Commission Regulation (EEC) No 1538/91 (repealed)Show full title

[F1 [F2 ANNEX I U.K.

Textual Amendments

F1 Inserted by Commission Regulation (EEC) No 2891/93 of 21 October 1993.

F2 Substituted by Commission Regulation (EC) No 2029/2006 of 22 December 2006 adapting Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat by reason of the accession of Bulgaria and Romania to the European Union.

ARTICLE 1(1) — NAMES OF POULTRY CARCASES

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

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

ARTICLE 1(2) — NAMES OF POULTRY PARTS

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

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

ANNEX I A U.K.

Cut separating thigh/leg and back

• delimination of hip joint —

  

Cut separating thigh and drumstick

• delimination of knee joint —

  ]

[F2 ANNEX II U.K.

ARTICLE 9 — CHILLING METHODS

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

	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
1.	Atšaldymas ore	Levegős hűtés	Tkessiħ bl-arja	Luchtkoeling	Owiewowa	Refrigeração por ventilação	Refrigerare în aer	Chladené vzduchom	Zračno hlajenje	Ilmajäähdytys	Luftkylning
2.	Atšaldymas pučiant orą	Permetezéses hűtés	Tkessiħ b’ 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]

[F1 [F2 ANNEX III U.K.

ARTICLE 10(1) — TYPES OF FARMING

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

	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
a)	Lesinta … % … Avižomis penėtos žąsys	…%-ban …-val etetett Zabbal etetett liba	Mitmugħa b’…% ta’ … Wiżża mitmugħa bil-ħafur	Gevoed met … % … Met haver vetgemeste gans	Żywione z udziałem … % … tucz owsiany (gęsi)	Alimentado com … % de … Ganso engordado com aveia	Furajate cu un % de … Gâște furajate cu ovăz	Kŕmené … % … husi kŕmené ovsom	Krmljeno s/z ……. % gos krmljena z ovsom	Ruokittu … % … Kauralla ruokittu hanhi	Utfodrad med … % … Havreutfodrad gås
b)	Patalpose laisvai auginti paukščiai (Auginti tvartuose)	Istállóban külterjesen tartott	Mrobbija ġewwa: sistema estensiva	Scharrel … binnengehouden	Ekstensywny chów ściółkowy	Produção extensiva em interior	Creștere în interior sistem extensiv	Extenzívne v halách	Ekstenzivna zaprta reja	Laajaperäinen sisäkasvatus	Extensivt uppfödd inomhus
c)	Laisvai laikomi paukščiai	Szabadtartás	Barra ( free range )	Scharrel … met uitloop	Chów wybiegowy	Produção em semiliberdade	Creștere liberă	Chované vo voľnom výbehu	Prosta reja	Ulkoilumahdollisuus	Tillgång till utomhusvistelse
d)	Tradiciškai laisvai laikomi paukščiai	Hagyományos szabadtartás	Barra ( free range ) tradizzjonali	Boerenscharrel … met uitloop Hoeve … met uitloop	Tradycyjny chów wybiegowy	Produção ao ar livre	Creștere liberă tradițională	Chované tradičným spôsobom v halách	Tradicionalna prosta reja	Ulkoiluvapaus	Traditionell utomhusvistelse
e)	Visiškoje laisvėje laikomi paukščiai	Teljes szabadtartás	Barra ( free range ) – liberta totali	Boerenscharrel … met vrije uitloop Hoeve … met vrije uitloop	Chów wybiegowy bez ograniczeń	Produção em liberdade	Creștere liberă – libertate totală –	Chované na paši	Prosta reja – neomejen izpust	Vapaa kasvatus	Uppfödd i full frihet]

ANNEX IV U.K.

[F3 The conditions referred to in Article 10 are as follows:]

Textual Amendments

F3 Inserted by Commission Regulation (EC) No 81/2006 of 18 January 2006 amending Regulation (EEC) No 1538/91 concerning the terms that may be used on the marketing of poultrymeat in the event of restrictions on access for poultry to open-air runs.

(a)

[F4 Fed with … % of …]

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

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

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

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

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

(b)

‘ Extensive indoor ’ ( ‘ barn reared ’ )

This term may only be used where:

• the stocking rate per m ² floor space does not exceed in the case of

  • [F4 chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight,]

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

  • geese: 15 kg liveweight,

• the birds are slaughtered in the case of:

  • chickens at 56 days or later,

  • turkeys at 70 days or later,

  • geese at 112 days or later,

  • peking ducks: 49 days or later,

  • Muscovy ducks: 70 days or later for females, 84 days or later for males,

  • female mulard ducks: 65 days or later,

  • guinea fowl: 82 days or later [F5 ,]

  • [F6 young geese (goslings): 60 days or later [F4 ,] ]

  • [F7 young cocks: 90 days or later,

  • capons: 140 days or later.]

