No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
An Introduction to the Kosher Dietary Laws for Food Scientists and Food Processors
... The word kosher or Kasher is used to define food prepared according to Jewish laws (REGENSTEIN & REGENSTEIN, 1979, 1988BARKMEIER, 1998; CHANIN & HOFMAN, 1998, KOF-K KOSHER SUPERVISION, 1998). The Jewish food laws, called kashrut, are followed by members of the Jewish religion (REGENSTEIN & REGENSTEIN, 1979, 1991LÜCK, 1994LÜCK, , 1995, who are more than 6 million people in the USA. ...
... The word kosher or Kasher is used to define food prepared according to Jewish laws (REGENSTEIN & REGENSTEIN, 1979, 1988BARKMEIER, 1998; CHANIN & HOFMAN, 1998, KOF-K KOSHER SUPERVISION, 1998). The Jewish food laws, called kashrut, are followed by members of the Jewish religion (REGENSTEIN & REGENSTEIN, 1979, 1991LÜCK, 1994LÜCK, , 1995, who are more than 6 million people in the USA. Only in the state of New York, with more than two million Jews, the Department of Agriculture has a special section New York Agricultural and Market Law, paragraph 201-a) responsible for the safety and legitimacy of the food marketed as Kasher or kosher. ...
... Problems with Trichinella spiralis and Taenia solium were probably responsible for the Jewish ban on pork (THORNTON, 1969). However, REGENSTEIN & REGENSTEIN (1979) assert that the laws regulating the Kasher ritual are not "health laws". Food restrictions, such as the designation of animals as pure or impure, the prohibition of mixing meat and dairy products, and the consumption of blood are quoted in the Bible (LEVITICUS, XI:1-19; EXODUS, 22:31, 23:19; DEUTERONIMY, XII:21-25; XIV, . ...
HUMANE SLAUGHTER: THE Ante-Mortem HANDLING Humane slaughter is the technical and scientific proceeding set that guarantees the animal welfare since loading, in the rural property, to the bleeding. The slaughter must be performed without unnecessary suffering. The humane conditions must be presented during preslaughter handling. The animal stunning is considered the most critical operation during slaughter. In the act of slaughter it is essential that a state of unconsciousness or insensibility up to the end of bleeding, ensure total freedom from suffering and efficiency bleeding. This article encloses ante-mortem process such as transport and handling, stunning and bleeding methods and its effects on meat quality and animal welfare.
... Central concepts in kosher law define acceptable species of animals in particular. Other important concerns relate to rennin, gelatin, lactose, sodium caseinate (a protein produced from the casein in skimmed milk), vitamins, eggs, grape products, fruits, vegetables, and items served during Passover, a major Jewish festival (Regenstein and Regenstein 1979). Rennin is an enzyme, and enzymes are often derived from the stomach lining of animals. ...
... A large and growing body of literature explores kosher practices from diverse perspectives. Some studies are basic introductions for food scientists and processors (Blech 2008;Regenstein and Regenstein 1979), while others demonstrate how kosher regulations can be implemented in the food industry (Regenstein and Regenstein 1988). Some works also discuss halal laws (Regenstein et al. 2003a(Regenstein et al. , 2003b and their implications for biotechnology and genetic engineering. ...
The Hebrew term ‘kosher’ means ‘fit’ or ‘proper’ and signifies foods conforming to Jewish dietary law (kashrut). Kosher biotechnical production is subject to elaborate rules that have warranted regulation over the last two decades. This article shows how kosher regulation works in biotech production. I argue that while existing studies of kosher production and regulation have emerged mostly from within business studies and the food sciences, the broader institutional picture and the personal relationships between certifiers and businesses that frame these procedures are not yet well understood. Based on empirical research and interaction with biotech companies, I provide an ethnography of how transnational governmentality warrants a product as ‘kosher’ and thereby helps to format and standardize the market. This article builds mainly on fieldwork conducted at the world’s largest producer of enzymes, Novozymes, based in Denmark, which is certified by the leading global kosher certifier, the Orthodox Union.
... Em contraste com a exigência religiosa, estes métodos tem sido criticados, tanto pela crueldade (REVISTA NACIONAL DA CARNE, 1995) como também pela falta de cuidados quanto ao aspectos higiênico-sanitários (LÜCK, 1994). O abate kasher ou schechita envolve a contenção do animal, estiramento da cabeça através de um ganho, e uma incisão, sem movimentos bruscos, entre a cartilagem cricóide e a laringe (PICCHI & AJZENTAL, 1993), cortando a pele, músculos, traquéia, esôfago, veias jugulares e artérias carótidas (REGENSTEIN & REGENSTEIN, 1988& REGENSTEIN, 1979& REGENSTEIN, , 1988BARKMEIER, 1998;CHANIN & HOFMAN, 1998, KOF-K KOSHER SUPERVISION, 1998). As leis da alimentação judaica, denominada de kashrut, são seguidas pelos membros da religião judaica (REGENSTEIN & REGENSTEIN, 1979LÜCK, 1994LÜCK, , 1995, 2000, , KOSHER, 1997STERN, 1990;SOJKA, 1995). ...
... O abate kasher ou schechita envolve a contenção do animal, estiramento da cabeça através de um ganho, e uma incisão, sem movimentos bruscos, entre a cartilagem cricóide e a laringe (PICCHI & AJZENTAL, 1993), cortando a pele, músculos, traquéia, esôfago, veias jugulares e artérias carótidas (REGENSTEIN & REGENSTEIN, 1988& REGENSTEIN, 1979& REGENSTEIN, , 1988BARKMEIER, 1998;CHANIN & HOFMAN, 1998, KOF-K KOSHER SUPERVISION, 1998). As leis da alimentação judaica, denominada de kashrut, são seguidas pelos membros da religião judaica (REGENSTEIN & REGENSTEIN, 1979LÜCK, 1994LÜCK, , 1995, 2000, , KOSHER, 1997STERN, 1990;SOJKA, 1995). Os alimentos kasher não são somente adquiridos por judeus, mas também por muçulmanos, adventistas, vegetarianos, pessoas com alergias a certos alimentos e ingredientes e outros consumidores que simplesmente consideram subjetivamente o alimento kasher como sendo de alta qualidade. ...
Abate humanitário pode ser definido como o conjunto de procedimentos técnicos e científicos que garantem o bem-estar dos animais desde o embarque na propriedade rural até a operação de sangria no matadouro-frigorífico. O abate de animais deve ser realizado sem sofrimentos desnecessários. As condições humanitárias devem prevalecer em todos os momentos precedentes ao abate. A insensibilização de animais é considerada a operação mais crítica durante o abate de bovinos. Tem por objetivo colocar o animal em estado de inconsciência, que perdure até o fim da sangria, não causando sofrimento desnecessário e promovendo uma sangria tão completa quanto possível. Neste artigo são abordados os temas referentes às operações ante-mortem, como transporte, manejo nos currais, e operações de insensibilização e sangria e seus efeitos no bem-estar animal e na qualidade da carne.
... 3. Muhammad Munir Chaudry, américain d'origine pakistanaise, actuel président de l'IFANCA (première agence de certification halal américaine) a été le premier à proposer aux industriels des indications pratiques dans la production industrielle dans un article paru en 1992 (Chaudry, 1992). Il s'est très largement inspiré de ceux rédigés avant lui par Joe Regenstein à l'intention des laboratoires et industriels intéressés par la cacheroute (Regenstein, Regenstein 1979, 1988. Chaudry a cosigné plus tard un article comparatif halal/casher avec J.M. Regenstein (1994). ...
... Central concepts in kosher laws are related to acceptable plants and species of animals. Other important concerns are rennin, gelatine, lactose, sodium caseinate (a protein produced from casein in skimmed milk), vitamins, eggs, grape products, fruits, vegetables, and Passover (a major Jewish festival) items (Regenstein and Regenstein, 1979). ...
