Abstract
ABSTRACTUnder simulated conditions, the quality of kosher and conventionally processed chickens was compared. Three processing differences occurring with kosher chickens were studied: cold water “scald,” longer mechanical picking time, and “koshering” (salting) following evisceration. A factorial experiment (2×2×2), with two variations of scalding, picking, and salting, was conducted. Kosher chickens absorbed more water during water chilling than did conventionally processed birds. Color values reflected a loss of the yellow epidermal layer of hot‐scalded treatments. Shear values for fresh refrigerated birds were approximately the same for kosher and conventionally processed chickens. Lipid oxidation was accelerated on salted skin samples during frozen storage, but not on frozen salted meat samples. Salting decreased the total aerobic plate count; however, kosher and conventional treatments had approximately the same number of coliforms. Skin and meat from carcasses exposed to salt contained significantly more sodium than carcasses not exposed to salt. A taste panel preferred meat from salted birds throughout storage. Higher levels of lipid oxidation were detected by the taste panel on salted skin samples after 8 months frozen storage but not at 2 months' frozen storage.
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