Meat's water content

Over a period of time, I have been trying to obtain an answer to the following questions but without any success. What is the maximum percentage of either natural or water-injected content in meat and poultry products sold over the counter?

Are there any monitoring processes to ensure that regulations are enforced? What are the EU regulations on the subject?

I asked the MIC, who referred me to the Malta Standards Authority. I got nowhere. I am also fed up watching my steak and my chicken breast shrink to half their size during the cooking process.

The customer is being charged about 50 per cent extra for getting water, instead of meat.