Scientific Works Series C. Veterinary Medicine

PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663


Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXII, Issue 2
Written by Lucian-Ionel ILIE, Ovidiu SAVU, Constantin SAVU

Every person, every family, even every society has its own type of food. Between humans and his nutrition there is a close relationship, depending on many factors such as: dietary habits, age, religion, income, social status and group affiliation. The influence of religion on food consumption manifests itself differently from one nation to another, from one individual to another, depending on the type of religion and the degree of confidence of every individual who follows its religious percepts. The "halal" concept is a criterion for quality and food safety, which consists of a set of principles, standards and rules that must be applied and followed throughout the production process and supply chain, along with the HACCP system allowing monitoring all industrial transformation processes of materials and identification of the deviations that could make the food unfit for consumption. The purpose of this paper is to present an analysis of checkpoints throughout the technological process for obtaining halal meat products compared to the traditional, classical food products, to obtain the safest finished products.

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