ms_IN
dc.type	Book	ms_IN
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