Professional paper
https://doi.org/10.31727/m.20.2.1
The amount of water added in poultry meat from the Croatian market
Nina Kudumija
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Dražen Cerjanec
; Ministarstvo poljoprivrede, Zagreb, Hrvatska
Lidija Mandić Graonić
; Ministarstvo poljoprivrede, Zagreb, Hrvatska
Helga Medić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Lidija Dergestin Bačun
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Tina Lešić
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Abstract
This paper presents the results of amount absorbed or added water in poultry meat from the Croatian market. Samples of fresh chicken and turkey meat (n = 36) were sampled during 2016. and 2017. from various agricultural holdings, crafts, industry and trade chains in Croatia. In each sample, the ratio of total water (WA) and total protein (RPA) is calculated. Determination of above parameters and interpretation of results were in accordance with Commission Regulation (EC) No. 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No. 1234/2007 as regards the marketing standards for poultry meat. Accredited standard methods were applied for determination of total water and total proteins. Out of 36 analyzed samples, seven samples which are representing 19.4% of the total number of analyzed samples, was not comply with maximum allowed ratio of total water and protein (W/RP) prescribed by Regulation (EC) No. 543/2008 for poultry meat. The results of this research indicate on the possibility of water addition in the fresh poultry meat producing process and also need for the systematic control with the aim of ensuring quality and providing consumers with objective information of the market products.
Keywords
absorbed water; added water; adulteration; poultry; chicken and turkey meat
Hrčak ID:
196221
URI
Publication date:
20.3.2018.
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