Halal Rabbit Slaughtering Process for Muslim Consumption ...MALAYSIAN JOURNAL OF CONSUMER AND FAMILY...

MALAYSIAN JOURNAL OF CONSUMER AND FAMILY ECONOMICS Vol 24 (S2), 2020

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Halal Rabbit Slaughtering Process for Muslim Consumption: A Case Study

Amal Hayati Ishak1, Rafeah Saidon1, Zulaipa Ruzulan1, Sharifah Fadylawaty Syed Abdullah1, Nurzahidah Jaapar1, Aisyaturridha

Abdullah2 1Academy of Contemporary Islamic Studies, Universiti Teknologi MARA

Shah Alam, Selangor, Malaysia 2Malaysian Rabbit Breeders Association

Abstract The segment of Muslim consumption has become a worldwide effort as it opens up vast economic opportunities. For instance, due to the rapid growth of Muslim population and the increasing awareness towards quality and hygienic meat, the demand of halal meat is also gradually booming around the globe. At present, comprehensive procedures of halal meat have been endorsed by various halal certification bodies for poultry and livestock animals. Nevertheless, similar procedure for rabbits has been limitedly discussed despite the fact of its increasing demand in the market, for both Muslims and non-Muslim consumers as well. Therefore, this research study filled the gap by elaborating on the step-by-step procedure for a halal rabbit slaughtering process, applicable for a halal slaughterhouse which targets the Muslim consumers. Employing a case study analysis via participant observation, this article reports the proper and systematic practice of a halal rabbit slaughtering process. Finally, this article proposes three Halal Critical Points (HCPs) for rabbit slaughterhouses.

Keywords: Halal Assurance System (HAS), Halal Critical Control Points (HCCP), rabbit slaughtering, rabbit meat, slaughterhouse

1.0 Introduction The written documents on rabbit have a long history. The

ancient civilisations of Greeks, Aristotle, and Romans had praised the delicacy of rabbit meat based on several written testimonies (Dalle Zotte, 2014). Similarly, at present, a series of scientific research has agreed on the nutritional facts of rabbit meat as compared to other types of meat (Hernandez, 2008). Many have studied the beneficial and favourable scientific facts of rabbit meat (Hernandez, 2008; Dalle Zotte,


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2014). Nevertheless, the halal process of rabbit slaughtering, as well as the large profitable business potentials attached to the halal rabbit industry have been limitedly discussed.

Based on FAO, animals or livestock to be slaughtered need to be healthy and physiologically normal. Therefore, the animals should be rested or restrained to ensure their stability, prior to slaughtering. However, methods of restrain differ according to the types of animal. FAO (2001) enlists five categories of livestock, namely cattle, sheep or goats, pigs, poultry, and ostriches, with appropriate restraint devices and methods that fit for each animal type. Nevertheless, rabbits do not belong to any of the category. According to Wenger (2012), clinical veterinary categorised rabbits as rodents. They are described as pet exotic mammals that have less ability to withstand stress. Rodents are prey species which are easily stressed when placed in unfamiliar surroundings. Thus, in veterinary services, rodents are normally placed in comfort to facilitate any treatment. They also have proper and specific sedation procedures before any treatment is conducted. Similarly, rabbits to be slaughtered need to be restrained to facilitate the slaughtering process. Therefore, specific guidelines for halal rabbit slaughtering need to be developed by the authorities as rabbits have been popularly consumed as dishes due to their healthy values and unique taste.

Based on the prevalent gap, this article analyses the halal rabbit slaughtering practise as applied by Good Tree Garden, one of the commercial and organic rabbit farms in Malaysia. From the analyses, this article proposes three halal critical control points (HCCP) to be emphasised by any rabbit slaughterhouse. The HCCP is important to be documented and displayed by slaughterhouses to reflect their commitment to halal and also their risk management effort. This article also proposes the control measures and supporting documents that need to be maintained by the slaughterhouses.

For that purpose, employing a case analysis study, an in-depth research was executed in order to comprehend the steps involved in the halal rabbit slaughtering process. As agreed by Gerring (2004), a case analysis study is appropriate for intensive study of a single case, as in this instance, refers to the defining of a halal rabbit slaughtering process as executed in a particular rabbit farm. In the case study analysis, the management of the rabbit farm was interviewed and an on-site visit was completed.


