Impact of Kosher Slaughter Methods of Heifers and Young Bulls on Physical and Chemical Properties of Their Meat

Abstract

This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from 40 carcasses of heifers and 40 carcasses of young bulls. In the first stage of the experiment, pH values were measured. The water, protein, fat, minerals, and collagen contents were determined. Then, the shear force, forced drip, and thermal drip were measured. The experimental results indicated that all the investigated parameters have an impact on the final quality of beef. Statistically significantly lower pH1 values were noticed in the longissimus thoracic muscle of young bulls obtained through kosher slaughter methods. However, 24 and 48 h after slaughter, higher pH values were observed in the meat of young bulls obtained by the kosher slaughter method, where the meat samples were subjected to kosher treatment. The koshering process (salting and washing) resulted in a significant reduction in both forced and thermal drip values of the meat sample, but this decrease was not affected by gender.

The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation

“…Sensory evaluation showed that MLT was characterized by a higher tenderness (p < 0.05) than MS, whereas both muscles obtained from heifer carcasses showed a higher tenderness (p < 0.05) than those from bulls, regardless of the type of slaughter. In our previous study [30] on the raw materials in question, higher cutting force values (p < 0.05) were observed in MS of cattle compared with MLT. In addition, statistically significantly higher values of this trait were observed in both muscles for bulls compared with heifers, regardless of slaughter type.…”

“…The average live weight of 20 heifers and 20 young bulls selected for traditional slaughter was 520 ± 58 and 591 ± 52 kg, respectively, and the average live weight of 20 heifers and 20 young bulls selected for kosher slaughter was 531 ± 60 and 571 ± 59 kg, respectively. The specifications for animals and the method of obtaining the raw material were the same as presented in our previous study [30]. According to kosher rules, Jews eat meat obtained from forequarters.…”

Importance of Knife Sharpness during Slaughter: Shariah and Kosher Perspective and Scientific Validation

“…Further slaughter and bleeding methods have been reported to affect meat color and sensory properties [48,49]. Koshering (slating and washing) also has an effect on meat quality by significantly reducing shear force and drip loss [50].…”

Detection and isolation of Shiga toxin-producing Escherichia coli and microbial population counts on Argentinean Kosher beef for export to Israel

“…The presence of defects is verified according to religious definitions (Farouk et al, 2014). If the carcass qualifies as Kosher, beef must go through the salting process to remove all the remaining blood (Zurek, et al, 2022). Only forequarters are intended for consumption.…”