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所在平台: Udemy |
课程主页: https://www.udemy.com/course/animal-welfare-and-halal-slaughter/
课程评论：没有评论
课程名称：动物福利与清真屠宰 课程概述： 随着全球清真肉类市场的持续增长，政府、政策制定者、零售商以及其他相关方对此都给予了高度关注。清真市场的扩张主要归因于穆斯林人口的增长及其相对较高的生育率。本课程深入探讨了清真屠宰及动物福利这一重要且富有情感的话题。课程内容涉及清真屠宰的要求，并考量了屠宰前的约束和切颈过程中动物福利的各个方面，强调了有和无麻醉的屠宰方式在动物福利上的争议。 课程特别关注在清真肉类生产中，麻醉的可接受性争论，讨论从清真屠宰的角度来看对死亡的定义。此外，还介绍了根据小型和大型反刍动物的解剖学和生理学的不同技术，如何有效地进行清真动物的放血。主要的放血技术包括腹部切颈和胸腔刺穿。课程还更详细地探讨了清真饮食要求的起源，以及这些饮食法如何影响屠宰中的动物福利。 本课程适合学生、学者、政策制定者、食品企业、技术经理、动物福利官员以及其他对清真屠宰和动物福利感兴趣的人士。
The continued growth of the global halal meat market has attracted the attention of governments, policy makers, retailers and others. The expansion in the size of the halal market is largely attributed to Muslim population growth and the fact that Muslims have higher fertility rates. This course delves into the important but emotive subject of halal slaughter and animal welfare. It discusses the requirements of halal slaughter and considers the welfare aspects of pre-slaughter restraint and neck cutting highlighting the arguments for and against slaughter with and without stunning from animal welfare standpoint. Slaughter with and without stunning are discussed with a focus on the debate surrounding the acceptability of stunning for halal meat production. The definition of death from the standpoint of halal slaughter is also discussed as well as the different techniques for efficient bleeding of halal animals based on the anatomy and physiology of small and large ruminants. The two main bleeding techniques; ventral neck cutting and thoracic sticking are discussed.The origin of the halal dietary requirements are also discussed in greater detail with a focus on how these dietary laws impact the animal welfare at slaughter. Students, academics, policymakers, food businesses, technical managers, animal welfare officers and others with interest in halal slaughter and animal welfare will find this course useful.
