1991R1538 — EN — 01.09.2000 — 003.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSIONREGULATION(EEC)No1538/91
of5June1991
introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain ►C1 mar-
ketingstandardsforpoultrymeat ◄
(OJ L 143, 7.6.1991, p. 11)
Amended by:
Official Journal
No page date
►M1Commission Regulation (EEC) No 2988/91 of 11 October 1991 L 284 26 12.10.1991
►M2Commission Regulation (EEC) No 315/92 of 10 February 1992 L 34 23 11.2.1992
►M3Commission Regulation (EEC) No 1980/92 of 16 July 1992 L 198 31 17.7.1992
►M4Commission Regulation (EEC) No 2891/93 of 21 October 1993 L 263 12 22.10.1993
►M5Commission Regulation (EC) No 1026/94 of 2 May 1994 L 112 32 3.5.1994
►M6Commission Regulation (EC) No 3239/94 of 21 December 1994 L 338 48 28.12.1994
►M7Commission Regulation (EC) No 2390/95 of 11 October 1995 L 244 60 12.10.1995
►M8Commission Regulation (EC) No 205/96 of 2 February 1996 L 27 6 3.2.1996
►M9Commission Regulation (EC) No 1000/96 of 4 June 1996 L 134 9 5.6.1996
►M10 amended by Commission Regulation (EC) No 2067/96 of 29 October
1996L 277 11 30.10.1996
►M11Commission Regulation (EC) No 1072/2000 of 19 May 2000 L 119 21 20.5.2000
Corrected by:
►C1Corrigendum, OJ L 233, 22.8.1991, p. 31 (1538/91)
►C2Corrigendum, OJ L 36, 7.2.2001, p. 12 (1538/91)
►C3Corrigendum, OJ L 198, 30.7.1994, p. 145 (2891/93)
NB: This consolidated version contains references to the European unit of account and/or the ecu, which from 1 January 1999
should be understood as references to the euro — Council Regulation (EEC) No 3308/80 (OJ L 345, 20.12.1980, p. 1) andCouncil Regulation (EC) No 1103/97 (OJ L 162, 19.6.1997, p. 1).
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COMMISSIONREGULATION(EEC)No1538/91
of5June1991
introducing detailed rules for implementing Regulation (EEC) No
1906/90oncertain ►C1 marketingstandardsforpoultrymeat ◄
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 1906/90 of 26 June
1990 on certain ►C1marketing standards for poultrymeat ◄(1), and
in particular Article 9 thereof,
WhereasRegulation (EEC) No 1906/90 enacted certain
►C1marketing standards for poultrymeat ◄, the application of which
requires the adoption of provisions concerning in particular the list of
those poultry carcases, parts thereof and offals to which the saidRegulation applies, classification by conformation, appearance anweight, typesof pres entation, the indication of the name under whichthe products in question are to be sold, the optional use of indications
concerning chilling methodsand the type of farming, conditionsfor
storage and transport of certain types of poultrymeat and the supervisionof these provisions in order to ensure their uniform applicationthroughout the Community;
Whereas, in order to provide for the marketing of poultry in different
classes according to conformation and appearance, it is necessary to laydown definitions relating to species, age and presentation in the case ofcarcases, and anatomical conformation and content in the case of poultry
cuts; whereas in the case of the product known as ‘Foie gras’ the high
value and consequent risk of fraudulent practices make it necessary tolay down especially precise minimum marketing standards;
Whereas it is not necessary for these standards to be applied to certain
products and presentations which are of local or otherwise limitedimportance; whereas, however, names under which such products aresold should not be likely to mislead the consumer to a material degree
by causing him to confuse these products with products which are
subject to these provisions; whereas, similarly, additional descriptiveterms used to qualify the names of such products should also be subjectto thisprovis ion;
Whereass torage and handling temperature isof crucial importance to
the maintenance of high standards of quality; whereas, therefore, it isappropriate to lay down a minimum temperature at which forzen
poultrymeat productsare to be kept;
Whereas the provisions of this Regulation and in particular those
relating to surveillance and enforcement must be applied uniformly
throughout the Community; whereasdetailed rulesadopted to thos e endsmust also be uniform; whereas it is therefore necessary to lay downcommon measures in the matter of sampling procedures and tolerances;
Whereas it is necessary, both in order that the consumer be provided
with sufficient, unequivocal and objective information concerning suchproducts offered for sale, and in order to secure the free movement ofsuch products throughout the Community, to ensure that poultrymeat
marketing s tandardstake into account asfar asisparacticable (SIC!
practicable) the provisions of Council Directive 76/211/EEC of 20January 1976 on the approximation of the lawsof the Member Statesrelating to the making-up by weight or by volume of certainprepackaged products(
2), asamended by Directive 78/891/EEC(3);
Whereasamong the indicationswhich may optionally be ued on the
labelling are those concerning the method of chilling and particular1991R1538 — EN — 01.09.2000 — 003.001 — 2
(1) OJ No L 173, 6. 7. 1990, p. 1.
(2) OJ No L 46, 21. 2. 1976, p. 1.
(3) OJ No L 311, 4. 11. 1978, p. 21.
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types of farming; whereas the use of the latter, in the interest of
consumer protection, needs to be subordinated to the respect of closely-defined criteria concerning both husbandry conditions and quantity
thresholds for stating certain criteria such as age at slaughter or length of
fattening period and content of certain foodstuff ingredients;
Whereas it is appropriate for the Commission to exercise permanent
surveillance of the compatibility with Community law, including themarketing standards, in particular of any national measures adopted inpursuance of these provisions; whereas particular provision should alsobe made for the registration and regular inspection of undertakings
authorized to use terms referring to particular types of farming; whereas
such undertakings must therefore be obliged to maintain regular anddetailed recordsfor thispurpos e;
Whereas, in view of the specialized nature of these inspections,
responsibility for them may be delegated by the competent authorities ofthe Member State concerned, subject to the appropriate supervision andsafeguards, to properly qualified and duly licensed outside bodies;
Whereas operators in third countries may wish to make use of optional
indicationsconcerning chilling methodsand typesof farming; whereasprovision should be made for them to do so, subject to appropriate
certification by the competent authority of the third country concerned,
and which appears on a list established by the Commission;
Whereasthe meas uresprovided for in thisRegulation are in accordance
with the opinion of the Management Committe for Poultrymeat and
Eggs,
HAS ADOPTED THIS REGULATION:
Article 1
The productsreferred to in Article 1 (2) of Regulation (EEC) No 1906/
90 are hereby defined asfollows :
1.Poultrycarcases
(a) DOMESTIC FOWL (Gallus domesticus)
— chicken, broiler: fowl in which the tip of the sternum is
flexible (not ossified),
— cock, hen, casserole or boiling fowl: fowl in which the tip of
the sternum is rigid (ossified),
— capon: male fowl castrated surgically before reaching sexual
maturity and slaughtered at a minimum age of 140 days: after
castration the capons must be fattened for at least 77 days,
— poussin, coquelet: chicken of less than 650 g carcase weight
(expressed without giblets, head and feet), chicken of 650 g to
750 g may be called ‘poussin’ if the age at slaughter does not
exceed 28 days. Member States may apply Article 11 for thechecking of thiss laughter age;
(b) TURKEYS (Meleagris gallopavo dom.)
— (young) turkey: bird in which the tip of the sternum is flexible
(not ossified),
— turkey: bird in which the tip of the sternum is rigid (ossified);
(c) DUCKS (Anas platyrhynchos dom., cairina muschata), Mulard
ducks(c.m.x.a.p.),
— young duck or duckling, (young) Muscovy duck, (young)
Mulard duck: bird in which the tip of the sternum is flexible(not ossified),1991R1538 — EN — 01.09.2000 — 003.001 — 3
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— duck, Muscovy duck, Mulard duck: bird in which the tip of
the sternum is rigid (ossified);
(d) GEESE (Anser anser dom.)
— (young) goose or gosling: bird in which the tip of the sternum
is flexible (not ossified). The fat layer all over the carcase is
thin or moderate; the fat of the young goose may have a
colour indicative of a special diet,
— goose: bird in which the tip of the sternum is rigid (ossified);
a moderate to thick fat layer is present all over the carcase;
(e) GUINEA FOWL (Numida meleagris domesticus)
— (young) guinea fowl: bird in which the tip of the sternum is
flexible (not ossified),
— guinea fowl: bird in which the tip of the sternum is rigid
(ossified).
For the purpose of this Regulation, variants of the above terms
relating to sex shall be construed as equivalent.
2.Poultrycuts
(a) Half: half of the carcase, obtrained by a longitudinal cut in a
plane along the sternum and the backbone;
(b) Quarter: leg quarter or breast quarter, obtained by a transversal
cut of a half;
(c) Unseparated leg quarters: both leg quarters united by a portion of
the back, with or without the rump;
(d) Breast: the sternum and the ribs, or part thereof, distributed on
both sides of its, together with the surrounding musculature. Thebreast may be presented as a whole or a half;
(e) Leg: the femur, tibia and fibula together with the surrounding
musculature. The two cuts shall be made at the joints;
(f) Chicken leg with a portion of the back: the weight of the back
doesnot exceed 25 % of that of the whole cut;
(g) Thigh: the femur together with the surrounding muscultature.
The two cuts shall be made at the joints;
(h) Drumstick: the tibia and fibula together with the surrounding
musculature. The two cuts shall be made at the joints;
(i) 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 ormay not have been removed. The cuts shall be made at the joints;
(j) Unseparated wings: both wings united by a portion of the back,
where the weight of the latter doesnot exceed 45 % of that of the
whole cut;
(k) Breast fillet: the whole or half of the breast deboned, i.e. without
sternum and ribs. In the case of turkey breast, the fillet maycomprise the deep pectoral muscle only;
(l) Breast fillet with wishbone: the breast fillet without skin with the
clavicle and the cartilagenouspoint of the s ternum only, theweight of clavicle and cartilage not to exceed 3 % of that of thecut;
(m) Magret, maigret: breast fillet of ducks and geese referred to in 3
comprising skin and sub-cutan fat covering the breast muscle,without the deep pectoral muscle;1991R1538 — EN — 01.09.2000 — 003.001 — 4
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(n) Deboned turkey leg meat: turkey thighs and/or drumsticks,
deboned, i.e. without femur, tibia and fibula, whole, diced or cutinto 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 linesdeliminating the joints as shown in the graphical presentation in
Annex Ia.
Until 31 December 1991, in the case of products listed under (e), (g)
and (h) the two cutsmay be made near the joints .
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 Council Directive 79/112/EEC(
1).
3.Foie gras:
the livers of geese, or of ducks of the species cairina muschata or
c.m. × Anas platyrachos 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 liversbe of a uniform colour.
The liverss hall be of the following weight:
— duck livers shall weigh at least 300 g net,
— goose livers shall weigh at least 400 g net.
Article 1 a
For the purposes of this Regulation:
‘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 are to be inspected. For the purposes of
Article 8 and Annexes V and VI, a batch shall only compriseprepackagesof the s ame nominal weight category.
Article 2
1. Poultry carcases shall, in order to be marketed in accordance with
this Regulation, be presented for sale in one of the following forms:
— partially eviscerated (‘effilé’, ‘roped’),
— with giblets,
— without giblets.
The word ‘eviscerated’ may be added.
2. Partially eviscerated carcases are carcases from which the heart,
liver, lungs, gizzard, crop, and kidneys have not been removed.