(c)

Free range

This term may only be used where:

• the stocking rate in the house and the age of slaughter are in accordance with the limits fixed under (b), except for chickens, for which the stocking rate may be increased to 13, but not more than 27,5 kg liveweight per m ² and for capons, for which the stocking rate shall not exceed 7,5 m ² , and not more than 27,5 kg liveweight per m ² ,

• 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]

  • [F8 2 m ² per duck or per capon]

  • [F1 4 m ² per turkey or goose.

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

• the feed formula used in the fattening stage contains at least 70 % of cereals,

• the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m ² surface of the house.

(d)

Traditional free range

This term may only be used where:

• the indoor stocking rate per m ² does not exceed in the case of:

  • chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding 150 m ² floor space and which remain open at night, the stocking rate may be increased to 20, but not more than 40 kg liveweight per m ² ,

  • 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,

  • [F4 guinea fowl: 13 but not more than 25 kg liveweight,]

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

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

• the total usable area of poultryhouses at any single production site does not exceed 1 600 m ² ,

• each poultryhouse does not contain more than:

  • 4 800 chickens,

  • 5 200 guinea flow, (SIC! 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,

• the poultryhouse is provided with propholes of a combined length at least equal to 4 m per 100 m ² surface of the house,

• there is continuous day-time access to open-air runs at least as from the age of

  • six weeks in the case of chickens, and capons,

  • eight weeks in the case of ducks, geese, guinea fowl and turkeys,

• open-air runs comprise an area mainly covered by vegetation amounting to at least:

  • 2 m ² per chicken or Muscovy or Peking duck or guinea fowl,

  • 3 m ² per Mulard duck,

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

  • 6 m ² per turkey,

  • 10 m ² per goose.

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

• the birds fattened are of a strain recognized as being slow growing,

• the feed formula used in the fattening stage contains at least 70 % of cereals,

• the minimum age at slaughter is:

  • 81 days for chickens,

  • 150 days for capons,

  • 49 days for Peking ducks,

  • 70 days for female Muscovy ducks,

  • 84 days for male Muscovy ducks,

  • 92 days for Mulard ducks,

  • 94 days for guinea fowl,

  • [F4 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 ’ ,

  • [F6 60 days for young geese (goslings),]

• finition in claustration does not exceed:

  • for chickens after 90 days of age: 15 days,]

  • [F8 for capons: four weeks,]

  • [F1 for geese and mulards (SIC! mulard) ducks intended for the production of foie gras and magret, after 70 days of age: 4 weeks.

(e)

Free-rang (SIC! Free-range) — total freedom

The use of this term shall require conformity with the criteria set out under (d), except that the birds shall have continuous day-time access to open-air runs of unlimited area.

Textual Amendments

F4 Substituted by Commission Regulation (EC) No 1321/2002 of 22 July 2002 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat.

F5 Substituted by Commission Regulation (EC) No 1072/2000 of 19 May 2000 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat.

F6 Inserted by Commission Regulation (EC) No 1072/2000 of 19 May 2000 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat.

F7 Inserted by Commission Regulation (EC) No 1321/2002 of 22 July 2002 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat.

F8 Inserted by Commission Regulation (EC) No 1000/96 of 4 June 1996.

[F3 In the event of restrictions, including veterinary restrictions adopted under Community law to protect public and animal health, having the effect of restricting the access of poultry to open-air runs, poultry reared in accordance with the production methods described in points (c), (d) and (e) of the first subparagraph, with the exception of guinea fowls reared in percheries, may continue to be marketed with a special reference to the method of rearing for the duration of the restriction but under no circumstances for more than 12 weeks.]

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

1.

Object and scope

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

[ X1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .]

2.

Definition

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

3.

Principle

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

4.

Apparatus

4.1..

Scales capable of weighing up to 5 kg with an accuracy better than approximately 1 g.

4.2..

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

4.3..

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

4.4..

Filter paper or other absorbent paper towels.

5.

Technique

5.1..

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

5.2..

The outside of the pack shall be wiped to remove superficial ice and water. The pack and its content shall be weighed to the nearest gram: this weight shall be M ₀ .

5.3..

The carcase, together with any edible offal sold with it, shall be removed from the outer wrap, which shall be dried and weighed to the nearest gram: this weight shall be M ₁ .

5.4..

The weight of frozen carcase plus offal shall be calculated by subtracting M ₁ from M ₀ .

5.5..

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

5.6..

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

5.7..

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

Weight class (g)	Weight of carcase ± offal (g)	Indicative immersion time in minutes
		Chickens without offal	Chickens with offal
< 800	< 825	77	92
850	825 — 874	82	97
900	875 — 924	85	100
950	925 — 974	88	103
1 000	975 — 1 024	92	107
1 050	1 025 — 1 074	95	110
1 100	1 050 — 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

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

5.8..

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

5.9..

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

5.10..

The total weight of thawed carcase, offal and pack shall be determined to the nearest gram and expressed as M ₂ .

5.11..

The weight of the pack which contains the offal shall be determined to the nearest gram and expressed as M ₃ .

6.

Calculation of result

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

7.

Evaluation of result

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

The percentages are in the case of:

• air chilling: 1,5 %,

• air spray chilling: 3,3 %,

• immersion chilling: 5,1 %.

Editorial Information

X1 Deleted by Corrigendum, OJ No L 198, 30.7.1994, p. 145 (2891/93).

ANNEX VI (1) U.K. DETERMINATION OF THE TOTAL WATER CONTENT OF CHICKENS (Chemical test)

1.

Object and scope

This method shall be used to determine the total water content of frozen and quick-frozen chickens. The method shall involve determination of the water and protein contents of samples from the homogenized poultry carcase. The total water content as determined shall be compared with the limit value given by the formulae indicated in paragraph 6.4, to determine whether or nor excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it shall be for him or her to take the necessary appropriate precautions.

2.

Definitions

‘ Carcase ’ : the poultry carcase with bones, cartilage and offals eventually contained in the carcase.

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

3.

Principle

Water and protein contents shall be determined in accordance with recognized ISO (International Organization for Standardization) methods or other methods or analysis approved by the Council.

The highest permissible total water content of the carcase will be estimated from the protein content of the carcase, which can be related to the physiological water content.

4.

Apparatus and reagents

4.1..

Scales for weighing the carcase and wrappings, capable of weighing with an accuracy better than ± 1 g.

4.2..

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

4.3..

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

Note: U.K.

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

4.4..

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

4.5..

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

5.

Procedure

5.1..

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

12.

It may be conducted either as an analysis of each of the seven carcases, or as an analysis of a composite sample of the seven carcases.

5.2..

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

5.3..

(a)

The outside of the pack shall be wiped to remove superficial ice and water. Each carcase shall be weighed and removed from any wrapping material. After cutting up of the carcase into smaller pieces, any wrapping material around the edible offal shall be removed and ice adhering to the carcase, shall be determined to the nearest gram after deduction of the weight of any wrapping material removed to give ‘P ₁ ’.

(b)

In the case of a composite sample analysis, the total weight of the seven carcases, prepared in accordance with 5.3 (a), shall be determined to give ‘P ₇ ’.

5.4..

(a)

The whole carcase of which the weight is P ₁ shall be minced in a mincer as specified under 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each carcase may then be taken.

(b)

In the case of a composite sample analysis, all seven carcases of which the weight is P ₇ shall be minced in a mincer as specified under 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the seven carcases may then be taken.

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

5.5..

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

5.6..

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

6.

Calculation of results

6.1..

(a)

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

The sums of the weights of water (W ₇ ) and the weights of protein (RP ₇ ) in the seven carcases analysed shall be determined.

(b)

In the case of a composite sample analysis, the average content of water and protein from the two samples analysed shall be determined to give a % and b %, respectively. The weight of the water (W ₇ ) in the seven carcases shall be given by aP ₇ /100, and the weight of protein (RP ₇ ) by bP ₇ /100, both of which are to be expressed in grams.

6.2..

The average weight of water (W _A ) and protein (RP _A ) shall be calculated by dividing W ₇ and RP ₇ , respectively, by seven.

6.3..

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

• chickens: 3,53 × RP _A + 23.

6.4..

(a)

Air chilling

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

• chickens: W _G = 3,65 × RP _A + 42.

(b)

Air-spray chilling

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

• chickens: W _G = 3,79 × RP + 42.

(c)

Immersion chilling

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

• chickens: W _G = 3,93 × RP _A + 42.

6.5..

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

[F6 ANNEX VI a U.K. DETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS (Chemical test)

1. Object and scope U.K.

This method shall be 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 shall be compared with the limit value given by the formulae indicated in paragraph 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 shall be for him or her to take the necessary appropriate precautions.

2. Definitions and sampling procedures U.K.

[F4 The definitions given in Article 1(2) are applicable to the poultry cuts referred to in Article 14b. 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 Article 1(2).]

