1. Poultry carcases (a) DOMESTIC FOWL (Gallus domesticus) chicken, broiler: fowl in which the tip of the sternum is flexible (not ossified), cock, hen, casserole or boiling fowl: fowl in which the tip of the sternum is rigid (ossified), capon: male fowl castrated surgically before reaching sexual maturity and slaughtered at a minimum age of 140 days: after castration the capons must be fattened for at least 77 days, poussin, coquelet: chicken of less than 650 g carcase weight (expressed without giblets, head and feet), chicken of 650 g to 750 g may be called "poussin" if the age at slaughter does not exceed 28 days. Member States may apply Article 11 for the checking of this slaughter age, young cock: male chicken of laying strains in which the tip of sternum is rigid but not completely ossified and for which the age at slaughter is at least 90 days;
(b) TURKEYS (Meleagris gallopavo dom.) (young) turkey: bird in which the tip of the sternum is flexible (not ossified), turkey: bird in which the tip of the sternum is rigid (ossified);
(c) DUCKS (Anas platyrhynchos dom., cairina muschata), Mulard ducks (c.m.x.a.p.),young duck or duckling, (young) Muscovy duck, (young) Mulard duck: bird in which the tip of the sternum is flexible (not ossified), duck, Muscovy duck, Mulard duck: bird in which the tip of the sternum is rigid (ossified);
(d) GEESE (Anser anser dom.) (young) goose or gosling: bird in which the tip of the sternum is flexible (not ossified). The fat layer all over the carcase is thin or moderate; the fat of the young goose may have a colour indicative of a special diet, goose: bird in which the tip of the sternum is rigid (ossified); a moderate to thick fat layer is present all over the carcase;
(e) GUINEA FOWL (Numida meleagris domesticus) (young) guinea fowl: bird in which the tip of the sternum is flexible (not ossified), guinea fowl: bird in which the tip of the sternum is rigid (ossified).
For the purpose of this Regulation, variants of the above terms relating to sex shall be construed as equivalent. 2. Poultry cuts (a) Half: half of the carcase, obtrained by a longitudinal cut in a plane along the sternum and the backbone; (b) Quarter: leg quarter or breast quarter, obtained by a transversal cut of a half; (c) Unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump; (d) Breast: the sternum and the ribs, or part thereof, distributed on both sides of its, together with the surrounding musculature. The breast may be presented as a whole or a half; (e) Leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints; (f) Chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut; (g) Thigh: the femur together with the surrounding muscultature. The two cuts shall be made at the joints; (h) Drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints; (i) Wing: the humerus, radius, and ulna, together with the surrounding musculature. In the case of turkey wings, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints; (j) Unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut; (k) Breast fillet: the whole or half of the breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only; (l) Breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilagenous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut; (m) Magret, maigret: breast fillet of ducks and geese referred to in 3 comprising skin and sub-cutan fat covering the breast muscle, without the deep pectoral muscle; (n) Deboned turkey leg meat: turkey thighs and/or drumsticks, deboned, i.e. without femur, tibia and fibula, whole, diced or cut into strips.
For the products listed under (e), (g) and (h) the wording "cuts shall be made at the joints" is to mean cuts made within the two lines deliminating the joints as shown in the graphical presentation in Annex Ia. Until 31 December 1991 , in the case of products listed under (e), (g) and (h) the two cuts may be made near the joints.Products listed under (d) to (k) may be presented with or without skin. The absence of the skin in the case of products listed under (d) to (j) or the presence of the skin in the case of the product listed under (k) shall be mentioned on the labelling within the meaning of Article 1 (3) (a) of Council Directive 2000/13/EC OJ No L 33, 8.2.1979, p. 1 .3. Foie gras :the livers of geese, or of ducks of the species cairina muschata orc.m. × Anas platyrachos which have been fed in such a way as to produce hepatic fatty cellular hypertrophy.The birds from which such livers are removed shall have been completely bled, and the livers be of a uniform colour. The livers shall be of the following weight: duck livers shall weigh at least 300 g net, goose livers shall weigh at least 400 g net.
