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 12 for the checking of this slaughter age, young cock: male chicken of laying strains in which the tip of the sternum is rigid but not completely ossified and of 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 (Cairina muschata x Anas platyrhynchos )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 terms used in (a) to (e) relating to sex shall be construed as equivalent. 2. Poultry cuts (a) half: half of the carcase, obtained 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 it, 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 musculature. 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 cartilaginous 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 point (3) comprising skin and subcutaneous 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 delineating the joints as shown in the graphical presentation in Annex II. 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 Directive 2000/13/EC of the European Parliament and of the Council .OJ L 109, 6.5.2000, p. 29 .3. Foie gras The livers of geese, or of ducks of the species Cairina muschata orCairina muschata x Anas platyrhynchos 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 shall 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 (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
Modified by
- Commission Regulation (EC) No 936/2008of 24 September 2008correcting 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, 32008R0936, September 25, 2008
- Commission Regulation (EC) No 508/2009of 15 June 2009amending 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, 32009R0508, June 16, 2009
- Commission Regulation (EU) No 557/2010of 24 June 2010amending Regulations (EC) No 1518/2003, (EC) No 596/2004, (EC) No 633/2004, (EC) No 1345/2005, (EC) No 2014/2005, (EC) No 239/2007, (EC) No 1299/2007, (EC) No 543/2008, (EC) No 589/2008, (EC) No 617/2008 and (EC) No 826/2008 as regards the notification obligations within the common organisation of agricultural markets, 32010R0557, June 25, 2010
- Commission Implementing Regulation (EU) No 576/2011of 16 June 2011amending 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, 32011R0576, June 17, 2011
- Commission Implementing Regulation (EU) No 652/2012of 13 July 2012correcting 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 poultrymeatCorrigendum to 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(Official Journal of the European Union L 190 of 19 July 2012), 32012R065232012R0652R(01), July 19, 2012
- Commission Implementing Regulation (EU) No 1239/2012of 19 December 2012amending 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, 32012R1239, December 20, 2012
- Commission Regulation (EU) No 519/2013of 21 February 2013adapting certain regulations and decisions in the fields of free movement of goods, freedom of movement for persons, right of establishment and freedom to provide services, company law, competition policy, agriculture, food safety, veterinary and phytosanitary policy, fisheries, transport policy, energy, taxation, statistics, social policy and employment, environment, customs union, external relations, and foreign, security and defence policy, by reason of the accession of Croatia, 32013R0519, June 10, 2013
Corrected 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, 32008R0543R(02), January 13, 2009
- Corrigendum to 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, 32012R0652R(01), April 23, 2018
(a) "carcase" means the whole body of a bird of the species referred to in Article 1(1) after bleeding, plucking and evisceration; however, removal of the kidneys shall be optional; an eviscerated carcase may be presented for sale with or without giblets, meaning heart, liver, gizzard and neck, inserted into the abdominal cavity; (b) "cuts thereof" means poultrymeat which owing to the size and the characteristics of the coherent muscle tissue is identifiable as having been obtained from a particular part of the carcase; (c) "pre-packaged poultrymeat" means poultrymeat presented in accordance with the conditions laid down in Article 1(3)(b) of Directive 2000/13/EC; (d) "poultrymeat without pre-packaging" means poultrymeat presented for sale to the final consumer without pre-packaging or else packed at the place of sale at the latter’s request; (e) "marketing" means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing; (f) "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 is to be inspected. For the purposes of Article 9 and Annexes V and VI, a batch shall only comprise pre-packages of the same nominal weight category.
partially eviscerated ("effilé", "roped"), with giblets, without giblets.
(a) the class as referred to in point III(1) of Part B of Annex XIV to Regulation (EC) No 1234/2007; (b) the condition in which the poultrymeat is marketed in accordance with point III(2) of Part B of Annex XIV to Regulation (EC) No 1234/2007 and the recommended storage temperature.
whole carcases, by reference to one of the forms of presentation as laid down in Article 3(1) of this Regulation, poultry cuts, by reference to the respective species.
(a) the class as referred to in point III(1) of Part B of Annex XIV to Regulation (EC) No 1234/2007; (b) in the case of fresh poultrymeat, the total price and the price per weight unit at the retail stage; (c) the condition in which the poultrymeat is marketed in accordance with point III(2) of Part B of Annex XIV to Regulation (EC) No 1234/2007 and the recommended storage temperature; (d) the registered number of the slaughterhouse or cutting plant in accordance with Article 4 of Regulation (EC) No 853/2004 of the European Parliament and of the Council , except in the case of cutting and boning at the place of sale as provided for in Article 4(2)(d) of that Regulation;OJ L 139, 30.4.2004, p. 55 . Corrigendum published inOJ L 226, 25.6.2004, p. 22 .(e) in the case of poultrymeat imported from third countries, an indication of the country of origin.
