The aim of this study was to determine the physiological water content in chicken raised and slaughtered in the European Union (EU) in 2012 and to compare it to the results of a study conducted in 1993 to assess whether the limits for ‘extraneous water’ in European legislation need to be...

Poultry is a perishable product which requires careful control of temperature during production and retail processes. The EU poultry marketing legislation requires that poultry be marketed either as fresh poultry or as frozen (or quick-frozen) poultry. It is not permitted to market poultry which...

In order to foster the competitiveness of the food supply chain, the European Commission is committed to promote and facilitate the restructuring and consolidation of the agricultural sector by encouraging the creation of voluntary agricultural producer organisations. To support the policy...