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.
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.
chicken breast fillet: 3,19 ± 0,12,
chicken legs and leg quarters: 3,78 ± 0,19,
turkey breast fillet: 3,05 ± 0,15,
turkey legs: 3,58 ± 0,15,
deboned turkey leg meat: 3,65 ± 0,17.
| Air chilled | Air-spray chilled | Immersion chilled | |
|---|---|---|---|
| Chicken breast fillet; without skin | 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.]
Textual Amendments
[F1Calculated 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.]