Benefits of Halal Food
The halal method of preparing an animal for food allows maximum drainage of blood from the animal's body. Blood in meat makes it more susceptible to putrefaction and also negatively impacts taste.
Methods using stunning cause an animal to secrete lactic acid which hastens the onset of putrefaction because lactic acid makes the meat less resistant to bacteria. Lactic acid also significantly negatively impacts taste. Halal meat tastes better, is more tender, is healthier and stays fresh longer because the absence of blood makes it resistant to bacteria. Halal meat also makes sense economically because less blood means pound per pound you bring home more meat and yield more finished product.
The halal method of preparing animals is not only the most hygienic. It is also the most humane for the animal.