Excrement ammonia is the cause of “hock burn”. According to research, it is present on one-third of the birds in certain stores and is an indicator of worse farm welfare.
The news inquired about its availability on the shelves of the top ten UK chains. The highest rates were provided by Co-op and Aldi, however five stores withheld information.
“Very seriously” is how the British Retail Consortium described the matter.
Hoof burn is caused by extended contact with wet, unclean litter and is frequently linked to a high bird stocking density. Brown ulcers on the back of the leg are how it manifests itself on cooked and packaged meat.
It is still safe to consume chicken that has signs of hock burn. However, the degree of hock burn in a flock of chickens is a recognized industry measure of higher farm welfare standards.
The largest farm and food assurance program in the UK, Red Tractor, sets a target rate for hock burn of no more than 15% of a flock.
A Co-op representative stated that “every effort” was taken to reduce the incidence of hock marking, another name for hock burn.
