Scientists in Hyderabad for the first time have discovered techniques to identify if the meat served in hotels and sold in the market, is slaughtered as per the Islamic ‘Halal’ procedures.
Scientists at Hyderabad-based National Research Centre on Meat (NRCM) have developed a laboratory test through which they compared the meat pieces of the sheep slaughtered as per Islamic dietary law and the sheep slaughtered through the electric stunning method.
The scientists discovered difference at the molecular levels in the two pieces. They also found changes in the blood biochemical parameters and protein structures (proteomic profile), by performing a method called as ‘difference gel electrophoresis’.
They claimed that more than 46 proteins were affected in the sheep slaughtered through the electrical stunning method, which can cause serious health consequences.
The impact variations helped scientists conclude whether the meat is Halal or non-Halal.
The scientists have also claimed that pre-slaughter stress an animal goes through also helps identify Halal and non-Halal meat.