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Document 32026R0343
Commission Delegated Regulation (EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008
Commission Delegated Regulation (EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008
Commission Delegated Regulation (EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008
C/2025/8100
OJ L, 2026/343, 17.2.2026, ELI: http://data.europa.eu/eli/reg_del/2026/343/oj (BG, ES, CS, DA, DE, ET, EL, EN, FR, GA, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)
In force
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Official Journal |
EN L series |
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2026/343 |
17.2.2026 |
COMMISSION DELEGATED REGULATION (EU) 2026/343
of 6 October 2025
supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 75(2), Article 79, Article 86, point (a), and Article 89 thereof,
Whereas:
|
(1) |
In its communication of 20 May 2020 entitled ‘A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system’ (2), the Commission announced the revision of marketing standards to provide for the uptake and supply of sustainable agricultural products and to reinforce the role of sustainability criteria taking into account the possible impact of these standards on food loss and waste. Within this context the existing poultrymeat marketing standards should also be modified taking into account technical developments and consumer demand and the evolution of avian influenza as a risk factor for producers of free range poultrymeat. |
|
(2) |
Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007 (3). Part II, Title II, Chapter I, Section 1, of Regulation (EU) No 1308/2013 lays down rules on marketing standards for poultrymeat and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the poultrymeat market in the new legal framework, certain rules have to be adopted by means of such acts. This Regulation and Commission Implementing Regulation (EU) 2026/344 (4) should replace Commission Regulation (EC) No 543/2008 (5), which should therefore be repealed. |
|
(3) |
In order to allow for the smooth functioning of the poultrymeat market, marketing standards for poultrymeat should cover the classification criteria, the presentation, marking and packing requirements, the type of farming and production method, the preservation and handling, the use of optional reserved terms, the tolerance levels and the conditions for imports. Since all these aspects are closely interlinked, the rules on marketing standards for poultrymeat should be maintained as a coherent set of rules, and therefore be laid in one delegated act. |
|
(4) |
In order to provide for the marketing of poultrymeat in different classes according to conformation and appearance, it is necessary to lay down definitions relating to species, age and presentation in the case of carcases, and anatomical conformation and content in the case of poultry cuts. In the case of the product known as ‘foie gras’ the high value and consequent risk of fraudulent practices make it necessary to lay down especially precise minimum marketing standards. |
|
(5) |
It is not necessary for those standards to be applied to certain products and presentations which are of local or otherwise limited importance. However, names under which such products are sold should not be such as to mislead the consumer to a material degree by causing confusion him to confuse these products with products which are subject to the standards. Similarly, additional descriptive terms used to qualify the names of such products should also be subject to the standards. |
|
(6) |
With a view to the uniform application of this Regulation, the terms ‘carcase’, ‘cuts’ and ‘marketing’ should be defined. |
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(7) |
Storage and handling temperature is of crucial importance to the maintenance of high standards of quality. Therefore, it is appropriate to lay down a minimum temperature at which chilled poultrymeat products are to be kept as well as on tolerances regarding such minimum temperature. |
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(8) |
Among the indications which may optionally be used on the labelling are those concerning the method of chilling and particular types of farming. The use of the latter, in the interest of consumer protection, needs to be subject to compliance with closely defined criteria concerning husbandry conditions, age at slaughter, length of fattening period or feed composition. |
|
(9) |
When ‘free-range farming’ is indicated on the label for meat from ducks and geese kept for foie gras production, it is necessary also to provide an indication of the latter on the label to ensure that the consumer has full information on the products’ characteristics. |
|
(10) |
In the interest of consumer protection, Member States should exercise permanent surveillance of the compatibility of poultrymeat products sold in their territories with Union law, including the marketing standards and any national measures adopted pursuant to those provisions. Undertakings using terms referring to particular types of farming should be inspected and maintain detailed records for this purpose. |
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(11) |
In view of the specialised nature of the inspections, the competent authorities of the Member States concerned should be able to delegate responsibility for them to properly qualified and duly licensed outside bodies, without prejudice to appropriate supervision and precautions. Rules should be laid down for this purpose. |
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(12) |
Operators in third countries may wish to make use of the optional indications concerning chilling methods and types of farming. In order to ensure that consumers benefit from accurate and reliable information, provision should be made for them to do so, subject to appropriate certification by the competent authority of the third country concerned, which appears on a list established by the Commission. |
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(13) |
In order to avoid consumer deception, and in view of economic and technological developments in the production of poultrymeat, the maximum water content of poultrymeat should be fixed and a monitoring system both in slaughterhouses and at all marketing stages should be defined without violating the principle of the free circulation of products in the single market. |
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(14) |
Water absorption in the production establishment should be verified and reliable methods for the determination of the content of water added during the preparation of carcases of frozen or quick-frozen poultry should be established without a distinction being made between physiological liquid and other water originating from the preparation of the poultry given that such a distinction would entail practical difficulties. |
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(15) |
The marketing of non-conforming poultrymeat without a suitable indication on the packaging should be prohibited. As a result, it is necessary to adopt rules with regard to the indications to be marked on individual and bulk packaging depending on their destination so as to facilitate checks and to ensure that they are not used other than for their intended use. |
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(16) |
Union and national reference laboratories should be designated for the harmonisation of requirements concerning water content, |
HAS ADOPTED THIS REGULATION:
Article 1
Subject matter
This Regulation supplements Regulation (EU) No 1308/2013 with rules on the marketing standards for poultrymeat, in particular:
|
(a) |
the classification criteria and definitions; |
|
(b) |
the presentation, marking and packing requirements; |
|
(c) |
the type of farming and production method; |
|
(d) |
the preservation and handling; |
|
(e) |
the use of optional reserved terms; |
|
(f) |
the tolerance levels; |
|
(g) |
the conditions for imports. |
Article 2
Scope
This Regulation applies to the products listed in this Article. Products other than those referred to in this Article may be marketed in the Union only under names which do not mislead the consumer by allowing confusion with those referred to in this Article or with indications provided for in Article 10, in compliance with the provisions laid down in Regulation (EU) No 1169/2011 of the European Parliament and of the Council (6).
For the purposes of this Regulation the products referred to in Article 75(1), point (g), of Regulation (EU) No 1308/2013 are defined as follows and the corresponding terms in the other official languages of the Union are listed in Annex I:
|
(1) |
Poultry carcasses:
For the purposes of this Regulation, variants of the terms referred to in the first subparagraph, points (a) to (e), relating to sex shall be construed as equivalent. |
|
(2) |
Anatomical poultry cuts:
For the products referred to in the first subparagraph, points (e), (g) and (i), the wording ‘cuts shall be made at the joints’ is to mean cuts made within the two lines delineating the joints as shown in the graphical presentation in Annex II. Products referred to in the first subparagraph, points (d) to (l), may be presented with or without skin. The absence of the skin in the case of products referred to in the first subparagraph, points (d) to (j), or the presence of the skin in the case of the product referred to in the first subparagraph, point (l), shall be mentioned on the labelling. Deboning, trimming and portioning shall be performed without damage, for the products referred to in the first subparagraph, points (d) to (l). For the products referred to in the first subparagraph, points (l), (m) and (o), the wording ‘fillet’ shall be used where those products have undergone cutting processes (like trimming and portioning) insufficient to modify the internal muscle fibre structure of the meat and to eliminate the characteristics of the meat. |
|
(3) |
Foie gras: The livers of geese, or of ducks of the species Cairina moschata or Cairina moschata x Anas platyrhynchos, which have been fed in such a way as to produce hepatic fatty cellular hypertrophy. The birds from which such livers are removed shall have been completely bled, and the livers shall be of a uniform colour. The livers shall be of the following weight:
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Article 3
Definitions
For the purposes of this Regulation, the following definitions apply:
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(a) |
‘carcase’ means the whole body of a bird of the species referred to in Article 2, point (1), after bleeding, plucking and evisceration; however, removal of the kidneys shall be optional; an eviscerated carcase may be presented for sale with or without giblets, meaning heart, liver and gizzard, inserted into the abdominal cavity and with or without neck; |
|
(b) |
‘cuts thereof’ means poultrymeat, which owing to the size and the characteristics of the coherent muscle tissue is identifiable as having been obtained from a particular part of the carcase; |
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(c) |
‘marketing’ means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing; |
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(d) |
‘labelling’ refers to the definition set out in Article 2(2), point (j), of Regulation (EU) No 1169/2011. |
Article 4
Presentation of poultry carcasses
1. Poultry carcases shall be presented for sale in one of the following forms:
|
(a) |
partially eviscerated (‘effilé’, ‘roped’); |
|
(b) |
with giblets; |
|
(c) |
without giblets. |
2. The word ‘eviscerated’ may be added to the packaging.
3. Partially eviscerated carcases are carcases from which the heart, liver, lungs, gizzard, crop, and kidneys have not been removed.
4. For the carcase presentations referred to in paragraph 1, if the head is not removed, trachea, oesophagus and crop may remain in the carcase.
5. Giblets shall comprise only the heart, gizzard and liver, oviduct, yolks and ready to lay eggs obtained from spent hens at the slaughterhouse, and all other parts considered as edible by consumers on the market on which the product is intended for final consumption. Livers shall be without gall bladders. The gizzard shall be without the horned membrane, and the contents of the gizzard shall have been removed. The heart may be with or without the pericardial sac.
Article 5
Names of poultry carcasses and cuts
1. The names of the food within the meaning of Article 9(1), point (a), of Regulation (EU) No 1169/2011 under which the products covered by this Regulation are sold, shall be those laid down in Article 2 of this Regulation and the corresponding terms in the other official languages of the Union listed in Annex I to this Regulation, qualified in the case of:
|
(a) |
whole carcases, by reference to one of the forms of presentation as laid down in Article 4(1); |
|
(b) |
poultry cuts, by reference to the respective species. |
2. The names of products referred to in Article 2, points (1) and (2), may be supplemented by other terms provided that these terms comply with fair information practices referred to in Article 7 of Regulation (EU) No 1169/2011.
Article 6
Marketing, labelling and presentation of poultrymeat
1. In the case of pre-packaged poultrymeat, the condition in which the poultrymeat is marketed in accordance with Section III of Part V of Annex VII to Regulation (EU) No 1308/2013 shall appear on the pre-packaging or on a label attached thereto.
2. By way of derogation from paragraph 1, it shall not be necessary to indicate the particulars referred to in that provision in the case of poultrymeat delivered to cutting or processing establishments.
Article 7
Temperature of frozen poultrymeat
The following provisions shall apply to frozen poultrymeat as defined in point 3 of Section II of Part V of Annex VII to Regulation (EU) No 1308/2013:
The temperature of frozen poultrymeat shall be stable and maintained, at all points in the product, at – 12 °C or lower, with brief upward fluctuations of no more than 3 °C. These tolerances in the temperature of the product shall be permitted in accordance with good storage and distribution practice during local distribution and in retail display cabinets.
Article 8
Poultrymeat classes
1. Poultrymeat may be graded by quality as either class A or class B according to the conformation and appearance of the carcasses or cuts.
2. In order to be graded as classes A or B, poultry carcases and cuts shall be:
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(a) |
intact, taking into account the presentation; |
|
(b) |
clean, free from any visible foreign matter, dirt or blood; |
|
(c) |
free of any foreign smell; |
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(d) |
free of visible bloodstains except those which are small and unobtrusive; |
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(e) |
free of protruding broken bones; |
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(f) |
free of severe contusions. |
In the case of fresh poultry, there shall be no traces of prior chilling.
3. In addition to meeting the criteria laid down in paragraph 2, in order to be graded as class A, poultry carcases and cuts shall satisfy the following criteria:
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(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. In the case of breast fillet, up to 2 % in weight of cartilage (flexible tip of sternum) can be accepted; |
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(b) |
a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, back, foot joints and wing tips. In the case of boiling fowl, ducks, turkeys and geese, a few feathers, stubs (quill ends) and hairs (filoplumes) 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 as described in Annex III except those that are incidental, small and unobtrusive and not present on the breast or legs. |
Article 9
Indication of chilling methods
An indication of the use of one of the following methods of chilling and the corresponding terms in the other official languages of the Union listed in Annex IV may appear on the labelling:
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(a) |
air chilling: chilling of poultry carcases in cold air; |
|
(b) |
air-spray chilling: chilling of poultry carcases in cold air interspersed with waterhaze or fine water spray; |
|
(c) |
immersion chilling: chilling of poultry carcases in tanks of water or of ice and water, in accordance with the counterflow process. |
Article 10
Optional reserved terms
1. Without prejudice to other labelling systems that cover other types of farming and that are regulated by Union legislation, the following terms and the corresponding terms in the other official languages of the Union listed in Annex V may appear on the labelling of the products referred to in Article 2, only if the relevant conditions laid down in Annex VI are fulfilled:
|
(a) |
‘Fed with … % …’; |
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(b) |
‘Extensive indoor’ (‘Barn-reared’); |
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(c) |
‘Free range’; |
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(d) |
‘Traditional free range’; |
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(e) |
‘Free range – total freedom’. |
The terms referred to in the first subparagraph may be supplemented by indications referring to the particular characteristics of the respective types of farming.
The only terms that can be used to designate products from livestock raised outdoors are those listed in the first paragraph, points (c), (d) and (e).
In respect of a product other than those meeting the conditions to be labelled with the indications listed in the first paragraph, points (c), (d), or (e) no label, commercial document, publicity material or any form of advertising or any form of presentation may be used which claims, implies or suggests that the product is from livestock raised outdoors.
When free-range production referred to in the first paragraph, points (c), (d) and (e), is indicated on the label for meat from ducks and geese kept for the production of foie gras, the term ‘from foie gras production’ shall also be indicated.
2. Mention of the age at slaughter or length of fattening period shall be permitted on the labelling only using the terms referred to in paragraph 1 and for an age of not less than that indicated in Annex VI, points (b), (c) or (d). However, this does not apply to products referred to in Article 2, point (1)(a)(iv).
3. Paragraphs 1 and 2 shall apply without prejudice to national technical measures going beyond the minimum requirements laid down in Annex VI, which are applicable only to producers of the Member State concerned, and provided that these national technical measures are compatible with Union law.
4. The national technical measures referred to in paragraph 3 shall be communicated to the Commission.
5. Member States may foresee the use, by food business operators, of terms other than those referred to in paragraphs 1 and 2 and set out in Annex VI, provided that:
|
(a) |
these terms are consistent with the method according to which the product is made, and do not mislead consumers; |
|
(b) |
these terms do not create any confusion with the terms referred to in paragraphs 1 and 2; |
|
(c) |
the product specifications are documented; |
|
(d) |
appropriate checks are implemented under the scrutiny of the competent authorities of the concerned Member State. |
6. Once the conditions referred to in paragraph 5 are met, Member States shall notify the Commission of these national terms before any use by food business operators. The Commission shall inform the other Member States of any notification of such terms and publish them on the Europa website.
7. At any time, and at the request of the Commission, Member States shall provide all the information necessary for assessing the compatibility with Union law of the national technical measures referred to in paragraph 3 and of the national terms referred to in paragraph 5.
Article 11
Records on optional reserved terms
1. Food business operators marketing products that use the terms referred to in Article 10(1) shall keep a separate record, by type of farming of:
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(a) |
the names and addresses of the producers of such poultry, who shall be registered by the competent authority of the Member State; |
|
(b) |
at the request of the competent authority, the number of birds kept by each producer per turnround; |
|
(c) |
the number and total live or carcase weight of such birds delivered and processed; |
|
(d) |
details of sales, including names and addresses of purchasers, for a minimum of 6 months following dispatch. |
2. The producers referred to in paragraph 1, point (a), shall keep up-to-date records, for a minimum of 6 months following dispatch, of the number of birds by type of farming, including the number of birds sold, the name and addresses of the purchasers, and quantities and source of feed supply.
Producers using the types of farming referred to in Article 10(1), points (c), (d) and (e), shall, in addition to the information referred to in the first subparagraph of this paragraph, keep records of the date when birds were first given access to range.
3. Feed manufacturers and suppliers shall keep records for at least 6 months after dispatch of the feed showing that the composition of the feed supplied to the producers for the type of farming referred to in Article 10(1), point (a), complies with the corresponding requirements laid down in Annex VI.
4. Hatcheries shall keep records of birds of the strains recognised as slow growing supplied to the producers for the types of farming referred to in Article 10(1), points (d) and (e), for at least 6 months after dispatch of the birds.
Article 12
Supervision bodies for optional reserved terms
Bodies designated by Member States to supervise the indications referred to in Article 10 shall comply with the criteria set out in Norm ISO/IEC 17065 (7), and shall be licensed and supervised by competent authorities of the Member State concerned.
Article 13
Optional indications in imported poutrymeat
Poultrymeat imported from third countries may bear one or more of the optional indications referred to in Articles 9 and 10 if it is accompanied by a certificate issued by the competent authority of the country of origin attesting to the compliance of the products concerned with the relevant provisions of this Regulation.
On receipt of a request from a third country, the Commission shall establish a list of such authorities.
Article 14
Maximum water content in poultrymeat
1. Frozen and quick-frozen chicken carcasses may be marketed within the Union only if the water content, determined by the method of analysis laid down in Article 5 of Implementing Regulation (EU) 2026/344, does not exceed the technically unavoidable values set out in Annex VII to this Regulation.
2. The following fresh, frozen and quick-frozen poultry cuts may be marketed within the Union only if the water content, determined by the method of analysis laid down in Article 8 of Implementing Regulation (EU) 2026/344, does not exceed the technically unavoidable values set out in Annex VIII to this Regulation:
|
(a) |
chicken breast fillet, with or without wishbone, without skin; |
|
(b) |
chicken breast, with skin; |
|
(c) |
chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin; |
|
(d) |
turkey breast fillet, without skin; |
|
(e) |
turkey breast, with skin; |
|
(f) |
turkey thighs, drumsticks, legs, with skin; |
|
(g) |
deboned turkey leg meat, without skin. |
3. The maximum levels of water absorbed in chicken carcasses in the slaughterhouses are laid down in Annex IX.
4. The competent authority of a Member State may authorise the marketing of poultrymeat not compliant with paragraphs 1 or 2 provided that the packaging is marked with a tape or label bearing, in red capital letters, at least one of the indications laid down in Annex X.
These indications shall be marked in a conspicuous place so as to be easily visible, clearly legible and indelible. They shall not be in any way hidden, obscured or interrupted by other written or pictorial matter. The letters shall be at least 1 cm high on the individual packaging and 2 cm on bulk packaging.
Article 15
Notification of checks on water content
1. The competent authorities of the Member States shall inform the national reference laboratory without delay about the results of the checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344, carried out by them or under their responsibility.
By 30 June of each year, the national reference laboratories shall notify the Commission of the results of checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. The committee referred to in Article 229(1) of Regulation (EU) No 1308/2013 shall be informed by the Commission of the results of the checks.
2. The Member States shall adopt all necessary measures for the checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. They shall inform the other Member States and the Commission of these measures. Any changes to these measures shall be communicated to the other Member States and to the Commission.
Article 16
Board of experts in monitoring water content
A board of experts in monitoring water content in poultrymeat shall act as a coordinating body for the testing activities of the national reference laboratories. It shall consist of representatives of the Commission and national reference laboratories. The tasks of the board and of national reference laboratories, as well as the organisational structure of the board, are set out in Annex XI.
Article 17
Repeal
Regulation (EC) No 543/2008 is repealed.
References to the repealed Regulation shall be construed as references to this Regulation and to Implementing Regulation (EU) 2026/344, as appropriate, and be read in accordance with the correlation table set out in Annex XII to this Regulation.
Article 18
Entry into force
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in the Member States in accordance with the Treaties.
Done at Brussels, 6 October 2025.
For the Commission
The President
Ursula VON DER LEYEN
(1) OJ L 347, 20.12.2013, p. 671, ELI: http://data.europa.eu/eli/reg/2013/1308/oj.
(2) COM(2020) 381 final.
(3) Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1, ELI: http://data.europa.eu/eli/reg/2007/1234/oj).
(4) Commission Implementing Regulation (EU) 2026/344 of 6 October 2025 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat (OJ L, 2026/344, 17.2.2026, ELI: http://data.europa.eu/eli/reg_impl/2026/344/oj).
