This document is an excerpt from the EUR-Lex website
Document 02008R0543-20130701
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
Consolidated text: 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
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
02008R0543 — EN — 01.07.2013 — 006.004
This text is meant purely as a documentation tool and has no legal effect. The Union's institutions do not assume any liability for its contents. The authentic versions of the relevant acts, including their preambles, are those published in the Official Journal of the European Union and available in EUR-Lex. Those official texts are directly accessible through the links embedded in this document
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COMMISSION REGULATION (EC) No 543/2008 of 16 June 2008 (OJ L 157 17.6.2008, p. 46) |
Amended by:
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Official Journal |
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No |
page |
date |
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L 257 |
7 |
25.9.2008 |
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L 151 |
28 |
16.6.2009 |
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L 159 |
13 |
25.6.2010 |
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COMMISSION IMPLEMENTING REGULATION (EU) No 576/2011 of 16 June 2011 |
L 159 |
66 |
17.6.2011 |
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COMMISSION IMPLEMENTING REGULATION (EU) No 652/2012 of 13 July 2012 |
L 190 |
1 |
19.7.2012 |
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COMMISSION IMPLEMENTING REGULATION (EU) No 1239/2012 of 19 December 2012 |
L 350 |
63 |
20.12.2012 |
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L 158 |
74 |
10.6.2013 |
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Corrected by:
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
Article 1
The products referred to in Article 121(e)(ii) of Regulation (EC) No 1234/2007 are hereby defined as follows:
Poultry carcases
DOMESTIC FOWL (Gallus domesticus)
TURKEYS (Meleagris gallopavo dom.)
DUCKS (Anas platyrhynchos dom., Cairina muschata), Mulard ducks (Cairina muschata x Anas platyrhynchos)
GEESE (Anser anser dom.)
GUINEA FOWL (Numida meleagris domesticus)
For the purpose of this Regulation, variants of the terms used in (a) to (e) relating to sex shall be construed as equivalent.
Poultry cuts
half: half of the carcase, obtained by a longitudinal cut in a plane along the sternum and the backbone;
quarter: leg quarter or breast quarter, obtained by a transversal cut of a half;
unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump;
breast: the sternum and the ribs, or part thereof, distributed on both sides of it, together with the surrounding musculature. The breast may be presented as a whole or a half;
leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;
thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;
drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
wing: the humerus, radius, and ulna, together with the surrounding musculature. In the case of turkey wings, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints;
unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut;
breast fillet: the whole or half of the breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only;
breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilaginous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut;
magret, maigret: breast fillet of ducks and geese referred to in point (3) comprising skin and subcutaneous fat covering the breast muscle, without the deep pectoral muscle;
deboned turkey leg meat: turkey thighs and/or drumsticks, deboned, i.e. without femur, tibia and fibula, whole, diced or cut into strips.
For the products listed under (e), (g) and (h) 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 listed under (d) to (k) may be presented with or without skin. The absence of the skin in the case of products listed under (d) to (j) or the presence of the skin in the case of the product listed under (k) shall be mentioned on the labelling within the meaning of Article 1(3)(a) of Directive 2000/13/EC of the European Parliament and of the Council ( 1 ).
Foie gras
The livers of geese, or of ducks of the species Cairina muschata or Cairina muschata 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:
Article 2
For the purposes of this Regulation:
‘carcase’ means the whole body of a bird of the species referred to in Article 1(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, gizzard and neck, inserted into the abdominal cavity;
‘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;
‘pre-packaged poultrymeat’ means poultrymeat presented in accordance with the conditions laid down in Article 1(3)(b) of Directive 2000/13/EC;
‘poultrymeat without pre-packaging’ means poultrymeat presented for sale to the final consumer without pre-packaging or else packed at the place of sale at the latter’s request;
‘marketing’ means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing;
‘batch’ means poultrymeat of the same species and type, the same class, the same production run, from the same slaughterhouse or cutting plant, situated in the same place, which is to be inspected. For the purposes of Article 9 and Annexes V and VI, a batch shall only comprise pre-packages of the same nominal weight category.
Article 3
Poultry carcases shall, in order to be marketed in accordance with this Regulation, be presented for sale in one of the following forms:
The word ‘eviscerated’ may be added.
The heart, neck, gizzard and liver, and all other parts considered as edible by 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. If the neck remains attached to the carcase, it is not considered as one of the giblets.
Where one of these four organs is customarily not included with the carcase for sale, its absence shall be mentioned on the labelling.
In addition to complying with national legislation adopted in accordance with Directive 2000/13/EC, the following further indications shall be shown on the accompanying commercial documents within the meaning of Article 13(1)(b) of that Directive:
the class as referred to in point III(1) of Part B of Annex XIV to Regulation (EC) No 1234/2007;
the condition in which the poultrymeat is marketed in accordance with point III(2) of Part B of Annex XIV to Regulation (EC) No 1234/2007 and the recommended storage temperature.
Article 4
The names under which the products covered by this Regulation are sold, within the meaning of Article 3(1)(1) of Directive 2000/13/EC, shall be those enumerated in Article 1 of this Regulation and the corresponding terms in the other Community languages listed in Annex I to this Regulation, qualified in the case of:
Article 5
In the case of pre-packaged poultrymeat, the following particulars shall also appear on the pre-packaging or on a label attached thereto:
the class as referred to in point III(1) of Part B of Annex XIV to Regulation (EC) No 1234/2007;
in the case of fresh poultrymeat, the total price and the price per weight unit at the retail stage;
the condition in which the poultrymeat is marketed in accordance with point III(2) of Part B of Annex XIV to Regulation (EC) No 1234/2007 and the recommended storage temperature;
the registered number of the slaughterhouse or cutting plant in accordance with Article 4 of Regulation (EC) No 853/2004 of the European Parliament and of the Council ( 2 ), except in the case of cutting and boning at the place of sale as provided for in Article 4(2)(d) of that Regulation;
in the case of poultrymeat imported from third countries, an indication of the country of origin.
Article 6
The following additional provisions shall apply to frozen poultrymeat as defined in point II(3) of Part B of Annex XIV to Regulation (EC) No 1234/2007:
The temperature of frozen poultrymeat concerned by this Regulation must 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 7
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:
intact, taking into account the presentation;
clean, free from any visible foreign matter, dirt or blood;
free of any foreign smell;
free of visible bloodstains except those which are small and unobtrusive;
free of protruding broken bones;
free of severe contusions.
In the case of fresh poultry, there shall be no traces of prior chilling.
In order to be graded as class A, poultry carcases and cuts shall in addition satisfy the following criteria:
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;
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;
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;
in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn ( 3 ) except those that are incidental, small and unobtrusive and not present on the breast or legs.
Article 8
A sample consisting of the following numbers of individual products as defined in Article 1 shall be drawn at random from each batch to be inspected in slaughterhouses, cutting plants, wholesale and retail warehouses or at any other stage of marketing, including during transport or, in the case of imports from third countries, at the time of customs clearance:
However, the number of defective units not complying with the provisions of points (1) and (3) of Article 1, nor Article 7(1), shall not exceed the figures shown in column 4 of the table in paragraph 2.
As regards point (3) of Article 1, no defective unit shall be considered tolerable unless it be of a weight of at least 240 g in the case of duck livers and of at least 385 g in the case of goose livers.