3. For all carcase presentations, if the head is not removed, trachea,
oesophagus and crop may remain in the carcase.1991R1538 — EN — 01.09.2000 — 003.001 — 5
(1) OJ No L 33, 8. 2. 1979, p. 1.▼M4
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4. Giblets shall comprise only the following:
The heart, neck, gizzard and liver, and all other partscons idered as
edible by the market on which the product isintended for final
consumption. Livers shall be without gall bladders. The gizzard shall be
without the horned membrane, and the contentsof the gizzard s hall havebeen removed. The heart may be with or without the pericardial sac. Ifthe neck remains attached to the carcase, it is not considered as one ofthe giblets.
Where one of these four organs is customarily not included with the
carcase for sale, its absence shall be mentioned on the labelling.
Article 3
1. The namesunder which the productscovered by thisRegulation
are sold, within the meaning of Article 3 (1) (1) of Directive 79/112/EEC, shall be those enumerated in Article 1 and the corresponding termsin the other Community languages listed in Annex I qualified in the case
— of whole carcases by reference to one of the forms of presentation as
laid down in Article 2 (1),
— of poultry cuts, by reference to the respective species.
2. The namesdefined in Article 1 (1) and (2) may be s upplemented
by other terms provided that the latter do not mislead the consumer to amaterial degree and in particular such as would lead to confusion with
other productslis ted in Article 1 (1) and (2) or with indicationsprovided
for in Article 10.
Article 4
Productsother than thos e defined in Article 1 may be marketed in the
Community only under names which do not mislead the consumer to amaterial degree by allowing confusion with those referred to in Article 1
or with indicationsprovided for in Article 10.
Article 5
The following additional provisions shall apply to frozen poultrymeat as
defined in Article 2 (6) of Regulation (EEC) No 1906/90:
The temperature of frozen poultrymeat concerned by thisRegulation
must be stable and maintained, at all points in the product, at −12 ºC orlower, with possibly brief upward fluctuations of no more than 3 ºC.
These tolerances in the temperature of the product shall be permitted in
accordance with good storage and sitribution practice during localdistribution and in retail display cabinets.
Article 6
1. Poultry carcases and cuts covered by this Regulation shall meet the
following minimum requirements in order to be graded into classes Aand B:
— 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 produtruding broken bones,— free of severe contusions.
In the case of fresh poultry, there shall be no traces of prior freezing.2. 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 befleshy. On chickens, young ducks or ducklings and turkeys thereshall be a thin regular layer of fat on the breast, back und thighs. Oncocks, hens, ducks and young geese a thicker layer of fat is1991R1538 — EN — 01.09.2000 — 003.001 — 6
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permissible. On geese a moderate to thick fat layer shall be present
all over the carcass,
— a few small feathers, stubs (quill ends) and hairs (filoplumes) may be
present on the breast, legs, rump, footjoints and wing tips. In the case
of boiling fowl, ducks, turkeys and geese a few may also be presenton other parts,
— some damage, contusion and discoloration is permitted provided that
it is small and unobtrusive, and not present on the breast or legs. Thewing tip may be missing. A slight redness is permissible in wing tips
and follicies,
— in the case of frozen or quick-frozen poultry there shall be no traces
of freezer-burn(
1) except those that are indidental, small and
unobtrusive and not present on the breast or legs.
Article 7
1. Decisions arising from failure to comply with Articles 1, 2 and 6
may only be taken for the whole of the batch which hasbeen checked in
accordance with the provisions of this Article.
3. A sample consisting of the following numbers of individual
productsasdefined in Article 1 s hall be drawn at random from eachbatch to be inspected in slaughterhouses, cutting plants, wholesale andretail warehouses or in the case of imports from third countries at thetime of customs clearance:
Batch size Sample sizeTolerable number of defective units
TotalFor Article 1 (*), 3,
and 6 (1)
1234
100 - 500 30 5 2
501 - 3 200 50 7 3
> 3 200 80 10 4
(*) Tolerance within each species, not from one species to another.
4. In the checking of a batch of class A poultrymeat, the total
tolerable number of detective unitsreferred to in column 3 of the tableof paragraph 3 is allowed. These defective units may also comprise, inthe case of breast fillet, fillets with up to 2 % in weight of cartilage(flexible tip of sternum).
However, the number of defective unitsnot complying with the
provisions of points 1 and 3 of provisions of Article 1 (1) and (3) as wellasArticle 6 (1) s hall not exceed the figuress hown in column 4 of thetable contained in paragraph 3.
Asregardspoint 3 of Article 1 (3), any defective unit s hall not be
considered tolerable unless it be of a weight of at least 240 g in the caseof duck livers and of at least 385 g in the case of goose livers.
5. In the checking of a batch of class B poultrymeat, the tolerable
number of defective unitss hall be doubled.1991R1538 — EN — 01.09.2000 — 003.001 — 7
(1) Freezer-burn: (in the sensee of a reduction in quality) is the local or area-type
irreversible drying up of skin and/or flesh which may show itself as changes:
— in the original colour (mostly getting paler), and/or
— in flavour and smell (flavourless or rancid), and/or
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6. Where the checked batch is not deemed to comply, the supervising
agency shall prohibit its marketing or import if the batch comes from athird country, unless and until proof is forthcoming that it has been made
to comply with Articles1 and 6.
Article 8
1. Prepackaged frozen or quick frozen poultrymeat may be classified
by weight category in accordance with Article 3 (3) of Regulation (EEC)No 1906/90 in prepackageswithin the meaning of Article 2 of Directive76/211/EEC.
These prepackages may be:
— prepackagescontaining one poultry carcas e, or
— prepackages containing one or several poultry cuts of the same type
and species,
asdefined in Article 1.2. All prepackagess hall in accordance with paragraphs3 and 4 bear
an indication of the weight of the product known as‘nominal weight’which they are required to contain.
