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Commission Regulation (EC) No 543/2008Show full title
Commission Regulation (EC) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat
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Revised version PDFs
- Revised 01/07/20130.75 MB
- Revised 27/12/20120.68 MB
- Revised 20/07/20120.67 MB
- Revised 24/06/20110.67 MB
- Revised 01/07/20100.66 MB
- Revised 19/06/20090.28 MB
- Revised 01/07/20080.27 MB
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Changes over time for: Article 7
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Commission Regulation (EC) No 543/2008, Article 7 is up to date with all changes known to be in force on or before 21 December 2024. There are changes that may be brought into force at a future date. Changes that have been made appear in the content and are referenced with annotations.
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- Recital 3 replacement by EUR 2012/652 Regulation
- Recital 4 replacement by EUR 2012/652 Regulation
- Recital 5 replacement by EUR 2012/652 Regulation
- Recital 6 replacement by EUR 2012/652 Regulation
- Recital 7 replacement by EUR 2012/652 Regulation
- Recital 8 replacement by EUR 2012/652 Regulation
- Recital 11 replacement by EUR 2012/652 Regulation
- Recital 12 replacement by EUR 2012/652 Regulation
- Recital 13 replacement by EUR 2012/652 Regulation
- Recital 15 replacement by EUR 2012/652 Regulation
- Recital 16 replacement by EUR 2012/652 Regulation
- Recital 17 replacement by EUR 2012/652 Regulation
- Recital 18 replacement by EUR 2012/652 Regulation
- Recital 24 replacement by EUR 2012/652 Regulation
Article 7U.K.
1.In order to be graded as classes A and B, poultry carcases and cuts covered by this Regulation shall meet the following minimum requirements, i.e. they shall be:
(a)intact, taking into account the presentation;
(b)clean, free from any visible foreign matter, dirt or blood;
(c)free of any foreign smell;
(d)free of visible bloodstains except those which are small and unobtrusive;
(e)free of protruding broken bones;
(f)free of severe contusions.
In the case of fresh poultry, there shall be no traces of prior chilling.
2.In order to be graded as class A, poultry carcases and cuts shall in addition satisfy the following criteria:
(a)they shall be of good conformation. The flesh shall be plump, the breast well developed, broad, long and fleshy, and the legs shall be fleshy. On chickens, young ducks or ducklings and turkeys, there shall be a thin regular layer of fat on the breast, back and thighs. On cocks, hens, ducks and young geese a thicker layer of fat is permissible. On geese a moderate to thick fat layer shall be present all over the carcase;
(b)a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, back, footjoints and wing tips. In the case of boiling fowl, ducks, turkeys and geese, a few may also be present on other parts;
(c)some damage, contusion and discoloration is permitted provided that it is small and unobtrusive and not present on the breast or legs. The wing tip may be missing. A slight redness is permissible in wing tips and follicles;
(d)in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn(1) except those that are incidental, small and unobtrusive and not present on the breast or legs.
(1)
Freezer-burn: (in the sense of a reduction in quality) is the local or area-type irreversible drying up of skin and/or flesh which may produce changes:
in the original colour (mostly getting paler), or
in flavour and smell (flavourless or rancid), or
in texture (dry, spongy).
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