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Study on state of play of processing technologies and the absorption of water in poultrymeat
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Study on state of play of processing technologies and the absorption of water in poultrymeat

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The purpose of this study was to provide the European Commission with a comprehensive insight of the current technologies used in poultry processing in the European Union, with a view to examining the water uptake in broiler chickens from the different significant processing stages from scalding to chilling and its influence on the water/protein ratio as specified in Commission Regulation (EC) No 543/2008.
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ISBN 978-92-79-66224-9
DOI 10.2762/620936
Numéro de catalogue KF-02-16-075-2A-N
PDF
ISSN ISBN 978-92-79-66224-9 DOI 10.2762/620936 Numéro de catalogue KF-02-16-075-2A-N
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