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2.0 Literature Review The significance of a proper and systematic rabbit slaughtering

process stems from the growing worldwide trend in rabbit meat consumption, as well as the economic potentials of rabbit farming. As the rabbit meat had become increasingly popular among consumers, rabbit farming is also gaining its momentum among the farmers. And interestingly, halal or Syariah compliant rabbit slaughtering has been looked as a potential market since halal has become a worldwide agenda among countries regardless of the nations’ composition (Mahiah, Faridah, Rosidah & Rahman, 2014; Iwan, Jan, Anny & Berto, 2019).

2.1 The Worldwide Trend in Rabbit Consumption

Rabbit has been reared systematically since the 1970s, and since then, more profitable rearing systems have been developed to reach controlled and remarkable productivity (Dalle Zotte, 2014). Across time, rabbit farming has gained interest due to the quality of rabbit meat which consequently has boost up its demand. In addition, rabbits have a short reproductive cycle between 30 to 32 days gestation, with up to 40 to 60 kits per year (Dalle Zotte, 2014; Cullere & Dalle Zotte, 2018). Due to this, rabbit farming has been highly productive and has the potential of a promising industry.

Rabbit meat has a vast market. It has also been reported to have higher demand than supply (www.farmersweekly.co.za); Kovitvadhi et al., n.d). According to the Food and Agriculture Organisation Corporate Statistical Database of the United Nations, abbreviated as FOASTAT in the 2018 report, the world production of rabbit meat is about 1.4 million tonnes. From that amount, 75.3% meat comes from Asia, 21.3% from Europe, 7.1% from Africa, and only 1.2% comes from America. The major importing countries are Germany, Belgium, Russia, and Portugal. However, China is the world's largest producer, followed by North Korea (Cullere & Dalle Zotte, 2018). The statistics depicted the huge and promising market of rabbit meat around the globe. Nevertheless, in Malaysia, rabbit farming might be a new segment in agriculture industry, but with undeniably promising business potentials. The main push factor is the increasing demand for rabbit meat across the globe, according to the 2018 statistics of FOASTAT (www.foastat.foa.org).


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2.2 The Economic Potentials in Rabbit Farming

Rabbit farming is proven with a variety of business opportunities. A rabbit farmer in the state of Sarawak in Malaysia has reported monthly sales of MYR50,000.00 and approximately USD12,500.00, for domestic and international markets, respectively. The farm which has operated since 2011 offers a variety of rabbit by-products including alive rabbits for pets, processed meat, frozen and marinated meat, as well as rabbit feed, cages, and organic fertilizers processed from its faeces. Besides that, a restaurant in the state of Pahang, Malaysia also reported high demands for rabbit sate and rendang (both are meat-based traditional Malay food). The restaurant also offers frozen marinated rabbit meat and meatballs (www.utusan.my).

Another rabbit farm in the district of Kuala Selangor, Malaysia offers Edu-tourism. It provides the visitors an opportunity to touch, feed, and pet rabbits while learning some facts about them with a minimal fee. The surrounding villagers also collaborate in the project by preparing homestays and food stalls, which are potentially beneficial for the development of ecotourism industry in Malaysia and concurrently create job opportunities.

Besides the promising business potentials, from the health sciences, scholars have long agreed on the nutritional values of rabbit meat as compared to other types of meat (Hernandez, 2008). Rabbit meat is described as a lean meat with low-fat content, less saturated fatty acids, and less cholesterol in comparison to other types of meat. Additionally, it is also rich with vitamins such as B12 and B3, which are essential to improve the metabolism rate of the human body.

2.3 The need for halal rabbit slaughtering process

Halal meat production should fulfil government requirements as well as Islamic religious essentials in order to satisfy the Muslim consumers. For those reasons, many countries and non-governmental agencies have introduced or adopted guidelines and standards for halal meat production. Among the available guidelines for halal slaughtering are the Australian Quarantine and Inspection Service (AQIS), the GCC (Gulf Cooperation Council) Standard 993/2998, the Halal Food Standards Alliance of America (HFSAA), and the Indonesian Council of Ulama Slaughtering Guidelines. These guidelines are meant for the poultry.


