http://www.legislation.gov.uk/id/eur/2008/543

http://www.legislation.gov.uk/eur/2008/543/annexes/2009-06-19

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

Commission Regulation (EC) No 543/2008

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

King's Printer of Acts of Parliament

https://webarchive.nationalarchives.gov.uk/eu-exit/https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02008R0543-20090619

text

text/xml

2024-05-19

2009-06-19

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

Recital 13

Commission Implementing Regulation (EU) No 652/2012 of 13 July 2012 correcting Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat

Regulation

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

Recital 3

Regulation

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

Recital 5

Regulation

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

Recital 17

Regulation

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

Recital 8

Regulation

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

Recital 12

Regulation

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

Recital 18

Regulation

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

Recital 4

Regulation

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

Recital 24

Regulation

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

Recital 15

Regulation

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

Recital 6

Regulation

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

Recital 7

Regulation

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

Recital 11

Regulation

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

Recital 16

Regulation

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

Art. 5(1)

The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019

reg. 8(6)(a)

reg. 1

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

Art. 15(1)

The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019

reg. 8(14)(a)(ii)

reg. 1

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

Art. 20(1)

The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019

reg. 8(18)(a)

reg. 1

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

Art. 14

The Common Organisation of the Markets in Agricultural Products (Marketing Standards and Organic Products) (Transitional Provisions) (Amendment) Regulations 2023

reg. 3(1)

reg. 1(2)

ANNEX I

Article 1(1) —Names of poultry carcases

	bg	es	cs	da	de	et	el	en	fr	it	lv
1.	Пиле, бройлер	Pollo (de carne)	Kuře, brojler	Kylling, slagtekylling	Hähnchen Masthuhn	Tibud, broiler	Κοτόπουλο Πετετνοί και κότες (κρεατοπαραγωγής)	Chicken, broiler	Poulet (de chair)	Pollo, ‘Broiler’	Cālis, broilers
2.	Петел, кокошка	Gallo, gallina	Kohout, slepice, drůbež na pečení, nebo vaření	Hane, høne, suppehøne	Suppenhuhn	Kuked, kanad, hautamiseks või keetmiseks mõeldud kodulinnud	Πετεινοί και κότες (για βράοιμο)	Cock, hen, casserole, or boiling fowl	Coq, poule (à bouillir)	Gallo, gallina Pollame da brodo	Gailis, vista, sautēta vai vārīta mājputnu gaļa
3.	Петел (угоен, скопен)	Capón	Kapoun	Kapun	Kapaun	Kohikukk	Καπόνια	Capon	Chapon	Cappone	Kapauns
4.	Ярка, петле	Polluelo	Kuřátko, kohoutek	Poussin, Coquelet	Stubenküken	Kana- ja kukepojad	Νεοσσός, πετεινάρι	Poussin, Coquelet	Poussin, coquelet	Galletto	Cālītis
5.	Млад петел	Gallo joven	Mladý kohout	Unghane	Junger Hahn	Noor kukk	Πετεινάρι	Young cock	Jeune coq	Giovane gallo	Jauns gailis
1.	(Млада) пуйка	Pavo (joven)	(Mladá) krůta	(Mini) kalkun	(Junge) Pute, (Junger) Truthahn	(Noor) kalkun	(Νεαροί) γάλοι και γαλοπούλες	(Young) turkey	Dindonneau, (jeune) dinde	(Giovane) tacchino	(Jauns) tītars
2.	Пуйка	Pavo	Krůta	Avlskalkun	Pute, Truthahn	Kalkun	Γάλοι και γαλοπούλες	Turkey	Dinde (à bouillir)	Tacchino/a	Tītars
1.	(Млада) патица, пате (млада) мускусна патица, (млад) мюлар	Pato (joven o anadino), pato de Barbaria (joven), pato cruzado (joven)	(Mladá) kachna, kachnê, (mladá) Pižmová kachna, (mladá) kachna Mulard	(Ung) and (Ung) berberiand (Ung) mulardand	Frühmastente, Jungente, (Junge) Barbarieente (Junge Mulardente)	(Noor) part, pardipoeg. (noor) muskuspart, (noor) mullard	(Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες Βαρβαρίας, (νεαρές) παπιες mulard	(Young) duck, duckling, (Young) Muscovy duck (Young) Mulard duck	(Jeune) canard, caneton, (jeune) canard de Barbarie, (jeune) canard mulard	(Giovane) anatra (Giovane) Anatra muta (Giovane) Anatra ‘mulard’	(Jauna) pīle, pīlēns, (jauna) muskuspīle, (Jauna) Mulard pīle
2.	Патица, мускусна патица, мюлар	Pato, pato de Barbaria, pato cruzado	Kachna, Pižmová kachna, kachna Mulard	Avlsand Avlsberberiand Avlsmulardand	Ente, Barbarieente Mulardente	Part, muskuspart, mullard	Πάτιες, πάτιες Βαρβαρίας πάτιες mulard	Duck, Muscovy duck, Mulard duck	Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir)	Anatra Anatra muta Anatra ‘mulard’	Pīle, muskuspīle, Mulard pīle
1.	(Млада) гъска, гъсе	Oca (joven), ansarón	Mladá husa, house	(Ung) gås	Frühmastgans, (Junge) Gans, Jungmastgans	(Noor) hani, hanepoeg	(Νεαρές) χήνες ή χηνάκια	(Young) goose, gosling	(Jeune) oie ou oison	(Giovane) oca	(Jauna) zoss, zoslēns
2.	Гъска	Oca	Husa	Avlsgås	Gans	Hani	Χήνες	Goose	Oie	Oca	Zoss
1.	(Млада) токачка	Pintada (joven)	Mladá perlička	(Ung) perlehøne	(Junges) Perlhuhn	(Noor) pärlkana	(Νεαρές) φραγκόκοτες	(Young) guinea fowl	(Jeune) pintade Pintadeau	(Giovane) faraona	(Jauna) pērļu vistiņa
2.	Токачка	Pintada	Perlička	Avlsperlehøne	Perlhuhn	Pärlkana	Φραγκόκοτες	Guinea fowl	Pintade	Faraona	Pērļu vistiņa

