1. Kosher slaughter paradigms: Evaluation of slaughterhouse inspection procedures
- Author
-
Elisabetta Bonerba, Gaetano Vitale Celano, Giuseppina Tantillo, Anna Mottola, Rocco Roma, Paolo Capozza, Giorgio Samoilis, Edmondo Ceci, Giancarlo Bozzo, and Angela Di Pinto
- Subjects
Rite ,History ,Meat ,040301 veterinary sciences ,Judaism ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,Food Inspection ,040201 dairy & animal science ,Models, Biological ,Food labeling ,0403 veterinary science ,Italy ,Food Labeling ,Law ,Food inspection ,Food Quality ,Animals ,Humans ,Cattle ,Meat-Packing Industry ,Abattoirs ,Needs Assessment ,Food Science - Abstract
Slaughter by Jewish religious rite is the killing of an animal by cutting the trachea and oesophagus and major blood vessels using a very sharp blade. This operation is subject to strict rules laid down by religious authorities that characterize its sacredness. The aim of the study was to evaluate the specific criteria inherent in the Jewish religious rite, by analysing reject rates during the different phases. In this study, 52.4% of the carcasses failed to quality as Kosher, with 22.9% being rejected due to pulmonary lesions and only 3% for miscuts. The study also revealed legal vacuums in the field of labelling rules.
- Published
- 2016