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Salt content of kosher chicken parts studied under controlled conditions
Journal of Food Quality
Abstract
Salt content in the breast, thigh and skin was determined in chickens which had been kosher-processed with different salting times, quantities and different numbers of rinses and after cooking. Significant differences in the salt content were obtained after 1.5 h of salting. Salt quantity significantly affected only the thigh and skin. Rinsings had no effect in reducing salt content in the breast and thigh. Cooking did not reduce the salt content of the chicken except in the skin. The salt treatments used in this study, which were similar to those used in commercial kosher dressing plants, did not increase uptake of water.
... Mast and Macneil (1983) found the sodium content in meat and skin of kosher chicken to be 4-to 6-fold greater than non-kosher chicken (Mast & Macneil, 1983;Powers & Mast, 1980) and beef (Zuckerman & Mannheim, 2001). This high salt content was found to persist in the meat and was not affected by rinsing and cooking (Angel, Weinberg, & Jaffe, 1989). Salt is a catalyst for lipid oxidation (Kanner, Harel, & Jaffe, 1991), and kosher meat may develop objectionable odor during postmortem refrigeration (Holzer et al., 2004). ...
... Nutritional and quality aspects Reference Koshering Removal of haem/blood (+); higher discoloration (−); lower color parameters (L*, a* and b* values) (−) Torres et al. (1988); Zuckerman and Mannheim (2001);Holzer et al. (2004) Removal of proteins (−) Asghar et al. (1990) High salt content (−) Powers and Mast (1980); Zuckerman and Mannheim (2001); Mast and Macneil (1983); Angel et al. (1989) High lipid oxidation (−) Powers and Mast (1980); Torres et al. (1988) Low microbial count (+) Powers and Mast (1980); Hajmmer et al. (1999); Zuckerman and Mannheim (2001); Holzer et al. (2004) Halal slaughtering No effect on removal of haem/blood in sheep and cattle but significant effect in rabbits Anil et al. (2004Anil et al. ( , 2006 Table 5 Effect of combined electrical inputs during stunning and immobilization on meat pH and the associated consequences on meat quality. ...
There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review.
... The results showed no significant differences among the different curves obtained for each treatment (p > .05). Furthermore, it was possible to observe that the mass gained by salt uptake was relatively low, with an increase close to 0.3% (Angel, Weinberg, & Jaffe, 1989;Desmond, 2007), indicating that the mass gain was mainly caused by water retention due to phosphate present in the marinade solution. The use of STPP increases the pH of myofibrillar proteins away from their isoelectric point, which reduces the interaction of proteins and, thus, increases the capacity for water retention (Warner, 2017). ...
Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes. The objective of this study was to examine the effect of CO2 laser microperforation coupled with vacuum impregnation treatment on the marination processing time of chicken breasts and to mathematically analyze the marinade diffusion process using Fick's second law and an anomalous diffusion model. Cylindrical cuts of unmarinated chicken meat were CO2‐laser microperforated with pores of 228 μm and marinated under vacuum pressure (15 kPa) with NaCl (3% wt/wt) and sodium tripolyphosphate (1% wt/wt) during 60 hr at 6 ° C. The chicken:brine ratio was 1:11 wt/wt. Mass gain, moisture content, and salt concentration were determined over time; furthermore, effective diffusion coefficient (Deff) was obtained using Fick's second law and anomalous diffusion models. Marinade diffusion into chicken cuts was favored by microperforation combined with vacuum pulses, reduction processing time in 34%. The Deff ranged between 1.46 × 10⁻¹⁰ and 2.08 × 10⁻¹⁰m²/s for Fick's second law and between 2.27 × 10⁻¹⁰ and 4.23 × 10⁻¹⁰m²/sα for anomalous diffusion model, with α−values close to 1. In conclusion, the results showed no significant difference between the models, which was attributed to the homogeneity of the chicken tissue.
Practical Applications
Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes and shelf life than unmarinated chicken meat. Nevertheless, marination is a process that requires a long processing time to obtain a specified salt content in the meat. In this sense, laser microperforation of the meat is a treatment that when coupled with vacuum impregnation, can accelerate the marinating process of poultry meat. When simultaneously applying both technologies, the processing time was reduced by 6 hr compared with the control (almost 34%), which will allow a significant increase in plant productivity.
... The kosher meat production practices, the religious slaughter procedures and the pre-and post-slaughter processes and technologies to improve kosher meat quality have Ethical food and the kosher certification been widely discussed in the literature (Farouk et al., 2014;Torres et al., 1988;Zuckerman and Mannheim, 2001;Holzer et al., 2004;Asghar et al., 1990;Powers and Mast, 1980;Mast and Macneil, 1983;Angel et al., 1989;Hajmeer et al., 1999;Anil et al., 2004Anil et al., , 2006Nakyinsige et al., 2014;D'Agata et al., 2009;Leal-Ramos et al., 2011;Sazili et al., 2013). In particular, Miele (2013) questioned about the methods of religiously acceptable killing by Jewish communities; indeed, the author concentrated on the religious animal slaughter issue that raised as safer in contrast with the introduction of the electrical stunning prior to cutting throat as general practice. ...
Purpose
Increased awareness about the importance of a safe, healthy nutrition has changed human interactions with food and increased worldwide demand for high quality and ethical food. In this respect, the purpose of this paper is to highlight the concept of ethical food and the nature of kosher food production, assessing common traits and the main differences between the two. A literature review was undertaken in order to verify the direction in which further studies might proceed.
