EN   EN 
 
 
 EUROPEAN  
COMMISSION   
Brussels, XXX   
[…](2023) XXX  draft  
ANNEXES 1 to 12  
 
ANNEXES  
to the  
Commission Delegated Regulation  
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    
EN 1  EN 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, 
slagteky
lling Hähnch
en 
Masthuh
n Tibud, 
broiler  Κοτόπο
υλο 
Πετετνο
ί και 
κότες 
(κρεατο
παραγω
γής) Chicken
, broiler  Poulet 
(de 
chair)  Pile, 
brojler  Pollo, 
‘Broiler
’ Cālis, 
broilers  
2. Петел, 
кокошк
а Gallo, 
gallina  Kohout, 
slepice, 
drůbež 
na 
pečení, 
nebo 
vaření  Hane, 
høne, 
suppehø
ne Suppenh
uhn Kuked, 
kanad, 
hautami
seks või 
keetmis
eks 
mõeldud 
kodulin
nud Πετεινοί 
και 
κότες 
(για 
βράοιμο
) Cock, 
hen, 
casserol
e, or 
boiling 
fowl Coq, 
poule (à 
bouillir)    Pijetao, 
kokoš, 
kokoš za 
pečenje 
ili 
kuhanje   Gallo, 
gallina  
Pollame 
da brodo  Gailis, 
vista 
(sautēša
nai vai 
vārīšana
i) 
3. Петел 
(угоен, 
скопен)  Capón  Kapoun  Kapun  Kapaun  Kohikuk
k Καπόνια  Capon  Chapon    Kopun   Cappon
e Kapauns  
4. Ярка, 
петле  Picantón
, 
coquelet  Kuřátko, 
kohoute
k Poussin, 
Coquele
t Stubenk
üken  Kana - ja 
kukepoj
ad Νεοσσό
ς, 
πετεινάρ
ι Poussin, 
Coquele
t Poussin, 
coquelet    Mlado 
pile i 
mladi 
pijetao   Galletto  Cālītis  
5. Млад Gallo Mladý Unghan Junger Noor Πετεινά Brother Jeune   Mladi Giovane Jauns  
EN 2  EN петел  joven  kohout  e Hahn  kukk  ρι cock  coq pijetao   gallo  gailis  
1. (Млада) 
пуйка  Pavo 
(joven)  (Mladá) 
krůta  (Mini) 
kalkun  (Junge) 
Pute, 
(Junger) 
Truthah
n (Noor) 
kalkun  (Νεαροί
) γάλοι 
και 
γαλοπού
λες (Young) 
turkey  Dindonn
eau, 
(jeune) 
dinde   (Mladi) 
puran   (Giovan
e) 
tacchino  (Jauns) 
tītars  
2. Пуйка  Pavo  Krůta  Avlskal
kun Pute, 
Truthah
n Kalkun  Γάλοι 
και 
γαλοπού
λες Turkey  Dinde (à 
bouillir)     Puran   Tacchin
o/a Tītars  
1. (Млада) 
патица, 
пате 
(млада) 
мускусн
а 
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) 
berberia
nd 
(Ung) 
mularda
nd Frühmas
tente, 
Jungent
e, 
(Junge) 
Flugente  
(Junge 
Mularde
nte) (Noor) 
part, 
pardipoe
g. (noor) 
muskus
part, 
(noor) 
mullard  (Νεαρές
) πάπιες 
ή 
παπάκια
, 
(νεαρές) 
πάπιες 
Βαρβαρί
ας, 
(νεαρές) 
παπιες 
mulard  (Young) 
duck, 
duckling
, 
(Young) 
Muscov
y duck 
(Young) 
Mulard 
duck  (Jeune) 
canard, 
caneton, 
(jeune) 
canard 
de 
Barbarie
, (jeune) 
canard 
mulard   (Mlada) 
patka, 
(mlada) 
mošusna 
patka, 
(mlada) 
patka 
mulard   (Giovan
e) anatra 
(Giovan
e) 
Anatra 
muta 
(Giovan
e) 
Anatra 
‘mulard
’ (Jauna) 
pīle, 
pīlēns, 
(jauna) 
muskus
pīle, 
(jauna)  
Mulard  
pīle 
2. Патица, 
мускусн
а 
патица, 
мюлар  Pato, 
pato de 
Barbaria
, pato 
cruzado  Kachna, 
Pižmová 
kachna, 
kachna 
Mulard  Avlsand 
Avlsber
beriand 
Avlsmul
ardand  Ente, 
Flugent e 
Mularde
nte Part, 
muskus
part, 
mullard  Πάτιες, 
πάτιες 
Βαρβαρί
ας 
πάτιες 
mulard  Duck, 
Muscov
y duck, 
Mulard 
duck  Canard, 
canard 
de 
Barbarie 
(à 
bouillir), 
canard 
mulard 
(à 
bouillir)  Patka, 
mošusna 
patka, 
patka 
mulard   Anatra 
Anatra 
muta 
Anatra 
‘mulard
’ Pīle, 
muskus
pīle, Mu
lard pīle  
EN 3  EN 1. (Млада) 
гъска, 
гъсе Oca 
(joven), 
ansarón  Mladá 
husa, 
house  (Ung) 
gås Frühmas
tgans, 
(Junge) 
Gans, 
Jungmas
tgans  (Noor) 
hani, 
hanepoe
g (Νεαρές
) χήνες 
ή 
χηνάκια  (Young) 
goose, 
gosling  (Jeune) 
oie ou 
oison   (Mlada) 
guska   (Giovan
e) 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) 
perlehøn
e (Junges) 
Perlhuh
n (Noor) 
pärlkana  (Νεαρές
) 
φραγκό
κοτες  (Young) 
guinea 
fowl (Jeune) 
pintade 
Pintadea
u  (Mlada) 
biserka   (Giovan
e) 
faraona  (Jauna) 
pērļu 
vistiņa  
2. Токачка  Pintada  Perlička  Avlsperl
ehøne  Perlhuh
n Pärlkana  Φραγκό
κοτες  Guinea 
fowl Pintade  Biserka   Faraona  Pērļu 
vistiņa  
 
