Effect of the kashering process on the safety and quality of meat

Abstract

The process of making meat kosher, or “kashering,” involves soaking the meat, covering it in salt for at least one hour, and several rinses after. This study evaluates the effect this process has on the survivability and thermal resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Newport on fresh chicken and beef, as well as the effect on quality and acceptability of both meats. The process yielded a minor reduction of both pathogens at ~1 log CFU/g. Surviving Salmonella from kashered chicken displayed an increase in thermal resistance (p<0.05). A sensory analysis panel rated salted chicken and beef higher quality and saltier than not kosher meat (p<0.05). The kashering process did change the color of both meats (p<0.05), attributable to the significant increase in salt content of the meats (p<0.05), but did not affect the texture of the meat (p>0.05).