Focussing on the UK sheep sector, this paper explores the relational formation of niche halal meat markets, examining how performation struggles shape and relocate market controversies amid post-Brexit uncertainty and economic crisis. While the prevailing political and media-led controversy over the non-stun religious slaughter of animals has waned considerably, it has not disappeared altogether; rather, it has been relocated through processes of b/ordering and the reframing value attribution. Drawing on the geographies of marketisation literature, we examine how dual markets for stunned and non-stunned halal meat persist as interdependent trajectories, and how both remain central to the resilience of rural farming communities. Through a mixed-method approach, including livestock market observations and interviews with supply chain actors, we demonstrate how the halal market is recursively shaped by spatial, moral, and calculative logics. These ongoing performation struggles reveal that market order is achieved through ongoing and contested negotiations across economic, ethical, and religious dimensions.

In this paper we draw on a study of Muslim consumer perceptions and concerns about halal labels and certification practices in two affluent countries: the United Kingdom (UK) (where Muslims are a minority of the population) and United Arab Emirates (UAE) (where Muslims are the majority). The study looked at a stratified sample of 330 Muslim consumers in each country. Our analysis points to a growing demand for variety alongside increasing concern for the presence of food additives, genetically modified organisms (GMOs), and alcohol in both cases. Expanding demands to label food and other commodities suitable for Muslims with information about quality and standards of production (Gauthier, 2021) are globalising trends, which Muslims everywhere engage with through ‘an Islamic lens – halal’ (Turaeva and Brose, 2020: 301). Our paper wants to address the gap in the literature that very little is known about how consumers perceive the halal concept regarding foodstuffs (see Demirci et al, 2016), and we argue that the expansion and segmentation of halal markets suggests that religious consumerism is affected by religious groups, and also by supply chain actors, and that these markets cannot be controlled by religious authorities. Our research findings provide fresh insight into the existing understanding of religion and consumption, pointing to the geographical specificities of processes of politicisation of halal consumption: the rise of new Muslim youth subcultures in the UK and the coexistence of growing processes of secularisation with ‘halalisation’ in the UAE.

The global Halal food market is forecast to reach US$1.67 trillion by 2025, growing to meet the dietary demands of a rapidly increasing Muslim population, set to comprise 30% of the global population by mid-century. Meat consumption levels are increasing in many Muslim countries, with important implications for health and environmental sustainability. Alt protein products are currently being manufactured and positioned as one possible solution to reduce the environmental impact of meat consumption, yet, little is currently known about the Halal status of these products, nor the extent to which they appeal to Muslim consumers in emerging markets in Asia and Africa. Here, we explore key considerations regarding the acceptability of alt protein products for Muslim consumers, explore Halal certification requirements in the context of cultivated meat, and examine some unique beliefs within the Islamic faith that may support, as well as impede, widespread adoption of alt protein among the 2.8 billion Muslims of the future.

The rules governing halal slaughter are derived from the Quran, Hadith and Sunnah. These rules stipulate that at the time of neck cutting and exsanguination, animals must be alive. As a result, many practicing Muslims do not accept pre-slaughter stunning because they believe it can result in the death of animals before bleeding. Those who accept stunning insist that it must be none-lethal, electrical head-only stunning is the only method that has been scientifically validated to be fully reversible (non-lethal). Due to its full reversibility, electrical head-only stunning is widely used and accepted for the halal slaughter of small ruminants (i.e., sheep and goats), however, it is not widely approved for the slaughter of cattle. This is due to the size of cattle and the bone structure of their heads, electrical head-only stunning in cattle induces a relatively short duration of unconsciousness which presents a risk of cattle recovering during the period they are bled out. Animals will experience the pain of the neck cut if they recover from consciousness during bleeding (due to the short duration of unconsciousness). Due to this animal welfare concern, most cattle are stunned with a penetrative captive bolt, this is, however, not fully reversible, hence many Muslims do not recognise it as a halal-compliant method of stunning. Opponents of halal stunning hold a belief that all forms of stunning are inconsistent with the rules of halal meat production, while proponents interpret the rules to mean that stunning is permissible for halal slaughter on condition that animals remain alive prior to neck cutting and bleeding. This paper considers the main methods of stunning used for cattle and discusses the lack of acceptability of some methods of stunning and how this hinders the growth of the halal beef market. The paper further discusses ongoing research into developing animal welfare-friendly and halal compatible beef stunning methods.

