HALAL JOURNAL
Year:2021 | Volume:3 | Issue:4|Papers Count:8

Introduction: Simulated animals do not coagulate and grow in the natural litter of the animal's uterus, but are cultured and produced in the laboratory litter. There are two types of food preparation in this way: Production of meat in the laboratory or production of animals in the laboratory culture medium. Since these two methods can play an important role in feeding the people of the world, and on the other hand, the global demand for the use of halal food, especially Islamic processed meat, is growing, examining the characteristics of halal food and its application to products, it will be doubly necessary and important. Methods: The indicators of halal food in Shia jurisprudence and a comparison of the views of contemporary jurists in this field was investigated. Considering that this research is applied research with a glance at the fundamentals, it has comparatively used the information analysis method. The opinions of jurists in this field have been studied and compared and the information and data have been analyzed based on it. Results: The results of the research indicates that the initial sentence on the use of these types of meat from the jurisprudential point of view is halal and if significant harm within the Islamic jurisprudence is not supposed, they won’ t be haram. Conclusion: Halal food is a kind of food that is most profitable in terms of nutrition, therefore, metamorphosed animals, wild animals, insects and quadrupeds that have not been slaughtered in the Islamic way, do not have the characteristics of halal food. Colonized meat is not included in any of these cases, therefore they are listed as halal.

Introduction: Global demand for halal food products is growing. Arab countries have taken the initiative as the global center of halal food. Halal food consumers are currently most concerned about the integrity of the halal status and curiosity about all activities involved throughout the supply chain so that the products purchased are genuine throughout the halal production path. Halal food management is likened to a supply chain from an organizational perspective. Although halal honesty is widely found in halal industrial publications, the factors affecting the integration of halal food supply chain and comprehensive research on halal food supply chain and safety have not been discussed in Iranian journals to date. Methods: We propose a conceptual model to study the dimensions of the halal food supply chain and the relationship between the implementation of the halal food supply chain and managerial performance in order to assess the safety and quality control and assurance of halal food. A total of organizational information from 240 different countries was used in this study. For this purpose, structural equation modeling (SEM) was used. Results: The results showed that the implementation of halal food supply chain can affect food safety. In general, these findings indicate the need for strategic evaluation in ten dimensions of halal food supply chain. Conclusion: Transprancy in the supply chain puts the risk of producing insoluble products at risks reduces all stages of product production and this designand can be used as a reference model by manufacturers in the halal food industry.

Introduction: Saffron is known as one of the strategic and precious agricultural products in Iran. Since this product has an appropriate market in Anatolia and Europe, it is possible for Iran to produce high quality products through observing different standards and quality control systems and be able to compete by producing countries such as Italy and Spain. Religious rites also emphasize the importance of the effectiveness of food on the body and soul. One of the Qur'anic propositions in this regard is the word Tayyib. Methods: In this paper, by emphasizing religious advice on the importance of the effect of diet quality on the health of mind and body, it is possible to develop a comprehensive quality control system to achieve Tayyib products based on the teachings of Salam sharia. Results: In the present paper, the concept of Tayyib saffron is explained and so on the model of quality control and rating of Tayyib saffron was designed based on the five main components of Tayyib product (Halaness, Originality, Healthiness, Efficiency and Desirability and Attractiveness) for different stages of saffron production or supply. Conclusion: The results of the study showed, benefiting from mechanized and efficient manner, conducting more research in order to improve the rules and standards and optimal use of facilities for more productivity can be effective in achieving Tayyib saffron. Certainly, this will not be possible except with the participation of saffron producers and officials and proper planning in different stages of crop product.

Introduction: Considering the sensitivity of jobs related to health and medicine, it will be important and unavoidable to study the basic criteria affecting the imposition of responsibility and its eliminating factors on actors active in this field, in order to achieve justice and generalize community health. The purpose of this article is to explain the basis for imposing and enumerating the factors removing the responsibility of medical staff from the perspective of jurisprudence and law. Methods: The present study is descriptive-analytical in terms of practical purpose, in terms of implementation method, and collecting information in it through library, research and documentary studies of valid jurisprudential and legal sources; Relying on fishery and collection tools. Results: By examining and analyzing the existing jurisprudential and legal views, it can be acknowledged that despite the existence of many theories; The issue remains problematic, and the theory of separation of responsibilities seems to be able to bridge the gap. Conclusion: In the field of determining the responsibility of medical staff, a distinction should be made between civil and criminal liability. The responsibility of the medical staff due to the lack of moral element and malice in most cases and the combination of medical practices with good faith is criminally excluded unless proven otherwise and the proof is the responsibility of the plaintiff. Imposition of civil liability will also be permanent in establishing a citation relationship, of course, in its real and not conventional sense. Therefore, it is necessary to educate and inform those in charge and monitor the correctness of their actions and, if necessary, to formulate a clear criminal and discriminatory policy in this regard. analyzing and integrating the results. The author of the article did not report any conflict of interest.

