Local view for "http://purl.org/linkedpolitics/eu/plenary/2003-10-21-Speech-2-186"

Predicate	Value (sorted: default)
rdf:type	lpv_eu:Speech2
dcterms:Date	"2003-10-21"^^xsd:date2
dcterms:Is Part Of	lp_eu:Question Time (Commission)2
dcterms:Language	"en"^^xsd:language2
lpv:document identification number	"en.20031021.6.2-186"2
lpv:hasSubsequent	lp_eu:2003-10-21-Speech-2-1872
lpv:speaker	lp:Byrne2
lpv:spoken text	". The communication that I have spoken about is designed to deal with the situation that was raised by Mr Staes in his question, that is, focusing on the issues of the retention of water in meat products – in particular in poultry – and the inclusion of hydrolysed protein so as to retain the water in the product. That is the purpose of this communication. In relation to the other issue you raised, all I can say is that we currently consider all issues relevant to food safety. I cannot give you an answer at the moment as to whether the particular point you raised is one of those issues, but it is something that I can deal with. If you would like to write to me on the subject, I will give you a more detailed response."@en1
lpv:unclassifiedMetadata	"Byrne,"1 "Commission"1

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The resource appears as object in 2 triples

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