Commission Regulation (EEC) No 1538/91 of 5 June 1991 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultry
Modified by
- Commission Regulation (EEC) No 2988/91of 11 October 1991, 31991R2988, October 12, 1991
- Commission Regulation (EEC) No 315/92of 10 February 1992, 31992R0315, February 11, 1992
- Commission Regulation (EEC) No 1980/92of 16 July 1992, 31992R1980, July 17, 1992
- Commission Regulation (EEC) No 2891/93of 21 October 1993Corrigendum, OJ No L 198, 30.7.1994, p. 145 (2891/93), 31993R289131993R2891R(04), October 22, 1993
- Commission Regulation (EC) No 1026/94of 2 May 1994, 31994R1026, May 3, 1994
- Commission Regulation (EC) No 3239/94of 21 December 1994, 31994R3239, December 28, 1994
- Commission Regulation (EC) No 2390/95of 11 October 1995, 31995R2390, October 12, 1995
- Commission Regulation (EC) No 205/96of 2 February 1996, 31996R0205, February 3, 1996
- Commission Regulation (EC) No 1000/96of 4 June 1996Commission Regulation (EC) No 2067/96of 29 October 1996amending Regulation (EC) No 1000/96 as regards certain marketing standards for poultrymeat, 31996R100031996R2067, June 5, 1996
- Commission Regulation (EC) No 2067/96of 29 October 1996amending Regulation (EC) No 1000/96 as regards certain marketing standards for poultrymeat, 31996R2067, October 30, 1996
- Council Regulation (EC) No 1103/97of 17 June 1997on certain provisions relating to the introduction of the euro, 31997R1103, June 19, 1997
- Commission Regulation (EC) No 1072/2000of 19 May 2000amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat, 32000R1072, May 20, 2000
- Commission Regulation (EC) No 1321/2002of 22 July 2002amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat, 32002R1321, July 23, 2002
- Commission Regulation (EC) No 814/2004of 29 April 2004adapting Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat by reason of the accession of the Czech Republic, Estonia, Cyprus, Latvia, Lithuania, Hungary, Malta, Poland, Slovenia and Slovakia to the European Union, 32004R0814, June 30, 2004
- Commission Regulation (EC) No 81/2006of 18 January 2006amending Regulation (EEC) No 1538/91 concerning the terms that may be used on the marketing of poultrymeat in the event of restrictions on access for poultry to open-air runs, 32006R0081, January 19, 2006
- Commission Regulation (EC) No 433/2006of 15 March 2006amending Regulation (EEC) No 1538/91 as regards the reference laboratories for monitoring water content in poultrymeat, 32006R0433, March 16, 2006
- Commission Regulation (EC) No 2029/2006of 22 December 2006adapting Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat by reason of the accession of Bulgaria and Romania to the European Union, 32006R2029, December 30, 2006
- Commission Regulation (EC) No 1474/2007of 13 December 2007amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat, 32007R1474, December 14, 2007
- Commission Regulation (EC) No 543/2008of 16 June 2008laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat, 32008R0543, June 17, 2008
Corrected by
- Corrigendum, OJ No L 233, 22.8.1991, p. 31 (1538/91), 31991R1538R(01), August 22, 1991
- Corrigendum to Commission Regulation (EEC) No 1538/91 of 5 June 1991 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultry, 31991R1538R(02), February 7, 2001
- Corrigendum, OJ No L 198, 30.7.1994, p. 145 (2891/93), 31993R2891R(04), July 30, 1994
"marketing" means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing; "batch" means poultrymeat of the same species and type, the same class, the same production run, from the same slaughterhouse or cutting plant, situated in the same place, which are to be inspected. For the purposes of Article 8 and Annexes V and VI, a batch shall only comprise prepackages of the same nominal weight category.
partially eviscerated ("effilé", "roped"), with giblets, without giblets.
of whole carcases by reference to one of the forms of presentation as laid down in Article 2 (1), of poultry cuts, by reference to the respective species.
intact, taking into account the presentation, clean, free from any visible foreign matter, dirt or blood, free of any foreign smell, free of visible bloodstains except those which are small and unobtrusive, free of produtruding broken bones, free of severe contusions.
they shall be of good conformation. The flesh shall be plump; the breast well developed, broad, long and fleshy, and the legs shall be fleshy. On chickens, young ducks or ducklings and turkeys there shall be a thin regular layer of fat on the breast, back und thighs. On cocks, hens, ducks and young geese a thicker layer of fat is permissible. On geese a moderate to thick fat layer shall be present all over the carcass, a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, rump, footjoints and wing tips. In the case of boiling fowl, ducks, turkeys and geese a few may also be present on other parts, some damage, contusion and discoloration is permitted provided that it is small and unobtrusive, and not present on the breast or legs. The wing tip may be missing. A slight redness is permissible in wing tips and follicies, in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn Freezer-burn: (in the sensee of a reduction in quality) is the local or area-type irreversible drying up of skin and/or flesh which may show itself as changes: in the original colour (mostly getting paler), and/or in flavour and smell (flavourless or rancid), and/or in consistency (dry, spongy).
| Batch size | Sample size | Tolerable number of defective units | |
|---|---|---|---|
| Total | For Article 1 | ||
| 1 | 2 | 3 | 4 |
| 100 - 500 | 30 | 5 | 2 |
| 501 - | 50 | 7 | 3 |
| > | 80 | 10 | 4 |
prepackages containing one poultry carcase, or prepackages containing one or several poultry cuts of the same type and species,
carcases: < 1100 g: classes of 50 g (1050 -1000 - 950 etc.),1100 - <2400 g: classes of 100 g (1100 -1200 -1300 etc. ),≥ 2400 g: classes of 200 g (2400 -2600 -2800 etc.),
cuts: < 1100 g: classes of 50 g (1050 -1000 - 950 etc.),≥ 1100 g: classes of 100 g (1100 -1200 -1300 etc.).
the actual contents shall not be less, on average, than the nominal weight, the proportion of prepackages having a negative error greater than the tolerable negative error laid down in paragraph 9 shall be sufficiently small for batches of prepackages to satisfy the requirements of the tests specified in paragraph 10, no prepackage having a negative error greater than twice the tolerable negative error given in paragraph 9 shall be marketed.
a check covering the actual content of each prepackage in the sample, a check on the average actual contents of the prepackages in the sample.
when prepackages are checked at the end of the packing line, the number in each batch shall be equal to the maximum hourly output of the packing line, without any restriction as to batch size, in other cases the batch size shall be limited to 10000 .
| Batch size | Sample size |
|---|---|
| 100 to 500 | 30 |
| 501 to | 50 |
| > | 80 |
| (g) | ||
| Nominal weight, g | Tolerable negative error, g | |
|---|---|---|
| carcases | cuts | |
| < less than | 25 | 25 |
| 50 | 50 | |
| 100 | ||
| Number in sample | Number of defective units | |
|---|---|---|
| Acceptance criterion | Rejection criterion | |
| 30 | 2 | 3 |
| 50 | 3 | 4 |
| 80 | 5 | 6 |
| Sample size | Acceptance criterion for average actual content |
|---|---|
| 30 | |
| 50 | |
| 80 |
(a) "Fed with … % of …" (b) "Extensive indoor" ("Barn reared") (c) "Free range" (d) "Traditional free range" (e) "Free range — total freedom".
of the names and addresses of the producers of such birds, who shall be registered following an inspection by the competent authority of the Member State, at the request of this authority the number of birds kept by each producer per turnround, of the number and total live or carcasse weight of such birds delivered and processed, of details of sales including names and addresses of purchasers for a minimum of 6 months following dispatch.