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In Malaysia, the Malaysian Standard (MS) 1500:2019 and the Manual Procedure for Malaysia Halal Certification (third revision) 2014 provide slaughtering processes which take into account the welfare of the animal, conditions, and qualifications of slaughterer, and the act of slaughtering itself, which are in line with Islamic guidelines in slaughtering as elaborated in the Quran:

Prohibited to you are dead animals, blood, the flesh of swine, and that which has been dedicated to other than Allah, and [those animals] killed by strangling or by a violent blow or by a head-long fall or by the goring of horns, and those from which a wild animal has eaten, except what you [are able to] slaughter [before its death], and those which are sacrificed on stone altars, and [prohibited is] that you seek decision through divining arrows. That is grave disobedience. This day those who disbelieve have despaired of [defeating] your religion; so fear them not, but fear Me. This day I have perfected for you your religion and completed My favor upon you and have approved for you Islam as religion. But whoever is forced by severe hunger with no inclination to sin - then indeed, Allah is Forgiving and Merciful.

(Surah al-Maidah: 3) In addition, Prophet Muhammad SAW also outlines man to

slaughter in a compassionate and excellent manner: Verily Allah has enjoined goodness upon everything; so when you kill, kill in good way and when you slaughter, slaughter in good way. So everyone of you should sharpen his knife, and let the slaughtered animal die comfortably.

(Sahih Muslim)

With regards to the slaughterhouse halal certification in Malaysia, the abattoir company must comply with the following laws and regulations:

i. MS1500: 2019 Halal Food – Halal Food General Requirements

(Third Revision) ii. Malaysia Protocol for Halal Meat and Poultry Productions iii. Food Act 1983 (Act 281)


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iv. Food Regulation 1985 v. Food Hygiene Regulations 2009 vi. Animal Rules 1962 vii. Animal Act 1953 (2006 Revision), viii. Abattoir Act (Privatization) 1993 or Slaughterhouse Ordinance

2004 (Sabah) or Veterinary Public Health Ordinance 1999 (Sarawak);

ix. Local Government Act 1976 (Act 171) x. Local Council By-laws (PBT); xi. decisions of the National Fatwa Council for Islamic Affairs or

Fatwa decreed by the states; and other related guidelines and regulations. Besides these regulations, the abattoirs are also required to

establish Halal Assurance System (HAS), as a manifestation of the company’s commitment in halal. HAS focuses on six important principles; halal control points, process flow chart, control measures, corrective actions, documentation system and record management, as well as verification process. HAS particularly requires the set-up of halal policy, Internal Halal Committee (IHC), a Muslim supervisor, a certified Muslim slaughterer, a checker, and periodical halal auditing. As for the small category companies, they are only required to appoint a Muslim slaughterer and a halal checker prior to applying for halal certification (JAKIM, 2014).

Among the important requirements during halal slaughtering is that the animal must be alive at the time of the slaughter. In order to ensure a smooth slaughtering, animal stunning may be used for two purposes: to restraint the animals to ensure less movement, and to ascertain the animal does not feel any pain during slaughtering (Abdelbasset et al., 2018; Limon, 2010). Appropriate and proper stunning helps to restrain the animal for a smooth process of slaughtering. Table 1 shows the parameters for electrical stunning in the slaughtering of ruminants and poultry (MS 1500:2009). Nevertheless, parameters for rabbits or rodents are unavailable.


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Table 1 : Parameters for electrical stunning

Type of Stock Current (Ampere) Duration (second) Chicken 0.20 - 0.60 3.00 - 5.00 Bull 2.50 - 3.50 3.00 - 5.00 Lamb 0.50 - 0.90 2.00 - 3.00 Goat 0.70 - 1.00 2.00 - 3.00 Sheep 0.70 - 1.20 2.00 - 3.00 Calf 0.50 - 1.50 3.00 Steer 1.50 - 2.50 2.00 – 300 Cow 2.00 - 3.00 2.50 - 3.50 Buffalo 2.50 - 3. 50 3.00 - 4.00 Ostrich 0.75 10.00

Based on Table 1, there is no available electrical stunning

parameter for rabbits. It could be due to little popularity of rabbit slaughtering houses in Malaysia, despite the vast global market. It is to be noted that even though technological development has facilitated the slaughtering process, it is not free from flaws and weaknesses. There are many factors that can give threats to the halal status of the products. However, these threats can be controlled through the implementation of HAS by identifying Halal Critical Control Point (HCCP) (Razaly, et al., 2018).

A few studies have been conducted to determine the HCP in the slaughterhouse industry. Shahdan et al. (2016) proposed six control points for halal slaughtering while Rahman and Shaarani (2012) suggested 16 critical points that need to be focused. Meanwhile, Razaly et al. (2018) suggested 18 HCP for the whole production process. In general, all the researchers agreed on the following critical points that need to be controlled, as exhibited in Fig. 1.