	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
1.	Viščiukas broileris	Brojler csirke, pecsenyecsirke	Fellus, brojler	Kuiken, braadkuiken	Kurczę, broiler	Frango	Pui de carne, broiler	Kurča, brojler	Pitovni piščanec – brojler	Broileri	Kyckling, slaktkyckling (broiler)
2.	Gaidys, višta, skirti troškinti arba virti	Kakas és tyúk (főznivaló baromfi)	Serduk, tiġieġa (tal-brodu)	Haan, hen soep- of stoofkip	Kura rosołowa	Galo, galinha	Cocoș, găină sau carne de pasăre pentru fiert	Kohút, sliepka	Petelin, kokoš, perutnina za pečenje ali kuhanje	Kukko, kana	Tupp, höna, gryt-, eller kokhöna
3.	Kaplūnas	Kappan	Ħasi	Kapoen	Kapłon	Capão	Clapon	Kapún	Kopun	Chapon (syöttökukko)	Kapun
4.	Viščiukas	Minicsirke	Għattuqa, coquelet	Piepkuiken	Kurczątko	Franguitos	Pui tineri	Kurčiatko	Mlad piščanec, mlad petelin (kokelet)	Kananpoika, kukonpoika	Poussin, Coquelet
5.	Gaidžiukas	Fiatal kakas	Serduk żgħir fl-eta	Jonge haan	Młody kogut	Galo jovem	Cocoș tânăr	Mladý kohút	Mlad petelin	Nuori kukko	Ung tupp
1.	Kalakučiukas	Pecsenyepulyka, gigantpulyka, növendék pulyka	Dundjan (żgħir fl-eta)	(Jonge) kalkoen	(Młody) indyk	Peru	Curcan (tânăr)	Mladá morka	(Mlada) pura	(Nuori) kalkkuna	(Ung) kalkon
2.	Kalakutas	Pulyka	Dundjan	Kalkoen	Indyk	Peru adulto	Curcan	Morka	Pura	Kalkkuna	Kalkon
1.	Ančiukai, muskusinės anties ančiukai, mulardinės anties ančiukai	Pecsenyekacsa, Pecsenye pézsmakacsa, Pecsenye mulard-kacsa	Papra (żgħira fl-eta), papra żgħira (fellus ta’ papra) muskovy (żgħira fl-eta), papra mulard	(Jonge) eend, (Jonge) Barbarijse eend (Jonge) „Mulard”-eend	(Młoda) kaczka tuczona, (Młoda) kaczka piżmova, (Młoda) kaczka mulard	Pato, Pato Barbary, Pato Mulard	Rață (tânără), rață (tânără) din specia Cairina moschata, rață (tânără) Mulard	(Mladá kačica), káča, (Mladá) pižmová kačica, (Mladý) mulard	(Mlada) raca, račka, (mlada) muškatna raca, (mlada) mulard raca	(Nuori) ankka, (Nuori) myskiankka	(Ung) anka, ankunge (ung) mulardand (ung) myskand
2.	Antis, muskusinė antis, mulardinė antis	Kacsa, Pézsma kacsa, Mulard kacsa	Papra, papra muscovy, papra mulard	Eend Barbarijse eend „Mulard”-eend	Kaczka, Kaczka piżmowa, Kaczka mulard	Pato adulto, pato adulto Barbary, pato adulto Mulard	Rață, rață din specia Cairina moschata, rață Mulard	Kačica, Pyžmová kačica, Mulard	Raca, muškatna raca, mulard raca	Ankka, myskiankka	Anka, mulardand, myskand
1.	Žąsiukas	Fiatal liba, pecsenye liba	Wiżża (żgħira fl-eta), fellusa ta’ wiżża	(Jonge) gans	Młoda gęś	Ganso	Gâscă (tânără)	(Mladá) hus, húsa	(Mlada) gos, goska	(Nuori) hanhi	(Ung) gås, gåsunge
2.	Žąsis	Liba	Wiżża	Gans	Gęś	Ganso adulto	Gâscă	Hus	Gos	Hanhi	Gås
1.	Perlinių vištų viščiukai	Pecsenyegyöngyös	Farghuna (żgħira fl-eta)	(Jonge) parelhoen	(Młoda) perliczka	Pintada	Bibilică adultă	(Mladá) perlička	(Mlada) pegatka	(Nuori) helmikana	(Ung) pärlhöna
2.	Perlinės vištos	Gyöngytyúk	Fargħuna	Parelhoen	Perlica	Pintada adulta	Bibilică	Perlička	Pegatka	Helmikana	Pärlhöna

Article 1(2) —Names of poultry cuts

	bg	es	cs	da	de	et	el	en	fr	it	lv
(a)	Половинка	Medio	Půlka	Halvt	Hälfte oder Halbes	Pool	Μισά	Half	Demi ou moitié	Metà	Puse
(b)	Четвъртинка	Charto	Čtvrtka	Kvart	(Vorder-, Hinter-)Viertel	Veerand	Τεταρτημόριο	Quarter	Quart	Quarto	Ceturdaļa
(c)	Неразделени четвъртинки с бутчетата	Cuartos traseros unidos	Neoddělená zadní čtvrtka	Sammenhængende lårstykker	Hinterviertel am Stück	Lahtilõikamata koivad	Αδιαχώριστα τεταρτημόρια ποδιών	Unseparated leg quarters	Quarts postérieurs non séparés	Cosciotto	Nesadalītas kāju ceturdaļas
(d)	Гърди, бяло месо или филе с кост	Pechuga	Prsa	Bryst	Brust, halbe Brust, halbierte Brust	Rind	Στήθος	Breast	Poitrine, blanc ou filet sur os	Petto con osso	Krūtiņa
(e)	Бутче	Muslo y contramuslo	Stehno	Helt lår	Schenkel, Keule	Koib	Πόδι	Leg	Cuisse	Coscia	Kāja
(f)	Бутче с част от гърба, прикрепен към него	Charto trasero de pollo	Stehno kuřete s částí zad	Kyllingelår med en del af ryggen	Hähnchenschenkel mit Rückenstück, Hühnerkeule mit Rückenstück	Koib koos seljaosaga	Πόδι από κοτόπουλο με ένα κομμάτι της ράχης	Chicken leg with a portion of the back	Cuisse de poulet avec une portion du dos	Coscetta	Cāļa kāja ar muguras daļu
(g)	Бедро	Contramuslo	Horní stehno	Overlår	Oberschenkel, Oberkeule	Reis	Μηρός (μπούτι)	Thigh	Haut de cuisse	Sovraccoscia	Šķiņkis
(h)	Подбедрица	Muslo	Dolní stehno (palička)	Underlår	Unterschenkel, Unterkeule	Sääretükk	Κνήμη	Drumstick	Pilon	Fuso	Stilbs
(i)	Крило	Ala	Křídlo	Vinge	Flügel	Tiib	Φτερούγα	Wing	Aile	Ala	Spārns
(j)	Неразделени крила	Alas unidas	Neoddělená křídla	Sammenhængende vinger	Beide Flügel, ungetrennt	Lahtilõikamata tiivad	Αδιαχώριστες φτερούγες	Unseparated wings	Ailes non séparées	Ali non separate	Nesadalīti spārni
(k)	Филе от гърдите, бяло месо	Filete de pechuga	Prsní řízek	Brystfilet	Brustfilet, Filet aus der Brust, Filet	Rinnafilee	Φιλέτο στήθους	Breast fillet	Filet de poitrine, blanc, filet, noix	Filetto, fesa (tacchino)	Krūtiņas fileja
(l)	Филе от гърдите с „ядеца“	Filete de pechuga con clavícula	Filety z prsou (Klíční kost s chrupavkou prsní kosti včetně svaloviny v přirozené souvislosti, klíč. kost a chrupavka max. 3 % z cel. hmotnosti)	Brystfilet med ønskeben	Brustfilet mit Schlüsselbein	Rinnafilee koos harkluuga	Φιλέτο στήθους με κλειδοκόκαλο	Breast fillet with wishbone	Filet de poitrine avec clavicule	Petto (con forcella), fesa (con forcella)	Krūtiņas fileja ar krūšukaulu
(m)	Нетлъсто филе	Magret, maigret	Magret, maigret (filety z prsou kachen a hus s kůží a podkožním tukem pokrývajícím prsní sval, bez hlubokého svalu prsního)	Magret, maigret	Magret, Maigret	Rinnaliha („magret” või „maigret”)	Maigret, magret	Magret, maigret	Magret, maigret	Magret, maigret	Pīles krūtiņa
(n)	Oбезкостен пуешки бут	Carne de muslo y contramuslo de pavo deshuesada	U vykostěných krůtích stehen	Udbenet kød af hele kalkunlår	Entbeintes Fleisch von Putenschenkeln	Kalkuni konditustatud koivaliha	Κρέας ποδιού γαλοπούλας χωρίς κόκαλο	Deboned turkey leg meat	Cuisse désossée de dinde	Carne di coscia di tacchino disossata	Atkaulotai tītara kāju gaļai