 lt hu 
 mt nl pl pt ro sk sl fi sv 
1. Viščiuka
s, 
viščiukas 
broileris  Csirke, 
brojlercsi
rke Fellus, 
brojler  Kuiken, 
braadkui
ken Kurczę, 
broiler Frango  Pui de 
carne, 
broiler  Kurča, 
brojler  Pitovni 
piščanec 
– brojler  Broileri  Kyckling
, 
slaktkyck
ling 
(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 
(syöttöku
kko) Kapun   
EN 4  EN 4. Viščiuka
s tabaka 
(arba  pou
ssin (coq
uelet ) 
tipo 
viščiukas
)   Csibe  Għattuqa
, coquelet  Piepkuik
en Kurczątk
o Franguito
s Pui tineri  Kurčiatk
o Mlad 
piščanec, 
mlad 
petelin  
(kokelet)  Kananpoi
ka, 
kukonpoi
ka Poussin, 
Coquelet  
5. Gaidžiuk
as Fiatal 
kakas   Serduk 
żgħir fl -
eta Jonge 
haan  Młody 
kogut  Galo 
jovem  Cocoș 
tânăr  Mladý 
kohút  Mlad 
petelin  Nuori 
kukko  Ung tupp  
1. Kalakuči
ukas  (Fiatal) 
pulyka   Dundjan 
(żgħir fl -
eta) (Jonge) 
kalkoen  (Młody) 
indyk  Peru Curcan 
(tânăr)  Mladá 
morka  (Mlada) 
pura (Nuori) 
kalkkuna  (Ung) 
kalkon  
2. Kalakuta
s    Pulyka   Dundjan  Kalkoen  Indyk  Peru 
adulto  Curcan  Morka  Pura Kalkkuna  Kalkon  
1. Ančiukas
, 
muskusin
is 
ančiukas, 
mulardini
s 
ančiukas  Fiatal 
kacsa, 
(fiatal) 
pézsmak
acsa, 
(fiatal) 
Mulard -
kacsa  Papra 
(żgħira 
fl-eta), 
papra 
żgħira 
(fellus ta’ 
papra)  m
uskovy  (ż
għira fl -
eta), 
papra 
mulard  (Jonge) 
eend, 
(Jonge) 
Barbarijs
e eend 
(Jonge) 
„Mulard ”
-eend  (Młoda) 
kaczka 
tuczona, 
(Młoda) 
kaczka 
piżmova, 
(Młoda) 
kaczka 
mulard  Pato, 
Pato Bar
bary, 
Pato Mul
ard 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) 
myskiank
ka (Ung) 
anka, 
ankunge 
(ung) 
mulardan
d (ung) 
myskand  
2. Antis, 
muskusin
ė antis, 
mulardin
ė antis  Kacsa, 
pézsmak
acsa, 
Mulard -
kacsa  Papra, 
papra  mu
scovy , 
papra  mu
lard Eend 
Barbarijs
e eend 
„Mulard ”
-eend  Kaczka, 
Kaczka 
piżmowa
, Kaczka 
mulard  Pato 
adulto, 
pato 
adulto  Ba
rbary , 
pato 
adulto  MRață, rață 
din 
specia 
Cairina 
moschata
, rață 
Mulard  Kačica, 
Pyžmová 
kačica, 
Mulard  Raca, 
muškatna 
raca, 
mulard 
raca Ankka, 
myskiank
ka Anka, 
mulardan
d, 
myskand   
EN 5  EN ulard  
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) 
gyöngyty
úk  Farghuna 
(żgħira 
fl-eta) (Jonge) 
parelhoe
n (Młoda) 
perliczka  Pintada  Bibilică 
adultă  (Mladá) 
perlička  (Mlada) 
pegatka  (Nuori) 
helmikan
a (Ung) 
pärlhöna  
2. Perlinė 
višta  Gyöngyt
yúk  Fargħuna  Parelhoe
n Perlica  Pintada 
adulta  Bibilică  Perlička  Pegatka  Helmika
na Pärlhöna  
 