Veterinary RecordVolume 193, Issue 9 p. 372-372 Welfare at Slaughter Better Chicken Commitment and Halal compliance Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow [email protected] Huddersfield Business School, Huddersfield, HD1 3DHSearch for more papers by this author Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow [email protected] Huddersfield Business School, Huddersfield, HD1 3DHSearch for more papers by this author First published: 03 November 2023 https://doi.org/10.1002/vetr.3640Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References 1Masri BA. Animal Welfare in Islam. Islamic Foundation, Leicestershire. 2007 Google Scholar 2Fuseini A, Knowles TG, Hadley PJ, Wotton SB. Food and companion animal welfare: the Islamic perspective. https://bit.ly/46WlL9U (accessed 26 October 2023) Google Scholar Volume193, Issue94/11 November 2023Pages 372-372 ReferencesRelatedInformation

Veterinary RecordVolume 192, Issue 1 p. 37-38 Humane Slaughter Is it time to broaden the debate on humane slaughter? Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow [email protected] Business School, University of Huddersfield, Queensgate, Huddersfield, HD1 3DHSearch for more papers by this author Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow [email protected] Business School, University of Huddersfield, Queensgate, Huddersfield, HD1 3DHSearch for more papers by this author First published: 06 January 2023 https://doi.org/10.1002/vetr.2618Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References 1Gibson TJ, Johnson CB, Murrell JC, et al. Electroencephalographic responses of halothane-anaesthetised calves to slaughter by ventral-neck incision without prior stunning. N Z Vet J 2009; 57: 77–83 2Grandin T, Regenstein JM. Religious slaughter and animal welfare: a discussion for meat scientists. Meat Focus Inter 1994; 2: 115–23 3McKeegan DEF, McIntyre JA, Demmers TGM, et al. Physiological and behavioural responses of broilers to controlled atmosphere stunning: implications for welfare. Animal Welfare 2007; 16: 409–26 4Raj M. Welfare during stunning and slaughter of poultry. Poult Sci 1998; 77: 1815–9 5 FSA. Farm animals: slaughter sector survey 2022. https://bit.ly/3UVY9eZ (accessed 15 December 2022) Volume192, Issue17/14 January 2023Pages 37-38 ReferencesRelatedInformation

The environmental impact of meat production cannot be overemphasized. Livestock production is estimated to be responsible for 14.5% of the greenhouse gas emissions which is one of the main factors contributing to global warming. With the call to reduce greenhouse emissions and therefore global warming, awareness of the need to tackle climate change is increasing and many consumers are demanding for alternative sources of protein. The term “Meat Alternative” is a broad term that encompasses food products that substitute meat in a meal or food for its characteristics. These meat substitutes come from different sources including plant-based proteins such as soy, pea, gluten; yeast; and other products that have been developed over the years. Cultured meat or cell-based meat is produced from animal cells, using tissue engineering techniques, to produce meat that is grown in a food production plant instead of taken from animals raised in farms and slaughtered for consumption in the conventional manner. Cultured meat is considered the most promising meat alternative since animal-based proteins can be obtained directly from ex vivo cultivation of stem cells without raising and slaughtering animals. It is also indicated to be potentially healthy and a more efficient alternative in comparison with conventional meat. The past 10–15 years have seen an increase in setup companies and investments worldwide with a view to commercializing cultured meat. However, the production cultured meat is riddled with many challenges that need to be overcome to produce viable commercial quantities to replace some of the conventional meat, if not all. This chapter broadly covers among other things, the production requirement of cultured meat, challenges and opportunities and novel markets for new alternative meat products as a long-term market or a short-term solution for the industry.

Billions of poultry are slaughtered globally each year to provide protein for a rapidly expanding human population. The large number of birds produced in conventional systems presents animal welfare issues during production, transport, and at the time of slaughter. While we recognise the significance of welfare issues during rearing and transport, this paper highlights the welfare of poultry at the time of slaughter. The impacts of manual handling, inversion and shackling, use of inappropriate electrical stunning parameters, and the use of aversive gas mixtures during controlled atmosphere stunning are some of the evident welfare lapses; if the entrance to the water bath is wet and not isolated, bird welfare can also be compromised during water bath stunning because of pre-stun shocks. We also highlight the use of aversive stunning methods such as carbon dioxide gas at high concentrations, which has been shown to compromise bird welfare. In conclusion, we offer some reflections on ways to improve the welfare of birds during pre-slaughter handling, stunning, and neck cutting.

