As American palates are becoming sophisticated, precooked chicken in lemon pepper or barbecue flavors are becoming cliched items in the grocery stores. Rotisserie meat itself is getting more sophisticated as people are substituting chicken with pork loins and beef.
Different supermarkets are putting up a variety of rotisserie meats like Barry Loy of Supermarket Operations, an eight-store grocery chain based in Mississippi and Brazilian steakhouses have more consumers of pork, ham, beef, steak, smoked sausage and baby back ribs. Consumers prefer these meats inspite of them being high in price.
Taking into account the competition that chicken is getting from other meats, the rotisserie chicken is infused with a variety of stronger flavors in a test kitchen in Salisbury; headquarters of Perdue Farms Inc. Perdue has discovered a spicier Italian version of Chicken Rotisserie called as Tuscan and Perdue La cocina, Tyson foods Inc. has rolled out Chicken Rotisserie with honey jalapeno and mojo, and is experimenting with marinated pork loin rotisserie and Cincinnati-based Kroger Co., has regional chicken flavors such as tandoori and apricot glaze.
In other words, as Americans want to try out new variety of meat rotisseries, the food chains are experimenting with other meats along with adding flavors to the chicken rotisserie to modify its taste, so as to push up the slackening sales of chicken rotisserie. As far as keeping the rotisserie cases clean is concerned, there has to be an improvement atleast in the supermarkets.
Rotisserie Chicken: Inside Bay
