MAPA Assesses Water Content in Chilled Chicken Carcasses23 July 2013
BRAZIL - The official method to determine the parameters for evaluating the total water content in chilled carcasses of chickens was published last week (Friday, 19 July) in the Official Gazette (DOU).
The Normative Instruction No. 25 of the Ministry of Agriculture, Livestock and Supply (MAPA) has updated the previous standard in this topic.
The analysis has been made, among other reasons, to check the possibility of such products being overweight due to excess water.
Director of the Department of Inspection of Animal Products of the Ministry of Agriculture (MAPA), Judi Nobrega, said that this is one way to protect consumer rights, so that the price of chicken does not rise simply because of water weight.
Ms Nobrega further added that the absorption of water during the process of slaughter can occur in a step called pre-cooling by immersion, which justifies the need for an analysis to evaluate the possibility of products being overweight because of such a step.
The frozen carcasses and cuts are already routinely monitored by MAPA and companies are supervised by the Federal Inspection Service (SIF).
The improvement of controls in the country is among the factors behind the increase in supply of chicken with better quality, and increased domestic poultry production in the last three decades, making Brazil one of the world's major producers.
ThePoultrySite News Desk