Article 9
Frozen or quick-frozen poultrymeat pre-packaged within the meaning of Article 2 of Directive 76/211/EEC may be classified by weight category in accordance with point III(3) of Part B of Annex XIV to Regulation (EC) No 1234/2007. The pre-packages may contain:
Pre-packages of frozen or quick-frozen poultrymeat may be classified by categories of nominal weights as follows:
carcases:
cuts:
Pre-packages referred to in paragraph 1 shall be made up in such a way that they satisfy the following requirements:
the actual contents shall not be less, on average, than the nominal weight;
the proportion of pre-packages having a negative error greater than the tolerable negative error laid down in paragraph 9 shall be sufficiently small for batches of pre-packages to satisfy the requirements of the tests specified in paragraph 10;
no pre-package having a negative error greater than twice the tolerable negative error given in paragraph 9 shall be marketed.
For the purpose of applying this Regulation, the definitions of nominal weight, actual content and negative error laid down in Annex I to Directive 76/211/EEC shall apply.
The checking of pre-packages shall be carried out by sampling and shall be in two parts:
A batch of pre-packages shall be considered acceptable if the results of both these checks satisfy the acceptance criteria referred to in paragraphs 10 and 11.
The batch size shall be limited to the quantities laid down below:
A sample consisting of the following numbers of pre-packages shall be drawn at random from each batch to be inspected:
|
Batch size |
Sample size |
|
100 to 500 |
30 |
|
501 to 3 200 |
50 |
|
> 3 200 |
80 |
For batches of fewer than 100 pre-packages, the non-destructive test, within the meaning of Annex II to Directive 76/211/EEC, where carried out, shall be 100 %.
The pre-packages in the sample whose actual contents are less than the minimum acceptable content shall be considered defective.
The batch of pre-packages checked shall be considered acceptable or rejected, if the number of defective units found in the sample is less than or equal to the acceptance criterion or equal to or greater than the criterion for rejection shown below:
|
Sample size |
Number of defective units |
|
|
Acceptance criterion |
Rejection criterion |
|
|
30 |
2 |
3 |
|
50 |
3 |
4 |
|
80 |
5 |
6 |
For the checking of the average actual contents, a batch of pre-packages shall be considered acceptable if the average actual content of the pre-packages forming the sample is greater than the acceptance criterion shown below:
|
Sample size |
Acceptance criterion for average actual content |
|
30 |
x— ≥ Qn – 0,503 s |
|
50 |
x— ≥ Qn – 0,379 s |
|
80 |
x— ≥ Qn – 0,295 s |
|
x— |
= |
average actual content of pre-packages |
|
Qn |
= |
nominal weight of the pre-package |
|
s |
= |
standard deviation of the actual contents of the pre-packages in the batch |
The standard deviation shall be estimated as set out under point 2.3.2.2. of Annex II to Directive 76/211/EEC.
Article 10
An indication of the use of one of the methods of chilling defined hereafter and the corresponding terms in the other Community languages listed in Annex III may appear on the labelling within the meaning of Article 1(3)(a) of Directive 2000/13/EC:
Article 11
In order to indicate types of farming with the exception of organic or biological farming, no other terms except those set out hereunder and the corresponding terms in the other Community languages listed in Annex IV may appear on the labelling within the meaning of Article 1(3)(a) of Directive 2000/13/EC, and in any case they may appear only if the relevant conditions specified in Annex V to this Regulation are fulfilled:
‘Fed with … % …’;
‘Extensive indoor’ (‘Barn-reared’);
‘Free range’;
‘Traditional free range’;
‘Free range — total freedom’.
These terms may be supplemented by indications referring to the particular characteristics of the respective types of farming.
When free-range production (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.
Article 12
Slaughterhouses authorised to use the terms referred to in Article 11 shall be subject to special registration. They shall keep a separate record, by type of farming of:
the names and addresses of the producers of such birds, who shall be registered following an inspection by the competent authority of the Member State;
at the request of this authority, the number of birds kept by each producer per turnround;
the number and total live or carcase weight of such birds delivered and processed;
details of sales, including names and addresses of purchasers, for a minimum of six months following dispatch.
In addition producers using free-range systems shall also keep records of the date when birds were first given access to range.
Regular inspections regarding compliance with Article 11 and paragraphs 1 to 4 of this Article shall be carried out at:
the farm: at least once per turnround;
the feed manufacturer and supplier: at least once a year;
the slaughterhouse: at least four times per year;
the hatchery: at least once per year for the types of farming referred to in Article 11(1)(d) and (e).
Article 13
In the case of supervision of the indication of the type of farming used as referred to in Article 121(e)(v) of Regulation (EC) No 1234/2007, bodies designated by the Member States shall comply with the criteria set out in European Norm No EN/45011 of 26 June 1989, and as such shall be licensed and supervised by the competent authorities of the Member State concerned.
Article 14
Poultrymeat imported from third countries may bear one or more of the optional indications provided for in Articles 10 and 11 if it is accompanied by a certificate issued by the competent authority of the country of origin attesting to the compliance of the products in question 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 15
The competent authorities designated by each Member State shall ensure that the slaughterhouses adopt all measures necessary to comply with the provisions of paragraph 1 and in particular that:
Article 16
Where these checks reveal that the amount of water absorbed is greater than the total water content permitted under the terms of this Regulation, account being taken of the water absorbed by the carcases during the stages of processing which are not subject to checking, and where, in any case, the amount of water absorbed is greater than the levels referred to in point 10 of Annex IX, or in point 7 of Annex VI, the necessary technical adjustments shall be made immediately by the slaughterhouse to the process.
They shall, in all cases where a batch of frozen or quick-frozen chickens was deemed not to comply with this Regulation, resume testing at the minimum frequency of checks referred to in paragraph 2 only after three successive checks according to Annex VI or VII, to be carried out by sampling from three different days of production within a maximum of four weeks, have shown negative results. The costs of these checks shall be paid by the slaughterhouse concerned.
The batch referred to in the first subparagraph shall remain under the supervision of the competent authority until it is dealt with in accordance with this paragraph or otherwise disposed of. If it is certified to the competent authority that the batch referred to in the first subparagraph is to be exported, the competent authority shall take all necessary measures to prevent the batch in question from being marketed within the Community.
The indications provided for in the first subparagraph shall be marked in a conspicuous place so as to be easily visible, clearly legible and indelible. They shall not in any way be 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 17
Such checks shall be carried out as quickly as possible so as not unduly to delay their placing on the market, or cause delays which might impair their quality.
Results of these checks and any subsequent decisions and the grounds for taking them shall be notified at the latest two working days after sampling to the consignor, the consignee or their representative. Decisions taken by the competent authority of the Member State of destination and the reasons for such decisions shall be notified to the competent authority of the Member State of dispatch.
If the consignor or his representative so requests, the said decisions and reasons shall be forwarded to him in writing with details of the rights of appeal which are available to him under the law in force in the Member State of destination and of the procedure and time limits applicable.
Where the checks referred to in paragraphs 1 and 3 show repeated irregularities, or where such checks, in the view of the Member State of dispatch, are being carried out without sufficient justification, the competent authorities of the Member States concerned shall inform the Commission.
To the extent necessary to ensure uniform application of this Regulation or at the request of the competent authority of the Member State of destination, and taking into account the nature of the infringements, the Commission may:
The Commission shall inform the Member States of its findings. Member States in whose territory an inspection is carried out shall give the experts all the assistance necessary for the performance of their tasks.
