Abstract:In regional and controlled studies, about 500 flocks, slaughtered over a 3-yr period, were tested for skin tears and muscle damage during defeathering. In the regional study, the influence of sex and climate on these variables was evaluated. In the controlled study, the effects of the growing temperature and the temperature at which the birds were held prior to slaughter on skin tears were investigated. Skin tearing and the resulting muscle damage was found to be a major problem in female chickens, but rarely … Show more
“…However, some studies indicate that certain kosher practices may increase microbial contamination, while others show opposite results (see for example, Collobert et al 1990, Clouser et al 1995aand 1995b, Daoudi et al 1995, Hajmeer et al 2000, Kim and Doores 1993a, 1993band 1993c, Pitcovski et al 1994. It should be noted that comparing such data is not a straightforward task-since the studies are typically based on only one stage of the food processing (e.g., de-feathering, salting, etc.…”
The demand for kosher food has grown markedly during recent years, largely due to their perception as healthier, "safer," more nutritionally enhanced value, and improved hygienic preparation conditions. This perception was verified by a survey conducted in Israel with 440 respondents. Both groups, younger and older age, secular and religious people, perceive the term kosher in a beneficial light, affecting the public view of food products as well as fast-food outlets. The survey, which was conducted in Israel, could be utilized as a pilot furnishing and facilitate a basis for further studies in other countries. The data highlights the vast market potential entailed in improving consumer perception of overall quality. Given the elevated perceived image of kosher food as "healthier" and of an enhanced quality, this study provides an essential marketing tool and detailed information in order to enable both manufacturers and retailers to expand the kosher segment and corner a larger share of the food market.
“…Tensile strength of skin is highly correlated to skin tearing which is a costly problem in the broiler industry resulting in downgrades of broilers (Angel et al, 1985;Schleifer, 1988). In severe cases frequency of skin tearing increases about 60% in a flock (Cahaner et al, 1993) and may cause muscle shredding of up to 5.7% in the female birds (Pitcovski et al, 1994). Skin tears also allow carcasses to absorb additional moisture in the chill tank that may reduce shelf life of meat.…”
The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes, and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomly allotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulated and 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietary treatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory properties were evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens. Significant increases (p<0.05) in thigh skin epidermis and dermis thickness were shown in the OZ supplementation groups; however, no effect of OZ on the thickness of back skin epidermis or dermis was found. Dietary OZ levels did not affect the pH of breast and thigh meat or the water holding capacity (WHC) of thigh meat, but the WHC of breast meat increased significantly (p<0.05) when birds were fed 40 OZ and 80 OZ. Results of a sensory analysis showed no differences among the dietary treatments. In conclusion, dietary OZ did not affect live performance or sensory properties of broiler chickens but did increase the WHC of breast meat and thickness of skin layers; thus, improving carcass quality in broiler chickens.
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