THE DETROIT JEWISH NEWS
The Method of Kashering Is Detailed
NEW YORK — One of the
most important differences
between kosher and non-
kosher foods is most readily
seen in the processing of
meats and poultry than in
any other "koshering" pro-
cedure.
A tour of the nation's
largest kosher poultry proc-
essing plant, located in Mif-
flintown, Pa., provides one
with an education in this re-
gard. In fact, Empire
Kosher Poultry, Inc. encour-
ages groups to visit this
plant, not only to demon-
strate the advantages of
kosher poultry, but to illus-
trate points of difference in
processing which bring
truly "kosher" poultry into
conformance with the stric-
test rabbinical interpreta-
tion of dietary laws.
The entire shehita (ritual
slaughter) proces's is per-
formed by shochtim (spe-
cially trained personnel au-
thorized by rabbinical au-
thority), bodkim (inspec-
tors), and mashgihim
(supervisors) in a continual
onpremise operation.
Under the careful scru-
tiny of these rabbinical au-
thorities, many steps are
taken to assure the con-
sumer a product which is
unquestionably kosher and
of the finest quality;
• Each chicken is hand held by
the shohtim at the moment of
slaughter, to assure the most
perfect and humane cut, as re-
quired by law;
• No hot or heated water is
used in the removal of feathers.
Cold water processing, which
promotes rapid removal of
blood, is the only method ac-
What a beautiful
way to end your
phone hang-ups...
ceptable to organizations su-
pervising kashrut;
• Every bird is checked for
wholesomeness by U.S. govern-
ment inspectors. However,
many birds passing this inspec-
tion are still found unaccepta-
ble under Jewish Dietary Laws
when checked by rabbinical
supervisors;
• Correct and precisely located
incisions are made in each
chicken wing and neck so that
the blood will be fully drained.
Each bird is submerged in run-
ning tap water for no less than
one-half hour to soak and
loosen all blood particles, and
then is hung on a line to drip
dry. Birds are then hand salted
internally and externally, and
stacked correctly to drain no
less than one hour so that the
salt loosens and absorbs any re-
maining blood;
• After salting, the chicken is
rinsed in three separate vats of
running cold water to remove
the salt and cleanse the bird;
• All poultry is chilled to under
40 degrees before packing in or-
der to preserve and retain its
freshness and quality.
Friday, September 12, 1975 13
New Year Starts in Israel
TEL AVIV (JTA) — Is-
raelis ushered in the Jewish
New Year 5736 literally
with a prayer book in one
hand and a weapon in the
other.
Worshippers in towns and
settlements in the northern
border regions were issued
rifles to carry to their syn-
agogues in the event of pos-
sible terrorist attacks.
Army units, border pol-
ice, regular police and ci-
vilian guards were placed
on high alert in the border
regions and throughout
the countryside where
thousands of Israelfs were
celebrating the holiday at
picnic and camping sites.
One hundred air raid sir-
ens sounded in Tel Aviv to
mark the beginning of the
New Year Friday afternoon.
The transportation coopera-
•
tives put every available bus
into service to carry tens of
thousands to country and
seaside resorts or to spend
the High Holy Days with
relatives in different towns.
Military authorities,
aided by civilian volunteers
made a special effort to
bring soldiers home for the
holidays.
HAPPY NEW YEAR
MOVING?
•
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