Four'n Twenty Pies are now halal

[ufo_investigations]

I went to 7-Eleven tonight to get a bite to eat, grabbed a Four'n Twenty pie and gosh it was halal.

Traitors!  How can they do this?

I put it back in the warmer then drove to a local Italian restaurant and we had pasta carbonara.

[jimmy*part4]

BTW...I never knew what halal was before coming here. The food carts in NYC all say halal on them. All of them.

[cherry*135]

jimmy - four n twenty pies

They took something that appears to be Australian and altered it to please a minority from another country making it non Australian...in my opinion.

Not all four n twenty pies have the halal label. Only ones labeled Export which are for sale at some service stations, halal butchers and convenience stores.

Supermarkets stock the non-halal ones.

I wouldn't eat them even if they were free.. any brand of mass produced pies that is  - halal label or no halal label.

[cherry*135]

Woolies & Coles are both intending to enter the convenience store/ express market now, they will open new ones, buy out 7/11's etc.

Plenty of halal labels then

 What is concerning is a lot of this  hype is coming from websites like the Australian Defence League (ADL). Social media has a lot to answer for.

[cherry*135]

jimmy: and UFO doesn't have muslims in his area, but DOES have halal meat pies.

I think you will find UFO wrote that he was in the city (away from his home) when he went to buy the pie.

[myoclon1cjerk]

Me neither jimmy.I thought it was a Lionel Ritchie song.'Halal...Is It Me You're Looking For?'

[*lady*godiva*]

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@jimmy*part3 wrote:

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@*mrgrizz* wrote:

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@jimmy*part3 wrote:

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@*mrgrizz* wrote:

a scared/stressed animal will have a higher level of latic acid.

this causes a increased ph level, this will change the colour of the meat.

will also effect taste, tenderness and shelflife

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That being true, wouldn't shipping them elsewhere to be slaughtered in poor conditions also effect the quality of meat?...besides being cruel.

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in the hours leading upto slaughter. they would recover from the trip.

latic acid is adrenalin.

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Not really. Although they are usually produced under similar circumstances. It takes a few days for muscle soreness to go away after a strenuous workout. That would be the same for these animals.

The working muscle cells can continue this type of anaerobic energy production at high rates for one to three minutes, during which time lactate can accumulate to high levels.

A side effect of high lactate levels is an increase in the acidity of the muscle cells, along with disruptions of other metabolites.

 DOMS as it is called by exercise physiologists, is characterized by sometimes severe muscle tenderness as well as loss of strength and range of motion, usually reaching a peak 24 to 72 hours after the extreme exercise event.

http://www.scientificamerican.com/article/why-does-lactic-acid-buil/

And no, I have never had an Australian meat pie, lol. BUT...if I did I wouldn't want it to be halal. Or any other religious label. And after posting the Four n Twenty commercial (and watching it)...I'd boycott them too. They took something that appears to be Australian and altered it to please a minority from another country making it non Australian...in my opinion.

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Soreness from lactic acid is felt during the exercise - that's what causes that burning feeling - the body's natural safety mechanism to say "slow down, I can't get enough oxygen, I need time to recover". If you are still breathing (not dead like a slaughtered cow) the lactic acid usually leaves your system in those high concentrated amounts within one to three hours. Once you stop the strenuous exercise/ enable your body to produce the oxygen required for the activity, lactic acid levels start to deplete to normal levels within a few minutes. That's why your muscles stop burning when you have a rest/stop.

That is not DOMS

Soreness or tenderness days afterwards, is something different. (It even says that in your article)

Lactic Acidosis is a whole other ball game again.

As Grizz said, the cows in transport aren't subjected to strenuous exercise during transport, (judging by the pictures, they don't have room to move, far less exercise) but if stressed or anxious, obviously oxygen levels deplete and increased production of lactic acid occurs. So, in his terms - it's adrenalin - he was spot on. (quasi scientific explanation in the first paragraph of your article) So once they get out, while they are still breathing, the concentrated levels of lactic acid starts to leave their systems as soon as their stress/anxiety decreases (unless they have an underlying illness such as heart or liver failure - leading to lactic acidosis). Obvioulsy if they are killed/die whilst stressed/anxious, the concentrated levels of lactic acid will remain in their systems.

Grizz was spot on. You're talking about a  different ball game with the introduction of DOMS and ongoing muscle tenderness.

[the_great_she_elephant]

Once a company bows down to halal that company is on the boycott list. I will never buy anything from Four n Twenty and I hope other loyal and nationalist Australians do the same.

I thought your objections to eating halal food were on religious grounds - you being a Catholic What has loyalty or nationalism got to do with it?

[kilroy_is_here]

I DO live in a Muslim area and checked out 3 7-Elevens today and not one was selling halal pies.