It is to be noted that halal slaughtering industry in Malaysia focuses on the processing of slaughtered chicken products, even though there are other halal slaughtered products of ducks, rabbits, birds, goats, and cows. This is due to the fact that chicken meat is largely consumed as compared to other kinds of meat. However, considering the current upward trend in rabbit meat consumption and the drive towards healthier foods, production of rabbit meat is seen as a promising industry. Therefore guidelines are needed to ensure its safety, hygiene, and most importantly its halal status. For that purpose, this article elaborates the systematic halal rabbit slaughtering process


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appropriate for small to medium-scale industry, segmenting towards the market of Muslim consumers.

Figure 1 : Halal Critical Point (HCP) in chicken slaughtering

3.0 Methodology Case study analysis has been recognised as a methodology in

social science studies to explore and understand certain issues, phenomenon, processes, flow, or outcomes (Zaidah, 2007). Case studies are known competent in providing holistic and in-depth explanation to research questions through observation and reconstruction of possible and appropriate solutions, based on the analyses of the cases under observation (Tellis, 1997).

As in this research, participant observation was conducted in order to understand the applied process of rabbit slaughtering. Participant observation refers to the method of ‘being there’ during data collection whereby the researcher takes part in the social setting understudied (Thomas, 2019). It is also a method to investigate research topics that are poorly defined or ambiguous (Van Aeken, 2011). As in this study, rabbit slaughtering is an ambiguous topic as it is not covered in halal slaughtering manuals locally and internationally.

During an observation, i.e., while ‘being there’, the researcher obtains information through adequate interaction with persons or elements being studied, as well as involves first-hand in the relevant activities of the subjects’ lives. The techniques being used are observation, listening, collecting things, and personal experience

HCP1-The management of animal before

slaughter

HCP2-The stunning process

HCP3-The sharpness of

the knife used

HCP4-The intention to Allah, with basmallah

HCP5-The assessment of whether the tracea (halqum), oesophagus

(mari’), and jugular veins (wadajain) have been completely

cut.

HCP6-The process of rinsing, cleaning,

and packaging

HCP7-The status of the butcher,

whether Muslim or not

HCP8-The process of rearing and feeding animals on the farm

HCP9-The selection of the

animals for slaughter

HCP10-The qualification and experience of the

slaughterer

HCP11-The examination of the chickens right after the slaughtering process

HCP12-The perfect bleed out time

HCP13-The scalding processes

HCP14-The process of cutting the head and

eviscerating of internal organs

HCP15-The process of packaging and labelling

HCP16-The process of

storage

HCP17-The process of

storage


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unfolded before the researcher, all written down in field notes. Via these techniques, the researcher has less control as he or she is much occupied to be able to participate in the process (Thomas, 2019). Similar techniques were applied in this study. Therefore, prior to analyses and discussion, findings from the observation are comprehensively narrated in this article. As explained by Thomas (2019) reporting of a participant observation may take the form of narrative report writing, which is similar to narrative internship report writing. Thus, this article applies a narrative reporting style of the participant observation, followed by the analysis and discussion.

4.0 Analysis and Discussion

Goodtree Farm is a commercial rabbit farm which has begun its operation since 2012 on a 1.2-hectare land in the area of Sepang. The Sepang district is located in the southern of Kuala Lumpur, the capital city of Malaysia. Goodtree Farm applies the concept of organic rabbit farming as it breeds and raises rabbits in a garden surrounded by fruit trees. The company maintains a breeding environment with sufficient light, fresh air, appropriate temperatures, and protection for the rabbits from any disease or physical interruption which may harm the animals.

4.1 Income generation activities in rabbit farming

Besides rearing and selling rabbit meat, Goodtree Garden offers rabbit breeding coaching and do-it-yourself (DIY) effective microbs classes to those interested in breeding rabbits commercially in a well-preserved natural environment by organising short courses for those interested. At the moment, the farm houses over 2000 rabbits of three different breeds; the New Zealand White, Californian, and ‘arnab kampung’ or local village rabbits. These breeds are considered as the best since other breeds are furrier with larger bones but less meat, thus less suitable for rabbit meat industry.

