Rasia Nayeem Hashmi
As the Halal vs Jhatka meat controversy rages on, it becomes essential to understand what is Halal and what is Jhatka? And why Muslims are so particular about halal meat. It is also essential to understand why even non-Muslims in India prefer halal meat over jhatka.
Halal is an Arabic word meaning lawful or permitted. Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. It is the opposite of haraam. The term is used to designate food seen as permissible according to Islamic law. In reference to food, it is the dietary standard, as prescribed in the Qur’an.
Halal cut meat
Halal cut is a method of slaughtering animal that is in tune with Islamic sensibilities and religious practices. According to Islamic law, the name of Allah must be invoked (mentioned) at the time of slaughtering by saying: Bismillah Allahu Akbar. (In the Name of Allah; Allah is the Greatest.)
Islam places great emphasis in the way in which an animal’s life ends. It takes care that Animals must be well treated before being killed. It enjoins to make sure that animals must not see other animals being killed. The knife must not be sharpened in the animal’s presence. The knife blade must be free of blemishes that might tear the wound. The animal must not be in an uncomfortable position.
Halal cut, the Islamic method of slaughtering, commands that the animal must be cut in just one stroke without lifting the knife, using a sharp knife. The cut must sever at least three of the trachea, oesophagus, and the two blood vessels on either side of the throat. The spinal cord must not be cut. The animal must be allowed to bleed out and be completely dead before further processing.
More humane
This method is often challenged by animal rights activists as ‘causing unnecessary suffering to the animal’. However, on the contrary, Islamic law on killing animals is designed to reduce the pain and distress that the animal suffers. Experts say that the Islamic way of slaughtering is the most humane method of slaughter. They say that the animal killed in this way does not suffer if the cut is made quickly and cleanly, because it loses consciousness before the brain can perceive any pain. They also claim that captive bolt stunning, practiced in the West, causes 3 severe pains to the animal.
More nutritious
As reported by News 18, some experts say that since the blood is drained from the animal’s arteries in the Halal process, removing more toxins as the heart continues to pump after the slaughter; it has more nutrition than in Jhatka, where the blood is not drained properly, thus making the meat tougher and drier.
The report adds, “according to reports, from a scientific point of view, in order to keep the meat soft and juicy, the PH level should be around 5.5 after the slaughter. In the Jhatka meat, the PH value is as high as 7.”
In an article entitled ‘Science of meat’, published in Times of India on March 27, 2012, the popular daily after thorough investigation highlighted, “Halal meat is more tender, less cruel, say experts.” It further adds, “fresh scientific opinion suggests halal is the better option.”
It elaborates, “According to fresh scientific opinion, halal _ the method of slaughter that kills the animal with a deep cut across the neck _ produces meat that’s more tender, stays fresh longer, and is less painful to the animal than say, the Jhatka method that involves severing its head in one powerful blow.”
The report further says, “Dr VK Modi, head of department of meat technology at the Central Food Technology Research Institute in Mysore, says the halal method is effective in draining out most of the blood from a slaughter animal which is vital if its meat is to be soft. In Jhatka, chances of blood clotting are higher. This could spoil the meat if it is kept uncooked for a few days it could also make the meat tougher to chew.
Less pH count
The article noted “Contrary to popular belief, Dr Modi, who trains butchers in the art of slaughtering at the institute’s abattoir, says evidence suggests that animals slaughtered through Jhatka suffer more trauma than those killed by halal.” It further quoted Dr Modi as saying, “The less an animal struggles, the better the meat. When animals face trauma, the glycogen content in their muscles is activated, leaving the meat tough. Stored glycogen is the agent that leads to rigor mortis (or, stiffening of muscles on death.”
Regarding pH count, the article observed, “For the meat to be tender and juicy the pH count in the animal should ideally be around 5.4 after slaughter. “Struggle leads to the utilisation of stored energy, making the pH count rise to as high as 7. In halal, the struggle is lesser by at least 20 per cent claims a Delhi based nutrition expert.”
Dr Modi’s thoughts were echoed by Dr Karuna Chaturvedi consultant nutritionist at Apollo hospitals in New Delhi who said, “Halal is considered healthier because after slaughter, blood is drained from the animal’s arteries, ejecting most toxins because the heart continues to pump for a few seconds after slaughter. In Jhatka, not all the blood is drained, leaving the meat tougher and drier.”
Rebutting claims that halal way is more painful, Mufti Obaidullah Qasmi, former teacher at Darul Uloom, Deoband argues that “By cutting the wind pipe and the carotid artery, the flow of blood to the nerve in the brain that causes the sensation of pain, is stopped. “This leads to reduced pain.” He told that though the animal may appear to struggle and kick but that’s due to the contraction and relaxation of muscles deficient in blood rather than pain.”
Finding favour even among non Muslims
The article quoted Mohammed Noman Lateef, GM, Halal India Pvt. Ltd as saying, “halal is finding favour even among non Muslims for the hygiene factor.”
Deccan Herald observed “even as politicians and activists feistily debated Halal vs Jhatka, vendors across Bengaluru said demand for Halal-cut meat is significantly higher.”
