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ABSTRACT

Broiler chickens processed in commercial plants using either conventional or kosher procedures were compared for yields and quality attributes. Conventionally processed chicken had greater water uptake during immersion chilling and lost more weight during storage. Due to the salting or “koshering” process, meat and skin of kosher chicken had four to six times as much sodium as nonkosher poultry. Perhaps as a reflection of the higher sodium content, kosher poultry meat generally was rated higher for overall acceptability; however, these differences were not always statistically significant. Breast meat from kosher poultry was also more tender than nonkosher breast, as evaluated by sensory techniques and shear tests. Although generally not significantly different, kosher poultry exhibited slightly higher TBA values and lower microbial numbers than nonkosher poultry.