(5) 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 (OJ L 157, 17.6.2008, p. 46, ELI: http://data.europa.eu/eli/reg/2008/543/oj).
(6) Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18, ELI: http://data.europa.eu/eli/reg/2011/1169/oj).
(7) ISO/IEC 17065:2012 Conformity assessment – Requirements for bodies certifying products, processes and services.
ANNEX I
Names of poultry carcases referred to in Article 2, point (1)
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
hr |
it |
lv |
|
1. |
Пиле, бройлер |
Pollo (de carne) |
Kuře, brojler |
Kylling, slagtekylling |
Hähnchen Masthuhn |
Broiler |
Κοτόπουλο Πετεινοί και κότες (κρεατοπαραγωγής) |
Chicken, broiler |
Poulet (de chair) |
Pile, brojler |
Pollo, ‘Broiler’ |
Cālis, broilers |
|
2. |
Петел, кокошка |
Gallo, gallina |
Kohout, slepice, drůbež na pečení, nebo vaření |
Hane, høne, suppehøne |
Suppenhuhn |
Kukk, kana, hautamiseks või keetmiseks mõeldud kodulind |
Πετεινοί και κότες (για βράσιμο) |
Cock, hen, casserole, or boiling fowl |
Coq, poule (à bouillir) |
Pijetao, kokoš, kokoš za pečenje ili kuhanje |
Gallo, gallina Pollame da brodo |
Gailis, vista (sautēšanai vai vārīšanai) |
|
3. |
Петел (угоен, скопен) |
Capón |
Kapoun |
Kapun |
Kapaun |
Kohikukk |
Καπόνια |
Capon |
Chapon |
Kopun |
Cappone |
Kapauns |
|
4. |
Ярка, петле |
Picantón, coquelet |
Kuřátko, kohoutek |
Poussin, Coquelet |
Stubenküken |
Kana- ja kukktibud |
Νεοσσός, πετεινάρι |
Poussin, Coquelet |
Poussin, coquelet |
Mlado pile i mladi pijetao |
Galletto |
Cālītis |
|
5. |
мъжко пиленце от генетична линия на кокошки носачки |
Gallo joven |
Mladý kohout |
Hanekylling fra æglæggerlinjer |
Bruderhahn |
Noorkukk |
Πετεινάρι ωοπαραγωγικής φυλής |
Brother rooster |
Poulet mâle de race pondeuse |
Mladi pijetao |
Maschio di gallina ovaiola |
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 |
(Mladi) puran |
(Giovane) tacchino |
(Jauns) tītars |
|
2. |
Пуйка |
Pavo |
Krůta |
Avlskalkun |
Pute, Truthahn |
Kalkun |
Γάλοι και γαλοπούλες |
Turkey |
Dinde (à bouillir) |
Puran |
Tacchino/a |
Tītars |
|
1. |
(Млада) патица, пате (млада) мускусна патица, (млад) мюлар |
Pato (joven o anadino), pato de Barbaria (joven), pato cruzado (joven) |
(Mladá) kachna, kachnê, (mladá) Pižmová kachna, (mladá) kachna Mulard |
(Ung) and (Ung) berberiand (Ung) mulardand |
Frühmastente, Jungente, (Junge) Flugente (Junge Mulardente) |
(Noor)part, pardipoeg. (noor) muskuspart, (noor) mullard |
(Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες Βαρβαρίας, (νεαρές) άπιες mulard |
(Young) duck, duckling, (Young) Muscovy duck (Young) Mulard duck |
(Jeune) canard, caneton, (jeune) canard de Barbarie, (jeune) canard mulard |
(Mlada) patka, (mlada) mošusna patka, (mlada) patka mulard |
(Giovane) anatra (Giovane) Anatra muta (Giovane) Anatra ‘mulard’ |
(Jauna) pīle, pīlēns, (jauna) muskuspīle, (jauna) Mulard pīle |
|
2. |
Патица, мускусна патица, мюлар |
Pato, pato de Barbaria, pato cruzado |
Kachna, Pižmová kachna, kachna Mulard |
Avlsand Avlsberberiand Avlsmulardand |
Ente, Flugente Mulardente |
Part, muskuspart, mullard |
Πάπιες, πάπιες Βαρβαρίας πάπιες mulard |
Duck, Muscovy duck, Mulard duck |
Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir) |
Patka, mošusna patka, patka mulard |
Anatra Anatra muta Anatra ‘mulard’ |
Pīle, muskuspīle, Mulard 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 |
(Mlada) guska |
(Giovane) oca |
(Jauna) zoss, zoslēns |
|
2. |
Гъска |
Oca |
Husa |
Avlsgås |
Gans |
Hani |
Χήνες |
Goose |
Oie |
Guska |
Oca |
Zoss |
|
1. |
(Млада) токачка |
Pintada (joven) |
Mladá perlička |
(Ung) perlehøne |
(Junges) Perlhuhn |
(Noor) pärlkana |
(Νεαρές) φραγκόκοτες |
(Young) guinea fowl |
(Jeune) pintade Pintadeau |
(Mlada) biserka |
(Giovane) faraona |
(Jauna) pērļu vistiņa |
|
2. |
Токачка |
Pintada |
Perlička |
Avlsperlehøne |
Perlhuhn |
Pärlkana |
Φραγκόκοτες |
Guinea fowl |
Pintade |
Biserka |
Faraona |
Pērļu vistiņa |
|
|
lt |
hu |
mt |
nl |
pl |
pt |
ro |
sk |
sl |
fi |
sv |
|
1. |
Viščiukas, viščiukas broileris |
Csirke, brojlercsirke |
Fellus, brojler |
Kuiken, braadkuiken |
Kurczę, broiler |
Frango |
Pui de carne, broiler |
Kurča, brojler |
Pitovni piščanec – brojler |
Broileri |
Kyckling, slaktkyckling (broiler) |
|
2. |
Gaidys, višta, gaidys (arba višta) troškinti arba virti |
Kakas, tyúk, sütésre vagy főzésre szánt szárnyas |
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 tabaka (arba poussin (coquelet) tipo viščiukas) |
Csibe |
Għattuqa, coquelet |
Piepkuiken |
Kurczątko |
Franguitos |
Pui tineri |
Kurčiatko |
Mlad piščanec, mlad petelin (kokelet) |
Kananpoika, kukonpoika |
Poussin, coquelet |
|
5. |
Gaidžiukas |
Fiatal kakas (bébikakas) |
Serduq tat-tip brother |
Jonge haan |
Kogut typu nieśnego |
Irmão de poedeira |
Pui masculi de carne |
Kohútik |
Petelin lahkega tipa |
Munintarotuinen kukkopoika |
Värphönstuppar |
|
1. |
Kalakučiukas |
(Fiatal) 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. |
Ančiukas, muskusinis ančiukas, mulardinis ančiukas |
Fiatal kacsa, (fiatal) pézsmakacsa, (fiatal) Mulard-kacsa |
Papra (żgħira fl-eta), papra żgħira (fellus ta’ papra) muskovy (żgħira fl-eta), papra mulard |
(Jonge) eend, (Jonge) Barbarijse eend (Jonge) „Mulard”-eend |
(Młoda) kaczka tuczona, (Młoda) kaczka piżmova, (Młoda) kaczka mulard |
Pato, Pato Barbary, Pato Mulard |
Rață (tânără), rață (tânără) din specia Cairina moschata, rață (tânără) Mulard |
(Mladá kačica), káča, (Mladá) pižmová kačica, (Mladý) mulard |
(Mlada) raca, račka, (mlada) muškatna raca, (mlada) mulard raca |
