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Also after slaughtering, the meat must be processed in an Islamic manner. It may not be mixed with meat that is not Halal. Thus, for example, no blood or gelatine may be added. The addition of fat from animals that have been ritually slaughtered is allowed, as well as vegetable fat. Various things must be done using machines and tools that have been thoroughly cleaned.
According to Islamic law, meat is only allowed for consumption that has been slaughtered personally by a Muslim in the name of God by means of a cut in the neck with a sharp knife. It must be a healthy animal. Cattle, calves, goats, sheep and poultry are acceptable. Pork is forbidden and is considered unclean. The death of the animal must result from the cut in the neck. Ritual slaughtering also requires that the Islamic man who cuts the animal must speak the following holy words with conviction for each animal: "Bismillah, Allah akbar" (in the name of almighty Allah).
Preferably, ritual slaughtering should be done without stunning. Since European legislation prescribes that slaughtered animals must be anaesthetised, certain anaesthetics are now permitted. The animal may not be near death, however, as a result of the anaesthetic, nor may it die before it is slaughtered. The slaughtering mask used for cattle and calves is acceptable for this. Both technically and procedurally it is recognised by an international committee of Islamic scholars in this sector.