Beef, Pork and Added Water in Chicken Survey 2004

Surveys carried out by the Food Standards Agency in December 2001 and in March 2003 found that foreign proteins, beef and / or pork, were being added to chicken to assist in the retention of large amounts of added water, in some cases up 55% added water being found.

European Union Law does not prohibit the addition of foreign proteins or water to chicken provided that the food is correctly labelled. However the surveys of 2001 and 2003 found that this was often not the case.

The purpose of this survey was to collect additional data on the practice of adding beef and / or pork DNA to chicken, the levels of added water being used and the accuracy of the labelling of such products.

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