Commission Regulation (EC) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat (c. 543)

ANNEX VIII U.K. DETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS(Chemical test)

2. Definitions and sampling procedures U.K.

The definitions given in point (2) of Article 1 are applicable to the poultry cuts referred to in Article 20. The sample sizes should be at least as follows:

• chicken breast: half of the breast,

• chicken breast fillet: half of the boned breast without skin,

• turkey breast, turkey breast fillet and boned leg meat: portions of about 100 g,

• other cuts: as defined in point (2) of Article 1.

In the case of frozen or quick-frozen bulk products (cuts not individually packed) the large packs from which samples are to be taken may be kept at 0 °C until individual cuts can be removed.