Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation

Halal and kosher slaughter have given the utmost importance to the sharpness of knives during the slaughter of animals. A sharp knife of appropriate dimension (blade length) makes slaughter less painful during neck severance and facilitates desirable bleeding. The role of knife sharpness has not been given due credit from an animal welfare perspective and is likely ignored by the people involved in slaughterhouses. A neat, clean, and efficient neck cut by an extremely sharp knife reduces the pain. It improves the bleeding out, thus making animals unconscious early without undergoing unnecessary pain and stress. It also helps in improving meat quality and food safety. A slight incremental improvement in knife sharpness could significantly improve the animal welfare, productivity, efficiency, and safety of meat plant workers. The present review critically analyzed the significance of knife sharpness in religious slaughter by reducing stress and pain and improving meat quality and food safety. The objective quantification of knife sharpness, proper regular training of slaughterers, and slow slaughter rate are the challenges faced by the meat industry.

Automated summary

Halal and kosher slaughter attach great importance to the sharpness of knives for animal slaughter. A sharp knife of suitable size reduces pain and facilitates bleeding. However, the animal welfare perspective does not give the necessary credit to knife sharpness, and it is likely ignored by slaughterhouse workers. Using an extremely sharp knife for a clean and efficient neck cut reduces pain, improves bleeding, and allows animals to lose consciousness early without unnecessary pain and stress. This also improves meat quality and food safety. Slightly improving knife sharpness can significantly enhance animal welfare, productivity, efficiency, and worker safety in meat plants. This review critically analyzes the significance of knife sharpness in religious slaughter and its impact on reducing stress and pain, as well as improving meat quality and food safety. The objective quantification of knife sharpness, regular training of slaughterers, and slower slaughter rates pose challenges for the meat industry.