Most recent scholarship on moral economies or religious markets argues for the compatibility of economies/markets and religious practices in particular national or regional contexts. However, over the last couple of decades or so religious markets have entered a new phase characterized by new forms of regulation, certification and standardization on a global scale. Building on research on global kosher (a Hebrew term meaning "fit" or "proper"), halal (an Arabic word that literally means "permissible" or "lawful") and Hindu vegetarianism this paper argues that these economies or markets to a large extent are conditioned by and themselves condition forms of transnational governmentality, that is, new and often overlapping practices of government and grassroots politics. I explore religious economies and markets at three interrelated levels of the social scale: state and non-state regulation, the marketplace and consumers. Epistemologically, comparison is used as a powerful conceptual mechanism that fixes attention on kosher, halal and Hindu vegetarian similarities and differences.
... Those in Experiment 2 were examined at 8 weeks of age. In the dressing plants, the chickens were killed and processed according to the laws of kashrut (Regenstein and Regenstein, 1979). Following mechanical defeathering the chickens were scored for skin rips and flesh maceration beneath the torn skin, and the percent of intact or severely ripped skins and macerated flesh was calculated. ...
The effects of two coccidiostats — Stenorol® and Coban® — incorporated in broiler diets on the strength of chicken carcass skin were compared in dressing plants and by tensile force measurements in the laboratory. Stenorol® resulted in a significantly higher percent of skin rips in the dressing plants and in less resistance to tearing as compared with Coban®.
... There are several widely available sources that summarize the laws of Kashrut and Shechita (Greenspoon et al. 2005; Levinger 1985; Regenstein and Regenstein 1979, 1988; 1991). The next section of the paper is a summary of their relevant aspects for this study. ...
... Kashrut, Jewish dietary law, and kosher law (halacha) include bans on pork and any pork products, the mixing of milk and meat and the listing of animal species that Jews are allowed to eat. Other important items that are regulated under kosher laws are rennin, gelatine, lactose, sodium caseinate (a protein produced from casein in skimmed milk) and vitamins [3]. Microorganisms or naturally occurring microflora are considered kosher if they are grown on kosher media. ...
In 2010, as part of a research project, I accompanied the Orthodox Union's (OU) Senior European rabbinic field representative and Novozymes' Global Halal and Kosher Coordinator on the annual kosher inspection at Novozymes' production facility for enzymes in Denmark. You might find it surprising that a biotech company with an annual revenue of around US$2 billion has its own Halal and Kosher Coordinator and conducts regular inspections to ensure compliance with religious dietary rules, but there are sound economic reasons why Novozymes—and many other companies—invests in obtaining such certifications. The global market for kosher and halal—a set of dietary rules for Jews and Muslims, respectively—has grown massively in recent years. The North American kosher food market grew by 15% between 2002 and 2012, with roughly US$200 billion worth of kosher‐certified food products sold annually. This increase is representative of a global trend [1]. In addition, many food companies and suppliers also cater to other dietary or philosophical requirements such as gluten‐free, GM‐free or vegan/vegetarian products, because doing so serves growing demand and markets.
> Kosher and/or halal certification is a good example with which to study how sacred notions and beliefs influence the secular, commercial world of biotechnology.
Kosher and/or halal certification (Fig 1) is a good example with which to study how sacred notions and beliefs influence the secular, commercial world of biotechnology. The major driving factor is not increasing spiritualism alone, but also companies themselves that seek to expand into new markets and address the needs of new consumer groups. In doing so, companies and regulators are finding that the religious requirements might even enhance existing quality standards, giving companies a competitive edge. As we shall see, technoscience—both as material technology and specialized social expertise [2]—plays an important role in the interactions between sacred regulation and secular …
... Breast, thighs (the muscles around the femur), and drumstick (the muscles around the tibia) were separated. The meat was treated (soaked, salted, etc.) as required by Orthodox Jewish practice (Regenstein and Regenstein, 1979) and then stored for about 7 months at -18 C. ...
An experiment was carried out to evaluate the effect of vitamin E in diets (containing .5% soybean oil and 125 mg ethoxyquin/kg)
fed to turkeys from 12 to 24 weeks of age on the stability and the sensory quality of their meat after 7 months of storage
at −18 C.
