Which is healthier halal or jhatka | Which meat is good halal or jhatka


Which is healthier halal or jhatka

Which meat is good Halal or Jhatka, for this first we have to understand what is the difference between halal and jhatka.

Halal: The animal is slaughtered by multiple cuts on neck area. So that the heart pumps out all the blood though the orifice created. The cut is gradually made deeper as heart slows down.

Jhatka: The animal head is severed in one blow killing the animal instantly.


Which is healthier halal or jhatka

Many of the answer to this question I have observed. They're claiming that halal way of slaughter is less painful as it cuts the carotid artery which pump blood to brain. 

They don't understand the mechanism of pain. Pain is caused due to any kind of injury. Sight of injury and pain center in brain is connected via nervous system. Spinal cord is the main line of that connection. 

In halal cut spinal cord is intact and that's why the extreme jerky movement is seen. This jerky movement is due to pain. In jhatka cut the spinal cord is cut instantly so pain sensation is not possible. 

That's why jatka cut is less painful way for slaughter then halal cut.

Which meat is good halal or jhatka

The difference lies between both practices of slaughtering the animal and is absolutely clear via scientific studies and literature.

Normally, any sensation felt in our body (somatic cells) is first perceived by cognate receptor proteins and it is then transmitted by nerves through the spinal cord to the brain. 

The response from the brain again is transmitted through the neurons of the spinal cord and manifested by the effected muscles of the body. 

In case of halal slaughter, this spinal nerve pathway is purposely not disturbed, while in case of jhatka it is disrupted instantly; hence, the sensation of pain is bound to be lost immediately in the jhatka method while in case of halal, the pain sensation is transmitted from the brain until the animal dies. 

One of the most well accepted ways to measure pain is the EEG or the study of neuronal electrical response in the brain. Docile animals like cow and sheep do not always visibly exhibit their pain; EEG study works perfectly to unearth their sensation of pain. 

Scientists have shown that within 5-10 seconds of cervical dislocation (occurring during jhatka slaughter), the function of the cerebral cortex (brain) stops. 

Similar studies by French investigators for ventral neck incision (committed during halal slaughter), have shown the cattle to exhibit pain response up to 60 seconds and sometimes for minutes. 

And if the cut is not successful during halal, the animal undergoes unbearable pain. 

The reason behind this suffering is two fold, primarily, the nerve connection through spinal cord is intact and secondly, the vertebral arteries that also supply blood to the brain are unaffected during halal slaughter.

In contrast, during the jhatka way of slaughter, both the neural and blood vascular connection is instantaneously disrupted, as a result, no oxygen is supplied to the brain and hence, the animal post-decapitation, almost immediately, completely loses consciousness.

Ventral neck incision instigated during halal slaughter causes ‘noxious stimulation' and contributes to a significant increase in the feeling of pain in the animal under slaughter as per the studies of Australasian and British groups of researchers. 

Pioneering work of famous American scientist Temple Grandin shows that if slaughter is performed without stunning, blood cortisol level increases followed by an increase in the muscle temperature of the animal. 

Normally, moderate level of adrenaline secretion as a response to stress converts muscle glycogen into lactic acid which lowers the meat pH (makes it acidic) and this not only keeps the meat tender and pinkish in color but it also protects from the growth of harmful bacteria. 

But with the stressful slaughter method like halal, excess secretion of the same hormone quickly causes depletion of the total pool of muscle glycogen; hence, by the time the meat is marketed, no more lactic acid is left in it, causing a higher pH level which promotes bacterial growth with drier, darker and firmer meat quality.

Moreover, most of the stress hormones (except adrenaline) are steroid in chemical nature and thus can traverse to the cell membrane directly to bind with nuclear (DNA) receptors causing irreversible genomic changes to the cell, the effect of this interaction could be long lasting even after complete removal of the blood from the body of the slaughtered animal. 

Flawed concept: That halal is only method that drains the blood so no impurity or diseases.

Halal meat is said to be pure by the Muslims solely for the reason that Islamic prayers are recited before and during slitting and slaughtering the animal and hence a common misconception was spread purposely to appease a large meat eating community (Muslim) which offers a huge chunk of economic gains to the 2.71 trillion dollar ( most of the counties in the world don’t have their economics of this size ) meat industry.


The animal suffers a lot while performing halal and at this time the adrenal and other hormones are released 40 times faster, the amount of which is harmful to human health. 

By eating halal meat, our stomach starts getting ulcers, due to which people start having stomach and liver problems.
Apart from this, eating halal meat increases the amount of cholesterol in the body very fast, which is very harmful for the heart.
By eating halal meat, puberty starts early in children, due to which children start becoming adults at an early age.

So don't follow anything blindly, always see scientific aspect of any rituals.
Note- I personally a vegetarian and not support killing of animals for food. 


Lav Tripathi

Lav Tripathi is the co-founder of Bretlyzer Healthcare & www.capejasmine.org He is a full-time blogger, trader, and Online marketing expert for the last 10 years. His passion for blogging and content marketing helps people to grow their businesses.

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