(Nuori) ankka, (Nuori) myskiankka |
(Ung) anka, ankunge (ung) mulardanka (ung) myskanka |
|
2. |
Antis, muskusinė antis, mulardinė antis |
Kacsa, pézsmakacsa, 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, mulardanka, myskanka |
|
1. |
Žąsiukas |
(Fiatal) liba |
Wiżża (żgħira fl-eta), fellusa ta’ wiżża |
(Jonge) gans |
Młoda gęś |
Ganso |
Gâscă (tânără) |
(Mladá) hus, húsa |
(Mlada) gos, goska |
(Nuori) hanhi |
(Ung) gås, gåsunge |
|
2. |
Žąsis |
Liba |
Wiżża |
Gans |
Gęś |
Ganso adulto |
Gâscă |
Hus |
Gos |
Hanhi |
Gås |
|
1. |
Perlinis viščiukas |
(Fiatal) gyöngytyúk |
Farghuna (żgħira fl-eta) |
(Jonge) parelhoen |
(Młoda) perliczka |
Pintada |
Bibilică adultă |
(Mladá) perlička |
(Mlada) pegatka |
(Nuori) helmikana |
(Ung) pärlhöna |
|
2. |
Perlinė višta |
Gyöngytyúk |
Fargħuna |
Parelhoen |
Perlica |
Pintada adulta |
Bibilică |
Perlička |
Pegatka |
Helmikana |
Pärlhöna |
Names of poultry cuts referred to in Article 2, point (2)
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
hr |
it |
lv |
|
(a) |
Половинка |
Medio |
Půlka |
Halvt |
Hälfte oder Halbes |
Pool |
Μισά |
Half |
Demi ou moitié |
Polovica |
Metà |
Puse |
|
(b) |
Четвъртинка |
Cuarto |
Čtvrtka |
Kvart |
(Vorder-, Hinter-) Viertel |
Veerand |
Τεταρτημόριο |
Quarter |
Quart |
Četvrt |
Quarto |
Ceturtdaļa |
|
(c) |
Неразделени задни четвъртинки |
Cuartos traseros unidos |
Neoddělená zadní čtvrtka |
Sammenhængende lårstykker |
Hinterviertel am Stück |
Lahti lõikamata koivad |
Αδιαχώριστα τεταρτημόρια ποδιών |
Unseparated leg quarters |
Quarts postérieurs non séparés |
Neodvojene stražnje četvrti |
Cosciotto |
Nesadalītas kāju ceturtdaļas |
|
(d) |
Гърди |
Pechuga |
Prsa |
Bryst |
Brust, halbe Brust, halbierte Brust |
Rind |
Στήθος |
Breast |
Poitrine, blanc ou filet sur os |
Prsa |
Petto con osso |
Krūtiņa |
|
(e) |
Бутче |
Muslo y contramuslo |
Stehno |
Helt lår |
Schenkel, Keule |
Koib |
Πόδι |
Leg |
Cuisse |
Batak sa zabatkom |
Coscia |
Kāja |
|
(f) |
Пилешко бутче с част от гърба, прикрепен към него |
Cuarto 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 |
Pileći batak sa zabatkom s dijelom leđa |
Coscetta |
Cāļa kāja ar muguras daļu |
|
(g) |
Бедро |
Contramuslo |
Horní stehno |
Overlår |
Oberschenkel, Oberkeule |
Kints |
Μηρός (μπούτι) |
Thigh |
Haut de cuisse |
Zabatak |
Sovraccoscia |
ciska jeb šķiņķis |
|
(h) |
бедро с костта с част от гърба, прикрепен към него |
Contramuslo sin deshuesar con una porción de espalda |
Nevykostěné stehno s částí hřbetu |
Ikke-udbenet lår med en del af ryggen |
Nicht entbeinter Oberschenkel mit Rückenstück |
Kondiga kints koos seljaosaga |
Μηρός (μπούτι) με κόκαλο με μέρος της πλάτης |
Bone-in thigh with a portion of the back |
Cuisse non désossée avec une portion du dos attachée |
Zabatak s kosti i dijelom leđa |
Sovraccoscia non disossata con unita parte del dorso |
Neatkaulota ciska jeb šķiņķis ar muguras daļu |
|
(i) |
Кълка |
Muslo |
Dolní stehno (Palička) |
Underlår |
Unterschenkel, Unterkeule |
poolkoib |
Κνήμη |
Drumstick |
Pilon |
Batak |
Fuso |
Stilbs |
|
(j) |
Крило |
Ala |
Křídlo |
Vinge |
Flügel |
Tiib |
Φτερούγα |
Wing |
Aile |
Krilo |
Ala |
Spārns |
|
(k) |
Неразделени крила |
Alas unidas |
Neoddělená křídla |
Sammenhængende vinger |
Beide Flügel, ungetrennt |
Lahti lõikamata tiivad |
Αδιαχώριστες φτερούγες |
Unseparated wings |
Ailes non séparées |
Neodvojena krila |
Ali non separate |
Nesadalīti spārni |
|
(l) |
Филе от гърди |
Filete de pechuga |
Prsní řízek |
Brystfilet |
Brustfilet, Filet aus der Brust, Filet |
Rinnafilee |
Φιλέτο στήθους |
Breast fillet |
Filet de poitrine, blanc, filet, noix |
File od prsa |
Filetto, fesa |
Krūtiņas fileja |
|
(m) |
Филе от гърди с вилчата кост |
Filete de pechuga con clavícula |
Filety z prsou s klíční kostí |
Brystfilet med ønskeben |
Brustfilet mit Schlüsselbein |
Rinnafilee koos rangluuga |
Φιλέτο στήθους με κλειδοκόκαλο |
Breast fillet with wishbone |
Filet de poitrine avec clavicule |
File od prsa s prsnom kosti |
Petto (con forcella), fesa (con forcella) |
Krūtiņas fileja ar atslēgas kaulu |
|
(n) |
Нетлъсто филе |
Magret, maigret |
Magret, maigret |
Magret, maigret |
Magret, Maigret |
Rinnaliha („magret“ või „maigret“) |
Maigret, magret |
Magret, maigret |
Magret, maigret |
Magret |
Magret, maigret |
Magret, maigret |
|
(o) |
вътрешно филе |
Filete interior |
Vnitřní filet |
Inderfilet |
Innenfilet |
Rinnafilee sisetükk |
Φιλετάκι |
Inner fillet |
Filet intérieur |
Minifile |
Filetto interno |
Iekšējā fileja |
|
(p) |
ходила |
Patas |
Běháky |
Fødder |
Fuß |
Kannused |
Άκρα |
Feet |
Pattes |
Nogica |
Zampe |
Pēdas |
|
(q) |
крачета |
Garras |
Pařáty |
Ben |
Klaue |
Pöiad |
Πόδια |
Paws |
Parties inférieures de pattes |
Stopala |
Piedi |
Pēdas pamatnes |
|
(r) |
шия |
Cuello |
Krk |
Hals |
Hals |
Kael |
Λαιμός |
Neck |
Cou |
Vrat |
Collo |
Kakls |
|
(s) |
глава |
Cabeza |
Hlava |
Hoved |
Kopf |
Pea |
Κεφαλή |
Head |
Tête |
Glava |
Testa |
Galva |
|
(t) |
пилешко филе с кожа |
Suprema |
Supreme |
Supreme |
Supreme |
Väärttükk |
Ανώτατο μέρος |
Supreme |
Suprême |
File supreme |
Suprema (supreme) |
Krūtiņas fileja ar spārnu |
|
(u) |
вилчата кост |
Fúrcula |
Klíční kost |
Ønskeben |
Schlüsselbein |
Rangluu |
οστούν του στέρνου |
Wishbone |
Furcula (ou fourchette) |
Prsna kost |
Forcella |
Atslēgas kauls |
|
(v) |
лопатка (скапула) |
Escápula |
Lopatka |
Bovblad |
Scapula |
Abaluu |
ωμοπλάτη |
Scapula |
Omoplate |
Lopatica |
Scapola |
Lāpstiņa |
|
|
lt |
hu |
mt |
nl |
pl |
pt |
ro |
sk |
sl |
fi |
sv |
|
(a) |
Pusė |
Fél |
Nofs |
Helft |
Połówka |
Metade |
Jumătăți |
Polená hydina |
Polovica |
Puolikas |
Halva |
|
(b) |
Ketvirtis |
Negyed |
Kwart |
Kwart |
Ćwiartka |
Quarto |
Sferturi |
Štvrťka hydiny |
Četrt |
Neljännes |
Kvart |
|
(c) |
Neatskirti ketvirčiai su šlaunelėmis |
Összefüggő combnegyedek |
Il-kwarti ta’ wara tas-saqajn, mhux separati |
Niet-gescheiden achterkwarten |
Ćwiartka tylna w całości |
Quartos da 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) |
Kulšelė |
Comb |
Koxxa |
Hele poot, hele dij |
Noga |
Perna inteira |
Pulpă |
Hydinové stehno |
Bedro |
Koipireisi |
Klubba |
|
(f) |
Viščiuko kulšelė su nugarėlės 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) |
Šlaunelė su kaulu ir nugarėlės dalimi |
Csontos felsőcomb a hát egy részével |
Koxxa bl-għadma b’biċċa mid-dahar imqabbda magħha |
Bovenpoot/bovendij met rugdeel (bout) met been |
Udo z kością z częścią grzbietu |
Coxa não desossada com uma porção do dorso |
Partea de sus a pulpei cu os, cu o porțiune de spate atașată |
Nevykostené stehno s panvou |
Stegno s kostmi z delom hrbta |
Luullinen reisi, jossa on kiinni osa selkää |
Överlår med del av ryggben |
|
(i) |
Blauzdelė |
Alsócomb |
Il-biċċa t’isfel tal-koxxa (drumstick) |
Onderpoot, onderdij (Drumstick) |
Podudzie |
Perna |
Pulpă inferioară |
Dolné hydinové stehno |
Krača |
Koipi |
Ben |
|
(j) |
Sparnelis |
Szárny |
Ġewnaħ |
Vleugel |
Skrzydło |
Asa |
Aripi |
Hydinové krídelko |
Peruti |
Siipi |
Vinge |
|
(k) |
Neatskirti sparneliai |
Összefüggő 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 |
|
(l) |
Krūtinėlės filė |
Mellfilé |
Flett tas-sidra |
Borstfilet |
Filet z piersi |
Carne de peito |
Piept dezosat |
Hydinový rezeň |
Prsni file |
Rintafilee |
Bröstfilé |
|
(m) |
Krūtinėlės filė su raktikauliu |
Mellfilé villacsonttal |
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 |
|
(n) |
Magret, maigret tipo anties (arba žąsies) krūtinėlės filė |
Bőrös kacsamellfilé vagy bőrös libamellfilé (magret, maigret) |
Magret, maigret |
Magret |
Magret |
Magret, maigret |
Tacâm de pasăre, Spinări de pasăre |
Magret |
Magret |
Magret, maigret |
Magret, maigret |
|
(o) |
Vidinė filė |
Belső filé |
Flett intern |
Binnenfilet |
Filet wewnętrzny |
Filete interior |
File interior |
Vnútorné filé |
Notranji file |
Sisäfilee |
Innerfilé |
|
(p) |
Kojos |
Láb |
Saqajn |
Voet |
Stopy |
Patas |
Picior |
Nohy |
Stopalo |
Jalka |
Fötter |
|
(q) |
Pėdos |
Talp |
Is-saqajn bid-dwiefer tal-annimal |
Klauw |
Łapy |
Pés |
Labe |
Nôžky |
Spodnji del stopala |
Varvasosa |
Tåpartier |
|
(r) |
Kaklelis |
Nyak |
Għonq |
Hals |
Szyja |
Pescoço |
Gât |
Krk |
Vrat |
Kaula |
Hals |
|
(s) |
Galva |
Fej |
Ras |
Kop |
Głowa |
Cabeça |
Cap |
Hlava |
Glava |
Pää |
Huvud |
|
(t) |
Krūtinėlė su sparno dalimi |
Mellfilé szárnytővel („supreme”) |
Suprem |
Suprême |
Filet supreme |
Supremo |
Supremă |
Supreme |
Prsi brez kosti s kožo in nadlahtnico |
Supreme |
Suprême |
|
(u) |
Krūtinkaulio išsišakojimas |
Villacsont |
Klavikola |
Vorkbeen |
Obojczyk |
Fúrcula |
Claviculă |
Kľúčna kosť |
Ključnica |
Solisluu |
Nyckelben |
|
(v) |
Mentė |
Lapocka |
Skapula |
Schouderblad |
Łopatka |
Escápula |
Scapulă |
Lopatka |
Lopatica |
Lapaluu |
Skulderblad |
ANNEX II
Cut separating thigh/leg and back referred to in Article 2, point 2, second subparagraph
|
— |
delineation of hip joint |
Cut separating thigh and drumstick
|
— |
delineation of knee joint |
ANNEX III
Description of freezer burn as referred to in Article 8(3), point (d)
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). |
ANNEX IV
Chilling methods referred to in Article 9
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
hr |
it |
lv |
|
1. |
Въздушно охлаждане |
Refrigeración por aire |
Vzduchem (Chlazení vzduchem) |
Luftkøling |
Luftkühlung |
Ōhkjahutus |
Ψύξη με αέρα |
Air chilling |
Refroidissement à l’air |
Hlađenje strujanjem zraka |
Raffreddamento ad aria |
Dzesēšana ar gaisu |
|
2. |
Въздушно-душово охлаждане |
Refrigeración por aspersión ventilada |
Vychlazeným proudem vzduchu s postřikem |
Luftspraykøling |
Luft-Sprühkühlung |
Ōhkpiserdusjahutus |
Ψύξη με ψεκασμό |
Air spray chilling |
Refroidissement par aspersion ventilée |
Hlađenje raspršivanjem zraka |
Raffreddamento per aspersione e ventilazione |
Dzesēšana ar gaisu un smidzināšanu |
|
3. |
Охлаждане чрез потапяне |
Refrigeración por immersión |
Ve vodní lázni ponořením |
Neddypningskøling |
Gegenstrom-Tauchkühlung |
Sukeljahutus |
Ψύξη με βύθιση |
Immersion chilling |
Refroidissement par immersion |
Hlađenje uranjanjem u vodu |
Raffreddamento per immersione |
Dzesēšana iegremdējot |
|
|
lt |
hu |
mt |
nl |
pl |
pt |
ro |
sk |
sl |
fi |
sv |
|
1. |
Atšaldymas oru |
Levegős hűtés |
Tkessih bl-arja |
Luchtkoeling |
Owiewowa |
Refrigeração por ventilação |
Refrigerare în aer |
Chladené vzduchom |
Zračno hlajenje |
Ilmajäähdytys |
Luftkylning |
|
2. |
Atšaldymas drėgnu oru |
Permetezéses hűtés |
Tkessih 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 |
ANNEX V
Types of farming referred to in Article 10(1)
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
hr |
it |
lv |
|
(a) |
Хранена с … % … гъска, хранена с овес |
Alimentado con … % de … Oca engordada con avena |
Krmena (čím) … % (čeho) … Husa krmená ovsem |
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 |
Hranjeno s … % … Guska hranjena zobi |
Alimentato con il … % di … Oca ingrassata con avena |
Barība ar … % … ar auzām barotas zosis |
|
(b) |
Екстензивно закрито (отгледан на закрито) |
Extensivo en interior |
Extenzivní v hale |
Ekstensivt staldopdræt (skrabe …) |
Extensive Bodenhaltung |
Ekstensiivne seespidamine (lindlas pidamine) |
Εκτατικής εκτροφής |
Extensive indoor (barnreared) |
Élevé à l’intérieur: système extensif |
Ekstenzivan uzgoj u zatvorenim objektima |
Estensivo al coperto |
Turēšana galvenokārt telpās (“Audzēti kūtī”) |
|
(c) |
Свободен начин на отглеждане |
Campero |
Volný výběh |
Fritgående |
Freilandhaltung |
Vabapidamine |
Ελεύθερης βοσκής |
Free range |
Sortant à l’extérieur |
Slobodan uzgoj |
All’aperto |
Brīvā turēšana |
|
(d) |
Традиционен свободен начин на отглеждане |
Campero tradicional |
Tradiční volný výběh |
Frilands … |
Bäuerliche Freilandhaltung |
Traditsiooniline vabapidamine |
Πτηνοτροφείο παραδοσιακά ελεύθερης βοσκής |
Traditional free range |
Fermier–élevé en plein air |
Tradicionalni slobodan uzgoj |
Rurale all’aperto |
Tradicionālā brīvā turēšana |
|
(e) |
Свободен начин на отглеждане – пълна свобода |
Campero criado en total libertad |
Volný výběh – úplná volnost |
Frilands … opdrættet i fuld frihed |
Bäuerliche Freilandhaltung Unbegrenzter Auslauf |
Täieliku liikumisvabadusega traditsiooniline vabapidamine |
Πτηνοτροφείο απεριόριστης τροφής |
Free-range – total freedom |
Fermier–élevé en liberté |
Slobodan uzgoj – neograničeni ispust |
Rurale in libertà |
Pilnīgā brīvība |
|
|
lt |
hu |
mt |
nl |
pl |
pt |
ro |
sk |
sl |
fi |
sv |
|
(a) |
Lesinta … % … Avižomis penėtos žąsys |
… %-ban …-val/vel etetve Zabbal etetett liba |
Mitmugħa bi … % ta’ … Wiżża mitmugħa bilħafur |
Gevoed met … % … Met haver vetgemeste gans |
Żywione z udziałem … % … tucz owsiany (gęsi) |
Alimentado com … % de … Ganso engordado com aveia |
Furajate cu … % de … Gâște furajate cu ovăz |
Kŕmené … % … husi kŕmené ovsom |
Krmljeno z … % gos, krmljena z ovsom |
Ruokittu rehulla, joka sisältää … % Kauralla ruokittu hanhi |
Utfodrad med … % … Havreutfodrad gås |
|
(b) |
Ekstensyvus paukščių auginimas patalpose (tvartuose) |
Istállóban külterjesen tartott |
Imrobbija ġewwa: sistema estensiva |
Scharrel … binnengehouden |
Ekstensywny chów ściółkowy |
Produção extensiva em interior |
Crescute în spații închise – sistem extensiv |
Chované na hlbokej podstielke (chov v hale) |
Ekstenzivna zaprta reja |
Laajaperäinen sisäkasvatus |
Extensivt uppfödd inomhus |
|
(c) |
Laisvai auginami paukščiai |
Szabadtartás |
Trobbija fil-beraħ (free range) |
Scharrel … met uitloop |
Chów wybiegowy |
Produção em semiliberdade |
Creștere liberă |
Výbehový chov (chov v exteriéri) |
Prosta reja |
Vapaa laidun |
Tillgång till utomhusvistelse |
|
(d) |
Tradiciškai laisvai auginami paukščiai |
Hagyományos szabadtartás |
Trobbija fil-beraħ tradizzjonali |
Boerenscharrel … met uitloop Hoeve … met uitloop |
Tradycyjny chów wybiegowy |
Produção ao ar livre |
Creștere liberă tradițională |
Chované navol’no |
Tradicionalna prosta reja |
Vapaa laidun – perinteinen kasvatustapa |
Traditionell utomhusvistelse |
|
(e) |
Visiškoje laisvėje auginami paukščiai |
Teljes szabadtartás |
Trobbija fil-beraħ – libertà totali |
Boerenscharrel … met vrije uitloop Hoeve … met vrije uitloop |
Chów wybiegowy bez ograniczeń |
Produção em liberdade |
Creștere liberă totală |
Úplne vol’ný chov |
Prosta reja – neomejen izpust |
Vapaa laidun – täydellinen liikkumavapaus |
Uppfödd i full frihet |
ANNEX VI
Conditions referred to in Article 10(1)
|
(a) |
Fed with …% of … Reference to the following particular feed ingredients presumes:
The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of 3 weeks not less than 500 g of oats per day. |
|
(b) |
Extensive indoor (barn-reared) Use of this term implies:
|
|
(c) |
Free range Use of this term implies:
|
|
(d) |
Traditional free range Use of this term implies:
|
|
(e) |
Free range – total freedom The use of this term implies conformity with the criteria set out under point (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 Union 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 the first subparagraph, points (c), (d) and (e), 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. |
ANNEX VII
Maximum water content in chicken carcasses referred to in Article 14(1)
The total water content in chickens, determined by the method of analysis described in Annex I to Implementing Regulation (EU) 2026/344, is compared with the limit value given by the following formulae:
|
(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 (WG) in grams as determined by this method is given by the following formula (including confidence interval): chickens: WG = 3,65 × RPA + 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 (WG) in grams as determined by this method is given by the following formula (including confidence interval): chickens: WG = 3,79 × RPA + 42. |
|
(c) |
Immersion chilling Assuming a technically unavoidable water absorption during preparation of 7 % (1) the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval): chickens: WG = 3,93 × RPA + 42. |
|
(d) |
Other chilling methods or a combination of two or more of the methods defined in Article 9 Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % (1), the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval): chickens: WG = 3,65 × RPA + 42. |
If the average water content (WA) of the seven carcases as calculated under point 6.2 of Annex I to Implementing Regulation (EU) 2026/344 does not exceed the value given in point 1 (WG), the quantity of poultry subjected to the check shall be considered up to standard.