Names of poultry c uts referred to in Article 2, point (2) 
 bg  es  cs  da  de  et  el  en  fr  hr it lv 
(a) Половин
ка Medio  Půlka  Halvt  Hälfte 
oder 
Halbes  Pool Μισά  Half Demi ou 
moitié  Polovica   Metà  Puse  
(b) Четвърт
инка  Cuarto Čtvrtka  Kvart  (Vorder -, 
Hinter -) 
Viertel  Veerand  Τεταρτη
μόριο  Quarter  Quart  Četvrt   Quarto  Ceturtdaļ
a 
(c) Неразде
лени 
четвърти
нки с 
бутчетат
а Cuartos 
traseros 
unidos  Neodděle
ná zadní 
čtvrtka  Sammen
hængend
e 
lårstykke
r Hintervie
rtel am 
Stück  Lahtilõik
amata 
koivad  Αδιαχώρι
στα 
τεταρτημ
όρια 
ποδιών  Unsepara
ted leg 
quarters  Quarts 
postérieu
rs non 
séparés  Neodvoje
ne 
stražnje 
četvrti   Coscio tto Nesadalīt
as kāju 
ceturtdaļ
as 
(d) Гърди, 
бяло Pechuga  Prsa Bryst  Brust, 
halbe Rind  Στήθος  Breast  Poitrine, 
blanc ou   Prsa Petto con Krūtiņa   
EN 6  EN месо или 
филе с 
кост  Brust, 
halbierte 
Brust  filet sur 
os osso 
(e) Бутче  Muslo y 
contramu
slo Stehno  Helt lår  Schenkel
, Keule  Koib  Πόδι  Leg Cuisse  Batak sa 
zabatkom
  Coscia  Kāja  
(f) Бутче с 
част от 
гърба, 
прикреп
ен към 
него  Cuarto 
trasero 
de pollo  Stehno 
kuřete s 
částí zad  Kyllingel
år med 
en del af 
ryggen  Hähnche
nschenke
l mit 
Rückenst
ück, 
Hühnerk
eule mit 
Rückenst
ück Koib 
koos 
seljaosag
a Πόδι από 
κοτόπουλ
ο 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  Contram
uslo Horní 
stehno  Overlår  Obersche
nkel, 
Oberkeul
e Kints  Μηρός 
(μπούτι)  Thigh  Haut de 
cuisse  Zabatak   Sovracco
scia ciska jeb 
šķiņķis  
(h)        Bone-in 
thigh 
with a 
portion 
of the 
back      
(i) Подбедр
ица Muslo  Dolní 
stehno 
(Palička)  Underlår  Untersch
enkel, 
Unterkeu
le poolkoib  Κνήμη  Drumstic
k Pilon  Batak   Fuso  Stilbs  
(j) Крило  Ala Křídlo  Vinge  Flügel  Tiib Φτερούγ
α Wing  Aile   Krilo  Ala Spārns  
(k) Неразде
лени 
крила  Alas 
unidas  Neodděle
ná křídla  Sammen
hængend
e vinger  Beide 
Flügel, 
ungetrenLahtilõik
amata 
tiivad  Αδιαχώρι
στες 
φτερούγεUnsepara
ted wings  Ailes non 
séparées   Neodvoj
ena krila   Ali non 
separate  Nesadalīt
i spārni   
EN 7  EN nt ς 
(l) Филе от 
гърдите, 
бяло 
месо  Filete de 
pechuga  Prsní 
řízek  Brystfilet  Brustfilet
, Filet 
aus der 
Brust, 
Filet Rinnafile
e Φιλέτο 
στήθους  Breast 
fillet  Filet de 
poitrine, 
blanc, 
filet, noix  File od 
prsa  Filetto, 
fesa 
(tacchino
) Krūtiņas 
fileja  
(m) Филе от 
гърдите 
с 
«ядеца»  Filete de 
pechuga 
con 
clavícula  Filety z 
prsou 
(Klíční 
kost s 
chrupavk
ou prsní 
kosti 
včetně 
svaloviny 
v 
přirozené 
souvislos
ti, klíč. 
kost a 
chrupavk
a max. 3 
% z cel. 
hmotnost
i) Brystfilet 
med 
ønskeben  Brustfilet 
mit 
Schlüssel
bein Rinnafile
e koos 
harkluug
a Φιλέτο 
στήθους 
με 
κλειδοκό
καλο  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) Нетлъст
о филе  Magret, 
maigret  Magret, 
maigret 
(Filety z 
prsou 
kachen a 
hus s 
kůží a 
podkožní
m tukem 
pokrývají
cím prsní Magret, 
maigret  Magret, 
Maigret  Rinnaliha 
(«magret
» või 
«maigret
») Maigret, 
magret  Magret, 
maigret  Magret, 
maigret  Magret   Magret, 
maigret  Magret, 
maigret   
EN 8  EN sval, bez 
hlubokéh
o svalu 
prsního)  
(o)        Inner 
fillet      
(p)        Feet     
(q)        Paws      
(r)        Neck      
(s)        Head      
(t)        Supreme      
(u)        Wishbon
e     
(v)        Scapula      
 