Increasing the vitamin E supplement from 5 to 45 mg/kg diet improved the stability of breast and drumstick (estimated by the
thiobarbituric acid test), but a significant effect (P<.05) was observed only in breast meat. The effect on meat stability
of feeding the high-vitamin E diet for the last 4 weeks only was similar to that of feeding this diet throughout the experiment.
Breast muscle was consistently more stable than the drumstick meat. This difference was rather small just after frozen storage,
but it increased under conditions favoring meat deterioration.
Sensory evaluation of the meat using identification tests, preference ranking, nonparametric ratings, and parametric scores
did not show that dietary vitamin E level improved the quality of breast and thigh meat. However, the drumstick meat of turkeys
fed the diet containing the high level of vitamin E throughout the experiment was of significantly higher sensory quality
than meat of birds fed the low-vitamin E diet. Meat of turkeys fed the high-vitamin E diet during only the last 4 weeks occupied
an intermediate position.
... In the process of preparing koshered poultry, the plucked and eviscerated birds are soaked in water for 30 min and then subjected to a salt treatment in which all parts (external and internal) are covered with coarse salt for a prescribed period of 1 hr. Then the salted birds are rinsed with clean cold water several times and left to drain (Regenstein and Regenstein, 1979). This process is an obligatory practice in Jewish communities the world over and in Israel dressing plants. ...
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.
... O objetivo do presente trabalho foi avaliar os efeitos dos métodos de abate de bovinos com insensibilização prévia através de marreta e pistola pneumática de penetração e sem insensibilização, realizada pelo método kasher. O termo kosher ou kasher significa preparado de acordo com as leis judaicas de alimentação [23,24,25]. O abate kasher ou schechita envolve a contenção do animal, estiramento da cabeça através de um ganho, e uma incisão, sem movimentos bruscos, entre a cartilagem cricóide e a laringe [21], cortando a pele, músculos, traquéia, esôfago, veias jugulares e artérias carótidas [24] e às vezes chegando próximo às vértebras cervicais [28]. ...
... O objetivo do presente trabalho foi avaliar os efeitos dos métodos de abate de bovinos com insensibilização prévia através de marreta e pistola pneumática de penetração e sem insensibilização, realizada pelo método kasher. O termo kosher ou kasher significa preparado de acordo com as leis judaicas de alimentação [23,24,25]. O abate kasher ou schechita envolve a contenção do animal, estiramento da cabeça através de um ganho, e uma incisão, sem movimentos bruscos, entre a cartilagem cricóide e a laringe [21], cortando a pele, músculos, traquéia, esôfago, veias jugulares e artérias carótidas [24] e às vezes chegando próximo às vértebras cervicais [28]. ...
O objetivo do presente trabalho foi avaliar os efeitos dos métodos de abate de bovinos com insensibilização prévia através de marreta e pistola pneumática de penetração e sem insensibilização, realizada pelo método kasher, na eficiência da sangria. A eficiência da sangria foi avaliada pela determinação da hemoglobina no sangue e na carne. Foram utilizados 240 bovinos sãos, da raça Nelore, abatidos em matadouro-frigorífico sob Serviço de Inspeção Federal, sendo 60 animais abatidos pelo método judaico (kasher), 60 animais insensibilizados através de marreta, 60 animais insensibilizados através de pistola pneumática de penetração e 60 animais insensibilizados através de pistola pneumática de penetração seguida por estimulação elétrica. Foram colhidas amostras de sangue após a sangria dos animais e de carne, na porção torácica do músculo Longus colli, imediatamente após a chegada da carcaça à câmara frigorífica. Os animais abatidos pelo método kasher apresentaram menor teor de hemoglobina residual na carne e melhor eficiência da sangria. A utilização da estimulação elétrica imediatamente após a sangria dos animais atordoados por pistola pneumática, afetou negativamente a eficiência da sangria.