Design/methodology/approach
A research review on current literature was carried out exploring concepts of ethical food and food certification underpinning kosher businesses by means of an analysis of both producers’ and consumers’ perspectives. In order to proceed with an accurate analysis, the paper matches both the conceptual analysis and the bibliometric one. The overlap between these two forms of analysis makes results robust and useful for future research.
Findings
This review reveals common points between ethical and kosher food because attention is given to both processes and products and the way the market perceives them as expressions of trustworthy and safe production. Furthermore, the analysis reveals an under emphasis on kosher food in the academic world and the results reveal the importance of empirical analysis.
Research limitations/implications
The analysis is focused mainly on kosher food production as an expression of ethical food. It would be interesting, however, to expand the analysis to other types of ethical certification such as Halal food, for example, in order to perform comparative evaluations.
Practical implications
From a practical point of view, it is interesting to note that kosher food is conceived as very safe food and that non-religious people are sensitive to this, which opens new horizons for ethical food. It also offers the possibility that firms that have never considered entering the field of ethical food certification may do so to expand their businesses. This implication also reveals that there is a higher attention on sustainability and safety in agro-food market. Therefore there are great opportunities of expansion for ethical food.
Social implications
From a social point of view, this paper is of importance for several reasons. It deals with a relatively new and relatively unexplored issue; it points out the relevance of sustainability and safety in food market and consumer behavior, it presents the possibility of exploring knowledge interactions between different perspectives (multidisciplinary approach) and cultures which, in the opinion, will present significant challenge in relation to agro-food business research in the future.
Originality/value
The originality of this work is that of systematizing a literature review of ethical food, enlarging its scope and boundaries with specific reference to kosher food. It also highlights the need to focus on both management and marketing, since up to now there has been a lack of academic contributions to these areas of research. Directions for further research are outlined.
A series of experiments was undertaken to determine whether kosher salt reduces persistence of Salmonella serotypes that might cross-contaminate chicken skin on the conveyor belt between the soaking and salting stations in a kosher processing line. The line was simulated in the laboratory because Salmonella could not be inoculated onto chickens in a commercial plant. Prevalence of Salmonella Typhimurium (0.5 log10 cfu) was reduced (P < 0.0001) from 93 to 21% by kosher salt followed by rinsing as compared with 48% for rinsing alone; results were similar for Salmonella Kentucky and for 12 and 24C. Salmonella Hadar was less persistent than the other serotypes. The beneficial effect of kosher salt on reducing persistence of Salmonella was not observed when initial pathogen levels were greater than 2.5 log10 cfu and when kosher salt was applied without rinsing. These results suggest that the application of kosher salt followed by rinsing is an important pathogen reduction step in the kosher processing of chickens.
Jewish dietary laws have been in existence for thousands of years but have received little attention from the scientific community for their potential beneficial effects for improving the quality and safety of poultry products. Practices employed during the kosher processing of poultry may be amendable to non-kosher processing of poultry. Results of this study suggest that application of dry kosher salt might reduce attachment of Salmonella during processing and facilitate their removal by carcass washing. Further studies are needed to validate these results in a commercial plant and to evaluate other types of salt for their effects on Salmonella persistence and the potential application of the process to non-kosher poultry.
To better predict risk of Salmonella infection from chicken subjected to temperature abuse, a study was undertaken to develop a predictive model for survival and growth of Salmonella Typhimurium DT104 on chicken skin with native flora. For model development, chicken skin portions (2.14 cm2) were inoculated with 0.85 log of Salmonella Typhimurium DT104 (ATCC 700408) and then stored at 5 to 50 degrees C for 8 h. Kinetic data from the storage trials were fit to a primary model to determine lag time (lamda), specific growth rate (micrro), and the 95% prediction interval (PI). Secondary models for lamda, mu, and PI as a function of storage temperature were developed and then combined with the primary model to create a tertiary model. Performance of the tertiary model was evaluated against dependent data, independent data for interpolation, and independent data for extrapolation to kosher chicken skin by using an acceptable prediction zone from -1 (fail-safe) to 0.5 (fail-dangerous) log per skin portion. Survival of Salmonella Typhimurium DT104 on chicken skin was observed during 8 h of storage at 5 to 20 degrees C and at 50 degrees C, whereas growth was observed from 25 to 45 degrees C and was optimal at 40 degrees C with a lamda of 2.5 h and a mu of 1.1 log/h. Variation of pathogen growth, as assessed by PI, increased in a nonlinear manner as a function of temperature and was greater for growth conditions than no-growth conditions. The percentage of acceptable prediction errors was 82.6% for dependent data, 83.7% for independent data for interpolation, and 81.6% for independent data for extrapolation to kosher skin, which all exceeded the performance criterion of 70% acceptable predictions. Thus, it was concluded that the tertiary model provided valid predictions for survival and growth of Salmonella Typhimurium DT104 from a low initial dose on both nonkosher and kosher chicken skin with native flora.
Moisture, ash, and salt contents of salted and nonsalted (control) broilers from dressing plants in Israel were determined
on skin, breast, thigh plus leg, and back plus neck meat. The broilers were sampled on two different dates for each plant.
Significant differences were found between dressing plants and between sampling dates for each plant as regards moisture,
ash, and salt contents in the above parts of the salted chickens.
In salted birds, salt contents were: backs and necks > skin > breast and thigh plus leg. Possible reasons for the observed
differences are discussed.
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