Pending the Commission’s findings, the Member State of dispatch must, at the request of the Member State of destination, intensify checks on products coming from the establishment in question.
Where these measures are taken to deal with repeated irregularities on the part of an establishment, the Commission shall charge any expenses occasioned by the application of the provisions of the indents of the third subparagraph to the establishment involved.
Article 18
By 30 June each year, the national reference laboratories shall notify the Commission of the results of checks mentioned in the first subparagraph. The findings shall be presented for consideration to the Management Committee referred to in Article 195(1) of Regulation (EC) No 1234/2007.
Article 19
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 XII.
Financial assistance shall be paid to the reference laboratory under the terms of a contract concluded between the Commission, on behalf of the Community, and that laboratory.
The Director-General for Agriculture and Rural Development is authorised to sign the contract on behalf of the Commission.
Article 20
The following fresh, frozen and quick-frozen poultry cuts may be marketed by way of business or trade within the Community only if the water content does not exceed the technically unavoidable values determined by the method of analysis described in Annex VIII (chemical method):
chicken breast fillet, with or without wishbone, without skin;
chicken breast, with skin;
chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin;
turkey breast fillet, without skin;
turkey breast, with skin;
turkey thighs, drumsticks, legs, with skin;
deboned turkey leg meat, without skin.
The competent authorities designated by each Member State shall ensure that the slaughterhouses and cutting plants, whether or not attached to slaughterhouses, adopt all measures necessary to comply with the provisions of paragraph 1 and in particular that:
regular checks on water absorbed are carried out in the slaughterhouses in accordance with Article 16(1) also for chicken and turkey carcases intended for the production of the fresh, frozen and quick-frozen cuts listed in paragraph 1 of this Article. These checks shall be carried out at least once each working period of eight hours. However, in the case of air chilling of turkey carcases, regular checks on water absorbed need not be carried out. The limit values fixed in point 10 of Annex IX shall also apply for turkey carcases;
results of the checks are recorded and kept for a period of one year;
each batch is marked in such a way that its date of production can be identified; this batch mark must appear on the production record.
Where, in the case of air chilling of chickens, the results of checks referred to in point (a) and in paragraph 3 show compliance with the criteria laid down in Annexes VI to IX during a period of six months, the frequency of the checks referred to in point (a) may be reduced to once every month. Any failure to comply with the criteria laid down in Annexes VI to IX shall result in reinstatement of checks as referred to in point (a).
After one year of compliance with the criteria laid down in Annex VIII in a particular cutting plant, the frequency of tests shall be reduced to once every six months. Any failure to comply with these criteria shall result in reinstatement of checks as referred to in the first subparagraph.
Article 20a
The notifications to the Commission referred to in Articles 11(4), 11(5), 17(5), 18(1) and 18(2) shall be made in accordance with Commission Regulation (EC) No 792/2009 ( 5 ).
Article 21
Regulation (EEC) No 1538/91 is hereby repealed as from 1 July 2008.
References to the repealed Regulation and to Regulation (EEC) No 1906/90 shall be construed as references to this Regulation and shall be read in accordance with the correlation table in Annex XIII.
Article 22
This Regulation shall enter into force on the 20th day following that of its publication in the Official Journal of the European Union.
It shall apply from 1 July 2008.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
ANNEX I
Names of poultry carcases
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
►M7 hr ◄ |
it |
lv |
|
1. |
Пиле, бройлер |
Pollo (de carne) |
Kuře, brojler |
Kylling, slagtekylling |
Hähnchen Masthuhn |
Tibud, broiler |
Κοτόπουλο Πετετνοί και κότες (κρεατοπαραγωγής) |
Chicken, broiler |
Poulet (de chair) |
►M7 Tovljeno pile, brojler ◄ |
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 βράοιμο) |
Cock, hen, casserole, or boiling fowl |
Coq, poule (à bouillir) |
►M7 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 |
►M7 Kopun ◄ |
Cappone |
Kapauns |
|
4. |
Ярка, петле |
Polluelo |
Kuřátko, kohoutek |
Poussin, Coquelet |
Stubenküken |
Kana- ja kukepojad |
Νεοσσός, πετεινάρι |
Poussin, Coquelet |
Poussin, coquelet |
►M7 Mlado pile i mladi pijetao ◄ |
Galletto |
Cālītis |
|
5. |
Млад петел |
Gallo joven |
Mladý kohout |
Unghane |
Junger Hahn |
Noor kukk |
Πετεινάρι |
Young cock |
Jeune coq |
►M7 Mladi pijetao ◄ |
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 |
►M7 (Mladi) puran ◄ |
(Giovane) tacchino |
(Jauns) tītars |
|
2. |
Пуйка |
Pavo |
Krůta |
Avlskalkun |
Pute, Truthahn |
Kalkun |
Γάλοι και γαλοπούλες |
Turkey |
Dinde (à bouillir) |
►M7 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) Barbarieente (Junge Mulardente) |
(Noor) part, pardipoeg. (noor) muskuspart, (noor) mullard |
(Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες Βαρβαρίας, (νεαρές) παπιες mulard |
(Young) duck, duckling, (Young) Muscovy duck (Young) Mulard duck |
(Jeune) canard, caneton, (jeune) canard de Barbarie, (jeune) canard mulard |
►M7 (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, Barbarieente Mulardente |
Part, muskuspart, mullard |
Πάτιες, πάτιες Βαρβαρίας πάτιες mulard |
Duck, Muscovy duck, Mulard duck |
Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir) |
►M7 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 |
►M7 (Mlada) guska ◄ |
(Giovane) oca |
(Jauna) zoss, zoslēns |
|
2. |
Гъска |
Oca |
Husa |
Avlsgås |
Gans |
Hani |
Χήνες |
Goose |
Oie |
►M7 Guska ◄ |
Oca |
Zoss |
|
1. |
(Млада) токачка |
Pintada (joven) |
Mladá perlička |
(Ung) perlehøne |
(Junges) Perlhuhn |
(Noor) pärlkana |
(Νεαρές) φραγκόκοτες |
(Young) guinea fowl |
(Jeune) pintade Pintadeau |
►M7 (Mlada) biserka ◄ |
(Giovane) faraona |
(Jauna) pērļu vistiņa |
|
2. |
Токачка |
Pintada |
Perlička |
Avlsperlehøne |
Perlhuhn |
Pärlkana |
Φραγκόκοτες |
Guinea fowl |
Pintade |
►M7 Biserka ◄ |
Faraona |
Pērļu vistiņa |
|
|
lt |
►C2 hu ◄ |
mt |
nl |
pl |
pt |
ro |
sk |
sl |
fi |
sv |
|
1. |
Viščiukas, viščiukas broileris |