This review investigates about most commonly adopted slaughtering techniques and their comparison with that of the technique, portrayed by Islam. The customary methods of animal slaughtering involve stunning. Ritual kosher which resembles with halal slaughtering method but do not include Tasmiyah, the other one is jhatka slaughtering method which obeys killing of animal by severing the head with single stroke of axe or sword. Whereas, the Islamic slaughtering manner, commonly known as Zabiha, obligates the cut of trachea, food pipe, carotid artery and jugular vein, while reciting the Holy name of Allah. The review framed the documentations of some researches, which clearly reveal that stunning, ritual kosher and jhatka slaughtering cause poor meat quality, highly prone to bacterial attacks, congestion of meat, reduction in shelf life, as well as more the suffering of animal which is clearly against the animal welfare as claimed by some antagonist lobbyists.
The kosher dietary laws provide spiritual health to those of the Jewish faith who observe these Biblical mandates. The major aspects of these laws are the allowed animals for food, the prohibition of blood, the avoidance of mixing of milk and meat, and the special laws for the holiday of Passover. These rules limit the foods that can be cooked and eaten, and also what can be eaten with what at a particular time. Some of the special preparation of meat and poultry may have public health significance, especially the salting and soaking of meat.
Food is often one of the most distinctive expressions of social, religious, cultural or ethnic groups. However, the archaeological identification of specific religious dietary practices, including the Jewish tradition of keeping kosher , associated with ritual food practices and taboos, is very rare. This is arguably one of the oldest known diets across the world and, for an observant Jew, maintaining dietary laws (known as Kashruth) is a fundamental part of everyday life. Recent excavations in the early medieval Oxford Jewish quarter yielded a remarkable assemblage of animal bones, marked by a complete absence of pig specimens and a dominance of kosher (permitted) birds, domestic fowl and goose. To our knowledge, this is the first identification of a Jewish dietary signature in British zooarchaeology, which contrasted markedly with the previous Saxon phase where pig bones were present in quantity and bird bones were barely seen. Lipid residue analysis of pottery from St Aldates showed that vessels from the possible Jewish houses were solely used to process ruminant carcass products, with an avoidance of pig product processing, correlating well with the faunal data. In contrast, lipid analysis of pottery from comparative assemblages from the previous Saxon phase at the site and a contemporaneous site in the city, The Queen’s College, shows that the majority of these vessels appear to have been used to process mixtures of both ruminant and non-ruminant (pig) products. Here, the combination of organic residue analysis, site excavation and animal and fish bone evidence was consistent with the presence of Jewish houses in eleventh- and twelfth-century St Aldates, Oxford, hitherto only suspected through documentary information. This is the first identification of specific religious dietary practices using lipid residue analysis, verifying that, at least 800 years ago, medieval Jewish Oxford communities practised dietary laws known as Kashruth.
Abstract
Dietary rules and regulations may govern particular phases of the human life cycle and may also be associated with special events. Dietary Laws are grounded into the religious thought, and anyone expects logical clarifications for the continuation and determination of these rules in light of the respective religious tradition. The Semitic religions: orthodox Jews, Christians and Muslims have undoubtedly directed their adherents about the foodstuff “meat” with particular terms and conditions. This study attempts to define the similarities and differences between Halal and Kashrut (Kosher) in the light of their religion's commandments. The study confined to the Holy Scriptures. A comparative approach has been applied to these dietary practices. Moreover, it was found that Halal constitutes a different dietary law (Shariah) than Kashrut and vice versa. Even though similarities are found but it does not permit for the statutes to be usually supposed as reflection of each other. This analytical work will provide theoretical orientation; make reference to relevant theoretical and empirical literature for adequate clarification and comprehension where needed. To avoid pointless details, only the verse number mentioned in footnotes and extracted commands are just mentioned in the article. Qualitative research methodology has been adopted about the dietary laws about animals in Semitic Religions.