Purpose This paper aims to seek the understanding and opinion of meat consumers and Islamic scholars in Ghana, on preslaughter stunning of livestock, and its effects on meat patronage by consumers. Design/methodology/approach A total of 170 meat consumers and 19 Islamic Scholars were interviewed to examine their perception and levels of understanding of pre-slaughter stunning of livestock, and whether stunning had any influence on their meat purchasing decisions. Descriptive statistics and Probit regression model were used to analyse the data obtained. Findings It was observed that majority (94.4%) of the meat consumers had no idea on what pre-slaughter stunning of livestock entails. However, 32.7% concurred that stunning is capable of reducing the pain associated with neck cutting of slaughter animals. Evidence from the Probit analysis suggested that variables such as age, marital status, religion, source of meat, product label and Muslims’ religiosity negatively influenced the willingness to consume meat from animals stunned prior to slaughter. In contrast, variables such as gender, knowledge on stunning, beef as the preferred meat, pain reduction and knowledge on stunning, positively influenced the willingness to consume same. The level of education and knowledge on pre-stunning is associated with the acceptance of pre-slaughter stunning of livestock among Islamic Scholars Research limitations/implications Even though the study is Islamic oriented, majority of the respondents except the Islamic scholars were non-Muslims. Given this, the implications of the study have been differentiated for both Muslims and non-Muslims. Practical implications The findings present an opportunity for researchers, retailers and Islamic scholars to increase education around different slaughter technologies so that consumers can understand these methods to make informed purchasing decisions. Higher educational institutions such as agriculture and veterinary schools can also use the findings to develop future modules around animal welfare. The research can also inform governments, non-governmental organisations and retailers in the formulation of future policies on animal welfare. Further research is also needed to investigate the welfare aspects of slaughter with and without stunning and how to address any lapses in animal welfare. Social implications From animal welfare standpoint, the results may be interpreted to imply that consumers’ purchasing decisions are not based on animal welfare indices. From halal perspective, it implies that Muslims are consuming products that may have been slaughtered using stunning techniques that contravene the rules of halal slaughter. Originality/value Despite the popularity of pre-slaughter stunning and relative literature in the industrialised world, it appears to be less researched in developing countries like Ghana. Besides, there is a lack of consensus among Islamic jurists in interpreting Islamic scriptures on pre-stunning. Nevertheless, there is a paucity of studies on the reasons apart from the interpretation of Islamic scriptures, which influences Islamic scholars' stance on pre-stunning in Ghana.

Veterinary RecordVolume 192, Issue 1 p. 37-37 Profession Liberalising ‘under care’ rules Peter Smith, Corresponding Author Peter Smith practitioner [email protected] Coatbridge, North LanarkshireSearch for more papers by this author Peter Smith, Corresponding Author Peter Smith practitioner [email protected] Coatbridge, North LanarkshireSearch for more papers by this author First published: 06 January 2023 https://doi.org/10.1002/vetr.2616Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume192, Issue17/14 January 2023Pages 37-37 RelatedInformation

Veterinary RecordVolume 193, Issue 7 p. 287-288 Welfare at Slaughter Stunning method for cattle should be revisited Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow [email protected] Huddersfield Business School, Huddersfield, HD1 3DHSearch for more papers by this author Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow [email protected] Huddersfield Business School, Huddersfield, HD1 3DHSearch for more papers by this author First published: 06 October 2023 https://doi.org/10.1002/vetr.3530Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References 1 Report Linker. Halal food global market report 2023. 2023. https://bit.ly/3rpJhx0 (accessed 29 September 2023) 2 Defra, Welsh Government. Farm animals: slaughter sector survey 2022. 2022. https://bit.ly/466X9es (accessed 29 September 2023) 3 UK Government. The Welfare of Animals at the Time of Killing (England) Regulations 2015. https://bit.ly/3EXYOY0 (accessed 29 September 2023) 4Fuseini A, Knowles TG. The ethics of halal meat consumption: preference of consumers in England according to the method of slaughter. Vet Record 2020; doi:10.1136/vr.105287 Volume193, Issue77/14 October 2023Pages 287-288 ReferencesRelatedInformation

Purpose It is the expectation of Halal consumers that the meat they buy in retail shops and restaurants are ethically and legally reared and slaughtered in approved premises to protect animal welfare and public health. While this may be the case in multinational and well-established supermarkets due to due diligence on the part of retailers, there is evidence to suggest that some independent retail shops and ethnic restaurants in the UK partake in selling meat from illegally slaughtered animals. It is a crime that involves many players, but usually masterminded by rural entrepreneurs, including rogue farmers who supply the animals for illegal slaughter and further processing into smokies, or as part of the Islamic festival of Qurbani, in makeshift abattoirs. The purpose of this paper is to highlight illegal slaughter of sheep for the Halal market and how these impacts on food integrity and animal welfare.Design/methodology/approachThis paper examines the legality of slaughter in accordance with UK animal welfare and food safety legislations. The documentary research approach is adopted to examine available information on the activities of organised criminal gangs in the production of smokies and their possible involvement in Qurbani fraud.FindingsThis paper demonstrates the involvement of some rogue farmers who are facilitating the smokies trade and illegal slaughter of sheep during the Qurbani sacrifice. It is worth noting that while these illegal activities occur in the Halal sector, the perpetrators are not always Muslims. The processing of illegally slaughtered sheep takes place in unhygienic conditions which is of food safety, public health concern and may violate the religious rules around slaughter.Originality/valueIllegal slaughter for the Muslim sacrifice of Qurbani is underreported, this paper aims to highlight the animal welfare and food safety aspects of this type of slaughter, in addition to those slaughtered for smokies production.

Veterinary RecordVolume 191, Issue 5 p. 220-220 Welfare at Slaughter Isolation a slaughter stressor in sheep Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow awalfus@yahoo.com Business School, University of Huddersfield, Queensgate, Huddersfield, HD1 3DHSearch for more papers by this author Awal Fuseini, Corresponding Author Awal Fuseini visiting research fellow awalfus@yahoo.com Business School, University of Huddersfield, Queensgate, Huddersfield, HD1 3DHSearch for more papers by this author First published: 09 September 2022 https://doi.org/10.1002/vetr.2212Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume191, Issue510/17 September 2022Pages 220-220 RelatedInformation

Veterinary RecordVolume 191, Issue 7 p. 308-308 Non-Stun Slaughter Assuring halal consumers that requirements are met Professor the Lord Trees, Professor the Lord Trees member House of Lords, London, SW1A 0PWSearch for more papers by this authorPhil Hambling, Phil Hambling head of food and farmingSearch for more papers by this authorClaire White, Claire White senior veterinary adviser NFU, Agriculture House, Stoneleigh Park, Stoneleigh, Warwickshire, CV8 2TZSearch for more papers by this authorCollin Wilson, Collin Wilson past president VPHA, c/o BCVA, 17 The Glenmore Centre, Waterwells Business Park, Gloucester, Gloucestershire, GL2 2APSearch for more papers by this authorJames Russell, James Russell past president BVA, 7 Mansfield Street, London, W1G 9NQSearch for more papers by this authorAwal Fuseini, Corresponding Author Awal Fuseini halal sector manager awal.fuseini@ahdb.org.uk AHDB, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TLSearch for more papers by this author Professor the Lord Trees, Professor the Lord Trees member House of Lords, London, SW1A 0PWSearch for more papers by this authorPhil Hambling, Phil Hambling head of food and farmingSearch for more papers by this authorClaire White, Claire White senior veterinary adviser NFU, Agriculture House, Stoneleigh Park, Stoneleigh, Warwickshire, CV8 2TZSearch for more papers by this authorCollin Wilson, Collin Wilson past president VPHA, c/o BCVA, 17 The Glenmore Centre, Waterwells Business Park, Gloucester, Gloucestershire, GL2 2APSearch for more papers by this authorJames Russell, James Russell past president BVA, 7 Mansfield Street, London, W1G 9NQSearch for more papers by this authorAwal Fuseini, Corresponding Author Awal Fuseini halal sector manager awal.fuseini@ahdb.org.uk AHDB, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TLSearch for more papers by this author First published: 07 October 2022 https://doi.org/10.1002/vetr.2315Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume191, Issue78/15 October 2022Pages 308-308 RelatedInformation

This chapter focuses on religious slaughter with emphasis on Halal slaughter. It examines the historical background of Halal slaughter as well as the practice of slaughtering animals with and without stunning. The requirements of Halal slaughter and the concept of Tayyib during Halal meat production are explained in greater detail. For the purpose of this book, religious slaughter or religious rite is used to refer to slaughter in accordance with the traditions of Muslims (Halal) and Jews (Shechita) only. However, apart from Islam and Judaism, there are other religions with guidance on how animals must be slaughtered for consumption by their followers; this chapter focuses on Halal slaughter due to its prevalence, economic and animal welfare significance.

The rapid expansion in the global demand for meat processed for consumption by people of faith has drawn the attention of policymakers, politicians, animal welfare advocates and mainstream retailers. This contribution covers the socio-political aspects of Halal meat production. It highlights the factors responsible for the continued growth of the global Halal market as well as the regulation and certification of Halal food production. The rise in anti-Halal political movements in some countries in the West is also discussed in this chapter, as well as the ethical aspects of Halal meat production.