►C2 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 |
►C2 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 |
►C2 Kappan ◄ |
Ħasi |
Kapoen |
Kapłon |
Capão |
Clapon |
Kapún |
Kopun |
Chapon (syöttökukko) |
Kapun |
|
4. |
Viščiukas tabaka (arba poussin (coquelet) tipo viščiukas) |
►C2 Csibe ◄ |
Għattuqa, coquelet |
Piepkuiken |
Kurczątko |
Franguitos |
Pui tineri |
Kurčiatko |
Mlad piščanec, mlad petelin (kokelet) |
Kananpoika, kukonpoika |
Poussin, Coquelet |
|
5. |
Gaidžiukas |
►C2 Fiatal kakas ◄ |
Serduk żgħir fl-eta |
Jonge haan |
Młody kogut |
Galo jovem |
Cocoș tânăr |
Mladý kohút |
Mlad petelin |
Nuori kukko |
Ung tupp |
|
1. |
Kalakučiukas |
►C2 (Fiatal) pulyka ◄ |
Dundjan (żgħir fl-eta) |
(Jonge) kalkoen |
(Młody) indyk |
Peru |
Curcan (tânăr) |
Mladá morka |
(Mlada) pura |
(Nuori) kalkkuna |
(Ung) kalkon |
|
2. |
Kalakutas |
►C2 Pulyka ◄ |
Dundjan |
Kalkoen |
Indyk |
Peru adulto |
Curcan |
Morka |
Pura |
Kalkkuna |
Kalkon |
|
1. |
Ančiukas, muskusinis ančiukas, mulardinis ančiukas |
►C2 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) mulardand (ung) myskand |
|
2. |
Antis, muskusinė antis, mulardinė antis |
►C2 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, mulardand, myskand |
|
1. |
Žąsiukas |
►C2 (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 |
►C2 Liba ◄ |
Wiżża |
Gans |
Gęś |
Ganso adulto |
Gâscă |
Hus |
Gos |
Hanhi |
Gås |
|
1. |
Perlinis viščiukas |
►C2 (Fiatal) gyöngytyúk ◄ |
Farghuna (żgħira fl-eta) |
(Jonge) parelhoen |
(Młoda) perliczka |
Pintada |
Bibilică adultă |
(Mladá) perlička |
(Mlada) pegatka |
(Nuori) helmikana |
(Ung) pärlhöna |
|
2. |
Perlinė višta |
►C2 Gyöngytyúk ◄ |
Fargħuna |
Parelhoen |
Perlica |
Pintada adulta |
Bibilică |
Perlička |
Pegatka |
Helmikana |
Pärlhöna |
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
►M7 hr ◄ |
it |
lv |
|
(a) |
Половинка |
Medio |
Půlka |
Halvt |
Hälfte oder Halbes |
Pool |
Μισά |
Half |
Demi ou moitié |
►M7 Polovica ◄ |
Metà |
Puse |
|
(b) |
Четвъртинка |
Charto |
Čtvrtka |
Kvart |
(Vorder-, Hinter-) Viertel |
Veerand |
Τεταρτημόριο |
Quarter |
Quart |
►M7 Četvrt ◄ |
Quarto |
Ceturtdaļa |
|
(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 |
►M7 Neodvojene stražnje četvrti ◄ |
Cosciotto |
Nesadalītas kāju ceturtdaļas |
|
(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 |
►M7 Prsa ◄ |
Petto con osso |
Krūtiņa |
|
(e) |
Бутче |
Muslo y contramuslo |
Stehno |
Helt lår |
Schenkel, Keule |
Koib |
Πόδι |
Leg |
Cuisse |
►M7 Batak sa zabatkom ◄ |
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 |
►M7 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 |
►M7 Zabatak ◄ |
Sovraccoscia |
ciska jeb šķiņķis |
|
(h) |
Подбедрица |
Muslo |
Dolní stehno (Palička) |
Underlår |
Unterschenkel, Unterkeule |
poolkoib |
Κνήμη |
Drumstick |
Pilon |
►M7 Batak ◄ |
Fuso |
Stilbs |
|
(i) |
Крило |
Ala |
Křídlo |
Vinge |
Flügel |
Tiib |
Φτερούγα |
Wing |
Aile |
►M7 Krilo ◄ |
Ala |
Spārns |
|
(j) |
Неразделени крила |
Alas unidas |
Neoddělená křídla |
Sammenhængende vinger |
Beide Flügel, ungetrennt |
Lahtilõikamata tiivad |
Αδιαχώριστες φτερούγες |
Unseparated wings |
Ailes non séparées |
►M7 Neodvojena krila ◄ |
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 |
►M7 File od prsa ◄ |
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 |
►M7 File od prsa s prsnom kosti ◄ |
Petto (con forcella), fesa (con forcella) |
Krūtiņas fileja ar atslēgas kaulu |
|
(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 |
►M7 Magret ◄ |
Magret, maigret |
Magret, maigret |
|
(n) |
Oбезкостен пуешки бут |
Carne de muslo y contramuslo de pavo deshuesada |
U vykostěných krůtích stehen |
Udbenet kød af hele kalkunlår |
Entbeintes Fleisch von Putenschenkeln |
Kalkuni konditustatud koivaliha |
Κρέας ποδιού γαλοπούλας χωρίς κόκαλο |
Deboned turkey leg meat |
Cuisse désossée de dinde |
►M7 Meso purećih bataka i zabataka bez kosti ◄ |
Carne di coscia di tacchino disossata |
Atkaulota tītara kāju gaļa |
|
|
lt |
►C2 hu ◄ |
mt |
nl |
pl |
pt |
ro |
sk |
sl |
fi |
sv |
|
(a) |
Pusė |
►C2 Fél ◄ |
Nofs |
Helft |
Połówka |
Metade |
Jumătăți |
Polená hydina |
Polovica |
Puolikas |
Halva |
|
(b) |
Ketvirtis |
►C2 Negyed ◄ |
Kwart |
Kwart |
Ćwiartka |
Quarto |
Sferturi |
Štvrťka hydiny |
Četrt |
Neljännes |
Kvart |
|
(c) |
Neatskirti ketvirčiai su šlaunelėmis |
►C2 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 |
►C2 Mell ◄ |
Sidra |
Borst |
Pierś, połówka piersi |
Peito |
Piept |
Prsia |
Prsi |
Rinta |
Bröst |
|
(e) |
Kulšelė |
►C2 Comb ◄ |
Koxxa |
Hele poot, hele dij |
Noga |
Perna inteira |
Pulpă |
Hydinové stehno |
Bedro |
Koipireisi |
Klubba |
|
(f) |
Viščiuko kulšelė su nugarėlės dalimi |
►C2 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 |
►C2 Felsőcomb ◄ |
Il-biċċa ta’ fuq tal-koxxa |
Bovenpoot, bovendij |
Udo |
Coxa |
Pulpă superioară |
Horné hydinové stehno |
Stegno |
Reisi |
Lår |
|
(h) |
Blauzdelė |
►C2 Alsócomb ◄ |
Il-biċċa t’isfel tal-koxxa (drumstick) |
Onderpoot, onderdij (Drumstick) |
Podudzie |
Perna |
Pulpă inferioară |
Dolné hydinové stehno |
Krača |
Koipi |
Ben |
|
(i) |
Sparnelis |
►C2 Szárny ◄ |
Ġewnaħ |
Vleugel |
Skrzydło |
Asa |
Aripi |
Hydinové krídelko |
Peruti |
Siipi |
Vinge |
|
(j) |
Neatskirti sparneliai |
►C2 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 |
|
(k) |
Krūtinėlės filė |
►C2 Mellfilé ◄ |
Flett tas-sidra |
Borstfilet |
Filet z piersi |
Carne de peito |
Piept dezosat |
Hydinový rezeň |
Prsni file |
Rintafilee |
Bröstfilé |
|
(l) |
Krūtinėlės filė su raktikauliu |
►C2 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 |
|
(m) |
Magret, maigret tipo anties (arba žąsies) krūtinėlės filė |
►C2 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 |
|
(n) |
Kalakuto kulšelių mėsa |
►C2 Kicsontozott pulykacomb ◄ |
Laħam tas-saqajn tad-dundjan dissussat |
Vlees van hele poten/hele dijen van kalkoenen, zonder been |
Pozbawione kości mięso z nogi indyka |
Carne desossada da perna inteira de peru |
Pulpă dezosată de curcan |
Vykostené morčacie stehno |
Puranje bedro brez kosti |
Kalkkunan luuton koipi-reisiliha |
Urbenat kalkonkött av klubba |
ANNEX II
Cut separating thigh/leg and back
Cut separating thigh and drumstick
ANNEX III
Chilling methods
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
►M7 hr ◄ |
it |
lv |
|
1. |
Въздушно охлаждане |
Refrigeración por aire |
Vzduchem (Chlazení vzduchem) |
Luftkøling |
Luftkühlung |
Ōhkjahutus |
Ψύξη με αέρα |
Air chilling |
Refroidissement à l'air |
►M7 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 |
►M7 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 |
►M7 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 IV
Types of farming
|
|
bg |
es |
cs |
da |
de |
et |
el |
en |
fr |
►M7 hr ◄ |
it |
lv |
|
a) |
Хранен с … % … гъска, хранена с овес |
