Sophie Bennett
Chicken is the most common type of poultry in the world, with chicken meat and eggs prevalent in numerous cuisines. The water content of chicken varies depending on the cut of meat, the season, and the pH. Typically, muscle is about 75% water, but the percentage of water in chicken sold commercially can be higher due to water absorbed during the chilling process and water added as a broth.
| Characteristics | Values |
|---|---|
| Percentage of water in a chicken's body | 60-80% |
| Percentage of water in chicken meat | 10-18% |
| Percentage of water in chicken broth | 15% |
| Water footprint of chicken | 4,300 litres/kg |
| Water required to produce 1 lb of chicken | 468 gallons |
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What You'll Learn
Water is absorbed during the chilling process
The muscle in a chicken's body is approximately 75% water, although different cuts may have more or less water. The percentage of water in meat varies with the type of muscle, the kind of meat, the season of the year, and the pH of the meat.
During the chilling process, water is absorbed by chicken carcasses. This process is called immersion chilling, where chickens are tumbled or pulled through a communal water bath. The water temperature, hydrostatic pressure, and stirring conditions determine the amount of water absorbed by the carcasses. The longer the immersion time, the more water is absorbed.
The amount of water absorbed during the chilling process must be stated on the label. It is not unusual for poultry to declare 8 to 12% retained water on the label. However, some chicken products may contain up to 15% added chicken broth, which is another term for water.
The chilling method can significantly impact the overall quality of the chicken. Air chilling, where chickens are circulated through chill chambers cooled with purified cold air, yields a superior end product. This method does not expose the chickens to any chemicals or treated water and saves a significant amount of water.
Some consumers may prefer chicken with added broth as it makes the cooked chicken less dry and more tender. However, others may want to avoid paying for added water and opt for organic brands that state "no-retained-water" on the label.
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Water is lost through urine and faeces
Water is a significant component of a chicken's body, comprising around 66-69% of its weight before cooking and 59-61% after cooking. While the percentage of water in chicken meat may vary depending on factors such as the type of muscle, the cut, the season, and the pH level, it is a crucial constituent that contributes to the overall flavour and juiciness of the meat.
During the chicken's lifetime, water is essential for various physiological processes, including digestion and waste elimination. Water is lost from the body through urine and faeces, which are the end products of the digestive system. The digestive system in chickens, similar to other animals, is responsible for breaking down food into smaller components that can be absorbed and utilised by the body. This process begins in the mouth, where food is mechanically broken down by chewing and mixed with saliva, which contains enzymes to initiate chemical digestion.
From the mouth, the food travels through the oesophagus to the stomach, where it is further broken down by muscular contractions and digestive enzymes. The partially digested food then passes into the small intestine, where the majority of nutrient absorption takes place. The walls of the small intestine are lined with tiny finger-like projections called villi, which increase the surface area for absorption. Here, water plays a vital role in transporting dissolved nutrients, such as glucose and amino acids, from the digestive tract into the bloodstream.
As the partially digested food moves through the small intestine, waste products are formed. These waste products include indigestible substances, as well as excess water and minerals. The body carefully regulates the amount of water absorbed from the digestive tract, ensuring that essential nutrients are absorbed while allowing waste products to move towards elimination. This regulation occurs through selective permeability in the intestinal walls, allowing specific substances to pass through while blocking others.
The remaining waste products, including water, continue their journey through the digestive system until they reach the large intestine. Here, water absorption can still occur, although to a lesser extent compared to the small intestine. The large intestine is responsible for absorbing water and electrolytes, as well as producing and absorbing certain vitamins and nutrients produced by beneficial bacteria. The final waste products, now in the form of urine and faeces, are stored in the bladder and colon, respectively, until they are eliminated from the body.
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Water is added to chicken during production
Water is a natural component of meat and poultry, with the muscle in these foods being composed of about 75% water. However, water is also added to chicken during production through a process called plumping, enhancing, or injecting. This process involves injecting raw chicken meat with saltwater, chicken stock, seaweed extract, water, and additives, or some combination of these.
Plumping has been used by poultry producers since the 1970s, as it is claimed to make meat tastier and juicier. It is also a way to reduce production costs, as it is cheaper to produce the same weight of chicken with added water than without. In the United States, plumped meat has been found to contain significantly higher levels of potassium and phosphate compared to unplumped meat.