	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
(a)	Pusė	Fél baromfi	Nofs	Helft	Połówka	Metade	Jumătăți	Polená hydina	Polovica	Puolikas	Halva
(b)	Ketvirtis	Negyed baromfi	Kwart	Kwart	Ćwiartka	Quarto	Sferturi	Štvrťka hydiny	Četrt	Neljännes	Kvart
(c)	Neatskirti kojų ketvirčiai	Összefüggő (egész) combnegyedek	Il-kwarti ta’ wara tas-saqajn, mhux separati	Niet-gescheiden achterkwarten	Ćwiartka tylna w całości	Quartos da coxa não separados	Sferturi posterioare neseparate	Neoddelené hydinové stehná	Neločene četrti nog	Takaneljännes	Bakdelspart
(d)	Krūtinėlė	Mell	Sidra	Borst	Pierś, połówka piersi	Peito	Piept	Prsia	Prsi	Rinta	Bröst
(e)	Koja	Comb	Koxxa	Hele poot, hele dij	Noga	Perna inteira	Pulpă	Hydinové stehno	Bedro	Koipireisi	Klubba
(f)	Viščiuko koja su neatskirta nugaros dalimi	Csirkecomb a hát egy részével	Koxxa tat-tiġieġa b’porzjon tad-dahar	Poot/dij met rugdeel (bout)	Noga kurczęca z częścią grzbietu	Perna inteira de frango com uma porção do dorso	Pulpă de pui cu o porțiune din spate atașată	Kuracie stehno s panvou	Piščančja bedra z delom hrbta	Koipireisi, jossa selkäosa	Kycklingklubba med del av ryggben
(g)	Šlaunelė	Felsőcomb	Il-biċċa ta’ fuq tal-koxxa	Bovenpoot, bovendij	Udo	Coxa	Pulpă superioară	Horné hydinové stehno	Stegno	Reisi	Lår
(h)	Blauzdelė	Alsócomb	Il-biċċa t’isfel tal-koxxa (drumstick)	Onderpoot, onderdij (Drumstick)	Podudzie	Perna	Pulpă inferioară	Dolné hydinové stehno	Krača	Koipi	Ben
(i)	Sparnas	Szárny	Ġewnaħ	Vleugel	Skrzydło	Asa	Aripi	Hydinové krídelko	Peruti	Siipi	Vinge
(j)	Neatskirti sparnai	Összefüggő (egész) szárnyak	Ġwienaħ mhux separati	Niet-gescheiden vleugels	Skrzydła w całości	Asas não separadas	Aripi neseparate	Neoddelené hydinové krídla	Neločene peruti	Siivet kiinni toisissaan	Sammanhängande vingar
(k)	Krūtinėlės filė	Mellfilé	Flett tas-sidra	Borstfilet	Filet z piersi	Carne de peito	Piept dezosat	Hydinový rezeň	Prsni file	Rintafilee	Bröstfilé
(l)	Krūtinėlės filė su raktikauliu ir krūtinkauliu	Mellfilé szegycsonttal	Flett tas-sidra bil-wishbone	Borstfilet met vorkbeen	Filet z piersi z obojczykiem	Carne de peito com fúrcula	Piept dezosat cu osul iadeș	Hydinový rezeň s kosťou	Prsni file s prsno kostjo	Rintafilee solisluineen	Bröstfilé med nyckelben
(m)	Krūtinėlės filė be kiliojo raumens (magret)	Bőrös libamell-filé, (maigret)	Magret, maigret	Magret	Magret	Magret, maigret	Tacâm de pasăre, spinări de pasăre	Magret	Magret	Magret, maigret	Magret, maigret
(n)	Kalakuto kojų mėsa be kaulų	Kicsontozott pulykacomb	Laħam tas-saqajn tad-dundjan dissussat	Vlees van hele poten/hele dijen van kalkoenen, zonder been	Pozbawione kości mięso z nogi indyka	Carne desossada da perna inteira de peru	Pulpă dezosată de curcan	Vykostené morčacie stehno	Puranje bedro brez kosti	Kalkkunan luuton koipi-reisiliha	Urbenat kalkonkött av klubba

ANNEX II

Cut separating thigh/leg and back

delineation of hip joint

Cut separating thigh and drumstick

delineation of knee joint

ANNEX III

Article 10 —Chilling methods

	bg	es	cs	da	de	et	el	en	fr	it	lv
1.	Въздушно охлаждане	Refrigeración por aire	Vzduchem (Chlazení vzduchem)	Luftkøling	Luftkühlung	Ōhkjahutus	Ψύξη με αέρα	Air chilling	Refroidissement à l'air	Raffreddamento ad aria	Dzesēšana ar gaisu
2.	Въздушно-душово охлаждане	Refrigeración por aspersión ventilada	Vychlazeným proudem vzduchu s postřikem	Luftspraykøling	Luft-Sprühkühlung	Ōhkpiserdusjahutus	Ψύξη με ψεκασμό	Air spray chilling	Refroidissement par aspersion ventilée	Raffreddamento per aspersione e ventilazione	Dzesēšana ar izsmidzinātu gaisu
3.	Охлаждане чрез потапяне	Refrigeración por immersión	Ve vodní lázni ponořením	Neddypningskøling	Gegenstrom-Tauchkühlung	Sukeljahutus	Ψύξη με βύθιση	Immersion chilling	Refroidissement par immersion	Raffreddamento per immersione	Dzesēšana iegremdējot

	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
1.	Atšaldymas ore	Levegős hűtés	Tkessih bl-arja	Luchtkoeling	Owiewowa	Refrigeração por ventilação	Refrigerare în aer	Chladené vzduchom	Zračno hlajenje	Ilmajäähdytys	Luftkylning
2.	Atšaldymas pučiant orą	Permetezéses hűtés	Tkessih b'air spray	Lucht-sproeikoeling	Owiewowo-natryskowa	Refrigeração por aspersão e ventilação	Refrigerare prin dușare cu aer	Chladené sprejovaním	Hlajenje s pršenjem	Ilmasprayjäähdytys	Evaporativ kylning
3.	Atšaldymas panardinant	Bemerítéses hűtés	Tkessiħ b’immersjoni	Dompelkoeling	Zanurzeniowa	Refrigeração por imersão	Refrigerare prin imersiune	Chladené vo vode	Hlajenje s potapljanjem	Vesijäähdytys	Vattenkylning

X1ANNEX IV

Annotations:

Editorial Information

Substituted by Corrigendum to 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 (Official Journal of the European Union L 157 of 17 June 2008).

Article 11(1) —Types of farming

	bg	es	cs	da	de	et	el	en	fr	it	lv
a)	Хранен с … % … гъска, хранена с овес	Alimentado con … % de … Oca engordada con avena	Krmena z … % (čím) … Husa krmená ovsem	Fodret med … % … Havrefodret gås	Gefüttert mit … % … Hafermastgans	Söödetud …, mis sisaldab … % … Kaeraga toidetud hani	Έχει τραφεί με … % … Χήνα που παχαίνεται με βρώμη	Fed with … % of … Oats fed goose	Alimenté avec … % de … Oie nourrie à l'avoine	Alimentato con il … % di … Oca ingrassata con avena	Baroti ar … % … ar auzām barotas zosis
b)	Екстензивно закрито (отгледан на закрито)	Sistema extensivo en gallinero	Extenzivní v hale	Ekstensivt staldopdræt (skrabe …)	Extensive Bodenhaltung	Ekstensiivne seespidamine (lindlas pidamine)	Εκτατικής εκτροφής	Extensive indoor (barnreared)	Élevé à l'intérieur: système extensif	Estensivo al coperto	Turēšana galvenokārt telpās (“Audzēti kūtī”)
c)	Свободен начин на отглеждане	Gallinero con salida libre	Volný výběh	Fritgående	Freilandhaltung	Vabapidamine	Ελεύθερης βοσκής	Free range	Sortant à l'extérieur	All'aperto	Brīvā turēšana
d)	Традиционен свободен начин на отглеждане	Granja al aire libre	Tradiční volný výběh	Frilands …	Bäuerliche Freilandhaltung	Traditsiooniline vabapidamine	Παραδοσιακής ελεύθερης βοσκής	Traditional free range	Fermier-élevé en plein air	Rurale all'aperto	Tradicionālā brīvā turēšana
e)	Свободен начин на отглеждане – пълна свобода	Granja de cría en libertad	Volný výběh – úplná volnost	Frilands … opdrættet i fuld frihed	Bäuerliche Freilandhaltung Unbegrenzter Auslauf	Täieliku liikumisvabadusega traditsiooniline vabapidamine	Απεριόριστης ελεύθερης βοσκής	Free-range — total freedom	Fermier-élevé en liberté	Rurale in libertà	Brīvā turēšana – pilnīgā brīvībā