farm: at least once per turnround, feed manufacturer and supplier: at least once a year, slaughterhouse: at least four times per year, hatchery: at least once per year for the types of farming referred to in Article 10 (1) (d) and (e).
in the case of sales to the ultimate consumer, in a language easily understood by purchasers as referred to in Article 14 of Council Directive 79/112/EEC in the Member State in which such sales take place; this provision shall not prevent such particulars from being indicated in various languages, in any other case, in one or more languages of the Community.
samples for monitoring water absorption during chilling and water content of frozen and quick-frozen chickens are taken, results of the checks are recorded and kept for a period of one year, each batch is marked in such a way that its date of production can be identified; this batch mark must appear on the production record.
Съдържанието на вода превишава нормите на ЕИО Contenido en agua superior al límite CEE Obsah vody překračuje limit EHS Vandindhold overstiger EØF-Normen Wassergehalt über dem EWG-Höchstwert Veesisaldus ületab EMÜ normi Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΟΚ Water content exceeds EEC limit Teneur en eau supérieure à la limite CEE Tenore d'acqua superiore al limite CEE Ūdens saturs pārsniedz EEK noteikto normu Vandens kiekis viršija EEB nustatytą ribą Víztartalom meghaladja az EGK által előírt határértéket Il-kontenut ta’ l-ilma superjuri għal-limitu KEE Watergehalte hoger dan het EEG-maximum Zawartość wody przekracza normę EWG Teor de água superior ao limite CEE conținutul de apă depășește limita CEE Obsah vody presahuje limit EHS Vsebnost vode presega EES omejitev Vesipitoisuus ylittää ETY-normin Vattenhalten överstiger den halt som är tillåten inom EEG.
send a mission of experts to the establishment concerned, and in conjunction with the competent national authorities, carry out on-the-spot inspections, or request the competent authority of the Member State of dispatch to intensify its sampling of the products of the establishment concerned and if necessary to apply sanctions in accordance with Article 10 of Regulation (EEC) No 1906/90.
(a) chicken breast fillet, with or without wishbone, without skin; (b) chicken breast, with skin; (c) chicken thighs, drumsticks, legs, legs with a portion of the back, leg-quarters, with skin; (d) turkey breast fillet, without skin; (e) turkey breast, with skin; (f) turkey thighs, drumsticks, legs, with skin; (g) deboned turkey leg meat, without skin.
regular checks on water absorbed are carried out in the slaughterhouses in accordance with Article 14a(3) also for chicken and turkey carcasses intended for the production of the fresh, frozen and quick-frozen cuts listed in paragraph 1. These checks shall be carried out at least once each working period of eight hours. However, in case of air chilling of turkey carcasses, regular checks on water absorbed need not to be carried out. The limit values fixed in Annex VII(9) shall also apply for turkey carcasses, results of the checks are recorded and kept for a period of one year, each batch is marked in such a way that its date of production can be identified; this batch mark must appear on the production record.