According to regulations, the presence of added solutions in meat and poultry must be stated on the front of the package as part of the product name. For example, the label might read "Chicken Thighs Flavored with up to 10% of a Solution of water, salt, and spices" or "Chicken with 15% added chicken broth." However, critics argue that the current labeling practices are misleading, as many consumers associate the term "natural" with meat that does not contain added solutions.
The amount of water added to chicken during production can vary, and it is not uncommon for poultry to declare 8 to 12% retained water on the label. In some cases, the amount of added water can be even higher, with some chicken products containing up to 15% or more of added solutions. This added water can come from the use of a chill-tank during processing, where chickens are submerged in cold, moving water to lower their temperature, or it can be injected directly into the meat.
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Water footprint of chicken production
Water is an essential component of meat and poultry, and it is present in varying amounts depending on the type of meat and other factors. The water content in chicken can vary, with some sources stating that it can be around 4,300 litres per kg, while others suggest that it can be as low as 10% or up to 15% of the total weight. This water content is a combination of naturally occurring water in the muscle tissue and retained or absorbed water from processing and packaging.
The water footprint of chicken production is a significant aspect of the environmental impact of the poultry industry. According to studies, the global water footprint of chicken production is estimated to be around 4,300 litres per kg, which is lower than that of beef (15,400 litres per kg), sheep (10,400 litres per kg), pigs (6,000 litres per kg), and goats (5,500 litres per kg). This water footprint includes the water used for animal feed, drinking water, and service water.
The water footprint of chicken production can vary depending on the production system and region. For example, industrial systems that use concentrated feed and more efficient production methods tend to have a lower water footprint than grazing or mixed systems. However, the water footprint of chicken production is not limited to the water consumed by the chickens themselves but also includes the water used to grow their feed. Growing grain, forage, and roughage for chicken feed can contribute significantly to the overall water footprint.
The demand for meat is increasing globally, and with it, the pressure on water resources is growing. There is a need for sustainable practices and new production methods that use less water and recycle more. Some retailers offer alternatives, such as organic chicken without added solutions, for consumers who want to reduce their water footprint.
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Water is needed to grow chicken feed
Water is an essential nutrient for chickens, and it is involved in every aspect of their metabolism. It plays a critical role in regulating body temperature, digestion, and waste elimination. Indeed, chickens can survive longer without food than they can without water. The water that chickens consume needs to be of adequate quality—clear, tasteless, odourless, and colourless.
The water footprint of chicken feed is significant, and it accounts for the largest share of the total water footprint in livestock production. According to the World Wildlife Fund, the water used for livestock production is expected to increase by 50% by 2025, and currently, it accounts for 15% of all irrigated water. The global water footprint for chicken feed is 4,300 litres per kg, which is lower than that of beef (15,400 litres per kg), sheep (10,400 litres per kg), pigs (6,000 litres per kg), and goats (5,500 litres per kg).
The water footprint of chicken feed varies depending on the production system and region. For instance, Italy's beef production water footprint is 25% below the global average. The water footprint also depends on the type of feed and the efficiency of water usage in the production process.
In addition to the water content in chicken feed, the quality of drinking water is crucial for chicken health and performance. The pH level of drinking water is important, as acidic water (pH below 7) can affect digestion and reduce water and feed consumption. Contaminated water, indicated by the presence of nitrates and/or nitrites, can lead to poor growth, decreased feed consumption, and poor coordination in chickens. High levels of iron in water can encourage bacterial growth, potentially causing diarrhoea. Therefore, ensuring access to clean and safe drinking water is vital for chicken health and optimal feed consumption.
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Frequently asked questions
A baby chick is composed of about 80% water, and while this percentage decreases as the bird gets older, water remains essential for its survival.
The percentage of water in chicken sold at supermarkets can vary. While some organic brands advertise no added water, others can contain up to 15% added chicken broth or water.
Water is added to chicken to make it less dry and more tender, which is said to be preferred by consumers.
Yes, the amount of water by percentage must be stated on the label.
Water is one of the most important nutrients for a chicken. Dehydration can occur due to reduced water intake or increased water output. Diarrhea is the most common cause of excessive water loss. A shortage of water for a few hours can result in reduced egg production.