	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
a)	Lesinta … % … Avižomis penėtos žąsys	… %-ban …-val/vel etetve Zabbal etetett liba	Mitmugħa bi … % ta’ … Wiżża mitmugħa bilħafur	Gevoed met … % … Met haver vetgemeste gans	Żywione z udziałem … % … tucz owsiany (gęsi)	Alimentado com … % de … Ganso engordado com aveia	Furajate cu … % de … Gâște furajate cu ovăz	Kŕmené … % … husi kŕmené ovsom	Krmljeno z … % gos, krmljena z ovsom	Ruokittu rehulla, joka sisältää … % Kauralla ruokittu hanhi	Utfodrad med … % … Havreutfodrad gås
b)	Ekstensyvus paukščių auginimas patalpose (tvartuose)	Istállóban külterjesen tartott	Imrobbija ġewwa: sistema estensiva	Scharrel … binnengehouden	Ekstensywny chów ściółkowy	Produção extensiva em interior	Crescute în spații închise – sistem extensiv	Chované na hlbokej podstielke (chov v hale)	Ekstenzivna zaprta reja	Laajaperäinen sisäkasvatus	Extensivt uppfödd inomhus
c)	Laisvai auginami paukščiai	Szabadtartás	Trobbija fil-beraħ (free range)	Scharrel … met uitloop	Chów wybiegowy	Produção em semiliberdade	Creștere liberă	Výbehový chov (chov v exteriéri)	Prosta reja	Vapaa laidun	Tillgång till utomhusvistelse
d)	Tradiciškai laisvai auginami paukščiai	Hagyományos szabadtartás	Trobbija fil-beraħ tradizzjonali	Boerenscharrel … met uitloop Hoeve … met uitloop	Tradycyjny chów wybiegowy	Produção ao ar livre	Creștere liberă tradițională	Chované navol'no	Tradicionalna prosta reja	Vapaa laidun – perinteinen kasvatustapa	Traditionell utomhusvistelse
e)	Visiškoje laisvėje auginami paukščiai	Teljes szabadtartás	Trobbija fil-beraħ – libertà totali	Boerenscharrel … met vrije uitloop Hoeve … met vrije uitloop	Chów wybiegowy bez ograniczeń	Produção em liberdade	Creștere liberă totală	Úplne vol'ný chov	Prosta reja – neomejen izpust	Vapaa laidun – täydellinen liikkumavapaus	Uppfödd i full frihet

ANNEX V

The conditions referred to in Article 11 are as follows:

(a)
Fed with …% of …
Reference to the following particular feed ingredients may only be made where:
- in the case of cereals, they account for at least 65 % by weight of the feed formula given during the greater part of the fattening period, which may not include more than 15 % of cereal by-products; however, where reference is made to one specific cereal, it shall account for at least 35 % of the feed formula used, and for at least 50 % in the case of maize,
- in the case of pulses or green vegetables they account for at least 5 % by weight of the feed formula given during most of the fattening period,
- in the case of dairy products, they account for at least 5 % by weight of the feed formula given during the finishing stage.
The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of three weeks not less than 500 g of oats per day.
(b)
Extensive indoor (barn-reared)
This term may only be used where:
1. (i)
  the stocking rate per m² floor space does not exceed, in the case of:
  - chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight,
  - ducks, guinea fowl, turkeys: 25 kg liveweight,
  - geese: 15 kg liveweight,
2. (ii)
  the birds are slaughtered, in the case of:
  - chickens at 56 days or later,
  - turkeys at 70 days or later,
  - geese at 112 days or later,
  - Peking ducks: 49 days or later,
  - Muscovy ducks: 70 days or later for females, 84 days or later for males,
  - female Mulard ducks: 65 days or later,
  - guinea fowl: 82 days or later,
  - young geese (goslings): 60 days or later,
  - young cocks: 90 days or later,
  - capons: 140 days or later.
(c)
Free range
This term may only be used where:
1. (i)
  the stocking rate in the house and the age of slaughter are in accordance with the limits fixed under (b), except for chickens, for which the stocking rate may be increased to 13, but not more than 27,5 kg liveweight per m² and for capons, for which the stocking rate shall not exceed 7,5 m², and not more than 27,5 kg liveweight per m²,
2. (ii)
  the birds have had during at least half their lifetime continuous daytime access to open-air runs comprising an area mainly covered by vegetation of not less than:
  - 1 m² per chicken or guinea fowl,
  - 2 m² per duck or per capon,
  - 4 m² per turkey or goose.
In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery),
1. (iii)
  the feed formula used in the fattening stage contains at least 70 % of cereals,
2. (iv)
  the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m² surface of the house.
(d)
Traditional free range
This term may only be used where:
1. (i)
  the indoor stocking rate per m² does not exceed in the case of:
  - chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding 150 m² floor space and which remain open at night, the stocking rate may be increased to 20, but not more than 40 kg liveweight per m²,
  - capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg liveweight,
  - Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 10 females but not more than 25 kg liveweight,
  - Mulard ducks: 8 but not more than 35 kg liveweight,
  - guinea fowl: 13 but not more than 25 kg liveweight,
  - turkeys: 6,25 (up to seven weeks of age: 10) but not more than 35 kg liveweight,
  - geese: 5 (up to six weeks of age: 10), 3 during last three weeks of fattening if kept in claustration, but not more than 30 kg liveweight,
2. (ii)
  the total usable area of poultryhouses at any single production site does not exceed 1 600 m²,
3. (iii)
  each poultryhouse does not contain more than:
  - 4 800 chickens,
  - 5 200 guinea fowl,
  - 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or Peking ducks or 3 200 Mulard ducks,
  - 2 500 capons, geese and turkeys,
4. (iv)
  the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m² surface of the house,
5. (v)
  there is continuous daytime access to open-air runs at least as from the age of:
  - six weeks in the case of chickens, and capons,
  - eight weeks in the case of ducks, geese, guinea fowl and turkeys,
6. (vi)
  open-air runs comprise an area mainly covered by vegetation amounting to at least:
  - 2 m² per chicken or Muscovy or Peking duck or guinea fowl,
  - 3 m² per Mulard duck,
  - 4 m² per capon, as from 92 days (2 m² up to 91st day),
  - 6 m² per turkey,
  - 10 m² per goose.
  In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least double that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery),
7. (vii)
  the birds fattened are of a strain recognised as being slow growing,
8. (viii)
  the feed formula used in the fattening stage contains at least 70 % of cereals,
9. (ix)
  the minimum age at slaughter is:
  - 81 days for chickens,
  - 150 days for capons,
  - 49 days for Peking ducks,
  - 70 days for female Muscovy ducks,
  - 84 days for male Muscovy ducks,
  - 92 days for Mulard ducks,
  - 94 days for guinea fowl,
  - 140 days for turkeys and geese marketed whole for roasting,
  - 98 days for female turkeys intended for cutting up,
  - 126 days for male turkeys intended for cutting up,
  - 95 days for geese intended for the production of foie gras and magret,
  - 60 days for young geese (goslings),
10. (x)
  finition in claustration does not exceed:
  - for chickens after 90 days of age: 15 days,
  - for capons: four weeks,
  - for geese and Mulard ducks intended for the production of foie gras and magret, after 70 days of age: 4 weeks.
(e)
Free range — total freedom
The use of this term shall require conformity with the criteria set out under (d), except that the birds shall have continuous daytime access to open-air runs of unlimited area.
In the event of restrictions, including veterinary restrictions adopted under Community law to protect public and animal health, having the effect of restricting the access of poultry to open-air runs, poultry reared in accordance with the production methods described in points (c), (d) and (e) of the first subparagraph, with the exception of guinea fowls reared in percheries, may continue to be marketed with a special reference to the method of rearing for the duration of the restriction but under no circumstances for more than 12 weeks.

ANNEX VIDETERMINATION OF THAW LOSS

(Drip test)

1.Object and scope

This method shall be used to determine the amount of water lost from frozen or quick-frozen chickens during thawing. If this drip loss, expressed as a percentage by weight of the carcase (including all the edible offal contained in the pack) exceeds the limit value laid down in point 7, it is considered that excess water has been absorbed during processing.

2.Definition

Drip loss determined by this method shall be expressed as a percentage of the total weight of the frozen or quick-frozen carcase, including edible offal.

3.Principle

The frozen or quick-frozen carcase, including edible offal present, is allowed to thaw under controlled conditions which allow the weight of water lost to be calculated.

4.Apparatus

4.1.

Scales capable of weighing up to 5 kg and accurate to at least 1 g.

4.2.

Plastic bags large enough to hold the carcase and having a secure means of fixing the bag.

4.3.

Thermostatically controlled water-bath with equipment capable of holding the carcases as described in points 5.5 and 5.6. The water-bath shall contain a volume of water not less than eight times that of the poultry to be checked and shall be capable of maintaining the water at a temperature of 42 ± 2 °C.

4.4.

Filter paper or other absorbent paper towels.

5.Method

5.1.

Twenty carcases are removed at random from the quantity of poultry to be checked. Until each can be tested as described in points 5.2 to 5.11, they are kept at a temperature no higher than – 18 °C.

5.2.

The outside of the pack is wiped to remove superficial ice and water. The pack and its content are weighed to the nearest gram: this weight is M₀.

5.3.

The carcase, together with any edible offal sold with it, is removed from the outer wrap, which is dried and weighed to the nearest gram: this weight is M₁.

5.4.

The weight of frozen carcase plus offal is calculated by subtracting M₁ from M₀.

5.5.

The carcase, including the edible offal, is placed in a strong, waterproof plastic bag with the abdominal cavity facing towards the bottom, closed end of the bag. The bag must be of sufficient length so as to ensure that it can be fixed securely when in the water-bath but not so wide as to allow the carcase to move from the vertical position.

5.6.

The part of the bag containing the carcase end edible offal is completely immersed in a water-bath and remains open, enabling as much air as possible to escape. It is held vertically, if necessary by guide bars or by extra weights put in the bag, so that water from the bath cannot enter it. The individual bags must not touch each other.

5.7.The bag is left in the water-bath, maintained at 42 ± 2 °C throughout, with continuous movement of the bag or continuous agitation of the water, until the thermal centre of the carcase (the deepest part of the breast muscle close to the breast bone, in chickens without giblets, or the middle of the giblets in chickens with giblets) reaches at least 4 °C, measured in two randomly chosen carcases. The carcases should not remain in the water bath for longer than is necessary to reach 4 °C. The required period of immersion, for carcases stored at – 18 °C is of the order of:

Weight class (g)	Weight of carcase + offal (g)	Indicative immersion time in minutes
Weight class (g)	Weight of carcase + offal (g)	Chickens without offal	Chickens with offal
< 800	< 825	77	92
850	825 — 874	82	97
900	875 — 924	85	100
950	925 — 974	88	103
1 000	975 — 1 024	92	107
1 050	1 025 — 1 074	95	110
1 100	1 075 — 1 149	98	113
1 200	1 150 — 1 249	105	120
1 300	1 250 — 1 349	111	126
1 400	1 350 — 1 449	118	133

For carcases over 1 400 g, an increase of seven minutes for each additional 100 g is required. If the suggested period of immersion is passed without reaching + 4 °C, in the two carcases which are checked, the thawing process is continued until they do reach + 4 °C in the thermal centre.

5.8.

The bag and its content are removed from the water-bath; the bottom of the bag is pierced to allow any water produced on thawing to drain. The bag and its content are allowed to drip for one hour at an ambient temperature of between + 18 °C and + 25 °C.

5.9.

The thawed carcase is removed from the bag and the pack containing offal (if present) is removed from the abdominal cavity. The carcase is dried inside and out with filter paper or paper towels. The bag containing the offal is pierced and, once any water has drained away, the bag and thawed offal are dried as carefully as possible.

5.10.

The total weight of thawed carcase, offal and pack is determined to the nearest gram and expressed as M₂.

5.11.

The weight of the pack which contained the offal is determined to the nearest gram and expressed as M₃.

6.Calculation of result

The amount of water lost through thawing as a percentage by weight of the frozen or quick-frozen carcase (including offal) is given by:

((M₀ – M₁ – M₂)/(M₀ – M₁ – M₃)) × 100

7.Evaluation of result

If the average water loss on thawing for the 20 carcases in the sample exceeds the percentages given below, it is considered that the amount of water absorbed during processing exceeds the limit figure.

The percentages are, in the case of:

air chilling: 1,5 %,
air spray chilling: 3,3 %,
immersion chilling: 5,1 %.

ANNEX VII

DETERMINATION OF THE TOTAL WATER CONTENT OF CHICKENS(Chemical test)

1.Object and scope

This method is used to determine the total water content of frozen and quick-frozen chickens. The method involves determination of the water and protein contents of samples from homogenised poultry carcases. The total water content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine whether or not excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it is for him or her to take the necessary appropriate precautions.

2.Definitions

‘Carcase’: the poultry carcase with bones, cartilage and any additional offal.

‘Offal’: liver, heart, gizzard and neck.

3.Principle

Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the Council.

The maximum total water content of the carcase is determined from the protein content of the carcase, which can be related to the physiological water content.

4.Apparatus and reagents

4.1.

Scales for weighing the carcase and wrappings, accurate to at least 1 g.

4.2.

Meat-axe or saw for cutting carcases into pieces of appropriate size for the mincer.

4.3.Heavy-duty mincing machine and blender capable of homogenising complete frozen or quick-frozen poultry pieces.

NB:

No special mincer is recommended. It should have sufficient power to mince frozen or quick-frozen meat and bones to produce a homogeneous mixture corresponding to that obtained from a mincer fitted with a 4-mm hole disc.

4.4.

Apparatus as specified in ISO 1442, for the determination of water content.

4.5.

Apparatus as specified in ISO 937, for the determination of protein content.

5.Method

5.1.Seven carcases are taken at random from the quantity of poultry to be checked and in each case kept frozen until analysis in accordance with points 5.2 to 5.6 begins.

The analysis may concern either each of the seven carcases separately or a composite sample of the seven carcases.

5.2.

The preparation is commenced within the hour following the removal of the carcases from the freezer.

5.3.

(a)
The outside of the pack is wiped to remove superficial ice and water. Each carcase is weighed and removed from any wrapping material. After cutting up of the carcase into smaller pieces, any wrapping material around the edible offal is removed. The total weight of the carcase, including the edible offal and ice adhering to the carcase, is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P₁’.
(b)
In the case of a composite sample analysis, the total weight of the seven carcases, prepared in accordance with point 5.3(a), is determined to give ‘P₇’.

5.4.

(a)
The whole carcase of which the weight is P₁ is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each carcase may then be taken.
(b)
In the case of a composite sample analysis, all seven carcases of which the weight is P₇ is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the seven carcases may then be taken. The two samples are analysed as described in points 5.5 and 5.6.