(a) intact, taking into account the presentation; (b) clean, free from any visible foreign matter, dirt or blood; (c) free of any foreign smell; (d) free of visible bloodstains except those which are small and unobtrusive; (e) free of protruding broken bones; (f) free of severe contusions.
(a) 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 and 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 carcase; (b) a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, back, footjoints and wing tips. In the case of boiling fowl, ducks, turkeys and geese, a few may also be present on other parts; (c) 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 follicles; (d) in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn except those that are incidental, small and unobtrusive and not present on the breast or legs.Freezer-burn: (in the sense of a reduction in quality) is the local or area-type irreversible drying up of skin and/or flesh which may produce changes: in the original colour (mostly getting paler), or in flavour and smell (flavourless or rancid), or in texture (dry, spongy).
Batch size | Sample size | Tolerable number of defective units | |
---|---|---|---|
Total | For points (1) | ||
1 | 2 | 3 | 4 |
100 to 500 | 2 | ||
501 to | 3 | ||
> | 4 |
one poultry carcase, or one or more poultry cuts of the same type and species, as defined in Article 1.
(a) 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.);
(b) cuts: < 1100 g: classes of 50 g (1050 —1000 — 950, etc.),≥ 1100 g: classes of 100 g (1100 —1200 —1300 , etc.).
(a) the actual contents shall not be less, on average, than the nominal weight; (b) the proportion of pre-packages having a negative error greater than the tolerable negative error laid down in paragraph 9 shall be sufficiently small for batches of pre-packages to satisfy the requirements of the tests specified in paragraph 10; (c) no pre-package 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 pre-package in the sample, a check on the average actual contents of the pre-packages in the sample.
where pre-packages 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 | |
501 to | |
> |
(grams) | ||
Nominal weight | Tolerable negative error | |
---|---|---|
carcases | cuts | |
less than | ||
Sample size | Number of defective units | |
---|---|---|
Acceptance criterion | Rejection criterion | |
Sample size | Acceptance criterion for average actual content |
---|---|
air chilling: chilling of poultry carcases in cold air, air-spray chilling: chilling of poultry carcases in cold air interspersed with waterhaze or fine water spray, immersion chilling: chilling of poultry carcases in tanks of water or of ice and water, in accordance with the counterflow process.
(a) "Fed with … % …"; (b) "Extensive indoor" ("Barn-reared"); (c) "Free range"; (d) "Traditional free range"; (e) "Free range — total freedom".
(a) 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; (b) at the request of this authority, the number of birds kept by each producer per turnround; (c) the number and total live or carcase weight of such birds delivered and processed; (d) details of sales, including names and addresses of purchasers, for a minimum of six months following dispatch.
(a) the farm: at least once per turnround; (b) the feed manufacturer and supplier: at least once a year; (c) the slaughterhouse: at least four times per year; (d) the hatchery: at least once per year for the types of farming referred to in Article 11(1)(d) and (e).
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.
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 194 of Regulation (EC) No 1234/2007.
(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.