Besides coaching, Goodtree Garden also offers tourism activities such as mobile petting zoo and other activities involving rabbits, since the farm utilises a garden farm concept. The farm is also equipped with hostels for those interested in nature and rabbits. The guests can participate in eco-tourism activities such as cycling or enjoying fresh fruit-plucking during fruit seasons.

Goodtree Farm has been mainly involved in the market of rabbit meat since 2014. The company provides 250 kilograms of processed


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rabbit meat per month in the fulfilment of consistent order from various types of consumers including hotels, restaurants, as well as individuals. Interestingly, the company has proper procedures of rabbit slaughtering process, which is also being documented systematically and certified by the Malaysian Department of Islamic Development (JAKIM). The farm has several regular customers from hotels and restaurant operators.

At the international level, Goodtree farm has been collaborating with the American Association of Rabbit Farmers and the World Association of Rabbit Sciences. The cooperation involves matters related to rabbit farming and research for future development and improvement.

4.2 Halal slaughtering process

In Goodtree Farm, rabbit slaughtering process is executed on Tuesdays every week. For that purpose, the company has built an approximately 1000sq feet slaughtering house, which has two different sections; the slaughtering and processing sections. The separation is meaningfully to avoid any contamination as processing areas need to be clean. Both sections have different entries but are linked with a conveying window which is used to convey slaughtered rabbits to the processing zone.

The slaughtering zone is equipped with permanently built-in sink and water supply, slaughtering hanger, and a table which is used as a checking point to ascertain that the rabbits have been perfectly slaughtered. Apart from the built-in equipment, the slaughtering house is also furnished with stainless steel storage drawers, tables, and chairs. The stainless items are meant to preserve the hygiene and safety as they can be disinfected and safely be reused. Near the slaughtering house is a quarantine room, located approximately 10 feet away. A trolley is used to transfer the rabbits from the quarantine room to the slaughtering house. Aprons and safety boots are prepared near the front door of the slaughtering house and workers are required to put them on once entering the area.

Meanwhile, the processing zone is equipped with a large sink and water supply, chiller, chairs, and tables used for deboning and packaging of the processed meat. Most items are stainless steel for its durability and hygienic advantages. The temperature of the room is


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controlled and monitored from time to time in order to avoid contamination of the processed meat.

Beside these equipments, the slaughtering house also has a specific changing room and toilet for the workers’ utilities, adjacent to the building but with different entries. For hygienic purposes, the changing room and toilet are physically adjacent to the slaughtering zone but could not be entered from within. All the facilities are in accordance with the manual of halal slaughtering outlined by JAKIM (2014).

The Goodtree Garden has the capacity of slaughtering and processing between 100-150 rabbits per day. However, in order to maintain the quality, the farm only slaughters once a week. The process can be divided into three stages; from the farm to slaughtering house, the slaughtering house, and finally the processing zone.

The process starts from selecting rabbits in the breeding farms. Rabbits aged between three to four months weighing above 2.0 kilograms are suitable to be slaughtered. The selected rabbits are then transferred to the quarantine room to be quarantined for 24 hours. Then, rabbits fit to be slaughtered will be transferred into the slaughtering house by using a trolley. Basically, as according to Dalle Zotte (2014), matured rabbits suitable to be slaughtered are in the age range between nine to 13 weeks and weigh between two to 2.6 kilograms. Scientifically, the slaughter age and weight are crucial and have effects on the meat quality (Dalle Zotte, 2014).

Workers involved in the slaughtering process are required to put on aprons and safety boots. Normally, three workers will be involved in the process; a slaughterer, a checker, and a worker. The worker will hand over the rabbits, one by one, to the slaughterer who will hang the rabbit on the slaughtering hanger. The hanger functions to minimise the rabbits’ movement in ensuring a smooth slaughtering cut, as the farm does not use stunning. Then the slaughtered rabbits will be put inside a basin. A checker will then pick the rabbits up to confirm a perfect slaughtering cut has been made. Any rabbit found imperfectly slaughtered will be isolated and buried. However, due to the in-process quality control via the checker, imperfect slaughtering is very minimal.

The processing room houses the process of deboning, cleaning, and packaging of rabbit meat. In this zone, normally three workers will be involved. Similar to the slaughtering zone, the workers are required to wear aprons and safety boots to maintain a high level of hygiene, in order to preserve the output from contamination. The processed meat


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is then stored at the temperature of -10°F to -20°F while waiting to be delivered to or bought by customers.