Introduction: Health tourism is one of the branches of tourism that has been considered by many tourism activists in recent years. This type of tourism, which has high profitability and economic value, has been exploited in each country in proportion to its scientific potential and diversity of medical services. Iran, as one of the advanced countries in the field of modern medical science and research, is one of the oldest countries in the history of medicine and even has a unique medical school in ancient medicine. Methods: In the present article, using descriptive and library methods, the indicators of halal health tourism in different aspects of medical science have been explained. Results: Analysis of different aspects of halal tourism and review of various medical services from clinical services to the production of medicine and massage therapy, etc., can provide a whole package of medical services in the form of halal health tourism and attract many tourists to the country. Conclusion: Health tourism in the world began with physical health and then developed into the human mental aspect. Travelling from a permanent area of residency to maintain, improve or regain physical, mental, emotional, and spiritual health for more than 24 hours and less than a year is referred to as halal health tourism. To progress in this regard, points such as the establishment of a halal health tourism club, the development of a pattern and a model of halal medical tourism can also be given special importance.

Introduction: This study examines the beliefs and views of Iranian Muslim consumers towards the purchase of halal food materials and products in Tehran. Factors influencing consumer attitudes toward halal food consumption include consumer beliefs and religious commitment, halal certificate requirements, and the health and safety of food products. Methods: The present study is based on the applied purpose and is based on a descriptive correlational method. A questionnaire and a simple random sampling method were used to collect data. 385 food consumers in Tehran were selected as the sample size and research hypotheses were tested using the structural equation method and Partial Least Squares analytical method. Results: Research has shown that consumer beliefs and religious commitment have a positive and significant effect on attitudes toward halal foods. Also, the observance of the requirements of the halal label and the safety and hygiene of food products has a positive and significant effect on consumer views. Conclusion: Findings of the study indicate the growing level of distrust and insecurity of Iranian consumers in complying with religious and health issues in the production of domestic food. The research findings help manufacturers to evaluate and improve their activities, to have a successful presence in domestic and international markets, in order to understand consumer views and behavior.

Background and objective: There are various methods (such as halal, kosher and Stunning) for slaughtering animals in the world. Halal slaughter is one of the main methods used in Islamic societies to slaughter livestock and poultry. With the growing Muslim population of the world and the interest in practicing religious teachings, there is a large market for halal meat. Studies have shown that slaughter methods can affect the chemical and biochemical composition of meat, physical, microbial and sensory properties of meat after animal’ s death. The present study was conducted in the form of a library study using related articles in databases and search engines. The halal slaughter method involves horizontal incision and amputation of the four vessels of the throat, trachea and esophagus, without the use of any type of stunning before slaughter. After slaughter, a large amount of blood gets out, complete bleeding during slaughter leads to better quality, increase shelf life and reduced meat and carcass defects. Halal slaughter can also protect human health against infectious diseases. Results: The results of this study showed, in general, halal slaughter is one of the best methods of slaughter due to complete bleeding, no pain and no presence of pathogens, as well as improving the safety and health of meat and increasing the shelf life of meat. Conclusion: In general, halal slaughter improves the quality and safety of meat compared to other methods of slaughter.

Background and objective: Muslims follow Islamic dietary guidelines for food preparation, and foods prepared in accordance with this guideline fall into the category of halal foods. To produce halal dairy products, emulsifiers and other components added to dairy products must be prepared from halal sources such as plant sources. In the production of cream, butter and fatty products, emulsifiers are used to prevent becoming two phases in product, which need to be halal. Various enzymes and additives are used to produce different types of cheese. Many enzymes are obtained from pigs. enzymes have an important effect on by-products made from cheese such as whey and its derivatives. These raw materials themselves can address the issue of solubility in other dairy byproducts such as frozen dairy desserts. The present study in the form of library research using related data banks and are coordinated with reference epistle and commandments. Results: Therefore, due to the widespread production and consumption of dairy products and the revelation of the negative effects of haram foods on the health of the soul and body of Muslims, it is necessary to ensure the raw materials and additives used in this industry are halal and all manufacturers have a duty to prepare halal and qualify raw materials and food products. Conclusion: Results of this article is to examine the requirements that should be considered in the production of milk and dairy products so that Muslim consumers are confident milk and dairy products are halal at the time of consumption.