(a) regular checks on water absorbed are carried out in the slaughterhouses in accordance with Article 16(1) also for chicken and turkey carcases intended for the production of the fresh, frozen and quick-frozen cuts listed in paragraph 1 of this Article. These checks shall be carried out at least once each working period of eight hours. However, in the case of air chilling of turkey carcases, regular checks on water absorbed need not be carried out. The limit values fixed in point 10 of Annex IX shall also apply for turkey carcases; (b) results of the checks are recorded and kept for a period of one year; (c) 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 | hr | it | lv | |
---|---|---|---|---|---|---|---|---|---|---|---|---|
1. | Пиле, бройлер | Pollo (de carne) | Kuře, brojler | Kylling, slagtekylling | Tibud, broiler | Chicken, broiler | Poulet (de chair) | Tovljeno pile, brojler | 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 | Πετεινοί και κότες (για βράοιμο) | Cock, hen, casserole, or boiling fowl | Coq, poule (à bouillir) | Pijetao, kokoš, kokoš za pečenje ili kuhanje | Gailis, vista (sautēšanai vai vārīšanai) | |
3. | Петел (угоен, скопен) | Capón | Kapoun | Kapun | Kapaun | Kohikukk | Καπόνια | Capon | Chapon | Kopun | Cappone | Kapauns |
4. | Ярка, петле | Polluelo | Kuřátko, kohoutek | Poussin, Coquelet | Stubenküken | Kana- ja kukepojad | Νεοσσός, πετεινάρι | Poussin, Coquelet | Poussin, coquelet | Mlado pile i mladi pijetao | Galletto | Cālītis |
5. | Млад петел | Gallo joven | Mladý kohout | Unghane | Junger Hahn | Noor kukk | Πετεινάρι | Young cock | Jeune coq | Mladi pijetao | 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 | (Mladi) puran | (Giovane) tacchino | (Jauns) tītars |
2. | Пуйка | Pavo | Krůta | Avlskalkun | Pute, Truthahn | Kalkun | Γάλοι και γαλοπούλες | Turkey | Dinde (à bouillir) | Puran | 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 | 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 | (Mlada) patka, (mlada) mošusna patka, (mlada) patka mulard | (Giovane) anatra (Giovane) Anatra muta (Giovane) Anatra " | (Jauna) pīle, pīlēns, (jauna) muskuspīle, (jauna) | |
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) | Patka, mošusna patka, patka mulard | Anatra Anatra muta Anatra " | Pīle, muskuspīle, |
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 | (Mlada) guska | (Giovane) oca | (Jauna) zoss, zoslēns |
2. | Гъска | Oca | Husa | Avlsgås | Gans | Hani | Χήνες | Goose | Oie | Guska | Oca | Zoss |
1. | (Млада) токачка | Pintada (joven) | Mladá perlička | (Ung) perlehøne | (Junges) Perlhuhn | (Noor) pärlkana | (Νεαρές) φραγκόκοτες | (Young) guinea fowl | (Jeune) pintade Pintadeau | (Mlada) biserka | (Giovane) faraona | (Jauna) pērļu vistiņa |
2. | Токачка | Pintada | Perlička | Avlsperlehøne | Perlhuhn | Pärlkana | Φραγκόκοτες | Guinea fowl | Pintade | Biserka | Faraona | Pērļu vistiņa |
lt | hu | mt | nl | pl | pt | ro | sk | sl | fi | sv | |
---|---|---|---|---|---|---|---|---|---|---|---|
1. | Viščiukas, viščiukas broileris | Csirke, brojlercsirke | Fellus, brojler | Kuiken, braadkuiken | Kurczę, broiler | Frango | Pui de carne, broiler | Kurča, brojler | Pitovni piščanec – brojler | Broileri | Kyckling, slaktkyckling (broiler) |
2. | Gaidys, višta, gaidys (arba višta) troškinti arba virti | Kakas, tyúk, sütésre vagy főzésre szánt szárnyas | 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 tabaka (arba | Csibe | Għattuqa, | Piepkuiken | Kurczątko | Franguitos | Pui tineri | Kurčiatko | 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 | (Fiatal) 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. | Ančiukas, muskusinis ančiukas, mulardinis ančiukas | Fiatal kacsa, (fiatal) pézsmakacsa, (fiatal) Mulard-kacsa | Papra (żgħira fl-eta), papra żgħira (fellus ta’ papra) | (Jonge) eend, (Jonge) Barbarijse eend (Jonge) " | (Młoda) kaczka tuczona, (Młoda) kaczka piżmova, (Młoda) kaczka mulard | Pato, Pato | 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, pézsmakacsa, 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 | 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. | Perlinis viščiukas | (Fiatal) gyöngytyúk | Farghuna (żgħira fl-eta) | (Jonge) parelhoen | (Młoda) perliczka | Pintada | Bibilică adultă | (Mladá) perlička | (Mlada) pegatka | (Nuori) helmikana | (Ung) pärlhöna |
2. | Perlinė višta | Gyöngytyúk | Fargħuna | Parelhoen | Perlica | Pintada adulta | Bibilică | Perlička | Pegatka | Helmikana | Pärlhöna |
bg | es | cs | da | de | et | el | en | fr | hr | it | lv | |
---|---|---|---|---|---|---|---|---|---|---|---|---|
(a) | Половинка | Medio | Půlka | Halvt | Hälfte oder Halbes | Pool | Μισά | Half | Demi ou moitié | Polovica | Metà | Puse |
(b) | Четвъртинка | Charto | Čtvrtka | Kvart | (Vorder-, Hinter-) Viertel | Veerand | Τεταρτημόριο | Quarter | Quart | Četvrt | Quarto | Ceturtdaļa |
