Share

EFFECT OF KOSHER VS CONVENTIONAL PROCESSING ON YIELD, QUALITY, AND ACCEPTABILITY OF BROILER CHICKENS.

Author(s) : MAST M. G., MACNEIL J. M.

Type of article: Article

Summary

BROILER CHICKENS PROCESSED USING EITHER CONVENTIONAL OR KOSHER PROCEDURES WERE COMPARED. CONVENTIONALLY PROCESSED CHICKEN HAD GREATER WATER UPTAKE DURING IMMERSION CHILLING AND LOST MORE WEIGHT DURING STORAGE. MEAT AND SKIN OF KOSHER CHICKEN HAD FOUR TO SIX TIMES AS MUCH SODIUM AS NONKOSHER POULTRY. KOSCHER POULTRY MEAT GENERALLY WAS RATED HIGHER FOR OVERALL ACCEPTABILITY ; THESE DIFFERENCES WERE NOT ALWAYS STATISTICALLY SIGNIFICANT.

Details

  • Original title: EFFECT OF KOSHER VS CONVENTIONAL PROCESSING ON YIELD, QUALITY, AND ACCEPTABILITY OF BROILER CHICKENS.
  • Record ID : 1984-0632
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 4; 1983.07-08; 1013-1015; 1024; 6 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing