Research Papers
http://ir.iuiu.ac.ug/xmlui/handle/20.500.12309/139
2024-03-29T06:31:57ZRector's speech at the 30th Anniversary celebrations ceremony of the Islamic University in Uganda held at IUIU man Campus Mbale, Saturday 10th February 2018
http://ir.iuiu.ac.ug/xmlui/handle/20.500.12309/515
Rector's speech at the 30th Anniversary celebrations ceremony of the Islamic University in Uganda held at IUIU man Campus Mbale, Saturday 10th February 2018
Sengendo, Ahmad K.
First of all, we thank Allah (SW) for enabling us to congregate here to celebrate 30 years of the existence of the Islamic University in Uganda (IUIU).
Dear Chief Guest, and all of you our distinguished guests, we welcome you to IUIU and thank you very much for coming to celebrate with us IUIU’s 30 years of service to humanity. Your presence is a great honour to IUIU. We pray to Allah to reward each one of you most appropriately.
2018-01-01T00:00:00ZStunning and animal welfare from Islamic and scientific perspectives
http://ir.iuiu.ac.ug/xmlui/handle/20.500.12309/160
Stunning and animal welfare from Islamic and scientific perspectives
Nakyinsige, K; Che Man, Y. B; Aghwan, Z A; Zulkifli, I.; Goh, Y.; Abu Bakar, F; Al-Kahtani, H.A.; Sazili, A
The transformation of an animal into pieces fit for human consumption is a very important operation. Rather
than argue about halal slaughter without stunning being inhumane or stunning being controversial from the
Islamic point of view, we discuss slaughter, stunning and animal welfare considering both Islamic and animal
welfare legislation requirements. With the world Muslim population close to two billion, the provision of halal
meat for theMuslim community is important both ethically and economically. However, fromthe animalwelfare
standard point of view, a number of issues have been raised about halal slaughterwithout stunning, particularly,
about stressful methods of restraint and the latency of the onset of unconsciousness. This paper sets out to, discuss
the methods of stunning that are acceptable by Islamic authorities, highlight the requirements for stunning
to be acceptable in Islam and suggest practical ways to improve the humanness of slaughter.
2013-01-01T00:00:00ZDevelopment of microbial spoilage and lipid and protein oxidation in rabbit meat
http://ir.iuiu.ac.ug/xmlui/handle/20.500.12309/159
Development of microbial spoilage and lipid and protein oxidation in rabbit meat
Nakyinsige, K; Sazili, A.Q; Aghwan, Z A; Zulkifli; Goh, Y. M; Abu Bakar, F; Sarah, S.A
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated
(4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal
slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was
used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and
the limit for fresh meat (108 cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde
content were observed after 3 d of storage. The thiol concentration significantly decreased with increase in
aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated
storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential
deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.
2015-01-01T00:00:00ZMeat quality assessment in Rabbits subjected to ritual slaughter and gas stun killing
http://ir.iuiu.ac.ug/xmlui/handle/20.500.12309/158
Meat quality assessment in Rabbits subjected to ritual slaughter and gas stun killing
Nakyinsige, k; Sazili, A.; Zulkifli, I; Goh, Y. M.; Fatimah, A. B.
Whereas animal welfare regulatory
bodies would prefer that animals be rendered
unconscious before exsanguination, followers of
Islam and Judaism prefer that animals be
exsanguinated while still alive. Moreover, meat
processors prefer slaughter methods that yield the
best quality meat. This has created a lot of debate
among religious leaders, animal welfare officials
and meat industrialists. This paper evaluates meat
quality of rabbits killed by gas before
exsanguination and those subjected to ritual
slaughter. Pre-rigor, ritual slaughter (RS) resulted
in significantly lower pH than gas stun-killing.
However, post rigor, the pH values for both
methods were not significantly different. RS had
lower cooking loss than GK (p<0.05). On day 1,
GK exhibited higher shear force than RS (p<0.05).
However, on day 7, the shear force exhibited by
both methods was not significantly different. The
values for drip loss, redness and glycogen content
were not significantly different for both RS and
GK. Generally, the quality of meat from RS was
comparable to that from GK. However, the
procedure needs to be carefully carried out in
order to avoid compromising the welfare of
animals.
2013-01-01T00:00:00Z