With approximately 25% of the world's population identifying as Muslim, halal food encompasses an important part of global food production. Halal meat poses particular challenges as production increasingly grows in scale while regulatory standards must be maintained to keep animal welfare, handling, and slaughter practices in accordance with Islamic law.
Halal Meat Production: Challenges and Innovations aims to compile the latest research and key background information on this topic, promoting additional research and improving existing practices. It will comprehensively explore recent scientific advances in halal meat production, including the fundamental concept of halal, animal welfare, and proper handling and restraining techniques. It will also address key challenges and critical topics, such as the use of stunning in halal slaughter, industrial-scale production, and cultured meat products.
Halal Meat Production: Challenges and Innovations is written and edited by experts from around the world. This book offers an ideal resource for meat and livestock scientists as well as food regulatory agencies.
- Explores the fundamental concept of halal and its applications in meat production
- Summarizes the latest scientific research in this area, including cutting-edge topics like the use of AI and cultured meat
- Addresses the regulatory challenges associated with industrial scale production