(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 | Neodvojene stražnje četvrti | Cosciotto | Nesadalītas kāju ceturtdaļas |
(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 | Prsa | Petto con osso | Krūtiņa |
(e) | Бутче | Muslo y contramuslo | Stehno | Helt lår | Schenkel, Keule | Koib | Πόδι | Leg | Cuisse | Batak sa zabatkom | 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 | Pileći batak sa zabatkom s dijelom leđa | Coscetta | Cāļa kāja ar muguras daļu |
(g) | Бедро | Contramuslo | Horní stehno | Overlår | Oberschenkel, Oberkeule | Kints | Μηρός (μπούτι) | Thigh | Haut de cuisse | Zabatak | Sovraccoscia | ciska jeb šķiņķis |
(h) | Подбедрица | Muslo | Dolní stehno (Palička) | Underlår | Unterschenkel, Unterkeule | poolkoib | Κνήμη | Drumstick | Pilon | Batak | Fuso | Stilbs |
(i) | Крило | Ala | Křídlo | Vinge | Flügel | Tiib | Φτερούγα | Wing | Aile | Krilo | Ala | Spārns |
(j) | Неразделени крила | Alas unidas | Neoddělená křídla | Sammenhængende vinger | Beide Flügel, ungetrennt | Lahtilõikamata tiivad | Αδιαχώριστες φτερούγες | Unseparated wings | Ailes non séparées | Neodvojena krila | 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 | File od prsa | 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 | File od prsa s prsnom kosti | Petto (con forcella), fesa (con forcella) | Krūtiņas fileja ar atslēgas kaulu |
(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 | Magret, maigret | |
(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 | Meso purećih bataka i zabataka bez kosti | Carne di coscia di tacchino disossata | Atkaulota tītara kāju gaļa |
lt | hu | mt | nl | pl | pt | ro | sk | sl | fi | sv | |
---|---|---|---|---|---|---|---|---|---|---|---|
(a) | Pusė | Fél | Nofs | Helft | Połówka | Metade | Jumătăți | Polená hydina | Polovica | Puolikas | Halva |
(b) | Ketvirtis | Negyed | Kwart | Kwart | Ćwiartka | Quarto | Sferturi | Štvrťka hydiny | Četrt | Neljännes | Kvart |
(c) | Neatskirti ketvirčiai su šlaunelėmis | Összefüggő 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) | Kulšelė | Comb | Koxxa | Hele poot, hele dij | Noga | Perna inteira | Pulpă | Hydinové stehno | Bedro | Koipireisi | Klubba |
(f) | Viščiuko kulšelė su nugarėlės 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) | Sparnelis | Szárny | Ġewnaħ | Vleugel | Skrzydło | Asa | Aripi | Hydinové krídelko | Peruti | Siipi | Vinge |
(j) | Neatskirti sparneliai | Összefüggő 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 | Mellfilé villacsonttal | 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) | Bőrös kacsamellfilé vagy bőrös libamellfilé (magret, maigret) | Magret | Magret | Tacâm de pasăre, Spinări de pasăre | Magret | Magret | Magret, maigret | Magret, maigret | |||
(n) | Kalakuto kulšelių mėsa | 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 |
delineation of hip joint
delineation of knee joint
bg | es | cs | da | de | et | el | en | fr | hr | it | lv | |
---|---|---|---|---|---|---|---|---|---|---|---|---|
1. | Въздушно охлаждане | Refrigeración por aire | Vzduchem (Chlazení vzduchem) | Luftkøling | Luftkühlung | Ōhkjahutus | Ψύξη με αέρα | Air chilling | Refroidissement à l'air | Hlađenje strujanjem zraka | 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 | Hlađenje raspršivanjem zraka | Raffreddamento per aspersione e ventilazione | Dzesēšana ar gaisu un smidzināšanu |
3. | Охлаждане чрез потапяне | Refrigeración por immersión | Ve vodní lázni ponořením | Neddypningskøling | Gegenstrom-Tauchkühlung | Sukeljahutus | Ψύξη με βύθιση | Immersion chilling | Refroidissement par immersion | Hlađenje uranjanjem u vodu | Raffreddamento per immersione | Dzesēšana iegremdējot |
lt | hu | mt | nl | pl | pt | ro | sk | sl | fi | sv | |
---|---|---|---|---|---|---|---|---|---|---|---|
1. | Atšaldymas oru | Levegős hűtés | Tkessih bl-arja | Luchtkoeling | Owiewowa | Refrigeração por ventilação | Refrigerare în aer | Chladené vzduchom | Zračno hlajenje | Ilmajäähdytys | Luftkylning |
2. | Atšaldymas drėgnu oru | 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 |
bg | es | cs | da | de | et | el | en | fr | hr | it | lv | |
---|---|---|---|---|---|---|---|---|---|---|---|---|
a) | ||||||||||||
b) | Sistema extensivo en gallinero | Extenzivní v hale | Extensive Bodenhaltung | Εκτατικής εκτροφής | Ekstenzivan uzgoj u zatvorenim objektima | Estensivo al coperto | ||||||
c) | Свободен начин на отглеждане | Gallinero con salida libre | Volný výběh | Fritgående | Freilandhaltung | Vabapidamine | Ελεύθερης βοσκής | Free range | Sortant à l'extérieur | Slobodan uzgoj | 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 | Tradicionalni slobodan uzgoj | 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 | Täieliku liikumisvabadusega traditsiooniline vabapidamine | Απεριόριστης ελεύθερης βοσκής | Free-range — total freedom | Fermier-élevé en liberté | Slobodan uzgoj – neograničeni ispust | Rurale in libertà | Brīvā turēšana – pilnīgā brīvībā |
lt | hu | mt | nl | pl | pt | ro | sk | sl | fi | sv | |
---|---|---|---|---|---|---|---|---|---|---|---|
a) | |||||||||||
b) | 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 | 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 | 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 | 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 |
(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: (i) the stocking rate per m 2 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,
(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: (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 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 ,(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 m 2 per chicken or guinea fowl,2 m 2 per duck or per capon,4 m 2 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), (iii) the feed formula used in the fattening stage contains at least 70 % of cereals, (iv) 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: (i) 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,
(ii) the total usable area of poultryhouses at any single production site does not exceed 1600 m2 ,(iii) each poultryhouse does not contain more than: 4800 chickens,5200 guinea fowl,4000 female Muscovy or Peking ducks or3200 male Muscovy or Peking ducks or3200 Mulard ducks,2500 capons, geese and turkeys,
(iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m 2 surface of the house,(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,
(vi) 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), (vii) the birds fattened are of a strain recognised as being slow growing, (viii) the feed formula used in the fattening stage contains at least 70 % of cereals, (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),
(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.
Weight class (g) | Weight of carcase + offal (g) | Indicative immersion time in minutes | |
---|---|---|---|
Chickens without offal | Chickens with offal | ||
< 800 | < 825 | ||
825 — 874 | |||
875 — 924 | |||
925 — 974 | |||
975 — | |||
air chilling: 1,5 %, air spray chilling: 3,3 %, immersion chilling: 5,1 %. other chilling method or a combination of two or more of the methods defined in Article 10: 1,5 %.
(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 "P 1 ".(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 "P 7 ".
(a) The whole carcase of which the weight is P 1 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 P 7 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.
(a) The weight of water (W) in each carcase is given by aP 1 /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 (W 7 ) 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.
(a) Air chilling Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % , the highest permissible limit for the total water content (WCalculated on the basis of the carcase, exclusive of absorbed extraneous water. G ) in grams as determined by this method is given by the following formula (including confidence interval):chickens: . (b) Air-spray chilling Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % , the highest permissible limit for the total water content (WCalculated on the basis of the carcase, exclusive of absorbed extraneous water. G ) in grams as determined by this method is given by the following formula (including confidence interval):chickens: . (c) Immersion chilling Assuming a technically unavoidable water absorption during preparation of 7 % the highest permissible limit for the total water content (WCalculated on the basis of the carcase, exclusive of absorbed extraneous water. G ) in grams as determined by this method is given by the following formula (including confidence interval):chickens: . (d) Other chilling methods or a combination of two or more of the methods defined in Article 10 Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % , the highest permissible limit for the total water content (WCalculated on the basis of the carcase, exclusive of absorbed extraneous water. G ) in grams as determined by this method is given by the following formula (including confidence interval):chickens: .
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.
(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 "P 1 ".(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 "P 5 ".
(a) The whole cut of which the weight is P 1 , 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 P 5 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.
(a) The weight of water (W) in each cut is given by aP 1 /100 and the weight of protein (RP) by bP1 /100, both of which are expressed in grams.The sums of the weights of water (W 5 ) 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 (W 5 ) 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.