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 shall be determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods or analysis approved by the Council.

The highest permissible total water content of the poultry cuts will be estimated 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, capable of weighing with an accuracy better than ± 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.

Note : No special mincer shall be recommended. It should have sufficient power to mince also 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. U.K.

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. Procedure U.K.

5.1. Five cuts shall be taken at random from the quantity of poultry cuts to be checked and in each case 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.

It may be conducted either as an analysis of each of the five cuts, or as an analysis of a composite sample of the five cuts.

5.2. The preparation shall be 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 shall be wiped to remove superficial ice and water. Each cut shall be weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut shall be determined to the nearest gram after deduction of the weight of any wrapping material removed to give ‘ P ₁ ’ .

(b)

In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with 5.3(a), shall be determined to give ‘ P ₅ ’ .

(a)

The outside of the pack shall be wiped to remove superficial ice and water. Each cut shall be weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut shall be determined to the nearest gram after deduction of the weight of any wrapping material removed to give ‘ P ₁ ’ .

(b)

In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with 5.3(a), shall be determined to give ‘ P ₅ ’ .

5.4.

(a)

The whole cut of which the weight is P ₁ , shall be minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each cut may then be taken.

(b)

In the case of a composite sample analysis, all five cuts of which the weight is P ₅ shall be minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the five cuts may then be taken.

(a)

The whole cut of which the weight is P ₁ , shall be minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each cut may then be taken.

(b)

In the case of a composite sample analysis, all five cuts of which the weight is P ₅ shall be minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the five cuts may then be taken.

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

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

6. Calculation of results U.K.

6.1.

(a)

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

The sums of the weights of water (W ₅ ) and the weights of protein (RP ₅ ) in the five cuts analysed shall be determined.

(b)

In the case of a composite sample analysis, the average content of water and protein from the two samples analysed shall be determined to give a % and b %, respectively. The weight of the water (W ₅ ) in the five cuts shall be given by aP ₅ /100, and the weight of protein (RP ₅ ) by bP ₅ /100, both of which are to be expressed in grams.

(a)

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

The sums of the weights of water (W ₅ ) and the weights of protein (RP ₅ ) in the five cuts analysed shall be determined.

(b)

In the case of a composite sample analysis, the average content of water and protein from the two samples analysed shall be determined to give a % and b %, respectively. The weight of the water (W ₅ ) in the five cuts shall be given by aP ₅ /100, and the weight of protein (RP ₅ ) by bP ₅ /100, both of which are to be expressed in grams.

6.2. The average weight of water (W _A ) and protein (RP _A ) shall be 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 ratio as determined by this method shall be 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

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 shall be considered up to standard.]

ANNEX VII U.K. Check on absorption of water in the production establishment

1.

[F5 At least once each working period of eight hours:

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

2.

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

3.

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

4.

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

5.

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

6.

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

7.

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

8.

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

8a.

[F6 Instead of manual weighing as described under points 1 to 8 automatic weighing lines may be used for the determination of the percentage moisture absorption for the same number of carcases and according to the same principles, provided that the automatic weighing line is approved in advance for this purpose by the competent authority.]

9.

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

— air chilling:	0,1 %
— air-spray chilling:	2,0 %
— immersion chilling:	4,5 %]

[F2 ANNEX VIII U.K. LIST OF NATIONAL REFERENCE LABORATORIES

• Belgium

  Instituut voor Landbouw- en Visserijonderzoek (ILVO)

  Eenheid Technologie en Voeding

  Productkwaliteit en voedselveiligheid

  Brusselsesteenweg 370

  B-9090 Melle

• Bulgaria

  Национален Диагностичен Научно-изследователски Ветеринарно-Медицински Институт

  (National Diagnostic Research Veterinary Medicine Institute)

  бул. ‘ Пенчо Славейков ’ 15

  (15, Pencho Slaveikov str.)

  София – 1606

  (Sofia – 1606)

• Czech Republic

  Státní veterinární ústav Jihlava

  Národní referenční laboratoř pro mikrobiologické, chemické a senzorické analýzy masa a masných výrobků

  Rantířovská 93

  CZ-586 05 Jihlava

• Denmark

  Fødevarestyrelsen

  Fødevareregion Øst

  Afdeling for Fødevarekemi

  Søndervang 4

  DK-4100 Ringsted

• Germany

  Bundesforschungsanstalt für Ernährung und Lebensmittel

  Standort Kulmbach

  E.C.-Baumann-Straße 20

  D-95326 Kulmbach

• Estonia

  Veterinaar- ja Toidulaboratoorium

  Kreutzwaldi 30

  EE-51006 Tartu

• Greece

  Ministry of Rural Development & Food

  Veterinary Laboratory of Larisa

  7th km Larisa-Trikalοn st.

