He seems to suggest that if you are not eating halaal meat, you are eating diseased meat which is incorrect. Food safety laws exist to prevent this sort of stuff.
Yes true...But it is also true that Muslims are stricter to maintain clean meat as it has to do with their faith and hence are adhere more strongly to it as compared to cooperates which just well deal in masses!
You yourself rely on a 7th century text and do not accept any other viewpoints. Why should
I believe you over an organisation like the RSPCA?
Religious slaughter - Slaughter - Farm animals
7th century talked about cleanliness while West was dying of plague and other unhygienic stuff
Never asked you to believe me but would appreciate if people did their homework otherwise they sound like Pam!
The electric shock is used to stun the chicken to render it insensitive to pain and panic caused by a knife slitting the neck.
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and
subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in
Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS).
HS resulted in significantly higher blood loss than GK.
HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However,
at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the
GK group exhibiting significantly higher levels of MDA than that from HS. At
day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with
B. thermosphacta and total aerobic counts remained unaffected by slaughter method.
At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with
GK exhibiting significantly higher growth than HS. It can be concluded that
slaughter method can affect keeping quality of rabbit meat, and
HS may be a favourable option compared to GK due to high bleed out.
However now they have different stun guns and tests are reported below:
And finally:
The efficacy of pulsed ultrahigh current for the stunning of cattle prior to slaughter
https://peerj.com/preprints/255v1.pdf