The slaughter in the form of a ritual cut "if carried out properly", is painless in sheep and calves according to EEG recordings and the missing defensive actions "of the animals" and that for sheep, there were in part severe reactions both in bloodletting cut and the pain stimuli when captive bolt stunning "CBS" was used.
This study is cited by the German Constitutional Court in its permitting of Dhabiha slaughtering.
Similarly, in April 2008, the French Ministry of Food, Agriculture and Fishing has published ASIDCOM’s Bibliographical Report on Religious Slaughter and the Welfare of Animals, as a contribution within the framework of a meeting on animals and society organized in 2008. This report quotes many scientific papers and supports the equality or even possible superiority of religious slaughter to other methods of slaughter.
Scientific findings of using electroencephalogram "EEG" monitoring of brain function and electrocardiogram "ECG" monitoring of heart function during both methods of slaughter are as follow;
Human Aspect - Healthier 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 "stiffening of muscles on death, Dr Modi says.
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.
Halal In Japan