Introduction Flashcards
Slaughtering
The process of killing & preparing an animal for consumption
Chilling
The rapid cooling of carcasses to prevent bacterial growth and maintain freshness
Cutting & Deboning
The separation of meat from bones, as well as the removal of fat and connective tissues
Grinding
The reduction of meat into smaller particles or a paste-like consistency
Curing
The addition of salt, sugar, or other ingredients to meat products to improve flavor and texture, as well as to act as a preservative
Smoking
The exposure of meat products to smoke from burning wood or other materials to add flavor and aid in preservation
Pastuerization
The heating of milk or other dairy products to eliminate harmful bacteria and extend shelf life
Homogenization
The process of breaking down the fat particls in milk to create a smooth, uniform texture
Packaging
The sealing and protection of animal-based products to prevent contamination and maintain freshness
Egg Washing
The process of cleaning eggs to remove any dirt or debris from the shell
Candling
The use of light source to examine eggs for defects or abnormalities
Breaking
The separation of egg whites and yolks from the shell and each other
JAKIM guidelines for slaughter
i. The animal must be alive and healthy at the time of slaughter.
ii. The slaughter must be performed by a trained Muslim person who recites the
appropriate Islamic prayer (Bismillah, Allahu Akbar) before making the cut.
iii. The cut must be made swiftly with a sharp knife to sever the jugular vein and
carotid artery, while avoiding the spinal cord.
iv. The animal must be allowed to bleed out completely.
v. The animal must not be stunned prior to slaughter, as stunning is not allowed under
JAKIM guidelines.
Methods of chilling
i. Air chilling: The use of refrigerated air to cool carcasses.
ii. Water chilling: The immersion of carcasses in cold water.
iii. Blast chilling: The use of cold air to rapidly lower the temperature of smaller cuts of meat or poultry.