3. Prepackagesof frozen or quick-frozen poultrymeat may by
classified by categories of nominal weights as follows:
— carcases:
— <1 100 g: classes of 50 g (1 050 — 1 000 — 950 etc.),
— 1 100- < 2 400 g: classes of 100 g (1 100 - 1 200 - 1 300 etc. ),
—≥2 400 g: classes of 200 g (2 400 - 2 600 - 2 800 etc.),
— cuts:
— <1 100 g: classes of 50 g (1 050 - 1 000 - 950 etc.),
—≥1 100 g: classes of 100 g (1 100 - 1 200 - 1 300 etc.).
4. Prepackages 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 prepackageshaving a negative error greater than
the tolerable negative error laid down in paragraph 9 shall besufficiently small for batches of prepackages to satisfy therequirements of the tests specified in paragraph 10,
— no prepackage having a negative error greater than twice the
tolerable negative error given in paragraph 9 shall be marketed.
The definitionsof nominal weight, actual content and negative error laid
down in Annex I to Directive 76/211/EEC shall apply to this Regulation.
5. Regarding responsibility of the packer or importer of frozen or
quick-frozen poultrymeat and checksto be carried out by competent
authorities, points 4,5 and 6 of Annex I to Directive 76/211/EEC applymutatis mutandis .
6. The checking of prepackages shall be carried out by sampling and
shall be in two parts:
— a check covering the actual content of each prepackage in the
sample,
— a check on the average actual contentsof the prepackagesin the
sample.
A batch of prepackages shall be considered acceptable if the results of
both these checks satisfy the acceptance criteria referred to in paragraphs10 and 11.
7. A batch shall be made up of all the prepackages of the same
nominal weight, the same type and the same production rund, packed inthe same place, which are to be inspected.1991R1538 — EN — 01.09.2000 — 003.001 — 8
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The batch size shall be limited to the quantities laid down below:
— when prepackagesare checked at the end of the packing line, the
number in each batch shall be equal to the maximum hourly output
of the packing line, without any restriction as to batch size,
— in other cases the batch size shall be limited to 10 000.
8. A sample consisting of the following numbers of prepackages 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 prepackages, the non-destructive test,
within the meaning of Annex II to Directive 76/211/EEC, where carried
out, shall be 100 %.
9. In the case of prepackaged poultrymeat the following tolerable
negative errorsare permitted:
(g)
Nominal weight, gTolerable negative error, g
carcases cuts
< less than 1 000 25 25
1 100 < 2 400 50/C148/C147/C147/C147/C147/C147/C149/C147/C147/C147/C147/C147/C150502 400 and more 100
10. For the checking of the actual content of each prepackage in the
sample, the minimum acceptable content shall be calculated by
subtracting the tolerable negative error for the contents concernedfrom the nominal weight of the prepackage.
The prepackages in the sample whose actual contents are less than the
minimum acceptable content shall be considered defective.
The batch of prepackages, checked shall be considered acceptable or
rejected, if the number of defective units found in the sample is less thanor equal to the acceptance criterion or equal to or greater than thecriterion for rejection shown below:
Number in sampleNumber of defective units
Acceptance criterion Rejection criterion
30 2 3
50 3 4
80 5 6
11. For the checking of the average actual contents, a batch of
prepackages shall be considered acceptable, if the average actual contentof the prepackagesforming the s ample isgreater than the acceptancecriterion shown below:
Sample sizeAcceptance criterion for average actual
content
30 /C22xx≥Qn − 0,503 s
50 /C22xx≥Qn − 0,379 s
80 /C22xx≥Qn − 0,295 s1991R1538 — EN — 01.09.2000 — 003.001 — 9
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/C22xx = average actual content of prepackages,
Qn = nominal quantity of the prepackage,s= s tandard deviation of the actual contents of the prepackages 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.
12. For so long as Directive 80/181/EEC authorizes the use of
supplementary indications, the indication of the nominal weight ofprepackagesto which thisArticle appliesmay be accompanied by a
supplementary indication.
13. As an alternative to making use of the provisions of paragraphs 2
to 12, operatorsmay market in the United Kingdom until 31 December1994 prepackagesreferred to in thisArticle which are lawfully marked
in accordance with national legislation with the nominal weights
expressed in imperial units.
In respect of poultrymeat coming into the United Kingdom from other
Member Statesand complying with the provis ionsof the precedingsubparagraph, checks shall be carried out on a random basis and shall
not be made at the border.
Article 9
An indication of the use of one of the methods of chilling defined
hereafter and the corresponding terms in the other Communitylanguageslis ted in Annex II may appear on the labelling within themeaning of Article 1 (3) (a) of Directive 79/112/EEC:
— air chilling: chilling of poultry carcases in cold air,
— air-spray chilling: chilling of poultry carcases in cold air inter-
spersed with waterhaze or fine water spray,
— immersion chilling: chilling of poultry carcases in tanks of water or
of ice and water, in accordance with the
counterflow process as defined in Council
Directive 71/118/EEC(
1), Annex I, Chapter V,
points28 (a) and (b).
Article 10
1. In order to indicate typesof farming with the exception of organic
or biological farming, no other terms except those set out hereunder andthe 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 79/112/EEC, and in any case they may appear only ifthe relevant conditionss pecified in Annex IV are fulfilled:
(a) ‘Fed with … % of …’
(b) ‘Extensive indoor’ (‘Barn reared’)
(c) ‘Free range’
(d) ‘Traditional free range’
(e) ‘Free range — total freedom’.
These terms may be supplemented by indications referring to the
particular characteristics of the respective types of farming.
2. Mention of the age at slaughter of length of fattening period shall
be permitted only when use is made of one of the terms referred to in1991R1538 — EN — 01.09.2000 — 003.001 — 10
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paragraph 1 and for an age of not less than that indicated in Annex IV
(b), (c) or (d). However, thisprovis ionsdoesnot apply in the cas e ofanimalsfalling within the fourth indent of point 1 (a) of Article 1.
3. These provisions shall apply without prejudice to national
technical measures going beyond the minimum requirements given in
Annex IV, which are applicable only to producersof the Member State
concerned, provided that they are compatible with Community law andare in conformity with the common marketing standards for poul-trymeat.
4. The national measures referred to in paragraph 3 shall be
communicated to the Commission.
5. At any time and at the request of the Commission, Member States
shall provide all the information necessary for assessing the compat-ibility of the measures reffered to in this Article with Community law
and their conformity with the common marketing standards for
poultrymeat.
Article 11
1. Slaughterhouses authorized to use the terms reffered (SIC!
referred) to in Article 10 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.
2. The said producers shall subsequently be inspected regularly. They
shall keep current records of the number of birds by type of poultry
system showing also the number of birds sold and the name of the
purchasers.
3. Regular inspections regarding compliance with Articles 10 and 11
shall be carried out at the
— farm: at least once per turnround,
— feed mill: at least once per feed formula used, and in any event at
least once a year,
— slaughterhouse: at least four times per year,— hatchery: at least once per year for the types of farming referred to in
Article 10 (1) (d) and (e).
4. Each Member State shall provide the other Member States and the
Commission before 1 July 1991 with a list of the approved slaughter-house registered according to paragraph 1, showing the name andaddress and the number allotted to each of them. Any alteration of that
list shall be communicated at the beginning of each quarter of the
calender year to the other Member States and the Commission.
Article 12
In the case of supervision of the indication of the type of farming used as
referred to in Article 5 (6), second paragraph of Regulation (EEC) No
1906/90 bodies designated by the Member States shall comply with thecriteria set out in European Norm No En/45011 of 26 June 1989, and assuch shall be licensed and supervised by the competent authorities of theMember State concerned.
Article 13
Poultrymeat imported from third countriesmay bear one or more of the
optional indicationsprovided for in Articles9 or 10 if it isaccompaniedby a certificate issued by the competent authority of the country oforigin attesting to the compliance of the products in question with therelevant provisions of this Regulation.1991R1538 — EN — 01.09.2000 — 003.001 — 11
▼B
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On request from a third country to the Commission, a list of such
authorities shall be established by the Commission.
Article 14
The namesof the productsand other termsprovided for in this
Regulation shall be indicated:
— in the case of sales to the ultimate consumer, in a language easily
understood by purchasers as referred to in Article 14 of Council
Directive 79/112/EEC in the Member State in which such sales take
place; this provision shall not prevent such particulars from beingindicated in variouslanguages ,
— in any other case, in one or more languages of the Community.
Article 14a
1. Without prejudice to paragraphs6 and 10, frozen and quick-frozen
chickens may be marketed by way of business or trade within the
Community only if the water content doesnot exceed the technically
unavoidable values determined by the method of analysis described inAnnex V (drip method) or that in VI (chemical method).
2. The competent authorities designated by each Member State shall
ensure that the slaughterhouses adopt all measures necessary to complywith the provisions of paragraph 1 and in particular that:
— samples for monitoring water absorption during chilling and water
content of frozen and quick-frozen chickensare taken,
— results of the checks are recorded and kept for a period of one year,
— each batch ismarked in s uch a way that itsdate of production can be
identified; thisbatch mark mus t appear on the production record.
3. Regular checksin accordance with Annex VII on the water
absorbed or checks in accordance with Annex V shall be carried out in
the slaughterhouses at least once each working period of►
M11eight◄hours.
Where these checks reveal that the amount of water absorbed is greater
than the total water content permitted under the termsof thisRegulation,account being taken of the water absorbed by the carcases during thestages of processing which are not subject to checking, and where, inany case, the amount of water absorbed is greater than the levels referred
to in point 9 of Annex VII, or in point 7 of Annex V, the necessary
technical adjustments shall be made immediately by the slaughterhouseto the process.
4. In all cases referred to in the second subparagraph of paragraph 3
and in any case at least once ►
M8every two months, ◄checkson
water content referred to in paragraph 1 shall be carried out, bysampling, on frozen and quick frozen chickens from each slaughterhouseaccording to AnnexesV or VI, to be chos en by the competent authorityof the Member State. These checks shall not be conducted for carcases
in respect of which proof is provided to the satisfaction of the competent
authority that they are intended exclusively for export.
5. The checksreferred to in paragraphs3 and 4 s hall be carried out by
or under the responsibility of the competent authorities. The competent
authorities may, in specific cases, apply the provisions of paragraph 3,
and in particular of points1 and 9 of Annex VII, and of paragraph 4more stringently in respect of a given slaughterhouse, where this provesnecessary to ensure compliance with the total water content permittedunder thisRegulation.
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 theminimum frequency of checksreferred to in paragraph 4 only after threesuccessive checks according to Annexes V or VI, to be carried out bysampling from three different days of production within a maximum of1991R1538 — EN — 01.09.2000 — 003.001 — 12
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four weeks, have shown negative results. The costs for these check shall
be paid by the slaughterhouse concerned.
6. If the result of the checks referred to in paragraph 4 is in excess of
the admissible limits, the batch concerned shall be deemed not tocomply with this Regulation. In that event, however, the slaughterhouseconcerned may request that a counter-analysis be carried out using a
method to be chosen by the competent authority of the Member State.
7. Where, if necessary after such counter-analysis, the batch in
question is deemed not to comply with this Regulation, the competentauthority shall take the appropriate measures aimed at allowing such abatch to be marketed within the Community only on condition such a
batch to be marketed within the Community only on condition that both
individual and bulk packaging of the carcases concerned shall be markedby the slaughterhouse under the supervision of the competent authoritywith a tape or label bearing at least one of the following forms ofwording in red capital letters:
‘Contenido en agua superior al límite CEE’
‘Vandindhold overstiger EØF-Normen’‘Wassergehalt über dem EWG-Höchstwert’
‘Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΟΚ ’
‘Water content exceedsEEC limit’
‘Teneur en eau supérieure à la limite CEE’
‘Tenore d'acqua superiore al limite CEE’‘Watergehalte hoger dan het EEG-maximum’
‘Teor de água superior ao limite CEE’
‘Vesipitoisuus ylittää ETY-normin’
‘Vattenhalten överstiger den halt som är tillåten inom EEG’.
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 the paragraph or otherwise disposed of. If it is certified
to the competent authority that the batch referred to in the firstsubparagraph is to be exported, the competent authority shall take allnecessary measures to prevent the batch in question from beingmarketed within the Community. The formsof wording provided forin the first subparagraph shall be marked in a conspicuous place in such
a way as to be easily visible, clearly legible and indelible. They shall not
in any way be hidden, obscured or interrupted by other written orpictorial matter. The latters shall be at least 1 cm high on the individualpackaging and 2 cm on bulk packaging.
8. The Member State of destination may, where there are serious
ground for suspecting irregularities, carry out non-discriminatory
random checksof frozen or quick-frozen chickensin order to verifythat a consignment meets the requirements of this Article.
9. The checksreferred to in paragraph 8 s hall be carried out at the
place of destination of the goods or at another suitable place, providedthat in the latter case the choice of the places is not at the border and
interferes as little as possible with the routing of the goods and that the
goodsmay proceed normally to their des tination once the appropriatesample has been taken. However the products concerned shall not besold to the final consumer until the result of the check is available.
Such checks shall be carried out as soon 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 aftersampling to the consignor, the consignee or their representative.Decisions taken by the competent authority of the Member State of1991R1538 — EN — 01.09.2000 — 003.001 — 13
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▼M6
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▼M4
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 ofappeal which are available to him under the law in force in the Member
State of destination and of the procedure and time limits applicable.
10. If the res ultsof the checksreferred to in paragraph 8 isin exces s
of the admissible limits, the holder of the batch concerned may request
that a counter-analysis be carried out using a method of his choice in one
of the reference laboratorieslis ted in Annex VIII, or in any otherlaboratory approved for this purpose by the competent authorities. Theexpenses occasioned by this counter-analysis shall be borne by theholder of the batch. Tasks and competences of reference laboratories areprovided for in Annex IX.
11. If, after a check carried out in accordance with paragraphs8 and 9
and, if requested, after a counter-analysis, it is found that the frozen or
quick-frozen chickensdo not comply with thisArticle, the competent
authority of the Member State of destination shall apply the proceduresprovided for in paragraph 7.
12. In the cases provided for in paragraphs 10 and 11, the competent
authority of the Member State of destination shall contact the competentauthoritiesof the Member State of dis patch without delay. The latterauthorities shall take all necessary measures and notify the competentauthority of the first Member State of the nature of the checks carriedout, the decisions taken and the reasons for such decisions.
Where the checksreferred to in paragraphs8 and 10 s how repeated
irregularities, or where such checks, in the view of the Member State ordispatch, are being carried out without sufficient justification, the
competent authoritiesof the Member Statesconcerned s hall inform the
Commission.
The Commission, to the extent necessary to ensure uniform application
of thisRegulation or at the reques t of the competent authority of theMember State of destination, and taking into account the nature of theinfringementsmay:
— send a mission of experts to the establishment concerned, and in
conjunction with the competent national authorities, carry out on-
the-spot inspections, or
— request the competent authority of the Member State of dispatch to
intensify its sampling of the products of the establishment concernedand if necessary to apply sanctions in accordance with Article 10 of
Regulation (EEC) No 1906/90.
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 indents of the third subparagraph tothe establishment involved.
12 (a) The competent authoritiesof the Member Statess hall inform
the respective national reference laboratory without delay about theresults of the checks carried out by them or under their responsibility.
The national reference laboratories shall forward these data every six
monthsto the Community reference Laboratory for further evaluationand discussion with national reference laboratories at least once a year.The findings shall be presented to the Management Committee forconsideration in accordance with Article 18 of Regulation (EEC) No2777/75.1991R1538 — EN — 01.09.2000 — 003.001 — 14
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13. The Member States shall adopt the practical measures for the
checksprovided for in thisArticle at all s tagesof marketing includingchecksof importsfrom third countriesat the time of cus tomsclearance
in accordance with AnnexesV and VI. They s hall inform the other
Member States and the Commission before 1 September 2000 of thesemeasures. Any relevant changes shall be communicated immediately tothe other Member States and to the Commission.
14. The Community shall grant the Community reference laboratory
‘Het Spelderholt’, Centre for Poultry Research and InformationServices, Beekbergen, the Netherlands, financial assistance of a
maximum of ECU 75 000 for a period of three yearsfor the completion
of the tasks referrerd to in Annex IX paragraph 1.
The financial assistance shall be paid to the reference laboratory in
accordance with the termsof a contract concluded between theCommission, acting on behalf of the European Community, and the
laboratory.
The Director-General of the Directorate-General for Agriculture shall be
authorized to sign the contract on behalf of the Commission.
Article 14 b
1. The following fresh, frozen and quick-frozen poultry cuts may be
marketed by way of business or trade within the Community only if thewater content doesnot exceed the technically unavoidable values
determined by the method of analysis described in Annex VIa (chemical
method):
(a) chicken breast fillet, with or without wishbone, without skin;
(b) chicken breast, with skin;
(c) chicken thighs, drumsticks, legs, legs with a portion of the back, leg-
quarters, with skin;
(d) turkey breast fillet, without skin;
(e) turkey breast, with skin;
(f) turkey thighs, drumsticks, legs, with skin;
(g) deboned turkey leg meat, without skin.
2. The competent authorities designated by each Member State shall
ensure that the slaughterhouses and cutting plants whether or notattached to slaughterhouses adopt all measures necessary to comply withthe provisions of paragraph 1 and in particular that:
— regular checks on water absorbed are carried out in the slaughter-
houses in accordance with Article 14a(3) also for chicken and turkeycarcases intended for the production of the fresh, frozen and quick-frozen cuts listed in paragraph 1. These checks shall be carried out at
least once each working period of eight hours. The limit values fixed
in Annex VII(9) shall also apply for turkey carcases,
— results of the checks are recorded and kept for a period of one year,— each batch ismarked in s uch a way that itsdate of production can be
identified; thisbatch mark mus t appear on the production record.
3. At least once every three months checks on the water content
referred to in paragraph 1 shall be carried out, by sampling, on frozenand quick-frozen poultry cutsfrom each cutting-plant producing s uchcuts, according to Annex VIa. These checks shall not be conducted forpoultry cuts in respect of which proof is provided to the satisfaction ofthe competent authority that they are intended exclusively for export.
After one year of satisfactory testing in a particular cutting plant, the
frequency of tests shall be reduced to once every six months. Any failureto comply with the criteria laid down in Annex VIa thereafter shall resultin reinstatement of checks at least every three months for a period of notless than two years before the reduced frequency can be applied again.1991R1538 — EN — 01.09.2000 — 003.001 — 15
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4. Paragraphs5 to 13 of Article 14a s hall apply, mutatis mutandis , for
poultry cutsreferred to in paragraph 1.
Article 15
ThisRegulation s hall enter into force on 20 June 1991.It shall apply from 1 July 1991.Article 8 shall apply from 1 March 1992 in the case of imports from
third countries.
However, until ►
M231 March 1992 ◄operatorsmay pack products
covered by thisRegulation in packing material bearing indicationsprovided for in Community or national legislation applicable before theentry into force of thisRegulation. Thes e productsmay then bemarketed until 31 December 1992.
ThisRegulation s hall be binding in itsentirety and directly applicable in
all Member States.1991R1538 — EN — 01.09.2000 — 003.001 — 16
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ANNEX I
ARTICLE1.1— NAMESOFPOULTRYCARCASES
E F D DK ESP GR I NL P ►M6FIN◄►M6SE◄
1. Chicken, broiler Poulet (de
chair)Hähnchen,
►M6Mast-
huhn◄Kylling, slagte-
kyllingPollo (de carne) Κοτόπουλο
Πετεινοί και
κότες
(κρεατοπαραγ-
ωγής)Pollo,‘Broiler’ Kuiken, braad-
kuikenFrango ►M6Broi-
leri◄►M6Kyck-
ling, slaktkyck-
ling (broiler) ◄
2. Cock, hen,
casserole, or
boiling fowlCoq, poule (à
bouillir)Suppenhuhn Hane, høne,
suppehøneGallo, gallina Πετεινοί και
κότες (για
βράσιµο)Gallo, gallina
Pollame da
brodoHaan, hen,
soep- of
stoofkipGalo, galinha ►M6Kukko,
kana◄►M6Tupp,
höna, gryt- eller
kokhöna ◄
3. Capon Chapon Kapaun Kapun Capón Καπόνια Cappone Kapoen Capão, ►M6Chapon
(syöttökuk-
ko)◄►M6Ka-
pun◄
4. Poussin,
CoqueletPoussin,
coqueletStubenküken Poussin,
CoqueletPolluelo Νεοσσός,
πετεινάριGalletto Piepkuiken franguitos ►M6Kanan-
poika, kukon-
poika◄►M6Poussin,
Coquelet ◄
1. (Young) turkey Dindonneau,
(jeune) dinde(Junge) Pute,
(Junger)
Truthahn(Mini) kalkun Pavo (joven) ( Νεαροί)
γάλοι και
γαλοπούλες(Giovane)
tacchino(Jonge) kalkoen Peru ►M6(Nuori)
kalkkuna ◄►M6(Ung)
kalkon◄
2. Turkey Dinde (à
bouillir)Pute, Truthahn Avlskalkun Pavo Γάλοι και
γαλοπούλεςTacchino/a Kalkoen Peru adulto ►M6Kalk-
kuna◄►M6Kal-
kon◄
1. (Young) duck,
duckling,
(Young)
Muscovy duck
(Young)
Mulard duck(Jeune) canard,
caneton, (jeune)
canard de
barbarie (jeune)
canard mulardFrühmastente,
Jungente,
(Junge) Barbar-
ieente (1)
(Junge) Mular-
dente(Ung) and
(Ung) berber-
ieand
(Ung) mular-
dandPato (joven o
anadino), pato
de Berbería
(joven), Pato
