This method is used to determine the total water content of certain poultry cuts. The method shall involve determination of the water and protein contents of samples from the homogenised poultry cuts. The total water content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine whether or not excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it is for him or her to take the necessary appropriate precautions.
The definitions given in point (2) of Article 1 are applicable to the poultry cuts referred to in Article 20. The sample sizes should be at least as follows:
chicken breast: half of the breast,
chicken breast fillet: half of the boned breast without skin,
turkey breast, turkey breast fillet and boned leg meat: portions of about 100 g,
other cuts: as defined in point (2) of Article 1.
In the case of frozen or quick-frozen bulk products (cuts not individually packed) the large packs from which samples are to be taken may be kept at 0 °C until individual cuts can be removed.
Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the [F1relevant authority].
Textual Amendments
The highest permissible total water content of the poultry cuts is determined from the protein content of the cuts, which can be related to the physiological water content.
No special mincer is recommended. It should have sufficient power to mince frozen or quick-frozen meat and bones to produce a homogeneous mixture corresponding to that obtained from a mincer fitted with a 4-mm hole disc.
Samples from frozen or quick-frozen bulk products referred to under point 2 may be kept at 0 °C until analysis begins.
The analysis may concern each of the five cuts separately or a composite sample of the five cuts.
The outside of the pack is wiped to remove superficial ice and water. Each cut is weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P1’.
In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with point 5.3(a), is determined to give ‘P5’.
The whole cut of which the weight is P1, is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each cut may then be taken.
In the case of a composite sample analysis, all five cuts of which the weight is P5 are minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the five cuts may then be taken.
The two samples are analysed as described in points 5.5 and 5.6.
The weight of water (W) in each cut is given by aP 1 /100 and the weight of protein (RP) by bP 1 /100, both of which are expressed in grams.
The sums of the weights of water (W 5 ) and the weights of protein (RP 5 ) in the five cuts analysed are determined.
In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W 5 ) in the five cuts is given by aP 5 /100, and the weight of protein (RP 5 ) by bP 5 /100, both of which are expressed in grams.
chicken breast fillet: 3,19 ± 0,12,
chicken legs and leg quarters: 3,78 ± 0,19,
turkey breast fillet: 3,05 ± 0,15,
turkey legs: 3,58 ± 0,15,
deboned turkey leg meat: 3,65 ± 0,17.
| Air chilled | Air-spray chilled | Immersion chilled | |
|---|---|---|---|
| Chicken breast fillet; without skin | 3,4 | 3,4 | 3,4 |
| Chicken breast; with skin | 3,4 | 3,5 | 3,6 |
| Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin | 4,05 | 4,15 | 4,3 |
| Turkey breast fillet; without skin | 3,4 | 3,4 | 3,4 |
| Turkey breast, with skin | 3,4 | 3,5 | 3,6 |
| Turkey thighs, drumsticks, legs, with skin | 3,8 | 3,9 | 4,05 |
| Deboned turkey leg meat, without skin | 3,95 | 3,95 | 3,95 |
In case of other chilling methods or a combination of two or more of the methods defined in Article 10, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.
If the average W A /RP A ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.]
Textual Amendments
[F2Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods.]