| bg | es | cs | da | de | et | el | en | fr | it | lv | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1. | Пиле, бройлер | Pollo (de carne) | Kuře, brojler | Kylling, slagtekylling | Tibud, broiler | Chicken, broiler | Poulet (de chair) | Pollo, " | 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 | 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) Mюлар | Pato (joven o anadino), pato de Barbaria (joven), Pato cruzado (joven) | (Mladá) kachna, kachně, (Mladá) Pižmová kachna, (Mladá) Kachna Mulard | (Ung) and (Ung) berberand (Ung) mulardand | Frühmastente, Jungente, (Junge) Barbarieente (Junge) Mulardente | (Noor) part, pardipoeg, (noor) muskuspart, (noor), (noor) mullard | (Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες βαρβαρίας, (νεαρές) πάπιες 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 " | (Jauna) pīle, pīlēns, (Jauna) Muskuss pīle, (Jauna) Mullard pīle |
| 2. | Патица, Мускусна патица, Мюлар | Pato, pato de Barbaria, Pato cruzado | Kachna, Pižmová kachna, Kachna Mulard | Avlsand Berberand Mulardand | Ente, Barbarieente Mulardente | Part, muskuspart, mullard | Πάπιες, πάπιες βαρβαρίας πάπιες mulard | Duck, Muscovy duck, Mulard duck | Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir) | Anatra Anatra muta Anatra " | Pīle, Muskuss pīle, Mullard 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, | Piepkuiken | Kurczątko | Franguitos | Pui tineri | Kuriatko | 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), papra | (Jonge) eend, (Jonge) Barbarijse eend (Jonge) " | (Młoda) kaczka tuczona, (Młoda) kaczka piżmowa, (Młoda) kaczka mulard | Pato, Pato | Rață (tânără), rață (tânără) din specia Cairina moschata, rață (tânără) Mulard | (Mladá kačica), kačiatko, (Mladá) pyžmová 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 | Eend Barbarijse eend " | Kaczka, Kaczka piżmowa, Kaczka mulard | Pato adulto, pato adulto | 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, húsatko | (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 | Fargħuna (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 |
| 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 |
| 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 de 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 separate | 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- | 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 | Magret | Tacâm de pasăre, Spinări de pasăre | Magret | Magret | Magret, maigret | Magret, maigret |
delimination of hip joint —
delimination of knee joint —
| bg | es | cs | da | de | et | el | en | fr | it | lv | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1. | Въздушно охлаждане | Refrigeración por aire | Vzduchem (Chlazení vzduchem) | Luftkøling | Luftkühlung | Õhkjahutus | 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 | Õhkpiserdusjahutus | 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 | Tkessiħ bl-arja | Luchtkoeling | Owiewowa | Refrigeração por ventilação | Refrigerare în aer | Chladené vzduchom | Zračno hlajenje | Ilmajäähdytys | Luftkylning |
| 2. | Atšaldymas pučiant orą | Permetezéses hűtés | Tkessiħ b’ | 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 |
| bg | es | cs | da | de | et | el | en | fr | it | lv | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| a) | |||||||||||
| b) | 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 | Auslaufhaltung | 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 Auslaufhaltung | Traditsiooniline vabapidamine | Πτηνοτροφείο παραδοσιακά 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 | Täieliku liikumisvabadusega traditsiooniline vabapidamine | Πτηνοτροφείο απεριόριστης τροφής | Free-range — total freedom | Fermier-élevé en liberté | Rurale in libertà | Pilnīgā brīvība |
| lt | hu | mt | nl | pl | pt | ro | sk | sl | fi | sv | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| a) | |||||||||||
| b) | Istállóban külterjesen tartott | Mrobbija ġewwa: sistema estensiva | Scharrel … binnengehouden | Ekstensywny chów ściółkowy | Produção extensiva em interior | Creștere în interior sistem extensiv | Extenzívne v halách | Ekstenzivna zaprta reja | Laajaperäinen sisäkasvatus | Extensivt uppfödd inomhus | |
| c) | Laisvai laikomi paukščiai | Szabadtartás | Barra ( | Scharrel … met uitloop | Chów wybiegowy | Produção em semiliberdade | Creștere liberă | Chované vo voľnom výbehu | Prosta reja | Ulkoilumahdollisuus | Tillgång till utomhusvistelse |
| d) | Tradiciškai laisvai laikomi paukščiai | Hagyományos szabadtartás | Barra ( | Tradycyjny chów wybiegowy | Produção ao ar livre | Creștere liberă tradițională | Chované tradičným spôsobom v halách | Tradicionalna prosta reja | Ulkoiluvapaus | Traditionell utomhusvistelse | |
| e) | Visiškoje laisvėje laikomi paukščiai | Teljes szabadtartás | Barra ( | Chów wybiegowy bez ograniczeń | Produção em liberdade | Creștere liberă – libertate totală – | Chované na paši | Prosta reja – neomejen izpust | Vapaa kasvatus | Uppfödd i full frihet |
(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 % in weight of the feed formula givne (SIC! given) during the greater part of the fattening period, which may include not 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 % in weight of the feed formula given during most of the fattening period, in the case of dairy products, they account for at least 5 % in 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: the stocking rate per m 2 floor space does not exceed in the case ofchickens, young cocks, capons: 15 birds but not more than 25 kg liveweight, ducks, guinea fowl, turkeys: 25 kg liveweight, geese: 15 kg liveweight,
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: 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 m 2 and for capons, for which the stocking rate shall not exceed 7,5 m2 , and not more than 27,5 kg liveweight per m2 ,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 m 2 per chicken or guinea fowl2 m 2 per duck or per capon4 m 2 per turkey or goose.
