Conventional versus Ritual Slaughter–Ethical Aspects and Meat Quality

• Main Authors: Jagoda Żurek, Mariusz Rudy, Magdalena Kachel, Stanisław Rudy
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Processes
• Subjects: conventional slaughter; ritual slaughter; meat quality; kosher; halal
• Online Access: https://www.mdpi.com/2227-9717/9/8/1381

Social pressure on increased protection and welfare of animals results mainly from the initiative of people living in the urbanized parts of the world. The respect for the right to freedom of religion, which is indisputably one of the fundamental liberal rights, must be taken into account. The right to freedom to religion also includes the right to follow a religion’s dietary recommendations. The aim of the literature analysis was to systematize the knowledge on the ethical aspects and quality of meat obtained from carcasses of animals subjected to conventional and ritual slaughter. Consistent with the importance of ritual slaughter for humans of two major faiths (Islam and Judaism), it is important that scientists be objective when evaluating these practices from an animal welfare and meat quality point of view. To evaluate the welfare of the slaughtered animal, it is necessary to openly discuss ritual slaughter and the improvement of its methods. The quality of meat and the degree of bleeding of animals do not always correlate with the ritual slaughter method used.