Dhabiha’ Meat to be exact or what is commonly called Halal Meat these days is the meat derived after slaughtering the Halal animals in accordance with Islamic principles.
In the Islamic way of slaughtering "Dhabiha", the animal’s main arteries in the neck are cut swiftly with a sharp knife, without cutting the spinal cord and the animal is left to die, while the heart pumps out almost all the blood from the body.
After World War II, most Governments in Europe decided to ban the ancient religious method of animal slaughter and replaced it with Captive Bolt Stunning, which they thought was more scientific and humane to animals.
The findings of such experiments surprisingly came out to be exactly opposite, to what was widely believed at that time.
Following researches clearly show that the Source which created the Abrahamic religions was more knowledgeable than the Scientists or animal welfare societies "opposed to religious slaughter".
In 1978, a study incorporating EEG "electroencephalograph = an electrophysiological monitoring method to record electrical activity of the brain", with electrodes surgically implanted on the skull of 17 sheep and 15 calves, and conducted by Wilhelm Schulze et al. at the University of Veterinary Medicine in Germany concluded that;
This study is cited by the German Constitutional Court in its permitting of Dhabiha slaughtering.
- EEG had severe disturbances after stunning and no change after ritual cut
- The zero line in EEG “loss of consciousness” was registered earlier in stunning-free slaughter
- The heart frequency rose directly after stunning and gradually after ritual cut
- The body cramp was longer in the stunned animals
Human Aspect - Healthier Meat
Dr V. K. Modi, head of department of meat technology at the Central Food Technology Research Institute in Mysore - India, says the halal method is effective in draining out most of the blood from a slaughtered animal, which is vital if its meat is to be soft.
The less an animal struggles, the better the meat.
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 utilization of stored energy, making the pH count rise to as high as 7. In halal the struggle is lesser by at least 20 percent, claims a Delhi based nutrition expert.
Dr Modi has support from Dr Karuna Chaturvedi, consultant nutritionist at Apollo Hospitals in New Delhi. "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.