Alimentado con … % de … Oca engordada con avena |
Krmena z … % (čím) … Husa krmená ovsem |
Fodret med … % … Havrefodret gås |
Gefüttert 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 |
►M7
|
Alimentato con il … % di … Oca ingrassata con avena |
Baroti 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 |
►M7 Ekstenzivan uzgoj u zatvorenim objektima ◄ |
Estensivo al coperto |
Turēšana galvenokārt telpās (‘Audzēti kūtī’) |
|
c) |
Свободен начин на отглеждане |
Gallinero con salida libre |
Volný výběh |
Fritgående |
Freilandhaltung |
Vabapidamine |
Ελεύθερης βοσκής |
Free range |
Sortant à l'extérieur |
►M7 Slobodan uzgoj ◄ |
All'aperto |
Brīvā turēšana |
|
d) |
Традиционен свободен начин на отглеждане |
Granja al aire libre |
Tradiční volný výběh |
Frilands … |
Bäuerliche Freilandhaltung |
Traditsiooniline vabapidamine |
Παραδοσιακής ελεύθερης βοσκής |
Traditional free range |
Fermier-élevé en plein air |
►M7 Tradicionalni slobodan uzgoj ◄ |
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 Unbegrenzter Auslauf |
Täieliku liikumisvabadusega traditsiooniline vabapidamine |
Απεριόριστης ελεύθερης βοσκής |
Free-range — total freedom |
Fermier-élevé en liberté |
►M7 Slobodan uzgoj – neograničeni ispust ◄ |
Rurale in libertà |
Brīvā turēšana – pilnīgā brīvībā |
|
|
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 V
The conditions referred to in Article 11 are as follows:
Fed with …% of …
Reference to the following particular feed ingredients may only be made where:
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.
Extensive indoor (barn-reared)
This term may only be used where:
the stocking rate per m2 floor space does not exceed, in the case of:
the birds are slaughtered, in the case of:
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 m2 and for capons, for which the stocking rate shall not exceed 7,5 m2, and not more than 27,5 kg liveweight per m2,
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:
In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery),
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 m2 surface of the house.
Traditional free range
This term may only be used where:
the indoor stocking rate per m2 does not exceed in the case of:
the total usable area of poultryhouses at any single production site does not exceed 1 600 m2,
each poultryhouse does not contain more than:
the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m2 surface of the house,
there is continuous daytime access to open-air runs at least as from the age of:
open-air runs comprise an area mainly covered by vegetation amounting to at least:
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 recognised as being slow growing,
the feed formula used in the fattening stage contains at least 70 % of cereals,
the minimum age at slaughter is:
finition in claustration does not exceed:
Free range — total freedom
The use of this term shall require conformity with the criteria set out under (d), except that the birds shall have continuous daytime access to open-air runs of unlimited area.
In the event of restrictions, including veterinary restrictions adopted under 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 VI
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 point 7, it is considered that excess water has been absorbed during processing.
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, is 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 and accurate to at least 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 points 5.5 and 5.6. The water-bath shall contain a volume of water not less than eight times that of the poultry to be checked and shall be capable of maintaining the water at a temperature of 42 ± 2 °C.
4.4. Filter paper or other absorbent paper towels.
5. Method
5.1. Twenty carcases are removed at random from the quantity of poultry to be checked. Until each can be tested as described in points 5.2 to 5.11, they are kept at a temperature no higher than – 18 °C.
5.2. The outside of the pack is wiped to remove superficial ice and water. The pack and its content are weighed to the nearest gram: this weight is M0.
5.3. The carcase, together with any edible offal sold with it, is removed from the outer wrap, which is dried and weighed to the nearest gram: this weight is M1.
5.4. The weight of frozen carcase plus offal is calculated by subtracting M1 from M0.
5.5. The carcase, including the edible offal, is placed in a strong, waterproof plastic bag with the abdominal cavity facing towards the bottom, closed end of the bag. The bag must be of sufficient length so as to ensure that it can be fixed securely when in the water-bath but not so wide as to allow the carcase to move from the vertical position.
5.6. The part of the bag containing the carcase end edible offal is completely immersed in a water-bath and remains open, enabling as much air as possible to escape. It is held vertically, if necessary by guide bars or by extra weights put in the bag, so that water from the bath cannot enter it. The individual bags must not touch each other.
5.7. The bag is left in the water-bath, maintained at 42 ± 2 °C throughout, with continuous movement of the bag or continuous agitation of the water, until the thermal centre of the carcase (the deepest part of the breast muscle close to the breast bone, in chickens without giblets, or the middle of the giblets in chickens with giblets) reaches at least 4 °C, measured in two randomly chosen carcases. The carcases should not remain in the water bath for longer than is necessary to reach 4 °C. The required period of immersion, for carcases stored at – 18 °C is of the order of:
|
Weight class (g) |
Weight of carcase + offal (g) |
Indicative immersion time in minutes |
|
|
Chickens without offal |
Chickens with offal |
||
|
< 800 |
< 825 |
77 |
92 |
|
850 |
825 — 874 |
82 |
97 |
|
900 |
875 — 924 |
85 |
100 |
|
950 |
925 — 974 |
88 |
103 |
|
1 000 |
975 — 1 024 |
92 |
107 |
|
1 050 |
1 025 — 1 074 |
95 |
110 |
|
1 100 |
1 075 — 1 149 |
98 |
113 |
|
1 200 |
1 150 — 1 249 |
105 |
120 |
|
1 300 |
1 250 — 1 349 |
111 |
126 |
|
1 400 |
1 350 — 1 449 |
118 |
133 |
For carcases over 1 400 g, an increase of seven minutes for each additional 100 g is required. If the suggested period of immersion is passed without reaching + 4 °C, in the two carcases which are checked, the thawing process is continued until they do reach + 4 °C in the thermal centre.
5.8. The bag and its content are removed from the water-bath; the bottom of the bag is pierced to allow any water produced on thawing to drain. The bag and its content are allowed to drip for one hour at an ambient temperature of between + 18 °C and + 25 °C.
5.9. The thawed carcase is removed from the bag and the pack containing offal (if present) is removed from the abdominal cavity. The carcase is dried inside and out with filter paper or paper towels. The bag containing the offal is pierced and, once any water has drained away, the bag and thawed offal are dried as carefully as possible.
5.10. The total weight of thawed carcase, offal and pack is determined to the nearest gram and expressed as M2.
5.11. The weight of the pack which contained the offal is determined to the nearest gram and expressed as M3.
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) is given by:
((M0 – M1 – M2)/(M0 – M1 – M3)) × 100
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 permissible limit.
The percentages are, in the case of:
ANNEX VII
DETERMINATION OF THE TOTAL WATER CONTENT OF CHICKENS
(Chemical test)
1. Object and scope
This method is used to determine the total water content of frozen and quick-frozen chickens. The method involves determination of the water and protein contents of samples from homogenised poultry carcases. The total water content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine whether or not excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it is for him or her to take the necessary appropriate precautions.
2. Definitions
‘Carcase’: the poultry carcase with bones, cartilage and any additional offal.
‘Offal’: liver, heart, gizzard and neck.
3. Principle
Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the Council.
The maximum total water content of the carcase is determined from the protein content of the carcase, which can be related to the physiological water content.
4. Apparatus and reagents
4.1. Scales for weighing the carcase and wrappings, accurate to at least 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 homogenising complete frozen or quick-frozen poultry pieces.
NB:
No special mincer is recommended. It should have sufficient power to mince frozen or quick-frozen meat and bones to produce a homogeneous mixture corresponding to that obtained from a mincer fitted with a 4-mm hole disc.
4.4. Apparatus as specified in ISO 1442, for the determination of water content.
4.5. Apparatus as specified in ISO 937, for the determination of protein content.
5. Method
5.1. Seven carcases are taken at random from the quantity of poultry to be checked and in each case kept frozen until analysis in accordance with points 5.2 to 5.6 begins.
The analysis may concern either each of the seven carcases separately or a composite sample of the seven carcases.
5.2. The preparation is commenced within the hour following the removal of the carcases from the freezer.
5.3.
The outside of the pack is wiped to remove superficial ice and water. Each carcase is weighed and removed from any wrapping material. After cutting up of the carcase into smaller pieces, any wrapping material around the edible offal is removed. The total weight of the carcase, including the edible offal and ice adhering to the carcase, is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P1’.
In the case of a composite sample analysis, the total weight of the seven carcases, prepared in accordance with point 5.3(a), is determined to give ‘P7’.
5.4.
The whole carcase of which the weight is P1 is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each carcase may then be taken.
In the case of a composite sample analysis, all seven carcases of which the weight is P7 is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the seven carcases may then be taken. The two samples are analysed as described in points 5.5 and 5.6.
5.5. A sample of the homogenised material is taken and used immediately to determine the water content in accordance with ISO 1442 to give the water content ‘a %’.
5.6. A sample of the homogenised material is also taken and used immediately to determine the nitrogen content in accordance with ISO 937. This nitrogen content is converted to crude protein content ‘b %’ by multiplying it by the factor 6,25.
6. Calculation of results
6.1.
The weight of water (W) in each carcase is given by aP1/100 and the weight of protein (RP) by bP1/100, both of which are expressed in grams. The sums of the weights of water (W7) and the weights of protein (RP7) in the seven carcases 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 (W7) in the seven carcases is given by aP7/100, and the weight of protein (RP7) by bP7/100, both of which are expressed in grams.
6.2. The average weight of water (WA) and protein (RPA) is calculated by dividing W7 and RP7, respectively, by seven.
6.3. The theoretical physiological water content in grams as determined by this method may be calculated by the following formula:
6.4.
Air chilling
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % ( 6 ), 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:
Air-spray chilling
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % (6) , 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:
Immersion chilling
Assuming a technically unavoidable water absorption during preparation of 7 % (6) 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:
Other chilling methods or a combination of two or more of the methods defined in Article 10
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % (6) , 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:
6.5. If the average water content (WA) of the seven carcases as calculated under point 6.2 does not exceed the value given in point 6.4 (WG), the quantity of poultry subjected to the check shall be considered up to standard.
ANNEX VIII
DETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS
(Chemical test)
1. Object and scope
This method is used to determine the total water content of certain poultry cuts. The method shall involve determination of the water and protein contents of samples from the homogenised poultry cuts. The total water content as determined is compared with the limit value given by the formulae indicated in point 6.4, to determine whether or not excess water has been taken up during processing. If the analyst suspects the presence of any substance which may interfere with the assessment, it is for him or her to take the necessary appropriate precautions.
2. Definitions and sampling procedures
The definitions given in point (2) of Article 1 are applicable to the poultry cuts referred to in Article 20. The sample sizes should be at least as follows:
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
Water and protein contents are determined in accordance with recognised ISO (International Organisation for Standardisation) methods or other methods of analysis approved by the Council.
The highest permissible total water content of the poultry cuts is determined from the protein content of the cuts, which can be related to the physiological water content.
4. Apparatus and reagents
4.1. Scales for weighing the cuts and wrappings, accurate to at least 1 g.
4.2. Meat-axe or saw for cutting cuts into pieces of appropriate size for the mincer.
4.3. Heavy-duty mincing machine and blender capable of homogenising poultry cuts or parts thereof.
NB:
No special mincer is recommended. It should have sufficient power to mince frozen or quick-frozen meat and bones to produce a homogeneous mixture corresponding to that obtained from a mincer fitted with a 4-mm hole disc.
4.4. Apparatus as specified in ISO 1442, for the determination of water content.
4.5. Apparatus as specified in ISO 937, for the determination of protein content.
5. Method
5.1. Five cuts are taken at random from the quantity of poultry cuts to be checked and kept frozen or refrigerated as the case may be until analysis in accordance with points 5.2 to 5.6 begins.
Samples from frozen or quick-frozen bulk products referred to under point 2 may be kept at 0 °C until analysis begins.
The analysis may concern each of the five cuts separately or a composite sample of the five cuts.
5.2. The preparation is commenced within the hour following the removal of the cuts from the freezer or refrigerator.
5.3.
The outside of the pack is wiped to remove superficial ice and water. Each cut is weighed and removed from any wrapping material. After cutting up the cuts into smaller pieces, the weight of the poultry cut is determined to the nearest gram after deduction of the weight of any wrapping material removed, to give ‘P1’.
In the case of a composite sample analysis, the total weight of the five cuts, prepared in accordance with point 5.3(a), is determined to give ‘P5’.
5.4.
The whole cut of which the weight is P1, is minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample representative of each cut may then be taken.
In the case of a composite sample analysis, all five cuts of which the weight is P5 are minced in a mincer as specified under point 4.3 (and, if necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which two samples representative of the five cuts may then be taken.
The two samples are analysed as described in points 5.5 and 5.6.
5.5. A sample of the homogenised material is taken and used immediately to determine the water content in accordance with ISO 1442 to give the water content ‘a %’.
5.6. A sample of the homogenised material is also taken and used immediately to determine the nitrogen content in accordance with ISO 937. This nitrogen content is converted to crude protein content ‘b %’ by multiplying it by the factor 6,25.
6. Calculation of results
6.1.
The weight of water (W) in each cut is given by aP1/100 and the weight of protein (RP) by bP1/100, both of which are expressed in grams.
The sums of the weights of water (W5) and the weights of protein (RP5) 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 (W5) in the five cuts is given by aP5/100, and the weight of protein (RP5) by bP5/100, both of which are expressed in grams.
6.2. The average weight of water (WA) and protein (RPA) is calculated by dividing W5 and RP5 respectively, by five.
6.3. The mean physiological W/RP ratio as determined by this method is as follows:
6.4. Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 % ( 7 ) depending on the type of products and chilling methods applied, the highest permissible W/RP 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 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 WA/RPA ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.
ANNEX IX
CHECK ON ABSORPTION OF WATER IN THE PRODUCTION ESTABLISHMENT
(Slaughterhouse test)
1. 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 consists of the first 20 carcases recovered. They are re-weighed. Their weight to the nearest gram is recorded against the weight recorded on first weighing. The test is declared void if less than 20 identified carcases are recovered.
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.
9. Instead of manual weighing as described under points 1 to 8, automatic weighing lines may be used for the determination of the percentage moisture absorption for the same number of carcases and according to the same principles, provided that the automatic weighing line is approved in advance for this purpose by the competent authority.
10. The result must not exceed the following percentages of the initial weight of the carcase or any other figure allowing compliance with the maximum total extraneous water content:
|
— |
air chilling: 0 %, |
|
— |
air-spray chilling: 2,0 %, |
|
— |
immersion chilling: 4,5 %, |
11. In cases where carcases are chilled with an other chilling method or a combination of two or more of the methods defined in Article 10, the maximum percentage of water content shall not exceed 0 % of the original weight of the carcase.
ANNEX X
INDICATIONS REFERRED TO IN ARTICLE 16(6)
|
– |
in Bulgarian: Съдържанието на вода превишава нормите на ЕО |
|
– |
in Spanish: Contenido en agua superior al límite CE |
|
– |
in Czech: Obsah vody překračuje limit ES |
|
– |
in Danish: Vandindhold overstiger EF-Normen |
|
– |
in German: Wassergehalt über dem EG-Höchstwert |
|
– |
in Estonian: Veesisaldus ületab EÜ normi |
|
– |
in Greek: Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΚ |
|
– |
in English: Water content exceeds EC limit |
|
– |
in French: Teneur en eau supérieure à la limite CE |
|
— |
in Croatian: Sadržaj vode prelazi ograničenje EZ |
|
– |
in Italian: Tenore d’acqua superiore al limite CE |
|
– |
in Latvian: Ūdens saturs pārsniedz EK noteikto normu |
|
– |
in Lithuanian: Vandens kiekis viršija EB nustatytą ribą |
|
– |
in Hungarian: Víztartalom meghaladja az EK által előírt határértéket |
|
– |
in Maltese: Il-kontenut ta’ l-ilma superjuri għal-limitu KE |
|
– |
in Dutch: Watergehalte hoger dan het EG-maximum |
|
– |
in Polish: Zawartość wody przekracza normę WE |
|
– |
in Portuguese: Teor de água superior ao limite CE |
|
– |
in Romanian: Conținutul de apă depășește limita CE |
|
– |
in Slovak: Obsah vody presahuje limit ES |
|
– |
in Slovenian: Vsebnost vode presega ES omejitev |
|
– |
in Finnish: Vesipitoisuus ylittää EY-normin |
|
– |
in Swedish: Vattenhalten överstiger den halt som är tillåten inom EG. |
ANNEX XI
LIST OF NATIONAL REFERENCE LABORATORIES
Instituut voor Landbouw- en Visserijonderzoek (ILVO)
Eenheid Technologie en Voeding
Productkwaliteit en voedselveiligheid
Brusselsesteenweg 370
9090 Melle
BELGIË
Национален диагностичен научно-изследователски ветеринарно-медицински институт
(National Diagnostic Research Veterinary Medicine Institute)
бул. ‘Пенчо Славейков’ 15
(Pencho Slaveikov str. 15)
1606 София
(1606 Sofia)
BULGARIA
Státní veterinární ústav Jihlava
Národní referenční laboratoř pro mikrobiologické,
chemické a senzorické analýzy masa a masných výrobků
Rantířovská 93
586 05 Jihlava
ČESKÁ REPUBLIKA
Fødevarestyrelsen
Fødevareregion Øst
Afdeling for Fødevarekemi
Søndervang 4
4100 Ringsted
DANMARK
Max Rubner-Institut
Bundesforschungsinstitut für Ernährung und Lebensmittel
(Federal Research Institute of Nutrition and Food)
- Institut für Sicherheit und Qualität bei Fleisch -
(Department of Safety and Quality of Meat)
E.-C.-Baumann-Straße. 20
95326 Kulmbach
DEUTSCHLAND
Veterinaar- ja Toidulaboratoorium
Kreutzwaldi 30
51006 Tartu
EESTI
National Food Centre
Teagasc
Dunsinea
Castleknock
Dublin 15
ÉIRE/IRELAND
Ministry of Rural Development & Food
Veterinary Laboratory of Larisa
7th km Larisa-Trikalοn st.
411 10 Larisa
GREECE
Laboratorio Arbitral Agroalimentario
Carretera de La Coruña, km 10,700
28023 Madrid
ESPAÑA
SCL Laboratoire de Montpellier
parc Euromédecine
205 rue de la Croix-Verte
34196 Montpellier Cedex 5
FRANCE
Ministero delle politiche agricole alimentari e forestali
Ispettorato centrale della tutela della qualità e repressione frodi dei prodotti agroalimentari
Laboratorio di Modena
Via Jacopo Cavedone N. 29
41100 Modena
ITALIA
Analytical Laboratories Section
Department of Agriculture
Ministry of agriculture, Natural Resources and Environment
Loukis Akritas Ave.
1412 Nicosia
CYPRUS
Pārtikas drošības, dzīvnieku veselības un vides zinātniskais institūts
Lejupes iela 3
Rīga, LV-1076
LATVIJA
Nacionalinis maisto ir veterinarijos rizikos vertinimo institutas
J. Kairiūkščio g. 10
LT-08409 Vilnius
LIETUVA
Laboratoire National de Santé
42, rue du Laboratoire
1911 Luxembourg
LUXEMBOURG
Mezőgazdasági Szakigazgatási Hivatal Központ Élelmiszer- és Takarmánybiztonsági Igazgatóság
(Central Agricultural Office Food and Feed Safety Directorate)
Budapest 94. Pf. 1740
Mester u. 81.