In the chase (SIC! 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), the feed formula used in the fattening stage contains at least 70 % of cereals, the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m 2 surface of the house.
(d) Traditional free range This term may only be used where: the indoor stocking rate per m 2 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 m 2 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,
the total usable area of poultryhouses at any single production site does not exceed 1600 m2 ,each poultryhouse does not contain more than: 4800 chickens,5200 guinea flow, (SIC! fowl,)4000 female Muscovy or Peking ducks or3200 male Muscovy or Peking ducks or3200 Mulard ducks,2500 capons, geese and turkeys,
the poultryhouse is provided with propholes of a combined length at least equal to 4 m per 100 m 2 surface of the house,there is continuous day-time 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,
open-air runs comprise an area mainly covered by vegetation amounting to at least: 2 m 2 per chicken or Muscovy or Peking duck or guinea fowl,3 m 2 per Mulard duck,4 m 2 per capon, as from 92 days (2 m2 up to 91st day),6 m 2 per turkey,10 m 2 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), the birds fattened are of a strain recognized as being slow growing, the feed formula used in the fattening stage contains at least 70 % of cereals, 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),
finition in claustration does not exceed: for chickens after 90 days of age: 15 days, for capons: four weeks, for geese and mulards (SIC! mulard) ducks intended for the production of foie gras and magret, after 70 days of age: 4 weeks.
(e) Free-rang (SIC! 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 day-time access to open-air runs of unlimited area.
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 paragraph 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, shall be 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 with an accuracy better than approximately 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 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 plus or minus 2 °C. 4.4. Filter paper or other absorbent paper towels. 5. Technique 5.1. Twenty carcases shall be removed at random from the quantity of poultry to be checked. Until each can be tested as described in 5.2 to 5.11, they shall be kept at a temperature no higher than - 18 °C. 5.2. The outside of the pack shall be wiped to remove superficial ice and water. The pack and its content shall be weighed to the nearest gram: this weight shall be M 0 .5.3. The carcase, together with any edible offal sold with it, shall be removed from the outer wrap, which shall be dried and weighed to the nearest gram: this weight shall be M 1 .5.4. The weight of frozen carcase plus offal shall be calculated by subtracting M 1 from M0 .5.5. The carcase, including the edible offal, shall be placed in a strong, waterproof plastic bag with the abdominal cavity facing towards the bottom, closed end of the bag. The bag shall be of sufficient length so as to ensure that it can be fixed securely when in the water-bath but shall not be unduly 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 shall be completely immersed in a water-bath and shall remain open, enabling as much air as possible to escape. It shall be held vertically, if necessary by guide bars or by extra weights put in the bag, such that water from the bath cannot enter it. The individual bags shall not touch each other. 5.7. The bag shall be left in the water-bath, maintained at 42 plus or minus 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 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 1000 975 — 1024 92 107 1050 1025 —1074 95 110 1100 1050 —1149 98 113 1200 1150 —1249 105 120 1300 1250 —1349 111 126 1400 1350 —1449 118 133 Thereafter, 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 shall be continued until they do reach + 4 °C in the thermal centre. 5.8. The bag and its content shall be removed from the bath of water; the bottom of the bag shall be pierced to allow any water produced on thawing to drain. The bag and its content shall be allowed to drip for one hour at an ambient temperature of between + 18 °C and + 25 °C. 5.9. The thawed carcase shall be removed from the bag and the pack containing offal (if present) shall be removed from the abdominal cavity. The carcase shall be dried inside and out with filter paper or paper towels. The bag containing the offal shall be pierced and, once any water has drained away, the bag and thawed offal shall also be dried as carefully as possible. 5.10. The total weight of thawed carcase, offal and pack shall be determined to the nearest gram and expressed as M 2 .5.11. The weight of the pack which contains the offal shall be determined to the nearest gram and expressed as M 3 .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) shall be given by: M 0 - M1 - M2 M 0 - M1 - M3 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 %.
