EU - The European Commission has launched a call for tenders for a study on state of play of processing technologies and the absorption of water in poultry meat.
The purpose of this study is to provide the Commission with a deep and comprehensive insight of the current technologies in poultry processing in the EU.
The aim is to examine the water uptake in the different processing stages, from scalding to chilling, and its influence on the calculation of Water/Protein ratio as specified in Commission Regulation (EC) No 543/2008.
The study will provide the Directorate-General for Agriculture and Rural Development with updated data on the state of play of the current technologies used in poultry processing and in particular the technological evolution of the various methods where water is used in processing the chickens.
It shall look in particular, for each of the various methods, at the unavoidable levels of water intake corresponding to the technologies currently applied by the industry.
The deadline for the submission of offers is 23rd September 2015.
More details are available here.
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