Brine injection project and Supreme Poultry visit
In the past week there were allegations that Supreme Poultry has brought chickens back onto the shelves after their expiry date. This prompted the Department of Agriculture, Forestry, and Fisheries (DAFF) to conduct an inspection at Supreme Poultry (Botshabelo Abattoir) in the Free State.
The inspection visit, conducted on 18 January 2011, revealed that brine injection currently practised, is in contravention of DAFF regulations. Contraventions with regard to the poultry regulations in terms of the Meat Safety Act were also found. These include inadequate process descriptions as well as keeping and reworking of returned frozen meat.
The Poultry Regulations under the Agricultural Product Standards Act regulate the tenderisation of breast meat by injecting a phosphate solution. This method is only allowed on breast meat of a carcass. Brine injection is, however, currently used on all portions of poultry meat. The department realised over time that this technique is now being abused by injecting excessive quantities of brine, which are now ranging from 30% to 60% in individual quick frozen (IQF) portions.
The DAFF identified this abuse as a threat to consumer safety and value for money and as a result contracted the Agricultural Research Council (ARC) to conduct a research study on brine injection of chicken meat. Interim results from this study clearly indicate that brine injection of IQF chicken portions as practised in South Africa, results in excessive moisture loss during defrosting and cooking of such meat.
Brand A demonstrated the highest weight (moisture) losses, indicating that the manufacturer of Brand A probably used the highest injection level in this group of samples. The uninjected control breast portions had ± 5% defrosting loss compared to ± 24% of Brand A, 15% cooking loss compared to 22% of Brand A and 20% total moisture loss compared to 45% of Brand A.
The practice also results in nutrient dilution as demonstrated by the lower protein and energy content of the four commercially available IQF portions tested, compared to control portions known not to be injected with brine. The average was 6,87% protein dilution and 211,65% energy level dilution. Brine injection resulted in elevated salt levels (average 0,37% higher) in IQF portions. This resulted in very high sodium levels that may pose a health risk for consumers. A probable solution would be that IQF portions must be labelled as products containing added salt and sodium.
The DAFF will continue to monitor and administer the Agricultural Product Standards Act, 1990 (Act No.119 of 1990) and the Meat Safety Act, 2000 (Act No. 40 of 2000) which regulate the quality and safety of poultry meat. The abattoir has been given instructions to correct deficiencies found at the time of inspection under the supervision of the Free State Veterinary Services.
Statement issued by Ms Noncedo Vutula, Chief Director: Communication and Information, Department of Agriculture, Forestry and Fisheries, February 9 2011
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