1. Object and scope This method shall be used to determine the total water content of frozen and quick-frozen chickens. The method shall involve determination of the water and protein contents of samples from the homogenized poultry carcase. The total water content as determined shall be compared with the limit value given by the formulae indicated in paragraph 6.4, to determine whether or nor excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it shall be for him or her to take the necessary appropriate precautions. 2. Definitions "Carcase": the poultry carcase with bones, cartilage and offals eventually contained in the carcase. "Offal": liver, heart, gizzard and neck. 3. Principle Water and protein contents shall be determined in accordance with recognized ISO (International Organization for Standardization) methods or other methods or analysis approved by the Council. The highest permissible total water content of the carcase will be estimated 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, capable of weighing with an accuracy better than ± 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 homogenizing complete frozen or quick-frozen poultry pieces. Note: No special mincer shall be 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. Procedure 5.1. Seven carcases shall be taken at random from the quantity of poultry to be checked and in each case kept frozen until analysis in accordance with 5.2 to 5.6 begins. It may be conducted either as an analysis of each of the seven carcases, or as an analysis of a composite sample of the seven carcases. 5.2. The preparation shall be commenced within the hour following the removal of the carcases from the freezer. 5.3. (a) The outside of the pack shall be wiped to remove superficial ice and water. Each carcase shall be weighed and removed from any wrapping material. After cutting up of the carcase into smaller pieces, any wrapping material around the edible offal shall be removed and ice adhering to the carcase, shall be determined to the nearest gram after deduction of the weight of any wrapping material removed to give "P 1 ".(b) In the case of a composite sample analysis, the total weight of the seven carcases, prepared in accordance with 5.3 (a), shall be determined to give "P 7 ".
5.4. (a) The whole carcase of which the weight is P 1 shall be minced in a mincer as specified under 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 P 7 shall be minced in a mincer as specified under 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 to be analysed as described in 5.5 and 5.6.
5.5. A sample of the monogenized material shall be 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 homogenized material shall also be taken and used immediately to determine the nitrogen content in accordance with ISO 937. This nitrogen content shall be 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 shall be given by aP 1 /100 and the weight of protein (RP) by bP1 /100, both of which are to be expressed in grams.The sums of the weights of water (W 7 ) and the weights of protein (RP7 ) in the seven carcases analysed shall be determined.(b) In the case of a composite sample analysis, the average content of water and protein from the two samples analysed shall be determined to give a % and b %, respectively. The weight of the water (W 7 ) in the seven carcases shall be given by aP7 /100, and the weight of protein (RP7 ) by bP7 /100, both of which are to be expressed in grams.
6.2. The average weight of water (W A ) and protein (RPA ) shall be 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 % Calculated on the basis of the carcase exclusive of absorbed extraneous water. G ) in grams as determined by this method shall be given by the following formula (including confidence interval):chickens: W G = 3,65 × RPA + 42.
(b) Air-spray chilling Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % Calculated on the basis of the carcase exclusive of absorbed extraneous water. G ) in grams as determined by this method shall be given by the following formula (including confidence interval):chickens: W G = 3,79 × RP + 42.
(c) Immersion chilling Assuming a technically unavoidable water absorption during preparation of 7 % Calculated on the basis of the carcase exclusive of absorbed extraneous water. G ) in grams as determined by this method shall be given by the following formula (including confidence interval):chickens: W G = 3,93 × RPA + 42.
