The Determination of Extraneous Water in Frozen Chickens

er in Frozen Chickens P. S. Her,r,* aNo A. E. Ealnst *Peek House, 20 Eastcheap, I”ondon EC3M 1EL tNorth Wiltshire District Council, Bewley House, Marshfield Road, Chippenham, lliltshire SN15 lJN Comparative deteminations of extraneous water in frozetr chickens by different methods of analysis are reported and critically examined. It is shown tllat the prescribed EEC methods are of little value for eDforcement purposes. Of the official methods the Annex III procedure is shown to give the most consistent results, but the calculation is shown to be too generous, since it permits a substantial amount of extraneous water to be undetected. The Stubbs aod More procedure is reliable and has some advantage. A Council Regulation (EEC)1 laying down common standards for the water content of frozen and deep-frozen chickens, hens and cocks has amongst its aims the establishment of reliable methods for the precise determination of the water content added during processing. The Regulation requires that regular checks on water uptake in processing shall be made as described in Annex I, describes a rapid check method in Annex II and two referee methods in Annexes III and IV as amended.2 It will be d