Halal slaughtering involves cutting the jugular vein, carotid artery and windpipe of live, healthy animals to drain all blood from the carcass according to Islamic law. The process includes pre-slaughter steps like resting, fasting and washing the animal, as well as post-slaughter steps such as sticking, bleeding, skinning, chilling and aging the meat. Factors like stress on the animal, its age, gender and diet can affect the quality of the resulting meat.

1. Halal Meat Slaughtering:

2. Contents:
 Halal Food
 Halal Slaughtering
 Halal slaughtering in Quran
 Types of slaughtering
 Pre slaughtering and its steps
 Post slaughtering
 Factors affecting on meat quality

3. Halal Food:
 Every food is considered Halal in Islam unless it
is specially prohibited by the Qur’an or the Hadith
. By official definition, halal foods are those that
are:
 Free from any component that Muslims are
prohibited from consuming according to Islamic
law (Shariah).
 Processed, made, produced, manufactured and
stored using utensils, equipment and machinery
that have been cleansed according to Islamic law.

4. Halal Slaughtering:
 The Islamic form of slaughtering animals or
poultry, dhabiha, involves killing through a cut
to the jugular vein, carotid artery and
windpipe. Animals must be alive and healthy
at the time of slaughter and all blood is
drained from the carcass.

5. According to Quran:
‫پر‬ ‫چیز‬ ‫جس‬ ‫تو‬(‫وقت‬ ‫کے‬ ‫ذبح‬)‫کی‬ ‫اس‬ ‫تم‬ ‫اگر‬ ‫جائے‬ ‫لیا‬ ‫نام‬ ‫کا‬ ‫خدا‬
‫آیتوں‬
‫کرو‬ ‫لیا‬ ‫کھا‬ ‫اسے‬ ‫تو‬ ‫ہو‬ ‫رکھتے‬ ‫ایمان‬ ‫پر‬﴿۱۱۸﴾
‫جس‬ ‫اور‬ ‫گوشت‬ ‫کا‬ ‫سور‬ ‫اور‬ ‫لہو‬ ‫اور‬ ‫جانور‬ ‫ہوا‬ ‫مرا‬ ‫پر‬ ‫تم‬ ‫نے‬ ‫اس‬
‫کردیا‬ ‫حرام‬ ‫جائے‬ ‫پکارا‬ ‫نام‬ ‫کا‬ ‫اور‬ ‫کسی‬ ‫سوا‬ ‫کے‬ ‫خدا‬ ‫پر‬ ‫چیز‬
‫ہوجائے‬ ‫ناچار‬ ‫جو‬ ‫ہاں‬ ‫ہے‬(‫بشرطیکہ‬)‫نہ‬ ‫نافرمانی‬ ‫کی‬ ‫خدا‬
‫حد‬ ‫اور‬ ‫کرے‬(‫ضرورت‬)‫کچھ‬ ‫پر‬ ‫اس‬ ‫جائے‬ ‫نکل‬ ‫نہ‬ ‫باہر‬ ‫سے‬
‫واال‬ ‫بخشنے‬ ‫خدا‬ ‫بےشک‬ ‫نہیں۔‬ ‫گناہ‬(‫اور‬)‫واال‬ ‫کرنے‬ ‫رحم‬
‫ہے‬﴿۱۷۳﴾

6. Halal Meat Slaughtering:

7. Types of Slaughtering:
 Pre slaughtering
The activities done on the day of
slaughter before slaughtering.
 Pro slaughtering
The activities perform from
slaughter to preservation .

8. Pre slaughtering:
It involves different
activities as:
 Resting
 Fasting
 Washing
 Medical checkup
 watering

9. Pre slaughtering:
 Resting:
Animals are kept in rest for 24 hours.
Reason for resting is that blood pressure level gets
normal, heart beat gets normal
 Fasting:
in this food are not provided. It should be
done 12 hours before slaughtering. The reason is
that it lowers blood glucose level, stomach
become clear and lactic acid formation which
causes the hardness of meat is reduced

10. Pre slaughtering:
 Washing:
Done with warm water and
disinfectant. The reason is that to clean outer skin
and to remove Bacteria
 Medical checkup:
before slaughtering medical
checkup of animal is very necessary if animal has
any kind of disease then animal should not be
slaughtered.
 Watering:
 it is done to control animal blood
pressure before slaughtering

11. Post slaughtering:
 Sticking
 Bleeding
 Skinning
 Hanging
 Cutting
 Chilling
 Aging
 Transportation
 storage

12. Post slaughtering:
 Sticking:
term used for the cutting of neck and
in Islam it is called Dhabihah. Sharp knives or
blades are used.
 Bleeding:
In this all the capillaries and veins of
animal neck are cut down to remove blood
from body.

13. Post slaughtering:
 Skinning:
in this process we remove out skin then
split the abdomen then offal's (internal organs) are
also removed.
 Hanging:
it is done to remove blood completely
and to eliminate rigor mortis (stiffening of
muscles after death) under control temperature.
 Cutting:
final process of slaughtering in which
meat is cut into quarters.

14. Post slaughtering:
 Chilling:
After make cuts of meat chilled it
below zero Celsius or at freezing temperature
increases the shelf life from 6 months to
almost 3 years also stop the microbial growth.
 Aging:
Preservation done by salting or by
adding preservatives (sodium sulfite, Nisin)

15. Post slaughtering:
 Transportation:
for transportation are transporting
equipment and storage places must be cleaned and
hygienic measures must fulfilled.
 Storage:
store at freezing temperature if for short
time otherwise store after adding preservatives
and by using some processing techniques.

16. Stunning:
 Stunning is the process of
rendering animals immobile or unconscious,
with or without killing the animal, when or
immediately prior to slaughtering them for
food.
 Some methods are used as jhtka method,
electric shock,

17. Factors affecting the meat quality:
 Stress, it has effects on blood pressure, heart beat,
pH of meat which leads to darkness, firmness and
dryness of meat.
 Age of the animal also effect the quality of meat
as greater the age, the more connective tissues and
more marbling
 Gender of animal also effective as males have
more connective tissues
 Diet of slaughtering animal also changes the
flavor and taste of meat
 Locomotive parts have more marbling

18. Thank You