Review
Year 2023,
Volume: 5 Issue: 1, 23 - 36, 29.06.2023
Abstract
Müslüman bireyler yedikleri ve içtikleri gıdaların helal olmalarına dikkat etmektedir. Helal üretim gereklilikleri diyette, helallik bakımından, izin verilenler ve yasaklar göz önünde bulundurularak kurallar ve prosedürler halinde formüle edilmiştir. Bu çalışma, üretici ve tüketicilerin aydınlatılması bakımından önemli olabilecek bazı helal kritik kontrol noktalarının belirlenmesi ve helal piliç üretiminin temel esaslarının ortaya konulması amacı ile hazırlanmıştır. Ticari olarak işlenmiş tavuklar özel olarak hazırlanmış kümes hayvanı çiftliklerinde yetiştirilmektedirler. Helal kümes hayvanları için tercih edilen yem, Avrupa ülkelerinde yaygın bir uygulama olan herhangi bir hayvansal yan ürünü veya diğer ölmüş hayvan yan ürünlerini de içermemelidir. Helal tavuk eti üretimi için tavuklar helal ve temiz yemle beslenmelidir. Kesim işlemi öncesi mümkünse elektrik uygulamasıyla bayıltma işlemi yapılmamalı ve kesim, keskin bir bıçakla hayvana acı vermeden yapılmalıdır. İslam'da geleneksel kesim yöntemi, çene altından boğazı, karotis arterlerini, şah damarlarını, nefes borusu ve yemek borusunu kafayı koparmadan kesmektir. Tavukların kesim işlemi, Allah'ın adı anılarak, akıl sağlığı yerinde yetişkin bir Müslüman kişi tarafından yapılmalıdır. Kesim işleminin elle düzgün bir şekilde yapılması tercih edilmektedir. Helal kanatlı eti üretiminde kesim sonrası tüy yolma işlemi, mümkünse kuru veya buharlı yolum teknikleri kullanılarak yapılmalıdır. Tüy yolma işlemi için tavuğun ıslatılacağı haşlama suyunun en fazla 52oC olması ve vücut ısısının da 42oC ye ulaşması yeterlidir. Böylece tüyler kolayca ve hijyenik bir şekilde yolunmuş olacağından tavuğun eti de gıda güvenliği bakımından sağlıklı durumda olmaktadır. Helal tavuk eti üretimi için, daha önce belirlenen kritik kontrol noktalarının helal gıda uzmanlarınca düzenli olarak denetlenmesi gerekir. Bunun için helal et üreticileri, helal kontrolün etkin bir şekilde uygulanabilmesi her zaman yeterli sayıda helal gıda uzmanı istihdam etmelidir.
Supporting Institution
YOK
Project Number
YOK
References
- Ahmad, N. A. B., Abaidah, T. N. B. T. and Abu-Yahya, M. H. B. (2013). A study on halal food awareness among Muslim custom-ers in Klang Valley. 4th International confer-ence on business and economic research (4TH ICBER 2013) Proceeding, 04-05 March. Ban-dung, Indonesia.
- Anonim, (2007). Global halal food market. Available from: http://ats.agr.gc.ca/africa/4352_e.htm#_Toc171306542. Accessed, 29.01.08.
- Anonim, (2014). Piliç eti hakkında doğru bilinen yanlışlar: Etlik Piliç Yetiştiriciliği T.C. Tarım ve Orman Bakanlığı Gıda ve Kontrol Genel Müdürlüğü, https://www.tarimorman.gov.tr/GKGM/Belgeler/Tuketici_Bilgi_Kosesi/Dogru_Bilinen_Yanlis-lar/Pilic_Eti,_Hakkinda_Dogru_Bilinen_Yanlislar.pdf
- Azam, S.E. ve Abdullah, M.A. (2020). Global Helal Industry: Realities and Opportunities. International Journal of Islamic Business Ethics. 5(1): 47-59
- Aziz, Y. A., and Vui, C. N. (2012). The role of halal awareness and halal certification in influencing non-Muslims’ purchase inten-tion. 3rd International conference on business and economic research (3rd ICBER 2012) Proceeding. 12-13 March. Bandung, Indone-sia.
- Balbaba, Ü. E. (2018). Kanatlı hayvanların kuru ve sulu yolum yöntemleri ve bunların fıkhi hükümleri. T.C. İstanbul Üniversitesi Sosyal Bilimler Enstitüsü Temel İslam Bilim-leri Ana Bilim Dalı, Yüksek Lisans Tezi. 2018, İstanbul.
- Barbut, S. (2014). Review: Automation and meat quality-global challenges. Meat Science 96, 335–345.
- Basmacıoğlu, H., Bozkurt, M. ve Ergül, M. (2003). Etlik piliç karma yemlerine farklı düzeylerde ilave edilen düşük ham protein ve yüksek ham kül içerikli et-kemik ununun performans üzerine etkisi. Ege Üniv. Ziraat Fak. Derg., 2003, 40(1):111-118.
- Batu, A. (2012). Türkiye’de helal (mahzur-suz) gıda ve helal belgelendirme sistemi. Tekn Araşt GTED, 7(1):51-61.
- Batu, A. and Regenstein, J. M. (2014). Halal food certification challenges and their impli-cations for Muslim societies worldwide. Turkish Studies - International Periodical For The Languages, Literature and History of Turkish or Turkic, 9/11, 111-130.
- Batu, A. (2022). Helal gastronomi ve helal sertifikalı gıda (beslenme) kültürü. Helal ve Etik Araşt. Dergisi, 4 (1): 44-61.
- Baysa, H. (2018). Eti Helâl olan hayvanları hayvansal proteinlerle beslemenin fıkhî boyutu. Usul İşlem Araştırmaları, 30 (2018):161-193.
- Boran, M. (2015). Hanefi Mezhebinde Hayvan Kesimi. Journal of International Social Research, Cilt;7, Sayı: 21.
- Boran, M. (2019). Yiyecek ve İçeceklerimizde Helal Haram Ölçüleri. Ravza Yayınları, İstanbul.
- Cason, J.A., Whittemore, A.D., Shackelford, A.D. (1999). Aerobic bacteria and solids in a three-tank, two pass, counterflow scalder. Poultry Sci. 78, 144–147.
- Cason, J.A., Hinton, A. (2006). Coliforms, Escherichia coli, campylobacter, and salmo-nella in a counterflow poultry scalder with a dip tank. Int. J. Poultry Sci. 5 (9), 846–849.
- Chambers, P. G. and Grandin, T. (2001). Guidelines for humane handling, transport and slaughter of livestock. Chapter 7: Slaugh-ter of livestock. FAO 2001. Regional Office for Asia and the Pacific (RAP) Publication.
- Chaudry, M. M. (1992). Islamic food laws: Philosophical basis and practical implications. Food Technol 46(10):92-104.
- Chaudry, M. M., Al-Quaderi, S.J.M. and Sakr, A.H. (2014). How serious is the issue? Animal Feed. Fat Halal. http://www.eat-halal.com/animal-feed/
- Çayıroğlu, Y. (2014). İslam hukukuna göre Helal gıda. Çağlayan Matbaası, 454 sf, İstan-bul.
- Defra, (2007). (Department for Environment, Food and Rural Affairs) Animal Welfare Team. Published by the Department for Envi-ronment, Food and Rural Affairs
- Diyanet, (2022). Tavuk yolum yöntemlerinin hükmü nedir?. Din İşleri Yüksek Kurulu. https://kurul.diyanet.gov.tr/Cevap-Ara/38647/tavuk-yolum-yontemlerinin-hukmu-nedir-?enc=QisAbR4bAkZg1HImMxXRn2t8ij%2beDtMkJdRGirgyeb8%3d
- EFSA, (2013). AHAW Panel (EFSA Panel on Animal health and Welfare. Guidance on the assessment criteria for studies evaluating the effectiveness of stunning methods regarding animal protection at the time of killing. EF-SA Journal, 11(12), 3486. Gimdes, (2014). Helal kesim tavuk. Gimdes Sertifikalı Ürünlerde en Çok Merak Edilen Konu: Gıda Raporu. https://www.gidaraporu.com/tavuklada-helal-denetim_g.htm
- Gregory, N. G., Schuster, P., Mirabito, L., Kolesas, R., and McManus, T. (2012). Ar-rested blood flow during false aneurysm for-mation in the carotid arteries of cattle slaugh-tered with and without stunning. Meat Sci-ence, 90(2), 368.372.
- Humane Slaughter Association, (2013). The old School, Brewhouse Hill, Wheathamp-stead, Herts., AL4 8AN, UK. http://www.hsa.org.uk/downloads/publications/hsa-practical-slaughter-of-poultry.pdf
- Independent, (1997). 'Mad cow disease' may have spread to chickens. https://www.independent.-co.uk/news/mad-cow-disease-may-have-spread-to-chickens-1254701.html
- İhd, (1999). İnsan Hakları Derneği. İnsan Hakları Belgeleri. İnsan Hakları Evrensel Bildirgesi https://www.ihd.org.tr/insan-haklari-evrensel-beyannames/
- Katme, A.M. (2014). Stunning and mechani-cal slaughter. Stunning the animal before slaughter causes many harams not least of which is cruelty and suffering to the animal as well as producing unhealthy meat to the consumers. http://azkahalal.files.wordpress.com/2014/02/stunning-mechanical-slaughter-dr-katme.pdf
- Löhren, U. (2012). Overview on current prac-tices of poultry slaughtering and poultry meat inspection, EFSA, Supporting Publica-tions, 9 (6): 1-58. Marel, 2022. Setting benchmarks in the poul-try processing industry. The world of poultry processing. Marel Stork Poultry Processing. https://marel.com/en/poultry
- Masri, B. A. (1989). Animals in Islam. Great Britain: Athene trust.
- MS1500, (2009). Malaysian Standard MS1500 (2009). Halal food—Production, preparation, handling and storage-General guideline. Department of Standards Malaysia, 1–13.
- Mohd, H., (2004). Halal certification shame. Standards and Quality News 11(4):4-5.
- Osiriphun, S., Tuitemwong, P., Koetsinchai, W., Tuitemwong, K. And Erickson, L. E. (2012). Model of inactivation of Campylobac-ter jejuni in poultry scalding. Journal of Food Engineering 110, 38–43.
- Regenstein, J. M., Chaudry, M. M., and Re-genstein, C. E. (2003). The kosher and halal food laws. Comprehensive Reviews in Food Science and Food Safety, 2(3), 111–127.
- Regenstein, J. M. and Regenstein, C.E. (2014). Safety of food and beverages: Kosher Food Requirements. Encyclopedia of Food Safety, Volume 3, 2014, 492-502.
- Ramasamy, I., Law, M., Collins, S. and Brook, F. (2003). Organ distribution of prion proteins in variant Creutzfeldt-Jakob disease. The Lancet Infectious Diseases, 3 (4): 214–222. doi:10.1016/S1473-3099(03)00578-4.
- Rezai, G., Mohamed, Z., & Shamsudin, M. N., (2012). Summery assessment of consum-ers’ confidence on halal labelled manufac-tured food in Malaysia. Pertanika J Soc Sci Hum 20(1):33–42.
- Riaz, M. N. and Chaudry, M. M. (2004). Hal-al food production. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. p: 348. USA.
- Sams, A.R. (2001). Poultry meat processing. CRC Press. Taylor and Francis Group. P:334.
- Tayar, M. ve Doğan, M. (2019). Helal kesim. Journal of Halal Life Style 1 (2): 62-76.
- USDA, X. (2007). A Focus on bovine spongi-form encephalopathy. Pathogens and Con-taminants. Food Safety Research Information Office. November 2007. Archived from the original on 3 March 2008. Retrieved 2008-04-07.
- Webster, B. (2002). The need for legislation and elimination of electrical immobilization. United Poultry Concerns, Feb. 21-22, 2002. Poultry Slaugter, United Poultry Concerns, Inc. Machipongo, VA 23405-0150. https://www.upc-online.org/slaughter/report.html
- Yetim, H. (2019). Et teknolojisi, Ders Notla-rı, İst. S. Zaim Üniv. Gıda Müh. Böl. Halkalı, İstanbul.
- Yetim, H., Türker, S. (2020). Helal ve sağlıklı dıda, ISBN: 9786050667516. S.149. Yayınevi: İst. S. Zaim Üniversitesi, İstanbul
- Zou, W. and Gambetti, P. (2009). Variant creutzfeldt-jakob disease. Ann Neurol. Mar 2009; 65(3): 233–235. doi:10.1002/ana.216
Year 2023,
Volume: 5 Issue: 1, 23 - 36, 29.06.2023
Abstract
Muslims pay attention to the fact that the food they eat and drink is halal. Rules and procedures have been formulated by taking into account the halal production requirements, what is allowed and prohibited in the diet. This study was prepared with the aim of determining halal critical control points and revealing the basic principles of halal chicken production that may be important to enlighten the producers and consumers. Commercially pro-cessed poultries are produced in specially designed poultry farms. The preferred feed for halal poultry should also not contain any animal by-products or other dead animal (carrion) products, which is commonly used in some European countries. For halal chicken meat production, chickens should be fed with halal and clean feed. If possible, before the slaughtering process, stunning should not be done with electrical application. Again, the slaughter should be done with a sharp knife without causing more pain to the animal. The traditional method of slaughtering in Islam is to cut the throat, carotid arteries, trachea, and esophagus without cutting off the head. It should be done by a Muslim person who is sane and adult by mentioning the name of Allah upon the slaughter of chickens. It is preferred that the cutting process be done by human properly. In halal poultry meat production, post-slaughter feather plucking is preferred if possible, using dry or steam plucking techniques. For the other feather plucking process, it is sufficient for the hot water to be thrown into the chicken to be a maximum of 52oC and the body temperature to reach 42oC. Thus, the feathers can be easily removed, and the chicken meat is healthy in terms of food safety, as plucked in a hygienic way. For halal chicken meat production, the critical control points created must be regularly inspected by halal food experts. For this, halal meat producers should employ a sufficient number of halal food experts in their organization so that halal control can effectively be implemented.
Project Number
YOK
References
- Ahmad, N. A. B., Abaidah, T. N. B. T. and Abu-Yahya, M. H. B. (2013). A study on halal food awareness among Muslim custom-ers in Klang Valley. 4th International confer-ence on business and economic research (4TH ICBER 2013) Proceeding, 04-05 March. Ban-dung, Indonesia.
- Anonim, (2007). Global halal food market. Available from: http://ats.agr.gc.ca/africa/4352_e.htm#_Toc171306542. Accessed, 29.01.08.
- Anonim, (2014). Piliç eti hakkında doğru bilinen yanlışlar: Etlik Piliç Yetiştiriciliği T.C. Tarım ve Orman Bakanlığı Gıda ve Kontrol Genel Müdürlüğü, https://www.tarimorman.gov.tr/GKGM/Belgeler/Tuketici_Bilgi_Kosesi/Dogru_Bilinen_Yanlis-lar/Pilic_Eti,_Hakkinda_Dogru_Bilinen_Yanlislar.pdf
- Azam, S.E. ve Abdullah, M.A. (2020). Global Helal Industry: Realities and Opportunities. International Journal of Islamic Business Ethics. 5(1): 47-59
- Aziz, Y. A., and Vui, C. N. (2012). The role of halal awareness and halal certification in influencing non-Muslims’ purchase inten-tion. 3rd International conference on business and economic research (3rd ICBER 2012) Proceeding. 12-13 March. Bandung, Indone-sia.
- Balbaba, Ü. E. (2018). Kanatlı hayvanların kuru ve sulu yolum yöntemleri ve bunların fıkhi hükümleri. T.C. İstanbul Üniversitesi Sosyal Bilimler Enstitüsü Temel İslam Bilim-leri Ana Bilim Dalı, Yüksek Lisans Tezi. 2018, İstanbul.
- Barbut, S. (2014). Review: Automation and meat quality-global challenges. Meat Science 96, 335–345.
- Basmacıoğlu, H., Bozkurt, M. ve Ergül, M. (2003). Etlik piliç karma yemlerine farklı düzeylerde ilave edilen düşük ham protein ve yüksek ham kül içerikli et-kemik ununun performans üzerine etkisi. Ege Üniv. Ziraat Fak. Derg., 2003, 40(1):111-118.
- Batu, A. (2012). Türkiye’de helal (mahzur-suz) gıda ve helal belgelendirme sistemi. Tekn Araşt GTED, 7(1):51-61.
- Batu, A. and Regenstein, J. M. (2014). Halal food certification challenges and their impli-cations for Muslim societies worldwide. Turkish Studies - International Periodical For The Languages, Literature and History of Turkish or Turkic, 9/11, 111-130.
- Batu, A. (2022). Helal gastronomi ve helal sertifikalı gıda (beslenme) kültürü. Helal ve Etik Araşt. Dergisi, 4 (1): 44-61.
- Baysa, H. (2018). Eti Helâl olan hayvanları hayvansal proteinlerle beslemenin fıkhî boyutu. Usul İşlem Araştırmaları, 30 (2018):161-193.
- Boran, M. (2015). Hanefi Mezhebinde Hayvan Kesimi. Journal of International Social Research, Cilt;7, Sayı: 21.
- Boran, M. (2019). Yiyecek ve İçeceklerimizde Helal Haram Ölçüleri. Ravza Yayınları, İstanbul.
- Cason, J.A., Whittemore, A.D., Shackelford, A.D. (1999). Aerobic bacteria and solids in a three-tank, two pass, counterflow scalder. Poultry Sci. 78, 144–147.
- Cason, J.A., Hinton, A. (2006). Coliforms, Escherichia coli, campylobacter, and salmo-nella in a counterflow poultry scalder with a dip tank. Int. J. Poultry Sci. 5 (9), 846–849.
- Chambers, P. G. and Grandin, T. (2001). Guidelines for humane handling, transport and slaughter of livestock. Chapter 7: Slaugh-ter of livestock. FAO 2001. Regional Office for Asia and the Pacific (RAP) Publication.
- Chaudry, M. M. (1992). Islamic food laws: Philosophical basis and practical implications. Food Technol 46(10):92-104.
- Chaudry, M. M., Al-Quaderi, S.J.M. and Sakr, A.H. (2014). How serious is the issue? Animal Feed. Fat Halal. http://www.eat-halal.com/animal-feed/
- Çayıroğlu, Y. (2014). İslam hukukuna göre Helal gıda. Çağlayan Matbaası, 454 sf, İstan-bul.
- Defra, (2007). (Department for Environment, Food and Rural Affairs) Animal Welfare Team. Published by the Department for Envi-ronment, Food and Rural Affairs
- Diyanet, (2022). Tavuk yolum yöntemlerinin hükmü nedir?. Din İşleri Yüksek Kurulu. https://kurul.diyanet.gov.tr/Cevap-Ara/38647/tavuk-yolum-yontemlerinin-hukmu-nedir-?enc=QisAbR4bAkZg1HImMxXRn2t8ij%2beDtMkJdRGirgyeb8%3d
- EFSA, (2013). AHAW Panel (EFSA Panel on Animal health and Welfare. Guidance on the assessment criteria for studies evaluating the effectiveness of stunning methods regarding animal protection at the time of killing. EF-SA Journal, 11(12), 3486. Gimdes, (2014). Helal kesim tavuk. Gimdes Sertifikalı Ürünlerde en Çok Merak Edilen Konu: Gıda Raporu. https://www.gidaraporu.com/tavuklada-helal-denetim_g.htm
- Gregory, N. G., Schuster, P., Mirabito, L., Kolesas, R., and McManus, T. (2012). Ar-rested blood flow during false aneurysm for-mation in the carotid arteries of cattle slaugh-tered with and without stunning. Meat Sci-ence, 90(2), 368.372.