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 |
Belgium Instituut voor Landbouw- en Visserijonderzoek (ILVO) Eenheid Technologie en Voeding Productkwaliteit en voedselveiligheid Brusselsesteenweg 370 9090 Melle BELGIË Bulgaria Национален диагностичен научно-изследователски ветеринарно-медицински институт (National Diagnostic Research Veterinary Medicine Institute) бул. "Пенчо Славейков" 15 (Pencho Slaveikov str. 15) 1606 София (1606 Sofia) BULGARIA Czech Republic Státní veterinární ústav Jihlava Národní referenční laboratoř pro mikrobiologické, chemické a senzorické analýzy masa a masných výrobků Rantířovská 93 586 05 Jihlava ČESKÁ REPUBLIKA Denmark Fødevarestyrelsen Fødevareregion Øst Afdeling for Fødevarekemi Søndervang 4 4100 Ringsted DANMARK Germany 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-Straße. 20 95326 Kulmbach DEUTSCHLAND Estonia Veterinaar- ja Toidulaboratoorium Kreutzwaldi 30 51006 Tartu EESTI Ireland National Food Centre Teagasc Dunsinea Castleknock Dublin 15 ÉIRE/IRELAND Greece Ministry of Rural Development & Food Veterinary Laboratory of Larisa 7th km Larisa-Trikalοn st. 411 10 Larisa GREECE Spain Laboratorio Arbitral Agroalimentario Carretera de La Coruña, km 10,700 28023 Madrid ESPAÑA France SCL Laboratoire de Montpellier parc Euromédecine 205 rue de la Croix-Verte 34196 Montpellier Cedex 5 FRANCE Italy Ministero delle politiche agricole alimentari e forestali Ispettorato centrale della tutela della qualità e repressione frodi dei prodotti agroalimentari Laboratorio di Modena Via Jacopo Cavedone N. 29 41100 Modena ITALIA Cyprus Analytical Laboratories Section Department of Agriculture Ministry of agriculture, Natural Resources and Environment Loukis Akritas Ave. 1412 Nicosia CYPRUS Latvia Pārtikas drošības, dzīvnieku veselības un vides zinātniskais institūts Lejupes iela 3 Rīga, LV-1076 LATVIJA Lithuania Nacionalinis maisto ir veterinarijos rizikos vertinimo institutas J. Kairiūkščio g. 10 LT-08409 Vilnius LIETUVA Luxembourg Laboratoire National de Santé 42, rue du Laboratoire 1911 Luxembourg LUXEMBOURG Hungary Mezőgazdasági Szakigazgatási Hivatal Központ Élelmiszer- és Takarmánybiztonsági Igazgatóság (Central Agricultural Office Food and Feed Safety Directorate) Budapest 94. Pf. 1740 Mester u. 81. 1465 MAGYARORSZÁG Malta MCCAA Laboratory Services Directorate Standards and Metrology Institute Malta Competition and Consumer Affairs Authority F22, Mosta Technopark Mosta MST3000 Malta Netherlands RIKILT — Instituut voor Voedselveiligheid Wageningen University and Research Centre Akkermaalsbos 2, gebouw 123 6708 WB Wageningen NEDERLAND Austria Österreichische Agentur für Gesundheit und Ernährungssicherheit GmbH Spargelfeldstraße 191 1226 Wien ÖSTERREICH 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 1050-070 Lisboa PORTUGAL Romania Institutul de Igienă și Sănătate Publică Veterinară Str. Câmpul Moșilor nr. 5, sector 2 București ROMÂNIA Slovenia Univerza v Ljubljani Veterinarska fakulteta Nacionalni veterinarski inštitut Gerbičeva 60 SI-1115 Ljubljana SLOVENIJA Slovakia Štátny veterinárny a potravinový ústav Botanická 15 842 52 Bratislava SLOVENSKÁ REPUBLIKA Finland Elintarviketurvallisuusvirasto Evira Mustialankatu 3 FI-00710 Helsinki SUOMI/FINLAND Sweden Livsmedelsverket Box 622 SE-751 26 Uppsala SVERIGE United Kingdom Laboratory of the Government Chemist Queens Road Teddington TW11 0LY UNITED KINGDOM
(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 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.
Sample ID Nr. | Producer ID Nr. | Chilling Method | Action | |||||||
---|---|---|---|---|---|---|---|---|---|---|
Sample ID Nr. | Producer ID Nr. | Chilling Method | Ratio Water/Protein | Limit from Regulation | Action | ||||
---|---|---|---|---|---|---|---|---|---|
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 |
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