1465
MAGYARORSZÁG
MCCAA Laboratory Services Directorate
Standards and Metrology Institute
Malta Competition and Consumer Affairs Authority
F22, Mosta Technopark
Mosta MST3000
Malta
RIKILT — Instituut voor Voedselveiligheid
Wageningen University and Research Centre
Akkermaalsbos 2, gebouw 123
6708 WB Wageningen
NEDERLAND
Österreichische Agentur für Gesundheit und Ernährungssicherheit GmbH
Spargelfeldstraße 191
1226 Wien
ÖSTERREICH
Centralne Laboratorium Głównego Inspektoratu Jakości
Handlowej Artykułów Rolno-Spożywczych
ul. Reymonta 11/13
60-791 Poznań
POLSKA
Autoridade de Segurança Alimentar e Económica — ASAE
Laboratório Central da Qualidade Alimentar — LCQA
Av. Conde Valbom 98
1050-070 Lisboa
PORTUGAL
Institutul de Igienă și Sănătate Publică Veterinară
Str. Câmpul Moșilor nr. 5, sector 2
București
ROMÂNIA
Univerza v Ljubljani
Veterinarska fakulteta
Nacionalni veterinarski inštitut
Gerbičeva 60
SI-1115 Ljubljana
SLOVENIJA
Štátny veterinárny a potravinový ústav
Botanická 15
842 52 Bratislava
SLOVENSKÁ REPUBLIKA
Elintarviketurvallisuusvirasto Evira
Mustialankatu 3
FI-00710 Helsinki
SUOMI/FINLAND
Livsmedelsverket
Box 622
SE-751 26 Uppsala
SVERIGE
Laboratory of the Government Chemist
Queens Road
Teddington
TW11 0LY
UNITED KINGDOM
ANNEX XII
Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat
The board of experts referred to in Article 19 is responsible for the following tasks:
supplying information on analytical methods and comparative testing regarding the water content of poultrymeat to the national reference laboratories;
coordinating the application by the national reference laboratories of the methods referred to in (a), by organising comparative testing, and proficiency testing in particular;
supporting the national reference laboratories in proficiency testing by providing scientific support for statistical data evaluation and reporting;
coordinating the development of new analytical methods and informing the national reference laboratories of progress made in this area;
providing scientific and technical assistance to the Commission, especially in cases where the results of analyses are contested between Member States.
The board of experts referred to in Article 19 shall be organised as follows:
The board of experts in monitoring water content in poultrymeat shall consist of representatives of the Directorate-General Joint Research Centre (JRC) — Institute for Reference Materials and Measurements (IRMM), of the Directorate-General for Agriculture and Rural Development and of three national reference laboratories. The representative of IRMM shall act as the chairperson of the board and shall appoint the national reference laboratories on a rotational basis. The Member State authority responsible for the national reference laboratory selected shall subsequently appoint individual experts in monitoring water content in food to serve on the board. Through annual rotation, one participating national reference laboratory shall be replaced at a time, so as to ensure a degree of continuity on the board. Expenses incurred by the Member States’ experts and/or the national reference laboratories in the exercise of their functions under this Section of this Annex shall be borne by the respective Member States.
Tasks of national reference laboratories
The national reference laboratories listed in Annex XI are responsible for the following tasks:
coordinating the activities of the national laboratories responsible for analyses of water content in poultrymeat;
assisting the competent authority in the Member State in organising the system for monitoring water content in poultrymeat;
participating in comparative testing (proficiency testing) between the various national laboratories referred to in (a);
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);
collaborating with the board of experts and, if appointed to join the board of experts, preparing the necessary test samples, including homogeneity testing, and arranging appropriate shipping.
▼M3 —————
ANNEX XIII
Correlation table
|
Regulation (EEC) No 1906/90 |
Regulation (EEC) No 1538/91 |
This Regulation |
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Article 1 |
Article 1 |
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Article 1a, introductory phrase |
Article 2, introductory phrase |
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Article 2(2), (3) and (4) |
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Article 2(a), (b) and (c) |
|
Article 2(8) |
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Article 2(d) |
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Article 1a, first and second indents |
Article 2(e) and (f) |
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Article 2 |
Article 3(1) to (4) |
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Article 4 |
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Article 3(5) |
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Article 3 |
Article 4 |
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Article 4 |
Article 5(1) |
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Article 5(1) to (4) |
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Article 5(2) to (5) |
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Article 6 |
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Article 5(6) |
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Article 5 |
Article 6 |
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Article 6(1), introductory phrase |
Article 7(1), introductory phrase |
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Article 6(1), first to sixth indents |
Article 7(1), points (a) to (f) |
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Article 6(2), introductory phrase |
Article 7(2), introductory phrase |
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Article 6(2), first to fourth indents |
Article 7(2), points (a) to (d) |
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Article 7(1) |
Article 8(1) |
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Article 7(3) |
Article 8(2) |
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Article 7(4) |
Article 8(3) |
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Article 7(5) |
Article 8(4) |
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Article 7(6) |
Article 8(5) |
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Article 8(1) |
Article 9(1) |
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Article 8(2) |
Article 9(2) |
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Article 8(3), introductory phrase |
Article 9(3), introductory phrase |
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Article 8(3), first indent |
Article 9(3), point (a) |
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Article 8(3), second indent |
Article 9(3), point (b) |
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Article 8(4), first subparagraph, introductory phrase |
Article 9(4), first subparagraph, introductory phrase |
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Article 8(4), first subparagraph, first to third indents |
Article 9(4), first subparagraph, points (a) to (c) |
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Article 8(4), second subparagraph |
Article 9(4), second subparagraph |
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Article 8(5) to (12) |
Article 9(5) to (12) |
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Article 8(13), first subparagraph |
— |
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Article 8(13), second subparagraph |
Article 9(13) |
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Article 9 |
Article 10 |
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Article 10 |
Article 11 |
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Article 11(1), introductory phrase |
Article 12(1), introductory phrase |
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Article 11(1), first to fourth indents |
Article 12(1), points (a) to (d) |
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Article 11(2) |
Article 12(2) |
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Article 11(2a) |
Article 12(3) |
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Article 11(2b) |
Article 12(4) |
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Article 11(3), introductory phrase |
Article 12(5), introductory phrase |
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Article 11(3), first to fourth indents |
Article 12(5), points (a) to (d) |
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Article 11(4) |
Article 12(6) |
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Article 12 |
Article 13 |
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Article 13 |
Article 14 |
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Article 14a(1) and (2) |
Article 15 |
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Article 14a(3) to (5) |
Article 16(1) to (3) |
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Article 14a(5a) |
Article 16(4) |
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Article 14a(6) |
Article 16(5) |
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Article 14a(7), first subparagraph, introductory phrase |
Article 16(6), first subparagraph |
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Article 14a(7), first subparagraph, indents |
Annex X |
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Article 14a(7), second and third subparagraphs |
Article 16(6), second and third subparagraphs |
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Article 14a(8) to (12) |
Article 17(1) to (5) |
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Article 14a(12a) |
Article 18(1) |
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Article 14a(13) |
Article 18(2) |
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Article 14a(14) |
Article 19 |
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Article 14b(1) |
Article 20(1) |
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Article 14b(2), first subparagraph, introductory phrase |
Article 20(2), first subparagraph, introductory phrase |
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Article 14b(2), first subparagraph, first to third indents |
Article 20(2), first subparagraph, points (a) to (c) |
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Article 14b(2), second subparagraph |
Article 20(2), second subparagraph |
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Article 14b(3) and (4) |
Article 20(3) and 4) |
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Article 15 |
— |
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— |
Article 21 |
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— |
Article 22 |
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Annex I |
Annex I |
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Annex Ia |
Annex II |
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Annex II |
Annex III |
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Annex III |
Annex IV |
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Annex IV |
Annex V |
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Annex V |
Annex VI |
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Annex VI |
Annex VII |
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Annex VIa |
Annex VIII |
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Annex VII |
Annex IX |
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Annex VIII |
Annex XI |
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Annex IX |
Annex XII |
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— |
Annex XIII |
( 1 ) OJ L 109, 6.5.2000, p. 29.
( 2 ) OJ L 139, 30.4.2004, p. 55. Corrigendum published in OJ L 226, 25.6.2004, p. 22.
( 3 ) 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:
( 4 ) OJ L 39, 15.2.1980, p. 40.
( 5 ) OJ L 228, 1.9.2009, p. 3.
( 6 ) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.
( 7 ) 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.