 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  Neljänne
s Kvart  
(c) Neatskirt
i 
ketvirčiai 
su 
šlaunelė
mis Összefüg
gő 
combneg
yedek   Il-kwarti  
ta’ wara 
tas-
saqajn, 
mhux 
separati  Niet-
gescheid
en 
achterkw
arten  Ćwiartka 
tylna w 
całości  Quartos 
da coxa 
não 
separado
s Sferturi 
posterioa
re 
neseparat
e Neoddele
né 
hydinové 
stehná  Neločene 
četrti nog  Takanelj
ännes  Bakdelsp
art 
(d) Krūtinėlė  Mell  Sidra  Borst  Pierś, 
połówka Peito  Piept  Prsia  Prsi Rinta  Bröst   
EN 9  EN piersi  
(e) Kulšelė  Comb   Koxxa  Hele 
poot, 
hele dij  Noga  Perna 
inteira  Pulpă  Hydinov
é stehno  Bedro  Koipireis
i Klubba  
(f) Viščiuko 
kulšelė 
su 
nugarėlės 
dalimi  Csirkeco
mb 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  Koipireis
i, joss a 
selkäosa  Kyckling
klubba 
med del 
av 
ryggben  
(g) Šlaunelė  Felsőcom
b  Il-biċċa 
ta’ fuq 
tal-koxxa  Bovenpo
ot, 
bovendij  Udo Coxa  Pulpă 
superioar
ă Horné 
hydinové 
stehno  Stegno  Reisi  Lår 
(h)            
(i) Blauzdel
ė Alsócom
b  Il-biċċa 
t’isfel 
tal-koxxa 
(drumstic
k) Onderpo
ot, 
onderdij 
(Drumsti
ck) Podudzie  Perna  Pulpă 
inferioară  Dolné 
hydinové 
stehno  Krača  Koipi  Ben 
(j) Sparnelis  Szárny   Ġewnaħ  Vleugel  Skrzydło  Asa Aripi  Hydinov
é 
krídelko  Peruti  Siipi  Vinge  
(k) Neatskirt
i 
sparneliai  Összefüg
gő 
szárnyak   Ġwienaħ 
mhux 
separate  Niet-
gescheid
en 
vleugels  Skrzydła 
w całości  Asas não 
separadas  Aripi 
neseparat
e Neoddele
né 
hydinové 
krídla  Neločene 
peruti  Siivet 
kiinni 
toisissaan  Samman
hängande 
vingar  
(l) Krūtinėlė
s filė  Mellfilé   Flett tas -
sidra  Borstfilet  Filet z 
piersi  Carne de 
peito  Piept 
dezosat  Hydinov
ý rezeň  Prsni file  Rintafile
e Bröstfilé  
(m) Krūtinėlė
s filė su 
raktikauli
u Mellfilé 
villacsont
tal  Flett tas -
sidra bil -
wishbone  Borstfilet 
met 
vorkbeen  Filet z 
piersi z 
obojczyk
iem Carne de 
peito 
com 
fúrcula  Piept 
dezosat 
cu osul 
iadeș  Hydinov
ý rezeň s 
kosťou  Prsni file 
s prsno 
kostjo  Rintafile
e 
solisluine
en Bröstfilé 
med 
nyckelbe
n  
EN 10  EN (n) Magret , 
maigret  t
ipo anties 
(arba 
žąsies) 
krūtinėlė
s filė  Bőrös 
kacsamel
lfilé vagy 
bőrös 
libamellfi
lé 
(magret, 
maigret)   Magret, 
maigret  Magret  Magret  Magret, 
maigret  Tacâm 
de 
pasăre, 
Spinări 
de pasăre  Magret  Magret  Magret, 
maigret  Magret, 
maigret  
(o)            
(p)            
(q)            
(r)            
(s)            
(t)            
(u)            
(v)             
EN 11  EN 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  
 
 
 
EN 12  EN ANNEX III  
Description of freezer burn as referred to in Article 8(3), point (a)  
 
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).   
EN 13  EN ANNEX I V 
 
Chilling methods  referred to in Article  9 
 bg  es  cs  da  de  et  el  en  fr  hr it lv 
1. Въздушн
о 
охлажда
не Refrigera
ción por 
aire Vzduche
m 
(Chlazení 
vzduche
m) Luftkølin
g Luftkühl
ung Ōhkjahut
us Ψύξη με 
αέρα  Air 
chilling  Refroidis
sement à 
l'air    Hlađen
je 
strujanje
m zraka   Raffredd
amento 
ad aria  Dzesēšan
a ar gaisu  
2. Въздушн
о-
душово 
охлажда
не Refrigera
ción por 
aspersión 
ventilada  Vychlaze
ným 
proudem 
vzduchu 
s 
postřike
m Luftspray
køling  Luft-
Sprühküh
lung Ōhkpiser
dusjahutu
s Ψύξη με 
ψεκασμό  Air spray 
chilling  Refroidis
sement 
par 
aspersion 
ventilée  Hlađenje 
raspršiva
njem 
zraka   Raffredd
amento 
per 
aspersion
e e 
ventilazi
one Dzesēšan
a ar gaisu 
un 
smidzinā
šanu 
3. Охлажда
не чрез 
потапяне  Refrigera
ción por 
immersió
n Ve vodní 
lázni 
ponoření
m Neddypn
ingskølin
g Gegenstr
om-
Tauchkü
hlung  Sukeljah
utus Ψύξη με 
βύθιση  Immersio
n chilling  Refroidis
sement 
par 
immersio
n   Hlađenj
e 
uranjanje
m u vodu  Raffredd
amento 
per 
immersio
ne Dzesēšan
a 
iegremdē
jot 
 