(1) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.
ANNEX VIII
Maximum water content in poultrymeat cuts referred to in Article 14(2)
The total water content in poutrymeat cuts, determined by the method of analysis described in Annex II to Implementing Regulation (EU) 2026/344, is compared with the limit values as follows:
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 % (1) depending on the type of products and chilling methods applied, the highest permissible W/RP (ratio between the total water and protein content) ratios as determined by this method are as follows:
|
|
Air chilled |
Air-spray chilled |
Immersion chilled |
|
Chicken breast fillet; without skin |
3,40 |
3,40 |
3,40 |
|
Chicken breast; with skin |
3,40 |
3,50 |
3,60 |
|
Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin |
4,05 |
4,15 |
4,30 |
|
Turkey breast fillet; without skin |
3,40 |
3,40 |
3,40 |
|
Turkey breast, with skin |
3,40 |
3,50 |
3,60 |
|
Turkey thighs, drumsticks, legs, with skin |
3,80 |
3,90 |
4,05 |
|
Deboned turkey leg meat, without skin |
3,95 |
3,95 |
3,95 |
In case of other chilling methods or a combination of two or more of the methods defined in Article 9, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.
If the average WA/RPA ratio of the five cuts as calculated from the values under point 6.2 of Annex II to Implementing Regulation (EU) 2026/344 does not exceed the ratio given in this Annex, the quantity of poultry cuts subjected to the check is considered up to standard.
(1) 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.
ANNEX IX
Maximum levels of water absorbed in chicken carcasses referred to in Article 14(3)
The total water absorbed in chicken carcasses, determined by the method described in Annex III to Implementing Regulation (EU) 2026/344 is compared with the limit values as follows:
|
(1) |
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:
|
|
(2) |
in cases where carcases are chilled with another chilling method or a combination of two or more of the methods defined in Article 9, the maximum percentage of water content shall not exceed 0 % of the original weight of the carcase. |
ANNEX X
Indications referred to in Article 14(4)
|
— |
in Bulgarian: Съдържанието на вода превишава нормите на ЕC |
|
— |
in Spanish: Contenido en agua superior al límite UE |
|
— |
in Czech: Obsah vody překračuje limit EU |
|
— |
in Danish: Vandindhold overstiger EU-Normen |
|
— |
in German: Wassergehalt über dem EU-Höchstwert |
|
— |
in Estonian: Veesisaldus ületab EL normi |
|
— |
in Greek: Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΕ |
|
— |
in English: Water content exceeds EU limit |
|
— |
in French: Teneur en eau supérieure à la limite UE |
|
— |
in Croatian: Sadržaj vode prelazi ograničenje EU |
|
— |
in Italian: Tenore d’acqua superiore al limite UE |
|
— |
in Latvian: Ūdens saturs pārsniedz ES noteikto normu |
|
— |
in Lithuanian: Vandens kiekis viršija ES nustatytą ribą |
|
— |
in Hungarian: Víztartalom meghaladja az EU által előírt határértéket |
|
— |
in Maltese: Il-kontenut ta’ l-ilma superjuri għal-limitu UE |
|
— |
in Dutch: Watergehalte hoger dan het EU-maximum |
|
— |
in Polish: Zawartość wody przekracza normę UE |
|
— |
in Portuguese: Teor de água superior ao limite UE |
|
— |
in Romanian: Conținutul de apă depășește limita UE |
|
— |
in Slovak: Obsah vody presahuje limit EU |
|
— |
in Slovenian: Vsebnost vode presega EU omejitev |
|
— |
in Finnish: Vesipitoisuus ylittää EU-normin |
|
— |
in Swedish: Vattenhalten överstiger den halt som är tillåten inom EU |
ANNEX XI
Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat referred to in Article 16
The board of experts shall be 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 point (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 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 referred to in the first paragraph shall be borne by the respective Member States.
ANNEX XII
Correlation table referred to in Article 17
|
Regulation (EC) No 543/2008 |
This Regulation |
Implementing Regulation (EU) 2026/344 |
|
Article 1 |
Article 2 |
— |
|
Article 2 |
Article 3 |
Article 3(1) |
|
Article 3 |
Article 4 |
— |
|
Article 4 |
Article 5 |
— |
|
Article 5 |
Article 6 |
— |
|
Article 6 |
Article 7 |
— |
|
Article 7 |
Article 8 |
— |
|
Article 8 |
— |
Article 3 |
|
Article 9 |
— |
— |
|
Article 10 |
Article 9 |
— |
|
Article 11 |
Article 10 |
— |
|
Article 12 |
Article 11 |
Article 4 |
|
Article 13 |
Article 12 |
— |
|
Article 14 |
Article 13 |
— |
|
Article 15 |
Article 14 |
Article 5 |
|
Article 16 |
Article 14(4) |
Article 6 |
|
Article 17 |
— |
Article 7 |
|
Article 18 |
Article 15 |
— |
|
Article 19 |
Article 16 |
— |
|
Article 20 |
Article 14 |
Article 8 |
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj
ISSN 1977-0677 (electronic edition)