Why the Halal Meat has Better Shelf Life?
The experts say Halal meat is tenderer and less cruel. Halal is not a new term or not among any new findings; rather it's one of the oldest method practised by the Muslim population all around the world. The halal meat is the part of Islamist tradition that offers a better quality meat with just a minor change. In this blog, we will learn the science behind the Halal meat making practice and review the benefits of halal meat altogether.
What is Halal meat?
The theory is pretty simple to understand. For the halal meat, the animal has to be alive and healthy. A Muslim has to perform the slaughter in the appropriate ritual manner, and the animal's throat must be cut by a sharp blade severing the carotid artery, jugular vein and windpipe in one single swipe. After cutting the animal's throat, the blood must be drained out of the carcass.
The Science behind Halal
The energy required for usual muscle activity in the live animal is obtained from the sugar called glycogen in the muscle. In the well-rested and healthy animal, the glycogen content of the muscle is high. After the animal has been slaughtered, the glycogen in the muscle is converted into lactic acid, and the muscle and carcass becomes firm (rigour mortis). This lactic acid is necessary to produce meat, which is tasteful as well as tender, of good keeping quality and right colour. If an animal is stressed before and during slaughter, all the glycogen is used up, and the level of lactic acid that develops in the meat after slaughter is reduced. This will have adverse effects on meat quality.
Why is the Lactic acid in meat essential for its quality?
It is necessary that the glycogen levels in the muscles of the slaughtered animal are as high as possible, to develop the highest level of lactic acid in the meat. This acid gives the meat an ideal pH level which is of 6.2 or lower.
Lactic acid in the muscle of the slaughtered animal has the effect of retarding the growth of bacteria which have contaminated the carcass during the process of slaughter and dressing. The spoiled meat develops colour changes, rancidity as well as slime. This spoilage decreases the shelf life of meat, thus causing wastage of valuable food. Thus, meat from animals, which have suffered from stress or injuries during handling, transport and slaughter, is likely to have a much shorter shelf life due to spoilage. This is perhaps the biggest reason for meat wastage during the production processes.