  
 lt hu 
 mt nl pl pt ro sk sl fi sv 
1. Atšaldym
as oru  Levegős 
hűtés  Tkessih 
bl-arja Luchtkoe
ling Owiewo
wa Refrigera
ção por 
ventilaçã
o Refrigera
re în aer  Chladené 
vzducho
m Zračno 
hlajenje  Ilmajääh
dytys  Luftkylni
ng 
2. Atšaldym
as drėgnu Permetez
éses Tkessih 
b'air Lucht -
sproeikoeOwiewo
wo-Refrig era
ção por Refrigera
re prin Chladené 
sprejovanHlajenje 
s Ilmaspra
yjäähdytEvaporati
v kylning   
EN 14  EN oru hűtés  spray  ling natrysko
wa aspersão 
e 
ventilaçã
o dușare cu 
aer ím pršenjem  ys 
3. Atšaldym
as 
panardin
ant Bemeríté
ses hűtés  Tkessiħ 
b’immers
joni Dompelk
oeling  Zanurzen
iowa  Refrigera
ção por 
imersão  Refrigera
re prin 
imersiun
e Chladené 
vo vode  Hlajenje 
s 
potapljan
jem Vesijääh
dytys  Vattenky
l  
EN 15  EN ANNEX  V 
 
Types of farming  referred to in Article 1 0(1) 
  bg es cs da de et el en fr it lv 
(a) Хранена с … % 
… 
гъска, хранена с 
овес Alimentado 
con … % de 
… 
Oca 
engordada 
con avena  Krmena 
(čím) … % 
(čeho) …  
Husa 
krmená 
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  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  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  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  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  Rurale in 
libertà  Pilnīgā 
brīvība  
 
 
 lt hu 
 mt nl pl pt ro sk sl fi sv  
EN 16  EN (a) Lesinta 
… % …  
Avižomis 
penėtos 
žąsys  … % -ban 
…-
val/vel 
etetve  
Zabbal 
etetett 
liba Mitmugħ
a bi … % 
ta’ …  
Wiżża 
mitmugħ
a bilħafur  Gevoed 
met … % 
… 
Met 
haver 
vetgemes
te gans  Żywione 
z 
udziałem 
… % …  
tucz 
owsiany 
(gęsi)  Alimenta
do com 
… % de 
… 
Ganso 
engordad
o 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 … 
% …  
Havreutf
odrad gås  
(b) Ekstensy
vus 
paukščių 
auginima
s 
patalpose  
(tvartuos
e) Istállóba
n 
külterjese
n tartott  Imrobbij
a ġewwa: 
sistema 
estensiva  Scharrel 
… 
binnenge
houden  Ekstensy
wny 
chów 
ściółkow
y Produção 
extensiva 
em 
interior  Crescute 
în spații 
închise – 
sistem 
extensiv  Chované 
na 
hlbokej 
podstielk
e (chov v 
hale)  Ekstenzi
vna 
zaprta 
reja Laajaper
äinen 
sisäkasva
tus Extensivt 
uppfödd 
inomhus  
(c) Laisvai 
auginami 
paukščiai  Szabadta
rtás Trobbija 
fil-beraħ  
(free 
range ) Scharrel 
… met 
uitloop  Chów 
wybiego
wy Produção 
em 
semiliber
dade  Creștere 
liberă  Výbehov
ý chov 
(chov v 
exteriéri)  Prosta 
reja Vapaa 
laidun  Tillgång 
till 
utomhus
vistelse  
(d) Tradicišk
ai laisvai  
auginami 
paukščiai  Hagyomá
nyos 
szabadtar
tás Trobbija 
fil-beraħ 
tradizzjo
nali Boerensc
harrel … 
met 
uitloop  
Hoeve … 
met 
uitloop  Tradycyj
ny chów 
wybiego
wy Produção 
ao ar 
livre Creștere 
liberă 
tradiționa
lă Chované 
navol'no  Tradicion
alna 
prosta 
reja Vapaa 
laidun – 
perintein
en 
kasvatust
apa Tradition
ell 
utomhus
vistelse  
(e) Visiškoje 
laisvėje 
auginami 
paukščiai  Teljes 
szabadtar
tás Trobbija 
fil-beraħ 
– libertà 
totali  Boerensc
harrel … 
met vrije 
uitloop  
Hoeve … 
met vrije 
uitloop  Chów 
wybiego
wy bez 
ogranicze
ń Produção 
em 
liberdade  Creștere 
liberă 
totală  Úplne 
vol'ný 
chov  Prosta 
reja – 
neomejen 
izpust  Vapaa 
laidun – 
täydellin
en 
liikkuma
vapaus  Uppfödd 
i full 
frihet   
EN 17  EN ANNEX V I 
 
Conditions  referred to in Article 10 (1)  
 
(a) Fed with …% of …  
Reference to the following particular feed ingredients presumes:  
(i) in the case of cereals, they account for at least 65% by weight of the feed formula 
given during the greater part of the fattening period, which may not include more 
than 15 % of cereal b y-products; however, where reference is made to one specific 
cereal, it shall account for at least 35% of the feed formula used, and for at least 50 
% in the case of maize ; 
(ii) in the case of pulses or green vegetables they account for at least 5% by weig ht 
of the feed formula given during most of the fattening period ; 
(iii) in the case of dairy products, they account for at least 5% by weight of the feed 
formula given during the finishing stage.  
The term ‘Oats -fed goose’ may however be used where the gees e 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 t his term implies : 
(i) the stocking rate per m2 floor space  does not exceed, in the case of:  
– chickens, young cocks, capons: 15 birds but not more than 25 kg 
liveweight,  
– ducks, guinea fowl, turkeys: 25 kg liveweight,  
– geese: 15 kg liveweight,  
(ii) the birds are slaughtered, in the case of:  
– chickens at 56 days or later,  
– turkeys at 70 days or later,  
– geese at 112 days or later,  
– Peking ducks:  49 days or later,  
– Muscovy ducks: 70 days or later for females, 84 days or later for males,  
– female Mulard ducks: 65 days or later,  
– guinea fowl: 82 days or later,  
– young geese (goslings): 60 days or later,  
– young cocks: 90 days or later,  
– capons: 140 days or l ater. 
(c)  Free range  
Use of t his term implies :  
EN 18  EN (i) the stocking rate in the house and the age of slaughter are in accordance with the 
limits fixed under point (b), except for chickens, for which the stocking rate may be 
increased to 27 ,5 kg liveweight per m2, but not more than 13 birds,  and for capons, 
for which the stocking rate shall not exceed 7,5 and not more than 27,5 kg liveweight 
per m2; 
(ii) the birds have had during at least half their lifetime continuous daytime access to 
open -air runs comprising an area mainly covered by vegetation of not less than:  
– 1 m2 per chicken or guinea fowl,  
– 2 m2 per duck or per capon,  
– 4 m2 per turkey or goose.  
In the case of guinea fowls, open -air runs may be replaced by a perchery 
having a floor surface of at least that of t he 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),  
(iii) the feed formula used in the fattening stage contains at least 70 % of cereals;  
(iv) the poultryhouse is provided with popholes of a combined length at least equal 
to 4 m per 100 m2 surface of the house. Each pophole for goose has to be at least 4  
m. 
(d)  Traditional free range  
Use of this term implies:  
(i) the indoor stocking rate per m2 does not exceed in the case of:  
– chickens: 12 but not more than 25 kg liveweight; however, in the case of 
mobile houses not exceeding 150 m2 floor space and which remain open 
at night, the stocking rate may be increased to 20, but not more than 40 
kg liveweight per m2, 
– capons: 6,25 (up to  91 days of age: 12) but not more than 35 kg 
liveweight,  
– Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 
10 females but not more than 25 kg liveweight,  
– Mulard ducks: 8 but not more than 35 kg  liveweight,  
– guinea fowl: 13 but not more t han 25 kg liveweight,  
– turkeys: 6,25 (up to 7 weeks of age: 10) but not more than 35 kg 
liveweight,  
– geese: 5 (up to 6 weeks of age: 10), 3 during last 3 weeks of fattening if 
kept in claustration, but not more than 30 kg liveweight;  
(ii) the total usable ar ea of poultryhouses at any single production site does not 
exceed 1 600 m2; 
(iii) each poultryhouse does not contain more than:  
– 4 800 chickens,  
– 5 200 guinea  fowl,   
EN 19  EN – 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or 
Peking ducks or 3 200 Mulard du cks, 
– 2 500 capons, geese and turkeys;  
(iv) the poultryhouse is provided with popholes of a combined length at least equal to 
4 m per 100 m2 surface of the house;  
(v) there is continuous daytime access to open -air runs at least as from the age of:  
– 6 weeks i n the case of chickens, and capons,  
– 8 weeks in the case of ducks, geese, guinea fowl and turkeys;  
(vi) open -air runs comprise an area mainly covered by vegetation amounting to at 
least:  
– 2 m2 per chicken or Muscovy or Peking duck or guinea fowl,  
– 3 m2 per Mulard duck,  
– 4 m2 per capon, as from 92 days (2 m2 up to 91st day),  
– 6 m2 per turkey,  
– 10 m2 per goose.  
In the case of guinea fowls, open -air runs may be replaced by a perchery 
having a floor surface of at least double that of the house and  a height of at 
least 2 m. Perches of at least 10 cm length are available per bird in total (house 
and perchery),  
(vii) the birds fattened are of a slow growing  strain , 
(viii) the feed formula used in the fattening stage contains at least 70 % of cereals,  
(ix) the minimum age at slaughter is:  
– 81 days for chickens,  
– 150 days for capons,  
– 49 days for Peking ducks,  
– 70 days for female Muscovy ducks,  
– 84 days for male Muscovy ducks,  
– 92 days for Mulard ducks,  
– 94 days for guinea fowl,  
– 140 days for turkeys and geese m arketed whole for roasting,  
– 98 days for female turkeys intended for cutting up,  
– 126 days for male turkeys intended for cutting up,  
– 95 days for geese intended for the production of foie gras and magret,  
– 60 days for young geese (goslings),  
(x) finition in cl austration does not exceed:  
– or chickens after 90 days of age: 15 days,  
– for capons: 4 weeks,   
EN 20  EN – for geese and Mulard ducks intended for the production of foie gras and 
magret, after 70 days of age: 4 weeks.  
(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 rea red in percheries, 
may continue to be marketed with a special reference to the method of rearing for the duration 
of the restriction .  
EN 21  EN ANNEX VI I 
 