- Humane Slaughter Association, (2013). The old School, Brewhouse Hill, Wheathamp-stead, Herts., AL4 8AN, UK. http://www.hsa.org.uk/downloads/publications/hsa-practical-slaughter-of-poultry.pdf
- Independent, (1997). 'Mad cow disease' may have spread to chickens. https://www.independent.-co.uk/news/mad-cow-disease-may-have-spread-to-chickens-1254701.html
- İhd, (1999). İnsan Hakları Derneği. İnsan Hakları Belgeleri. İnsan Hakları Evrensel Bildirgesi https://www.ihd.org.tr/insan-haklari-evrensel-beyannames/
- Katme, A.M. (2014). Stunning and mechani-cal slaughter. Stunning the animal before slaughter causes many harams not least of which is cruelty and suffering to the animal as well as producing unhealthy meat to the consumers. http://azkahalal.files.wordpress.com/2014/02/stunning-mechanical-slaughter-dr-katme.pdf
- Löhren, U. (2012). Overview on current prac-tices of poultry slaughtering and poultry meat inspection, EFSA, Supporting Publica-tions, 9 (6): 1-58. Marel, 2022. Setting benchmarks in the poul-try processing industry. The world of poultry processing. Marel Stork Poultry Processing. https://marel.com/en/poultry
- Masri, B. A. (1989). Animals in Islam. Great Britain: Athene trust.
- MS1500, (2009). Malaysian Standard MS1500 (2009). Halal food—Production, preparation, handling and storage-General guideline. Department of Standards Malaysia, 1–13.
- Mohd, H., (2004). Halal certification shame. Standards and Quality News 11(4):4-5.
- Osiriphun, S., Tuitemwong, P., Koetsinchai, W., Tuitemwong, K. And Erickson, L. E. (2012). Model of inactivation of Campylobac-ter jejuni in poultry scalding. Journal of Food Engineering 110, 38–43.
- Regenstein, J. M., Chaudry, M. M., and Re-genstein, C. E. (2003). The kosher and halal food laws. Comprehensive Reviews in Food Science and Food Safety, 2(3), 111–127.
- Regenstein, J. M. and Regenstein, C.E. (2014). Safety of food and beverages: Kosher Food Requirements. Encyclopedia of Food Safety, Volume 3, 2014, 492-502.
- Ramasamy, I., Law, M., Collins, S. and Brook, F. (2003). Organ distribution of prion proteins in variant Creutzfeldt-Jakob disease. The Lancet Infectious Diseases, 3 (4): 214–222. doi:10.1016/S1473-3099(03)00578-4.
- Rezai, G., Mohamed, Z., & Shamsudin, M. N., (2012). Summery assessment of consum-ers’ confidence on halal labelled manufac-tured food in Malaysia. Pertanika J Soc Sci Hum 20(1):33–42.
- Riaz, M. N. and Chaudry, M. M. (2004). Hal-al food production. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. p: 348. USA.
- Sams, A.R. (2001). Poultry meat processing. CRC Press. Taylor and Francis Group. P:334.
- Tayar, M. ve Doğan, M. (2019). Helal kesim. Journal of Halal Life Style 1 (2): 62-76.
- USDA, X. (2007). A Focus on bovine spongi-form encephalopathy. Pathogens and Con-taminants. Food Safety Research Information Office. November 2007. Archived from the original on 3 March 2008. Retrieved 2008-04-07.
- Webster, B. (2002). The need for legislation and elimination of electrical immobilization. United Poultry Concerns, Feb. 21-22, 2002. Poultry Slaugter, United Poultry Concerns, Inc. Machipongo, VA 23405-0150. https://www.upc-online.org/slaughter/report.html
- Yetim, H. (2019). Et teknolojisi, Ders Notla-rı, İst. S. Zaim Üniv. Gıda Müh. Böl. Halkalı, İstanbul.
- Yetim, H., Türker, S. (2020). Helal ve sağlıklı dıda, ISBN: 9786050667516. S.149. Yayınevi: İst. S. Zaim Üniversitesi, İstanbul
- Zou, W. and Gambetti, P. (2009). Variant creutzfeldt-jakob disease. Ann Neurol. Mar 2009; 65(3): 233–235. doi:10.1002/ana.216
There are 45 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Review articles |
| Authors | |
| Project Number | YOK |
| Publication Date | June 29, 2023 |
| Published in Issue | Year 2023 Volume: 5 Issue: 1 |
Dizinler ve Platformlar / Indexes and Platforms