  GR-411 10 Larisa

• Spain

  Laboratorio Arbitral Agroalimentario

  Carretera de La Coruña, km 10,700

  E-28023 Madrid

• [F9 France

  SCL — Laboratoire de Lyon

  10, avenue des Saules

  BP 74

  FR-69922 Oullins]

• Ireland

  National Food Centre

  Teagasc

  Dunsinea

  Castleknock

  IE-Dublin 15

• Italy

  Ministero Politiche Agricole e Forestali

  Ispettorato Centrale Repressione Frodi — Laboratorio di Modena

  Via Jacopo Cavedone n. 29

  I-41100 Modena

• Cyprus

  Agricultural Laboratory

  Department of Agriculture

  Loukis Akritas Ave; 14

  CY-Lefcosia (Nicosia)

• Latvia

  Pārtikas un veterinārā dienesta

  Nacionālais diagnostikas centrs

  Lejupes iela 3,

  Rīga, LV-1076

• Lithuania

  Nacionalinė veterinarijos laboratorija

  J.Kairiūkščio g. 10

  LT-2021 Vilnius

• Luxembourg

  Laboratoire National de Santé

  Rue du Laboratoire, 42

  L-1911 Luxembourg

• Hungary

  Országos Élelmiszervizsgáló Intézet

  Budapest 94. Pf. 1740

  Mester u. 81.

  HU-1465

• Malta

  Malta National Laboratory

  UB14, San Gwann Industrial Estate

  San Gwann, SGN 09

  Malta

• Netherlands

  RIKILT — Instituut voor Voedselveiligheid

  Bornsesteeg 45, gebouw 123

  NL-6708 AE Wageningen

• Austria

  Österreichische Agentur für Gesundheit und Ernährungssicherheit GmbH

  Institut für Lebensmitteluntersuchung Wien

  Abteilung 6 — Fleisch und Fleischwaren

  Spargelfeldstraße 191

  A-1226 Wien

• Poland

  Centralne Laboratorium Głównego Inspektoratu Jakości Handlowej Artykułów Rolno-Spożywczych

  ul. Reymonta 11/13

  PL-60-791 Poznań

• Portugal

  Autoridade de Segurança Alimentar e Económica — ASAE

  Laboratório Central da Qualidade Alimentar — LCQA

  Av. Conde Valbom, 98

  P-1050-070 LISBOA

• Romania

  Institutul de Igienă și Sănătate Publică Veterinară

  Str. Câmpul Moșilor, nr. 5, Sector 2

  București

• Slovenia

  Univerza v Ljubljani

  Veterinarska fakulteta

  Nacionalni veterinarski inštitut

  Gerbičeva 60

  SI-1115 Ljubljana

• Slovakia

  Štátny veterinárny a potravinový ústav

  Botanická 15

  SK-842 52 Bratislava

• Finland

  Elintarviketurvallisuusvirasto Evira

  Mustialankatu 3

  FIN-00710 Helsinki

• Sweden

  Livsmedelsverket

  Box 622

  S-75126 Uppsala

• United Kingdom

  Laboratory of the Government Chemist

  Queens Road

  Teddington

  TW11 0LY]

Textual Amendments

F9 Substituted by Commission Regulation (EC) No 1474/2007 of 13 December 2007 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Council Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat.

[F10 ANNEX IX U.K.

Textual Amendments

F10 Substituted by Commission Regulation (EC) No 433/2006 of 15 March 2006 amending Regulation (EEC) No 1538/91 as regards the reference laboratories for monitoring water content in poultrymeat.

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 14a(14) 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 14a(14) 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 rotational basis. The Member States’ authorities 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 paragraph shall be borne by the respective Member States.

Tasks of national reference laboratories U.K.

The national reference laboratories listed in Annex VIII 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 to organise the system for monitoring water content in poultrymeat,

(c)

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

(d)

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

(e)

collaborate with the board of experts and in case of appointment to join the board of experts, to prepare the necessary test samples, including homogeneity testing, and to arrange appropriate shipping.]

(1)

[F1 Calculated on the basis of the carcase exclusive of absorbed extraneous water.

(2)

[F6 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

F1 Inserted by Commission Regulation (EEC) No 2891/93 of 21 October 1993.

F6 Inserted by Commission Regulation (EC) No 1072/2000 of 19 May 2000 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat.