Commission Regulation (EC) No 543/2008Dangos y teitl llawn

F1 ANNEX I U.K.

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Textual Amendments

F1 Annex 1 omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(21); 2020 c. 1, Sch. 5 para. 1(1)

ANNEX II U.K.

Cut separating thigh/leg and back U.K.

• delineation of hip joint

  

Cut separating thigh and drumstick U.K.

• delineation of knee joint

  

F2 ANNEX III U.K.

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Textual Amendments

F2 Annex 3 omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(21); 2020 c. 1, Sch. 5 para. 1(1)

F3 ANNEX IV U.K.

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Textual Amendments

F3 Annex 4 omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(21); 2020 c. 1, Sch. 5 para. 1(1)

ANNEX V U.K.

The conditions referred to in Article 11 are as follows:

(a)

Fed with …% of …

Reference to the following particular feed ingredients may only be made where:

• in the case of cereals, they account for at least 65 % by weight of the feed formula given during the greater part of the fattening period, which may not include more than 15 % of cereal by-products; however, where reference is made to one specific cereal, it shall account for at least 35 % of the feed formula used, and for at least 50 % in the case of maize,

• in the case of pulses or green vegetables they account for at least 5 % by weight of the feed formula given during most of the fattening period,

• in the case of dairy products, they account for at least 5 % by weight of the feed formula given during the finishing stage.

The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of three weeks not less than 500 g of oats per day.

(b)

Extensive indoor (barn-reared)

This term may only be used where:

(i)

the stocking rate per m² floor space does not exceed, in the case of:

• chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight,

• ducks, guinea fowl, turkeys: 25 kg liveweight,

• geese: 15 kg liveweight,

(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 m² and for capons, for which the stocking rate shall not exceed 7,5 m², and not more than 27,5 kg liveweight per m²,

(ii)

the birds have had during at least half their lifetime continuous daytime access to open-air runs comprising an area mainly covered by vegetation of not less than:

• 1 m² per chicken or guinea fowl,

• 2 m² per duck or per capon,

• 4 m² per turkey or goose.

In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery),

(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 m² surface of the house.

(d)

Traditional free range

This term may only be used where:

(i)

the indoor stocking rate per m² does not exceed in the case of:

• chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding 150 m² floor space and which remain open at night, the stocking rate may be increased to 20, but not more than 40 kg liveweight per m²,

• capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg liveweight,

• Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 10 females but not more than 25 kg liveweight,

• Mulard ducks: 8 but not more than 35 kg liveweight,

• guinea fowl: 13 but not more than 25 kg liveweight,

• turkeys: 6,25 (up to seven weeks of age: 10) but not more than 35 kg liveweight,

• geese: 5 (up to six weeks of age: 10), 3 during last three weeks of fattening if kept in claustration, but not more than 30 kg liveweight,

(ii)

the total usable area of poultryhouses at any single production site does not exceed 1 600 m²,

(iii)

each poultryhouse does not contain more than:

• 4 800 chickens,

• 5 200 guinea fowl,

• 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or Peking ducks or 3 200 Mulard ducks,

• 2 500 capons, geese and turkeys,

(iv)

the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m² 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 m² per chicken or Muscovy or Peking duck or guinea fowl,

• 3 m² per Mulard duck,

• 4 m² per capon, as from 92 days (2 m² up to 91st day),

• 6 m² per turkey,

• 10 m² per goose.

In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least double that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery),

(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 [F4 retained direct EU legislation] 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.

Textual Amendments

F4 Words in Annex 5 substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(22); 2020 c. 1, Sch. 5 para. 1(1)

ANNEX VI U.K. DETERMINATION OF THAW LOSS(Drip test)

1. Object and scope U.K.

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

2. Definition U.K.

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 U.K.

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

4. Apparatus U.K.

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

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

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

4.4. Filter paper or other absorbent paper towels. U.K.

5. Method U.K.

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

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

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

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

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

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

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

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
1 000	975 — 1 024	92	107
1 050	1 025 — 1 074	95	110
1 100	1 075 — 1 149	98	113
1 200	1 150 — 1 249	105	120
1 300	1 250 — 1 349	111	126
1 400	1 350 — 1 449	118	133

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

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

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

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

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

6. Calculation of result U.K.

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

((M₀ – M₁ – M₂)/(M₀ – M₁ – M₃)) × 100

[F5 7. Evaluation of result U.K.

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 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 %.]

Textual Amendments

F5 Substituted by 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.

ANNEX VII U.K. DETERMINATION OF THE TOTAL WATER CONTENT OF CHICKENS(Chemical test)

1. Object and scope U.K.

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

2. Definitions U.K.

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

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

3. Principle U.K.

Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the [F6 relevant authority].

Textual Amendments

F6 Words in Annex 7 para. 3 substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(23); 2020 c. 1, Sch. 5 para. 1(1)

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

4. Apparatus and reagents U.K.

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

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

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

NB: U.K.

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

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

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

5. Method U.K.

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

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

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

5.3.

(a)

The outside of the pack is wiped to remove superficial ice and water. Each carcase is weighed and removed from any wrapping material. After cutting up of the carcase into smaller pieces, any wrapping material around the edible offal is removed. The total weight of the carcase, including the edible offal and ice adhering to the carcase, is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P₁’.

(b)

In the case of a composite sample analysis, the total weight of the seven carcases, prepared in accordance with point 5.3(a), is determined to give ‘P₇’.

5.4.

(a)

The whole carcase of which the weight is P₁ is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each carcase may then be taken.

(b)

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

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

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

[F5 6. Calculation of results U.K.

6.1.

(a)

The weight of water (W) in each carcase is given by aP ₁ /100 and the weight of protein (RP) by bP ₁ /100, both of which are expressed in grams. The sums of the weights of water (W ₇ ) and the weights of protein (RP ₇ ) 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 aP ₇ /100, and the weight of protein (RP ₇ ) by bP ₇ /100, both of which are expressed in grams.

6.2. The average weight of water (W _A ) and protein (RP _A ) is calculated by dividing W ₇ and RP ₇ , respectively, by seven. U.K.

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

chickens: .

6.4.

(a)

Air chilling

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % (1) , the highest permissible limit for the total water content (W _G ) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: .

(b)

Air-spray chilling

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % (1) , the highest permissible limit for the total water content (W _G ) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: .

(c)

Immersion chilling

Assuming a technically unavoidable water absorption during preparation of 7 % (1) the highest permissible limit for the total water content (W _G ) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: .

(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 % (1) , the highest permissible limit for the total water content (W _G ) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: .

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

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

1. Object and scope U.K.

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

2. Definitions and sampling procedures U.K.

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

• chicken breast: half of the breast,

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

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

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

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

3. Principle U.K.

Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the [F7 relevant authority].

Textual Amendments

F7 Words in Annex 8 para. 3 substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(23); 2020 c. 1, Sch. 5 para. 1(1)

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

4. Apparatus and reagents U.K.

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

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

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

NB: U.K.

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

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

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

5. Method U.K.

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

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

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

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

5.3.

(a)

The outside of the pack is wiped to remove superficial ice and water. Each cut is weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P₁’.

(b)

In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with point 5.3(a), is determined to give ‘P₅’.

5.4.

(a)

The whole cut of which the weight is P₁, is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each cut may then be taken.

(b)

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

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

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

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

[F5 6. Calculation of results U.K.

6.1.

(a)

The weight of water (W) in each cut is given by aP ₁ /100 and the weight of protein (RP) by bP ₁ /100, both of which are expressed in grams.

The sums of the weights of water (W ₅ ) and the weights of protein (RP ₅ ) 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 aP ₅ /100, and the weight of protein (RP ₅ ) by bP ₅ /100, both of which are expressed in grams.

6.2. The average weight of water (W _A ) and protein (RP _A ) is calculated by dividing W ₅ and RP ₅ respectively, by five. U.K.

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

• 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 % (2) depending on the type of products and chilling methods applied, the highest permissible W/RP ratios as determined by this method are as follows: U.K.

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

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 W _A /RP _A ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.]

ANNEX IX U.K. CHECK ON ABSORPTION OF WATER IN THE PRODUCTION ESTABLISHMENT(Slaughterhouse test)

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

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. U.K.

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

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

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. U.K.

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

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

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. U.K.

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

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

— air chilling

:

0 %,

— air-spray chilling

:

2,0 %,

— immersion chilling

:

4,5 %,

[F8 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.] U.K.

Textual Amendments

F8 Inserted by 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.

F9 ANNEX X U.K. INDICATIONS REFERRED TO IN ARTICLE 16(6)

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F9 Annex 10 omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(24); 2020 c. 1, Sch. 5 para. 1(1)

F10 ANNEX XI U.K. LIST OF NATIONAL REFERENCE LABORATORIES

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Textual Amendments

F10 Annex 11 omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(24); 2020 c. 1, Sch. 5 para. 1(1)

ANNEX XII U.K.

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

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

(a)

supplying information on analytical methods and comparative testing regarding the water content of poultrymeat to the national reference laboratories;

(b)

coordinating the application by the national reference laboratories of the methods referred to in (a), by organising comparative testing, and proficiency testing in particular;

(c)

supporting the national reference laboratories in proficiency testing by providing scientific support for statistical data evaluation and reporting;

(d)

coordinating the development of new analytical methods and informing the national reference laboratories of progress made in this area;

(e)

providing scientific and technical assistance to the Commission, especially in cases where the results of analyses are contested between Member States.

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

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

Tasks of national reference laboratories U.K.

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

(a)

coordinating the activities of the national laboratories responsible for analyses of water content in poultrymeat;

(b)

assisting the competent authority in the Member State in organising the system for monitoring water content in poultrymeat;

(c)

participating in comparative testing (proficiency testing) between the various national laboratories referred to in (a);

(d)

ensuring that the information supplied by the board of experts is disseminated to the competent authority in the relevant Member State and to the national laboratories referred to in (a);

(e)

collaborating with the board of experts and, if appointed to join the board of experts, preparing the necessary test samples, including homogeneity testing, and arranging appropriate shipping.

F11 ANNEX XIIa U.K. [F11 Templates referred to in Article 18(1)]

Textual Amendments

F11 Deleted by Commission Regulation (EU) No 557/2010 of 24 June 2010 amending 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.

[ F11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .]

ANNEX XIII U.K.

Correlation table

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

(1)

[F5 Calculated on the basis of the carcase, exclusive of absorbed extraneous water.]

(2)

[F5 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.]

Textual Amendments

F5 Substituted by 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.