5.5.

A sample of the homogenised material is taken and used immediately to determine the water content in accordance with ISO 1442 to give the water content ‘a %’.

5.6.

A sample of the homogenised material is also taken and used immediately to determine the nitrogen content in accordance with ISO 937. This nitrogen content is converted to crude protein content ‘b %’ by multiplying it by the factor 6,25.

6.Calculation of results

6.1.

(a)
The weight of water (W) in each carcase is given by aP₁/100 and the weight of protein (RP) by bP₁/100, both of which are expressed in grams. The sums of the weights of water (W₇) and the weights of protein (RP₇) in the seven carcases analysed are determined.
(b)
In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W₇) in the seven carcases is given by aP₇/100, and the weight of protein (RP₇) by bP₇/100, both of which are expressed in grams.

6.2.

The average weight of water (W_A) and protein (RP_A) is calculated by dividing W₇ and RP₇, respectively, by seven.

6.3.The theoretical physiological water content in grams as determined by this method may be calculated by the following formula:

chickens: 3,53 × RP_A + 23.

6.4.

(a)
Air chilling
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %11, the highest permissible limit for the total water content (W_G) in grams as determined by this method is given by the following formula (including confidence interval):
- chickens: W_G = 3,65 × RP_A + 42.
(b)
Air-spray chilling
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 %12, the highest permissible limit for the total water content (W_G) in grams as determined by this method is given by the following formula (including confidence interval):
- chickens: W_G = 3,79 × RP_A + 42.
(c)
Immersion chilling
Assuming a technically unavoidable water absorption during preparation of 7 %13, the highest permissible limit for the total water content (W_G) in grams as determined by this method is given by the following formula (including confidence interval):
- chickens: W_G = 3,93 × RP_A + 42.

6.5.

If the average water content (W_A) of the seven carcases as calculated under point 6.2 does not exceed the value given in point 6.4 (W_G), the quantity of poultry subjected to the check shall be considered up to standard.

ANNEX VIIIDETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS

(Chemical test)

1.Object and scope

This method is used to determine the total water content of certain poultry cuts. The method shall involve determination of the water and protein contents of samples from the homogenised poultry cuts. The total water content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine whether or not excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it is for him or her to take the necessary appropriate precautions.

2.Definitions and sampling procedures

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.

3.Principle

Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the Council.

The highest permissible total water content of the poultry cuts is determined from the protein content of the cuts, which can be related to the physiological water content.

4.Apparatus and reagents

4.1.

Scales for weighing the cuts and wrappings, accurate to at least 1 g.

4.2.

Meat-axe or saw for cutting cuts into pieces of appropriate size for the mincer.

4.3.Heavy-duty mincing machine and blender capable of homogenising poultry cuts or parts thereof.

NB:

4.4.

Apparatus as specified in ISO 1442, for the determination of water content.

4.5.

Apparatus as specified in ISO 937, for the determination of protein content.

5.Method

5.1.Five cuts are taken at random from the quantity of poultry cuts to be checked and kept frozen or refrigerated as the case may be until analysis in accordance with points 5.2 to 5.6 begins.

Samples from frozen or quick-frozen bulk products referred to under point 2 may be kept at 0 °C until analysis begins.

The analysis may concern each of the five cuts separately or a composite sample of the five cuts.

5.2.

The preparation is commenced within the hour following the removal of the cuts from the freezer or refrigerator.

5.3.

(a)
The outside of the pack is wiped to remove superficial ice and water. Each cut is weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P₁’.
(b)
In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with point 5.3(a), is determined to give ‘P₅’.

5.4.

(a)
The whole cut of which the weight is P₁, is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each cut may then be taken.
(b)
In the case of a composite sample analysis, all five cuts of which the weight is P₅ are minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the five cuts may then be taken.

The two samples are analysed as described in points 5.5 and 5.6.

5.5.

A sample of the homogenised material is taken and used immediately to determine the water content in accordance with ISO 1442 to give the water content ‘a %’.

5.6. 6.Calculation of results

6.1.

(a)
The weight of water (W) in each cut is given by aP₁/100 and the weight of protein (RP) by bP₁/100, both of which are expressed in grams.
The sums of the weights of water (W₅) and the weights of protein (RP₅) in the five cuts analysed are determined.
(b)
In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W₅) in the five cuts is given by aP₅/100, and the weight of protein (RP₅) by bP₅/100, both of which are expressed in grams.

6.2.

The average weight of water (W_A) and protein (RP_A) is calculated by dividing W₅ and RP₅ respectively, by five.

6.3.The mean physiological W/RP ratio as determined by this method is as follows:

chicken breast fillet: 3,19 ± 0,12,
chicken legs and leg quarters: 3,78 ± 0,19,
turkey breast fillet: 3,05 ± 0,15,
turkey legs: 3,58 ± 0,15,
deboned turkey leg meat: 3,65 ± 0,17.

6.4.Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 %13 depending on the type of products and chilling methods applied, the highest permissible W/RP ratios as determined by this method are as follows:

	Air chilled	Air-spray chilled	Immersion chilled
Chicken breast fillet; without skin	3,4	3,4	3,4
Chicken breast; with skin	3,4	3,5	3,6
Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin	4,05	4,15	4,3
Turkey breast fillet; without skin	3,4	3,4	3,4
Turkey breast, with skin	3,4	3,5	3,6
Turkey thighs, drumsticks, legs, with skin	3,8	3,9	4,05
Deboned turkey leg meat, without skin	3,95	3,95	3,95

If the average W_A/RP_A ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.

ANNEX IXCHECK ON ABSORPTION OF WATER IN THE PRODUCTION ESTABLISHMENT

(Slaughterhouse test)

1.At least once each working period of eight hours:

select at random 25 carcases from the evisceration line immediately after evisceration and the removal of the offal and fat and before the first subsequent washing.

2.

If necessary, remove the neck by cutting, leaving the neck skin attached to the carcase.

3.

Identify each carcase individually. Weigh each carcase and record its weight to the nearest gram.

4.

Re-hang the test carcases on the evisceration line to continue through the normal processes of washing, chilling, dripping, etc.

5.

Remove identified carcases at the end of the drip line without allowing them any longer time to drip than that allowed normally for poultry from the lot from which the sample was taken.

6.

The sample consists of the first 20 carcases recovered. They are re-weighed. Their weight to the nearest gram is recorded against the weight recorded on first weighing. The test is declared void if less than 20 identified carcases are recovered.

7.

Remove identification from sample carcases and allow the carcases to proceed through normal packing operations.

8.

Determine percentage moisture absorption by subtracting the total weight of these same carcases after washing, chilling and dripping, dividing the difference by the initial weight and multiplying by 100.

9.

Instead of manual weighing as described under points 1 to 8, automatic weighing lines may be used for the determination of the percentage moisture absorption for the same number of carcases and according to the same principles, provided that the automatic weighing line is approved in advance for this purpose by the competent authority.

10.The result must not exceed the following percentages of the initial weight of the carcase or any other figure allowing compliance with the maximum total extraneous water content:

— air chilling: 0 %,
— air-spray chilling: 2,0 %,
— immersion chilling: 4,5 %,

ANNEX XINDICATIONS REFERRED TO IN ARTICLE 16(6)

– in Bulgarian: Съдържанието на вода превишава нормите на ЕО
– in Spanish: Contenido en agua superior al límite CE
– in Czech: Obsah vody překračuje limit ES
– in Danish: Vandindhold overstiger EF-Normen
– in German: Wassergehalt über dem EG-Höchstwert
– in Estonian: Veesisaldus ületab EÜ normi
– in Greek: Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΚ
– in English: Water content exceeds EC limit
– in French: Teneur en eau supérieure à la limite CE
– in Italian: Tenore d’acqua superiore al limite CE
– in Latvian: Ūdens saturs pārsniedz EK noteikto normu
– in Lithuanian: Vandens kiekis viršija EB nustatytą ribą
– in Hungarian: Víztartalom meghaladja az EK által előírt határértéket
– in Maltese: Il-kontenut ta’ l-ilma superjuri għal-limitu KE
– in Dutch: Watergehalte hoger dan het EG-maximum
– in Polish: Zawartość wody przekracza normę WE
– in Portuguese: Teor de água superior ao limite CE
– in Romanian: Conținutul de apă depășește limita CE
– in Slovak: Obsah vody presahuje limit ES
– in Slovenian: Vsebnost vode presega ES omejitev
– in Finnish: Vesipitoisuus ylittää EY-normin
– in Swedish: Vattenhalten överstiger den halt som är tillåten inom EG.

ANNEX XILIST OF NATIONAL REFERENCE LABORATORIES

Belgium

Instituut voor Landbouw- en Visserijonderzoek (ILVO)

Eenheid Technologie en Voeding

Productkwaliteit en voedselveiligheid

Brusselsesteenweg 370

B-9090 Melle

Bulgaria

Национален диагностичен научно-изследователски ветеринарно-медицински институт

(National Diagnostic Research Veterinary Medicine Institute)

бул. „Пенчо Славейков“ 15

(15, Pencho Slaveikov str.)

София–1606

(Sofia–1606)

Czech Republic

Státní veterinární ústav Jihlava

Národní referenční laboratoř pro mikrobiologické,

chemické a senzorické analýzy masa a masných výrobků

Rantířovská 93

CZ-586 05 Jihlava

Denmark

Fødevarestyrelsen

Fødevareregion Øst

Afdeling for Fødevarekemi

Søndervang 4

DK-4100 Ringsted

X1Germany

Max Rubner-Institut

Bundesforschungsinstitut für Ernährung und Lebensmittel

(Federal Research Institute of Nutrition and Food)

- Institut für Sicherheit und Qualität bei Fleisch -

(Department of Safety and Quality of Meat)

E.-C.-Baumann-Str. 20

D-95326 Kulmbach […]

Estonia

Veterinaar- ja Toidulaboratoorium

Kreutzwaldi 30

EE-51006 Tartu

Ireland

National Food Centre

Teagasc

Dunsinea

Castleknock

IE-Dublin 15

Greece

Ministry of Rural Development & Food

Veterinary Laboratory of Larisa

7th km Larisa-Trikalοn st.

GR-411 10 Larisa

Spain

Laboratorio Arbitral Agroalimentario

Carretera de La Coruña, km 10,700

E-28023 Madrid

France

SCL Laboratoire de Lyon

10, avenue des Saules

BP 74

F-69922 Oullins

X1Italy

Ministero delle politiche agricole alimentari e forestali

Ispettorato centrale per il controllo della qualità dei prodotti agroalimentari

Laboratorio di Modena

Via Jacopo Cavedone N. 29

IT – 41100 Modena […]

Cyprus

Agricultural Laboratory

Department of Agriculture

Loukis Akritas Ave; 14

CY-Lefcosia (Nicosia)

Latvia

Pārtikas un veterinārā dienesta

Nacionālais diagnostikas centrs

Lejupes iela 3,

Rīga, LV-1076

Lithuania

Nacionalinė veterinarijos laboratorija

J. Kairiūkščio g. 10

LT-2021 Vilnius

Luxembourg

Laboratoire National de Santé

Rue du Laboratoire, 42

L-1911 Luxembourg

X1Hungary

Mezőgazdasági Szakigazgatási Hivatal Központ Élelmiszer- és Takarmánybiztonsági Igazgatóság

(Central Agricultural Office Food and Feed Safety Directorate)

Budapest 94. Pf. 1740

Mester u. 81

HU-1465

Malta

Malta National Laboratory

UB14, San Gwann Industrial Estate

San Gwann, SGN 09

Malta

Netherlands

RIKILT — Instituut voor Voedselveiligheid

Bornsesteeg 45, gebouw 123

6708 AE Wageningen

Nederland

Austria

Österreichische Agentur für Gesundheit und Ernährungssicherheit GmbH

Institut für Lebensmitteluntersuchung Wien

Abteilung 6 — Fleisch und Fleischwaren

Spargelfeldstraße 191

A-1226 Wien

Poland

Centralne Laboratorium Głównego Inspektoratu Jakości

Handlowej Artykułów Rolno-Spożywczych

ul. Reymonta 11/13

60-791 Poznań

Polska

Portugal

Autoridade de Segurança Alimentar e Económica — ASAE

Laboratório Central da Qualidade Alimentar — LCQA

Av. Conde Valbom, 98

P-1050-070 Lisboa

Romania

Institutul de Igienă și Sănătate Publică Veterinară

Str. Câmpul Moșilor, nr. 5, Sector 2

București

Slovenia

Univerza v Ljubljani

Veterinarska fakulteta

Nacionalni veterinarski inštitut

Gerbičeva 60

SI-1115 Ljubljana

Slovakia

Štátny veterinárny a potravinový ústav

Botanická 15

842 52 Bratislava

Slovenská republika

Finland

Elintarviketurvallisuusvirasto Evira

Mustialankatu 3

FI-00710 Helsinki

Sweden

Livsmedelsverket

Box 622

S-75126 Uppsala

United Kingdom

Laboratory of the Government Chemist

Queens Road

Teddington

TW11 0LY

United Kingdom

ANNEX XII

Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat

The board of experts referred to in Article 19 is responsible for the following tasks:

(a)
supplying information on analytical methods and comparative testing regarding the water content of poultrymeat to the national reference laboratories;
(b)
coordinating the application by the national reference laboratories of the methods referred to in (a), by organising comparative testing, and proficiency testing in particular;
(c)
supporting the national reference laboratories in proficiency testing by providing scientific support for statistical data evaluation and reporting;
(d)
coordinating the development of new analytical methods and informing the national reference laboratories of progress made in this area;
(e)
providing scientific and technical assistance to the Commission, especially in cases where the results of analyses are contested between Member States.

The board of experts referred to in Article 19 shall be organised as follows:

The board of experts in monitoring water content in poultrymeat shall consist of representatives of the Directorate-General Joint Research Centre (JRC) — Institute for Reference Materials and Measurements (IRMM), of the Directorate-General for Agriculture and Rural Development and of three national reference laboratories. The representative of IRMM shall act as the chairperson of the board and shall appoint the national reference laboratories on a rotational basis. The Member State authority responsible for the national reference laboratory selected shall subsequently appoint individual experts in monitoring water content in food to serve on the board. Through annual rotation, one participating national reference laboratory shall be replaced at a time, so as to ensure a degree of continuity on the board. Expenses incurred by the Member States’ experts and/or the national reference laboratories in the exercise of their functions under this Section of this Annex shall be borne by the respective Member States.

Tasks of national reference laboratories

The national reference laboratories listed in Annex XI are responsible for the following tasks:

(a)
coordinating the activities of the national laboratories responsible for analyses of water content in poultrymeat;
(b)
assisting the competent authority in the Member State in organising the system for monitoring water content in poultrymeat;
(c)
participating in comparative testing (proficiency testing) between the various national laboratories referred to in (a);
(d)
ensuring that the information supplied by the board of experts is disseminated to the competent authority in the relevant Member State and to the national laboratories referred to in (a);
(e)
collaborating with the board of experts and, if appointed to join the board of experts, preparing the necessary test samples, including homogeneity testing, and arranging appropriate shipping.

F1ANNEX XIIaTemplates referred to in Article 18(1)

Annotations:

Amendments (Textual)

Substituted by Commission Regulation (EC) No 508/2009 of 15 June 2009 amending Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat.

