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Poultry Processing Practices Not Be Scrutinised

by 5m Editor
7 April 2006, at 12:00am

BARBADOS - It has recently been stated by the President of the Barbados Egg and Poultry Producers Association (BEPPA), that there is going to be an increase in the cost of poultry products to the consumer. This, according to BEPPA, has been caused by a rise in the cost of energy and water. The following comments are made from a consumer aspect (bearing in mind the increase in the cost of living these days) and explains the history of water added to poultry. In processing poultry or livestock for market, it is necessary to use water to ensure the safety of the products to the consumer. In the livestock and poultry industries in Europe, after evisceration, the carcass is subjected to air chilling (9 Code Of Federal Register. Parts 381 and 441. Docket # 97-054). Under these conditions, carcasses may lose weight as a result of natural evaporation. To correct this, spraying of the carcass with water is done to either replace or prevent water loss. This method of chilling prevents cross-contamination and is Hazard Analysis Critical Control Point (HACCP) compatible. <i>Source: Advocate</i>

5m Editor