Authorized for publication on Nov. 4, 1982 as Paper No. 6547 in the Journal Series of the Pennsylvania Agricultural Experiment Station.
Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1013–1015, July 1983
How to Cite
MAST, M. G. and MACNEIL, J. H. (1983), Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens. Journal of Food Science, 48: 1013–1015. doi: 10.1111/j.1365-2621.1983.tb09150.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/9/82; revised 5/4/83; accepted 5/5/83.
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.