Keywords: Semitic Religions, dietary laws, Shariah, Halal, kashrut, kosher
In the Jewish religion, lawful and halal food is called "kosher" and non-halal food is called "treif". Since Judaism, unlike Christianity, has much in common with Islam, it can also have a lot in common in the area of lawful and forbidden food. From the Islamic point of view, halal food based on its origin consists of two parts, animal and vegetable. The usefulness or harmfulness of food is recognized by the Islamic Shari'ah and is classified according to the case, lawful or forbidden. Considering the necessity of determining the halalness and be kosher of foods and beverages for Muslims and Jews, it is necessary to compare the laws of the two religions which can serve the religious and economic interests of consumers and producers of such products (Kazemi Afshar and Kazemi Afshar, 2016). Recent studies discuss economics and religious markets for economic and market adaptation and religious practices in specific regional and national contexts. Over the past two decades, however, many religious markets have entered a new phase defined by new forms of regulation, certification and standardization worldwide. Based on research on Kosher and Halal, this article argues that these laws and markets are broadly constrained and often interfere with the principles of governments and popular policies . Religious laws and markets can be explored at different levels of society . Comparison can be used as a powerfull defense mechanism that draws much attention to the similarities and differences between solvents and Kosher (Fischer., 2015).
In ingredients, intrinsic qualities such as nutritional value, flavour and texture play a decisive role. Other aspects, outside constraints, are important too. This chapter focuses on religious concerns, food safety and sustainability. All three have an effect on technology. Apart from kosher and halal, food safety is crucial for all consumers. Various aspects of food safety that play a role in the approval process for kosher and halal, are dealt with. The chapter also talks about various safety aspects of powders. In the last part, the chapter discusses sustainability. It focuses on resource efficiency in the ‘dairy chain’ and on greenhouse gas (GHG) emissions from the sector. A section concentrates on the dairy cow, which is the basis of the dairy industry, the utilization and potential production of energy, and the use of water in the whole ‘dairy chain’.
Quality control is limited to the product only and detects faults after the handling or processing have taken place. Then action is taken to keep the percentage of rejects entering the channels of trade within certain limits. Quality control is, therefore, corrective in nature. Quality assurance, with which this chapter deals, is unlimited in scope. It covers all stages of production, including management. Quality assurance covers careful selection of the raw product; careful handling of the raw product during raising, handling, and transport; in plant or slaughterhouse control; control of storage conditions; monitoring shelf-life; and considering and evaluating consumer reaction to the product. It is preventive in nature.
The conversion to mass distribution of halal meat has revealed the existence of an already well-structured market. By considering the « halal» concept as a « quality» in the conventional sense, the author invites us to avoid the pitfall of « theo-logical» approaches to this market, which designate Islam as its source and attempts to show how the concomitant normative dynamics of « a diasporic, religious market» interfere and combine to produce religious products.
Introduction / DefinitionsToxicological ConsiderationsFAO/WHO and Council of EuropeEuropean Union GeneralFlavour LegislationFood Additive LegislationOther Rules Concerning FlavouringsAmerica IntroductionThe NAFTA CountriesSouth American CountriesAsia GeneralThe “Middle East”The “Far East”South Africa, Australia and New ZealandReligious Dietary Rules Introduction“Kosher”“Halal”Comparison of Kosher and Halal Requirements GeneralFlavour LegislationFood Additive LegislationOther Rules Concerning Flavourings IntroductionThe NAFTA CountriesSouth American Countries GeneralThe “Middle East”The “Far East” Introduction“Kosher”“Halal”Comparison of Kosher and Halal Requirements
The concept of further processing of chicken meat is relatively new, and success in this venture requires an understanding of two diverse but overlapping activities. One of these is the work with the meat itself: retrieval, formulation, processing, preserving and handling of chicken meat products. The other broader, and somewhat separate activity, is the complex undertaking of product development. One can view the ‘hands-on’ work with the meat itself as a segment or stage of product development. While the work with the meat may seem to be of greater importance and more urgent concern to poultry producers and processors, an understanding of the total development process is vital to the successful introduction of any new product.
This chapter describes the kosher and halal food laws as they apply to the food industry, particularly in the United States. It explains how secular regulatory authorities ensure the integrity of the process. To understand their impact in the marketplace and the courtroom one must have some understanding of how kosher and halal foods are produced, and how important kosher and halal compliance is related to the consumers' purchasing of these products. The chapter also includes information that might assist kosher supervision agencies in addressing the specific needs of consumer groups and regulatory agencies in understanding some of the issues that need to be addressed in assuring the integrity of the marketing process.
