International study presented at EAAP provides new evidence to support harmonised poultry meat analysis

The research assessed the impact of poultry meat sample processing on protein and moisture analyses performed by the European Union’s National Reference Laboratories. Findings demonstrated that sample preparation and processing methods can significantly influence analytically determined protein and moisture values, potentially leading to discrepancies between results obtained by different laboratories. 

These outcomes provide valuable evidence to improve the consistency and comparability of analytical procedures used for regulatory control purposes. As a result of this study, together with other related research activities, the European Commission’s Expert Group on Poultry Water Content Control issued a series of recommendations aimed at standardising current procedures and reducing potential biases associated with sample preparation and processing. 

The poster presentation provided an opportunity to share these findings with the scientific community, policymakers and stakeholders from the animal production sector.