Poultry Meat Brining: Regulation Amendments Published

The much anticipated amendments to the Poultry Regulations, regarding the brining of poultry meat, were published recently.

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According to the new regulations the total brine amount of a whole carcass will now be limited to 10%, compared with the previous limit of 8%.

While the brining rate for individual chicken portions previously had no set limitations, they are now restricted to a total brine percentage of 15%.

A further amendment states that product labels must include accurate and true descriptions of all added solutions.

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Minister of Agriculture, Forestry and Fisheries, Senzeni Zokwana, advised producers to regularly perform tests to ensure compliance with these regulations. The new regulations will be phased-in over a six month period.