This statement worries me more than a halal pie , there should not be any area that is defined by its religious persuasion that indicates that there is not integration rather colonisation

[colic2bullsgirlore]

Some of you make me laugh... I took tours around abattoirs for many years and have worked just about every job.... If I

had 5 cents for every person that ran screaming from the kill floor or spewed on those tours...then I would literally be a

gazillionaire

Originally knocking was performed with a ball pein hammer. Most abbatoirs for bovines now use a retained bolt

knocking gun. It has  a sharp round edged projectile that is fired using a charge similar to a bullet.The beast is driven

into the knocking box which is essentially a metal box with a false floor. After the animal is stunned the knocker pulls a

lever and the floor angles away so that the beast falls onto a turntable. The turntable is spun (in the case of halal

slaughter) so that the beast faces mecca. A priest makes the initial cut for halal slaughter otherwise the sticker does it

the shackler moves in and the beast is raised via a winch and chain.

The sticker then also puts a ring via an insertion tube onto the paunch he is covered in blood from head to toe. If he

misses the paunch ring a little he  also becomes covered in green faeces.

These operation are performed over the blood tunnel which contains about 2 feet of frothiong hot blood and is about

30 feet long,

Slaughter butchers stand atop high stands. the first two being first leg and second leg. The beasts move slowly

along a mechanical chain whose spped is generally governed by the skill of the workers on hand that day. while the

skinning and such is being progressed atop the stands at the bottom the hock cutter is removing the lower hooves. The

cheeker makes some incisions and removes the head whole and it makes its way around another chain called the head

chain a large revolving wheel with chains strips the hide from the body with the help of the skinner. The body moves

along the chain to the evisceration table where a worker staning on the table releases the stomachs and organs whole

onto the table. It resembles a bulldozer track but is much wider and made of stainless steel. Chutes funnel off bits and

pieces to the offal room and the paunch room where workers clean trim and pack the offal and empty the contents of

the stomachs to free the tripe (stomach linings) from its smelly contents.

The premise of evacuating the blood is simple........a bruise is caused by broken blood vessels exuding blood.....no

blood available when a contusion is likely to occur then no bruise can be formed.

Electrical muscle stimulation is now used to free more blood from the larger cuts. as the beef leaves the kill floor it is

sawn in two marked with dye and pushed away into chillers to be brought down to below about 18deg c in the case of

hot boning and about 7 deg c in the case of the normal process.

At no stage can halal and non halal substances come into contact for the meat to be considered halal.

. Not even once boxed. Abbatoirs that slaughter halal and non halal generally slaughter the halal meat first and then

non halal after that

For calves they used a smaller air driven bolt gun. Goats lambs and sheep are electrically stunned.

I have worked as a knocker,sticker and leg butcher. Done some slicing in the boning room, worked in the offal,paunch

and by product areas as well as loadout, cleaning and the office side. Some people can do it and some people cannot

even stand the smell in the carpark and quit before they even strike a blow

My last job at an abbs was in the quality assurance department.... I think the worst job in the place would have to be in

the paunch room or maybe in the slink room whereby you suck the blood with a vacuum pump from foetuses until

they look like a dried prune and then you skin them... see the link below as to why this occurs

http://www.newstatesman.com/science/2013/08/yes-you-can-make-burger-out-human-stem-cells-you-probabl...

the bloke on the link below got pretty close to describing knocking and sticking.

It is a little americanized. In Australia the "fab" room is called the boning room

.....now after reading that try and sit back and enjoy your breakfast.....

http://www.thirdworldtraveler.com/Health/MostDangerousJob_FFN.html

[i-need-a-martini]

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@kilroy_is_here wrote:
I DO live in a Muslim area and checked out 3 7-Elevens today and not one was selling halal pies.

This statement worries me more than a halal pie , there should not be any area that is defined by its religious persuasion that indicates that there is not integration rather colonisation

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All suburbs have their own majorities. That is what makes suburbs unique.

When my mum first arrived in Australia she lived in Leichhardt with all the other Italians. Todays it is still mainly Ist and 2nd Generation Italians living there and It is now a vibrant, glorious and culturally interesting suburb.

Personally I love all the different 'colonised; suburbs. Cabramatta in Sydneys west with a large proportion of Vietnamese, Campsie with it's large Korean population, Earlwood with a strong (and growing) Greek demographic, Newtown with a majority of uni students and gay people - none of these suburbs would have any personalities had they not been 'colonised'.

Muslims (like Jewish people) need to live within walking distance to their place of worship so they have little choice but to live in a tight community.

If you want a good example of non-intergration, look no further than the Sutherland Shire. Before I moved here, I lived in Cronulla which is probably the most Anglo-Saxon focused suburb in Australia. I had 40 years of being told to "go back to where I came from".