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) 2023/XXX  [PLAN/2022/1905, to be completed by OP] , is 
compared with the limit value given by the fo llowing 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 
(W G) 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 (W G) in grams as determined by this method is given by the following 
formula (including confidence interval):  
chickens: W G=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 (W G) in grams as determined by 
this method is given by the following formula (including confidence interval):  
chickens: W G=3,93 × RP A + 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 to tal water content 
(W G) in grams as determined by this method is given by the following formula 
(including confidence interval):  
chickens: W G=3,65 × RP A + 42.  
If the average water content (W A) of the seven carcases as calculated under point 6.2 of 
Annex I to Implementing Regulation (EU) 2023/ XXX  [PLAN/2022/1905, to be completed by 
OP] does not exceed the value given in point 1 (W G), the quantity of poultry subjected to the 
check shal l be consi dered up to standard.  
                                                 
1 Calculated on the basis of the carcase, exclusive of absorbed extraneous water.   
EN 22  EN ANNEX VII I 
 
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) 2023/XXX [PLAN/2022/1905, to be completed by 
OP], 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% (2) depending o n 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 fille t; 
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 
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 W A/RP A ratio of the five cuts as calculated from the values under point 6.2 of 
Annex II to Implementing Regulation (EU) 2023/XXX [PLAN/2022/1905, to be co mpleted by 
                                                 
2 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.  
  
EN 23  EN OP] does not exceed the ratio given in this Annex, the quantity of poultry cuts subjected to the 
check is considered up to standard.   
EN 24  EN ANNEX I X 
 
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) 2023/XXX [PLAN/2022/1905, to be completed by OP]  
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:  
– air chilling: 0 %,  
– air-spray chilling: 2,0%,  
– immersion chilling: 4,5% . 
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.   
EN 25  EN ANNEX X  
 
INDICATIONS REFERR ED 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 E U-Höchstwert  
– in Estonian: Veesisaldus ületab E L normi  
– in Greek: Περιεκτικότητα  σε νερό ανώτερη  του ορίου  ΕE 
– 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 U E 
– in Dutch: Watergehalte hoger dan het E U-maximum  
– in Polish: Zawartość wody przekracza normę UE  
– in Portuguese: Teor de água superior ao limite U E 
– in Romanian: Conținutul de apă depășește limita UE  
– in Slovak: Obsah vody presahu je limit E U  
– in Slovenian: Vsebnost vode presega E U omejitev  
– in Finnish: Vesipitoisuus ylittää E U-normin  
– in Swedish: Vattenhalten överstiger den halt som är tillåten inom E U  
EN 26  EN ANNEX X I 
 
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 poultrym eat 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 ref erence 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 refe rence 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 shal l 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.   
EN 27  EN ANNEX  XII 
Correlation t able referred to in Article 1 7 
Regulation (EC) No 
543/2008  This Regulation  Implementing Regulation 
(EU) 
2023/… [PLAN/2022/1905, 
to be completed by OP]  
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