Control data for whole chicken carcasses from 1.1.2… - 31.12.2…

Sample ID Nr.	Producer ID Nr.	Chilling Method	Annex VI14Drip Loss16%	Annex VI14Drip Loss Limit	Annex VII14Weight[g]15	Annex VII14Water(W_A) [g]	Annex VII14Protein(RP_A) [g]	Annex VII14Water limit(W_g) [g]	Over LimitX	Action
Member State's name:






Annexe to Regulation (EC) No 543/2008.
Weight — average weight of 7 carcasses [g]
Drip Loss — average water loss in % of 20 carcasses.

To be sent to: AGRI-C4-ANIMAL-PRODUCTS@ec.europa.eu

Control data for poultry parts from 1.1.2… - 31.12.2…

Sample ID Nr.	Species17Type of cuts.	Producer ID Nr.	Chilling Method18	Water(W_A) %	Protein(RP_A) %	Ratio Water/Protein	Limit from Regulation	Over LimitX	Action
Member State's name:







T = Turkey, C = Chicken.
A = Air chilling, AS = Air spray chilling, IM = Immersion chilling.

To be sent to: AGRI-C4-ANIMAL-PRODUCTS@ec.europa.eu

ANNEX XIII

Correlation table

Regulation (EEC) No 1906/90	Regulation (EEC) No 1538/91	This Regulation
	Article 1	Article 1
	Article 1a, introductory phrase	Article 2, introductory phrase
Article 2(2), (3) and (4)		Article 2(a), (b) and (c)
Article 2(8)		Article 2(d)
	Article 1a, first and second indents	Article 2(e) and (f)
	Article 2	Article 3(1) to (4)
Article 4		Article 3(5)
	Article 3	Article 4
	Article 4	Article 5(1)
Article 5(1) to (4)		Article 5(2) to (5)
Article 6		Article 5(6)
	Article 5	Article 6
	Article 6(1), introductory phrase	Article 7(1), introductory phrase
	Article 6(1), first to sixth indents	Article 7(1), points (a) to (f)
	Article 6(2), introductory phrase	Article 7(2), introductory phrase
	Article 6(2), first to fourth indents	Article 7(2), points (a) to (d)
	Article 7(1)	Article 8(1)
	Article 7(3)	Article 8(2)
	Article 7(4)	Article 8(3)
	Article 7(5)	Article 8(4)
	Article 7(6)	Article 8(5)
	Article 8(1)	Article 9(1)
	Article 8(2)	Article 9(2)
	Article 8(3), introductory phrase	Article 9(3), introductory phrase
	Article 8(3), first indent	Article 9(3), point (a)
	Article 8(3), second indent	Article 9(3), point (b)
	Article 8(4), first subparagraph, introductory phrase	Article 9(4), first subparagraph, introductory phrase
	Article 8(4), first subparagraph, first to third indents	Article 9(4), first subparagraph, points (a) to (c)
	Article 8(4), second subparagraph	Article 9(4), second subparagraph
	Article 8(5) to (12)	Article 9(5) to (12)
	Article 8(13), first subparagraph	—
	Article 8(13), second subparagraph	Article 9(13)
	Article 9	Article 10
	Article 10	Article 11
	Article 11(1), introductory phrase	Article 12(1), introductory phrase
	Article 11(1), first to fourth indents	Article 12(1), points (a) to (d)
	Article 11(2)	Article 12(2)
	Article 11(2a)	Article 12(3)
	Article 11(2b)	Article 12(4)
	Article 11(3), introductory phrase	Article 12(5), introductory phrase
	Article 11(3), first to fourth indents	Article 12(5), points (a) to (d)
	Article 11(4)	Article 12(6)
	Article 12	Article 13
	Article 13	Article 14
	Article 14a(1) and (2)	Article 15
	Article 14a(3) to (5)	Article 16(1) to (3)
	Article 14a(5a)	Article 16(4)
	Article 14a(6)	Article 16(5)
	Article 14a(7), first subparagraph, introductory phrase	Article 16(6), first subparagraph
	Article 14a(7), first subparagraph, indents	Annex X
	Article 14a(7), second and third subparagraphs	Article 16(6), second and third subparagraphs
	Article 14a(8) to (12)	Article 17(1) to (5)
	Article 14a(12a)	Article 18(1)
	Article 14a(13)	Article 18(2)
	Article 14a(14)	Article 19
	Article 14b(1)	Article 20(1)
	Article 14b(2), first subparagraph, introductory phrase	Article 20(2), first subparagraph, introductory phrase
	Article 14b(2), first subparagraph, first to third indents	Article 20(2), first subparagraph, points (a) to (c)
	Article 14b(2), second subparagraph	Article 20(2), second subparagraph
	Article 14b(3) and (4)	Article 20(3) and 4)
	Article 15	—
	—	Article 21
	—	Article 22
	Annex I	Annex I
	Annex Ia	Annex II
	Annex II	Annex III
	Annex III	Annex IV
	Annex IV	Annex V
	Annex V	Annex VI
	Annex VI	Annex VII
	Annex VIa	Annex VIII
	Annex VII	Annex IX
	Annex VIII	Annex XI
	Annex IX	Annex XII
	—	Annex XIII

ANNEX I

ANNEX II

Cut separating thigh/leg and back

Cut separating thigh and drumstick

ANNEX III

X1ANNEX IV

ANNEX V

ANNEX VIDETERMINATION OF THAW LOSS(Drip test)

1.Object and scope

2.Definition

3.Principle

4.Apparatus

4.1.

4.2.

4.3.

4.4.

5.Method

5.1.

5.2.

5.3.

5.4.

5.5.

5.6.

5.8.

5.9.

5.10.

5.11.

6.Calculation of result

7.Evaluation of result

ANNEX VII

DETERMINATION OF THE TOTAL WATER CONTENT OF CHICKENS(Chemical test)

1.Object and scope

2.Definitions

3.Principle

4.Apparatus and reagents

4.1.

4.2.

4.3.Heavy-duty mincing machine and blender capable of homogenising complete frozen or quick-frozen poultry pieces.

NB:

4.4.

4.5.

5.Method

5.1.Seven carcases are taken at random from the quantity of poultry to be checked and in each case kept frozen until analysis in accordance with points 5.2 to 5.6 begins.

5.2.

5.3.

5.4.

5.5.

5.6.

6.Calculation of results

6.1.

6.2.

6.3.The theoretical physiological water content in grams as determined by this method may be calculated by the following formula:

6.4.

6.5.

ANNEX VIIIDETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS(Chemical test)

1.Object and scope

2.Definitions and sampling procedures

3.Principle

4.Apparatus and reagents

4.1.

4.2.

4.3.Heavy-duty mincing machine and blender capable of homogenising poultry cuts or parts thereof.

NB:

4.4.

4.5.

5.Method

5.1.Five cuts are taken at random from the quantity of poultry cuts to be checked and kept frozen or refrigerated as the case may be until analysis in accordance with points 5.2 to 5.6 begins.

5.2.

5.3.

5.4.

5.5.

5.6.

6.Calculation of results

6.1.

6.2.

6.3.The mean physiological W/RP ratio as determined by this method is as follows:

6.4.Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 %13 depending on the type of products and chilling methods applied, the highest permissible W/RP ratios as determined by this method are as follows:

ANNEX IXCHECK ON ABSORPTION OF WATER IN THE PRODUCTION ESTABLISHMENT(Slaughterhouse test)

1.At least once each working period of eight hours:

2.

ANNEX VIDETERMINATION OF THAW LOSS

(Drip test)

ANNEX VIIIDETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS

(Chemical test)

ANNEX IXCHECK ON ABSORPTION OF WATER IN THE PRODUCTION ESTABLISHMENT

(Slaughterhouse test)