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Challenges and practices in Halal meat preparation: a case study investigation of a UK slaughterhouse

Thomas, Angerlique M.; White, Gareth R.T.; Plant, Eoin; Zhou, Peng


Angerlique M. Thomas

Gareth R.T. White

Peng Zhou


Consumer concerns over the provenance of food that has been prepared in accordance with religious requirements has risen in importance. Instances of improper identification and sale of Halal meat-based products in particular have given rise to questions over the authenticity of such foods. Despite this and the rising demand for Halal foods across the globe, little research has been conducted around the specific issues that arise during their production. This paper presents a case study investigation of a slaughterhouse in the UK that prepares both Halal and non-Halal meat products. It aims to improve our understanding of the challenges that Halal food production presents. The extra requirements of Halal food preparation place additional burdens especially upon smaller processors. Future development of quality standards should take account of the abilities of smaller organisations and the constraints under which they operate. Additionally, food quality assurance standards and systems should highlight the specific requirements of food that has been prepared in accordance with religious requirements. While this study has highlighted the complexities of Halal food production, similar issues are likely to be present in the production of Kosher food, and such compliances may also be required of foods consumed by people of other faiths.

Journal Article Type Article
Acceptance Date May 1, 2015
Online Publication Date May 15, 2015
Publication Date Jan 2, 2017
Deposit Date Nov 6, 2019
Publicly Available Date Nov 19, 2019
Journal Total Quality Management & Business Excellence
Print ISSN 1478-3363
Electronic ISSN 1478-3371
Publisher Routledge
Peer Reviewed Peer Reviewed
Volume 28
Issue 1-2
Pages 12-31
Keywords food quality, Halal, contamination, slaughterhouse
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