Burbot (Lota lota) collected from Lakes Michigan and Superior yielded about 35% total fillets, but high quality anterior fillet sections were limited to yields of 15-20%. Development of severe surface-browning and excessive drip and cooking losses as a result of freezing or refrigerated storage were inhibited by dipping fillets in sodium tripolyphosphate solutions. Descriptive and preference sensory analysis showed that anterior burbot fillet sections prepared into fish sticks and portions, minced fish sticks, and chunks for poaching were similar in quality to commercially obtained cod, haddock, and pollack products. Burbot fillets were quite stable to oxidative deterioration during frozen storage, and Lake Michigan burbot fillets contained less than 1 ppm chlorinated hydrocarbon microcontaminants on a wet weight basis.
The kosher and halal food laws represent the food requirements of people of the Jewish and Muslim faiths, respectively. The kosher laws predominantly focus on the allowed animals, the removal of blood and the separation of milk and meat. Other kosher laws deal with the preparation of food, including plant products. There are special kosher laws for the eight-day festival of Passover. The halal laws regulate allowed animals and the removal of blood. Additionally, alcohol is prohibited, as well as other intoxicating drinks and drugs. Both kosher and halal regulatory systems have provisions for modern religious leaders to apply traditional religious laws to contemporary situations, eg in addressing biotechnology issues. Jewish religious leaders accept all current gene transfer reactions regardless of the source of the gene, believing that the product takes on the identity of the end product. Muslim religious leaders are currently reviewing issues related to the use of synthetic genes and genes obtained from non-halal animals. Other forms of gene transfer are accepted by the Muslim community.
Under 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.
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.
Introduction The kosher laws The kosher market Kosher dietary laws Special kosher foods Other kosher processing issues Kosher and allergies Meat of animals killed by the Ahl-al-Kitab Scientific contributions Pet food Health concerns Regulatory considerations Animal welfare Appendix 1: Standards suggested for kosher/halal slaughter of poultry Appendix 2: Animal welfare report References
There is growing market for kosher foods and for similarly certified products that are compatible with the dietary laws of specific religious faiths. For food companies, this offers opportunities for the expansion of markets for existing products and scope for the development of new products for particular market niches. Modern scientific methods appear to be playing an increasingly important role in kosher certification. However, some aspects of modern technology (e.g. biotechnology raise new contents for the kosher food manufacturer. a
This case considers a “new generation” value-added cooperative in southern Colorado that marketed kosher and natural beef
and lamb products until a fire in the processing plant halted operations. The case profiles the history and strategy of the
Ranchers' Choice Cooperative and illustrates the challenges of transforming a good idea into a profitable one.
Chicken carcasses were γ-irradiated with about 3.7 kGy whilst at 0°C, and stored at from +1° to +2°C. Sensory panels found that the eating quality of leg meat was satisfactory for at least 1 week, and decreased after about 3 weeks. Breast meat changed, but was satisfactory for about 3 weeks, decreasing in quality after about 4 weeks.
Knowledge of the kosher and halal dietary laws is important to the Jewish and Muslim populations who observe these laws and to food companies that wish to market to these populations and to interested consumers who do not observe these laws. The kosher dietary laws determine which foods are “fit or proper” for Jews and deal predominantly with 3 issues: allowed animals, the prohibition of blood, and the prohibition of mixing milk and meat. These laws are derived from the Torah and the oral law received by Moses on Mount Sinai (Talmud). Additional laws cover other areas such as grape products, cheese, baking, cooking, tithing, and foods that may not be eaten during the Jewish festival of Passover. Halal laws are derived from the Quran and the Hadith, the traditions of the prophet Muhammad. As with Kosher laws, there are specific allowed animals and a prohibition of the consumption of blood. Additionally, alcohol is prohibited.
ResearchGate has not been able to resolve any references for this publication.