Figure 2 : From the Farm to the Quarantine Room

Figure 3 : The Slaughtering House


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Figure 4 : The Processing Room

Based on the analysis of data collected during the participant observation, the rabbit slaughtering process in Goodtree Farm can be summarised into five stages as illustrated in Figure 5.

Figure 5 : The SOP of Halal Rabbit Slaughtering Process

As illustrated in Figure 5, the SOP of halal rabbit slaughtering starts with the selection of rabbits in the farm, quarantine room, slaughtering house, and finally ends in the processing room. Each process needs to be critically executed in order to preserve the quality of meat. The SOP should be well-documented as it is an important evidence of HAS being applied by the company. The SOP is also an

Selection of rabbit

Transferring to quarantine room

Transferring to slaughterhouse

Transferring to processing room

Transferring to storage room


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important document to be presented during halal auditing as it visualises halal commitment of a slaughterhouse.

Analytically, based on the participant observation, this article proposes three major Halal Critical Control Points (HCCP) in the process of halal rabbit slaughtering, as exhibited in Table 2. These HCCP is crucial not only to ascertain the halal status of the slaughtered rabbits, but at the same time ensure the hygiene and safety of rabbit meat. The HCCP can be maintained appropriately via certain measures, as proposed in Table 2. These HCCP also need to be documented as part and partial of HAS, to reflect on the commitment of the entrepreneur or the company in maintaining the status of halal.

Table 2 : Proposed HCCP for Rabbit Slaughtering Process

Halal Critical Control Points (HCCP)

Control Measures Supporting documents

1. HCP 1: Ensure healthy and appropriate rabbits

- Ensure animals are reared properly and according to relevant SOP

- In process quality control

- Relevant, proper, and maintained working instructions

- Standard Operating Procedures (SOP)

- Job specifications

- Personnels’ health and qualification records

2. HCP 2: Ensuring halal slaughtering is perfectly performed

- Appoint a checker to check the slaughtered animals

- Ensure certified slaughterer is appointed


3. HCP 3: Ensuring proper handling of carcass to reserve its quality

- Ensure proper attire of involved personnels

- Regular calibration and verification of equipment


5.0 Conclusion and Recommendation

At present, halal industry is not only meant to cater the need of Muslim consumers, but has been extended to the non-Muslims. The phenomenon is due to the increasing awareness towards halal, hygienic and safe meat as well as various scientific research supporting the benefits of halal meat. As rabbit meat is gaining attention for its healthy attributes, it is significant to explore and develop the segment of halal rabbit meat for the targeted segment consumption. Moreover,


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rabbit farming is also a profitable type of business and should be developed by the government as well as other relevant authorities.

Despite the vast focus on the halal slaughtering process of poultry and ruminant types of animal, the halal slaughtering process of rabbits has been limitedly discussed. Moreover, rabbits, categorised as rodents, are not included in any category of animal in the slaughtering manual of Malaysia and of the FAO. Thus, looking into the profitable and healthy prospects of rabbit produce, the SOP of halal rabbit slaughtering is crucial and timely. Moreover, as an Islamic country, Malaysia need to create a Muslim friendly consumption for the majority of its nation.

Albeit similar halal slaughtering which demands the perfect cutting of the tracea (halqum), oesophagus (mari’), and jugular veins (wadajayn), proper and suitable methods of restrain need to be ascertain in order to ensure a smooth slaughtering process. Therefore, this article proposes the SOP of halal rabbit slaughtering as well as three HCCP to be followed by rabbit slaughterhouses. Additionally, the relevant laws and regulations as singled out in Section 3 should also be taken into account by rabbit slaughterhouses. The implementation of the SOP along with the HCCP manifests the halal commitment of rabbit slaughterhouses in halal certification. On top of that, the implementation also facilitates the halal auditing by the authority since rabbits are excluded from the categorisation of ruminants and poultry which already have proper manuals. The relevant authorities may delve into the matter further in order to develop a comprehensive guideline on halal rabbit slaughtering so the consumers may reap the health benefits of rabbit meat.

Besides that, the potential of rabbit farming in income generation should be highlighted as a new unique and profitable business segment for entrepreneurs. For that purpose, the authorities may strategise to offer financial and non-financial assistance for the interested entrepreneurs.

Acknowledgements

The authors would like to express our gratitude to the Institute of Research Management & Innovation (IRMI) of Universiti Teknologi MARA (UiTM) in facilitating the presentation of this article in the International Halal Conference (INHAC) Osaka, Japan.


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