Article 1Annexes VI to IX and Annex XI to Regulation (EC) No 543/2008 are amended in accordance with the Annex to this Regulation.

Article 2This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 19 December 2012.For the CommissionThe PresidentJosé Manuel BarrosoANNEXAnnexes VI to IX and Annex XI to Regulation (EC) No 543/2008 are amended as follows:(1)in Annex VI, point 7 is replaced by the following:"7.Evaluation of resultIf 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 permissible limit.The percentages are, in the case of: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 %.";(2)in Annex VII, point 6 is replaced by the following:"6.Calculation of results6.1.(a)The weight of water (W) in each carcase is given by aP1/100 and the weight of protein (RP) by bP1/100, both of which are expressed in grams. The sums of the weights of water (W7) and the weights of protein (RP7) in the seven carcases analysed are determined.(b)In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W7) in the seven carcases is given by aP7/100, and the weight of protein (RP7) by bP7/100, both of which are expressed in grams.6.2.The average weight of water (WA) and protein (RPA) is calculated by dividing W7 and RP7, respectively, by seven.6.3.The theoretical physiological water content in grams as determined by this method may be calculated by the following formula:chickens: 32012R1239_en_img_1

.6.4.(a)Air chillingAssuming 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.;, the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):chickens: 32012R1239_en_img_2

.(b)Air-spray chillingAssuming 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.;, the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):chickens: 32012R1239_en_img_3

.(c)Immersion chillingAssuming a technically unavoidable water absorption during preparation of 7 %Calculated on the basis of the carcase, exclusive of absorbed extraneous water.; the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):chickens: 32012R1239_en_img_4

.(d)Other chilling methods or a combination of two or more of the methods defined in Article 10Assuming 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.";, the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):chickens: 32012R1239_en_img_5

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

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Calculated on the basis of the carcase, exclusive of absorbed extraneous water.;Calculated on the basis of the carcase, exclusive of absorbed extraneous water.;Calculated on the basis of the carcase, exclusive of absorbed extraneous water.;Calculated on the basis of the carcase, exclusive of absorbed extraneous water.";(3)in Annex VIII, point 6 is replaced by the following:"6.Calculation of results6.1.(a)The weight of water (W) in each cut is given by aP1/100 and the weight of protein (RP) by bP1/100, both of which are expressed in grams.The sums of the weights of water (W5) and the weights of protein (RP5) in the five cuts analysed are determined.(b)In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W5) in the five cuts is given by aP5/100, and the weight of protein (RP5) by bP5/100, both of which are expressed in grams.6.2.The average weight of water (WA) and protein (RPA) is calculated by dividing W5 and RP5 respectively, by five.6.3.The mean physiological W/RP ratio as determined by this method is as follows:chicken breast fillet: 3,19 ± 0,12,chicken legs and leg quarters: 3,78 ± 0,19,turkey breast fillet: 3,05 ± 0,15,turkey legs: 3,58 ± 0,15,deboned turkey leg meat: 3,65 ± 0,17.6.4.Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 %Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods."; depending on the type of products and chilling methods applied, the highest permissible W/RP ratios as determined by this method are as follows:

	Air chilled	Air-spray chilled	Immersion chilled
Chicken breast fillet; without skin	3,40	3,40	3,40
Chicken breast; with skin	3,40	3,50	3,60
Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin	4,05	4,15	4,30
Turkey breast fillet; without skin	3,40	3,40	3,40
Turkey breast, with skin	3,40	3,50	3,60
Turkey thighs, drumsticks, legs, with skin	3,80	3,90	4,05
Deboned turkey leg meat, without skin	3,95	3,95	3,95

In case of other chilling methods or a combination of two or more of the methods defined in Article 10, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.If the average WA/RPA ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.

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Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods.";(4)in Annex IX, the following point 11 is added:"11.In cases where carcases are chilled with an other chilling method or a combination of two or more of the methods defined in Article 10, the maximum percentage of water content shall not exceed 0 % of the original weight of the carcase.";(5)in Annex XI, the entry concerning Malta is replaced by the following:"MaltaMCCAA Laboratory Services DirectorateStandards and Metrology InstituteMalta Competition and Consumer Affairs AuthorityF22, Mosta TechnoparkMosta MST3000Malta"

Commission Implementing Regulation (EU) No 1239/2012 of 19 December 2012 amending Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat