CHICKEN TERMS

Consumers sometimes get mixed messages regarding some “trendy” food industry terms. Some of these terms may appear on chicken labels. Here are the facts to help clear up any definition confusion.

Free Range
Chicken may be labeled “free range” if the animals were given access to the outdoors. Generally this does not mean that the chickens have a large, grassy “range” but that they are given access to a fenced area, or pen, outside the chicken house. The size of the pen varies but is usually smaller or about the same size as the chicken house itself. Chickens will often stay close to the water and chicken feed, which is usually located within the house, so they may or may not utilize the pen.

Chickens labeled “USDA Organic” must also be raised free-range, but not all free-range chicken is “organic.” Less than 1% of chickens nationwide are raised as “free range.”

Organic
Raising chickens organically is a production concept. The USDA defines organic production and prohibits the use of the term "organic" on packaging of any food product not produced in accordance with its rule.

The organic rule prohibits the use of antibiotics in animal production and requires the use of feed made from organic ingredients, so that no pesticides or chemical fertilizers are used on the corn and soybeans used to make poultry feed, among many other requirements.

According to USDA, the organic food label does not indicate that the product’s safety, quality or nutritional attributes are any higher than conventionally produced product.

Retained Water
A “retained water” statement, such as “May contain up to 6% retained water” or “Less than 4% retained water,” is found on most packages of fresh poultry. This statement indicates the amount of water retained in the product as a result of essential food safety procedures, such as chilling processed chickens in ice-cold water to reduce their temperature and retard the growth of spoilage bacteria and other microorganisms. Single-ingredient chicken is not allowed to retain any water beyond the minimum required by these essential food safety procedures.

"Farm-Raised"
All chickens are raised on farms. So the label “farm-raised” can refer to any chicken. When this term is used on restaurant menus and the like, it usually refers to chickens raised on a local farm.

Natural
Under USDA regulations, a "natural" product has no artificial ingredients, coloring ingredients, or chemical preservatives, and is minimally processed, just enough to get it ready to be cooked. Most ready-to-cook chicken can be labeled "natural," if processors choose to do so.

Produced without Hormones
Despite what you may hear, no artificial or added hormones are used in the production of any poultry in the United States. Regulations of the Food & Drug Administration prohibit the use of such hormones. Any package of chicken labeled “produced without hormones” should also have a statement that no added hormones are used in the production of any poultry.

"Raised without Antibiotics" or "Antibiotic-Free"
“Raised without Antibiotics” on a package of chicken indicates that the flock was raised without the use of products classified as antibiotics for animal health maintenance, disease prevention or treatment of disease. Animal health products not classified as antibiotics (such as some coccidiostats, which control protozoal parasites) may still be used. "Antibiotic free" is not allowed to be used on a label but may be found in marketing materials not regulated by the U.S. Department of Agriculture. It means the same thing as "Raised without Antibiotics." All chicken is "antibiotic-free" in the sense that no antibiotic residues are present in the meat due to the withdrawal periods and other precautions required by the government and observed by the chicken companies.

Enhanced Chicken Products
Some uncooked chicken products are enhanced with chicken broth or a similar solution. The presence and amount of the broth or other solution must be stated clearly and the actual ingredients listed on the label.

Both enhanced and non-enhanced products are currently available in the marketplace. Processors who make enhanced product suggest it provides a more tender and consistent product that is more moist when cooked. Consumers may prefer these to non-enhanced products. Other consumers will continue to prefer fresh chicken with no added ingredients.

Salt is used in some enhanced products. The overall contest of the chicken often remains very low in sodium. The presence of salt or sodium is noted on the label.