6.5. If the average water content (W A ) of the seven carcases as calculated under 6.2 does not exceed the value given in 6.4 (WG ), the quantity of poultry subjected to the check shall be considered up to standard.
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 Article 1(2).
(a) The outside of the pack shall be wiped to remove superficial ice and water. Each cut shall be weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut shall be determined to the nearest gram after deduction of the weight of any wrapping material removed to give "P 1 ".(b) In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with 5.3(a), shall be determined to give "P 5 ".
(a) The outside of the pack shall be wiped to remove superficial ice and water. Each cut shall be weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut shall be determined to the nearest gram after deduction of the weight of any wrapping material removed to give "P 1 ".(b) In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with 5.3(a), shall be determined to give "P 5 ".
(a) The whole cut of which the weight is P 1 , shall be 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 P 5 shall be 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.
(a) The whole cut of which the weight is P 1 , shall be 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 P 5 shall be 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.
(a) The weight of water (W) in each cut shall be given by aP 1 /100 and the weight of protein (RP) by bP1 /100, both of which are to be expressed in grams.The sums of the weights of water (W 5 ) and the weights of protein (RP5 ) in the five cuts analysed shall be determined.(b) In the case of a composite sample analysis, the average content of water and protein from the two samples analysed shall be determined to give a % and b %, respectively. The weight of the water (W 5 ) in the five cuts shall be given by aP5 /100, and the weight of protein (RP5 ) by bP5 /100, both of which are to be expressed in grams.
(a) The weight of water (W) in each cut shall be given by aP 1 /100 and the weight of protein (RP) by bP1 /100, both of which are to be expressed in grams.The sums of the weights of water (W 5 ) and the weights of protein (RP5 ) in the five cuts analysed shall be determined.(b) In the case of a composite sample analysis, the average content of water and protein from the two samples analysed shall be determined to give a % and b %, respectively. The weight of the water (W 5 ) in the five cuts shall be given by aP5 /100, and the weight of protein (RP5 ) by bP5 /100, both of which are to be expressed in grams.
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.
| Air chilled | Air-spray chilled | Immersion chilled | |
|---|---|---|---|
| Chicken breast fillet; without skin | |||
| Chicken breast; with skin | |||
| Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin | |||
| Turkey breast fillet; without skin | |||
| Turkey breast, with skin | |||
| Turkey thighs, drumsticks, legs, with skin | |||
| Deboned turkey leg meat, without skin |
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 shall consist of the first 20 carcases recovered. They shall be re-weighed. Their weight to the nearest gramme shall be recorded against the weight recorded on first weighing. The test shall be 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. 8 a .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. 9. The result shall 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: 0,1 %— air-spray chilling: 2,0 %— immersion chilling: 4,5 %
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 Germany Bundesforschungsanstalt für Ernährung und Lebensmittel Standort Kulmbach E.C.-Baumann-Straße 20 D-95326 Kulmbach Estonia Veterinaar- ja Toidulaboratoorium Kreutzwaldi 30 EE-51006 Tartu 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 FR-69922 Oullins Ireland National Food Centre Teagasc Dunsinea Castleknock IE-Dublin 15 Italy Ministero Politiche Agricole e Forestali Ispettorato Centrale Repressione Frodi — Laboratorio di Modena Via Jacopo Cavedone n. 29 I-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 Hungary Országos Élelmiszervizsgáló Intézet 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 NL-6708 AE Wageningen 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 PL-60-791 Poznań 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 SK-842 52 Bratislava Finland Elintarviketurvallisuusvirasto Evira Mustialankatu 3 FIN-00710 Helsinki Sweden Livsmedelsverket Box 622 S-75126 Uppsala United Kingdom Laboratory of the Government Chemist Queens Road Teddington TW11 0LY
(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.
(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 to organise 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) collaborate with the board of experts and in case of appointment to join the board of experts, to prepare the necessary test samples, including homogeneity testing, and to arrange appropriate shipping.