cruzado (joven)(Νεαρές)
πάπιες ή
παπάκια,
(νεαρές)
πάπιες
βαρβαρίας,
(νεαρές)
πάπιες mulard(Giovane)
Anatra
(Giovane)
Anatra muta
(Giovane)
Anatra‘mulard’(Jonge) eend
(Jonge) Barbar-
ijse eend
(Jonge)
‘Mulard’ -eendPato, pato
Barbary, Pato
Mulard►M6(Nuori)
ankka, (Nuori)
myskiankka ◄►M6(Ung)
anka, ankunge,
(ung) mulardand
(ung) mys-
kand◄▼M41991R1538 — EN — 01.09.2000 — 003.001 — 17
E F D DK ESP GR I NL P ►M6FIN◄►M6SE◄
2. Duck, Muscovy
duck, Mulard
duckCanard, canard
de Barbarie (à
bouillir), canard
mulard (à
bouillir)Ente, Barbar-
ieente (1)
MulardenteAvlsand
Berberieand
MulardandPato, pato de
Berbería Pato
cruzadoΠάπιες,
πάπιες
βαρβαρίας
πάπιες mulardAnatra
Anatra muta
Anatra‘mulard’Eend
Barbarijse eend
‘Mulard’ -eendPato adulto,
pato adulto
Barbary, pato
adultoMulard►M6Ankka,
myskiankka ◄►M6Anka,
mulardand,
myskand ◄
1. (Young) goose,
gosling(Jeune) oie ou
oisonFrühmastgans,
(Junge) Gans,
►M6Jung-
mastgans ◄(Ung) gåsOca (joven),
ansarón(Νεαρές)
χήνες ή
χηνάκια(Giovane) oca (Jonge) gansGans o ►M6(Nuori)
hanhi◄►M6(Ung)
gås, gåsunge ◄
2. Goose Oie Gans Avlsgås Oca Χήνες Oca GansGans o adulto ►M6Hanhi
◄►M6Gås◄
1. (Young) guinea
fowl(Jeune) pintade
Pintadeau(Junges) Perl-
huhn(Ung) perle-
hønePintada (joven) ( Νεαρές)
φραγκόκοτες(Giovane)
faraona(Jonge) parel-
hoenPintada ►M6(Nuori)
helmikana ◄►M6(Ung)
pärlhöna ◄
2. Guinea fowl Pintade Perlhuhn Avlsperlehøne Pintada Φραγκόκοτες Faraona Parelhoen Pintada adulta ►M6Helmi-
kana◄►M6
Pärlhöna ◄
(1) The term ‘Flugente’ may still be used until 31 December 1995.▼M41991R1538 — EN — 01.09.2000 — 003.001 — 18
ARTCLE1.2— NAMESOFPOULTRYPARTS
E F D DK ESP GR I NL P ►M6FIN◄►M6SE◄
a) Half Demi ou moitié Hälfte oder
halbesHalvt Medio Μισά Metà Helft Metade ►M6Puoli-
kas◄►M6Halva◄
b) Quarter Quart (Vorder-,
Hinter-) ViertelKvart Cuarto Τεταρτηµόριο Quarto Kwart Quarto ►M6Neljän-
nes◄►M6Kvart◄
c) Unseparated leg
quartersQuartspos tér-
ieursnon
séparésHinterviertel
am StückSammenhæn-
gende
lårstykkerCuartostras eros
unidosΑδιαχώριστα
τεταρτηµόρια
ποδιώνCosciotto Niet-gescheiden
achterkwartenQuartosde coxa
não separados►M6Taka-
neljännes ◄►M6Bakdel-
spart◄
d) Breast Poitrine, blanc
ou filet sur osBrust, halbe
Brust, halbierte
BrustBryst Pechuga Στήθος Petto con osso Borst Peito ►M6Rinta◄►M6Bröst◄
e) Leg Cuisse Schenkel,
KeuleHelt lår Muslo y
contramusloΠόδι Coscia Hele poot, hele
dijPerna inteira ►M6Koipi-
reisi◄►M6Klubba◄
f) Chicken leg
with a portion
of the backCuisse de
poulet avec une
portion du dosHähnchen-
schenkel mit
Rückenstück,
►M6Hühner-
keule mit
Rückenstück ◄Kyllingelår med
en del af ryggenCuarto trasero
de polloΠόδι από
κοτόπουλο µε
ένα κοµµάτι
της ράχηςCoscetta Poot/dij met
rugdeel (bout)Perna inteira de
frango com
uma porção do
dorso►M6Koipi-
reisi, jossa
selkäosa◄►M6Kyck-
lingklubba
med del av
ryggben◄
g) Thigh Haut de cuisse Oberschenkel,
OberkeuleOverlår Contramuslo Μηρός
(µπούτι)Sovraccoscia Bovenpoot,
bovendijCoxa ►M6Reisi◄►M6Lår◄
h) Drumstick Pilon Unterschenkel,
UnterkeuleUnderlår Muslo Κνήµη Fuso Onderpoot,
onderdij
(Drumstick)Perna ►M6Koipi◄►M6Ben◄
i) Wing Aile Flügel Vinge Ala Φτερούγα Ala Vleugel Asa ►M6Siipi◄►M6Vinge◄
j) Unseparated
wingsAilesnon
séparéesBeide Flügel,
ungetrenntSammenhæn-
gende vingerAlasunidas Αδιαχώριστες
φτερούγεςAli non sepa-
rateNiet-gescheiden
vleugelsAsas não separ-
adas►M6Siivet
kiini toisis-
saan◄►M6
Sammanhän-
gande vingar ◄▼M41991R1538 — EN — 01.09.2000 — 003.001 — 19
E F D DK ESP GR I NL P ►M6FIN◄►M6SE◄
k) Breast fillet Filet de
poitrine, blanc,
filet, noixBrustfilet, Filet
ausder Brus t,
►M6Filet◄Brystfilet Filete de
pechugaΦιλέτο
στήθουςFiletto, fesa
(tacchino)Borstfilet Carne de peito ►M6Rinta-
file'◄►M6Bröst-
filé◄
l) Breast fillet
with wishboneFilet de poitrine
avec claviculeBrustfilet mit
SchlüsselbeinBrystfilet med
ønskebenFilete de
pechuga con
clavículaΦιλέτο
στήθους µε
κλειδοκόκαλοPetto (con
forcella), fesa
(con forcella)Borstfilet met
vorkbeenCarne de peito
com fúrcula►M6Rintafile'
solisluineen ◄►M6Bröst-
filé med nyck-
elben◄
m) Magret, maigret Magret, maigret Magret,
MaigretMagret, maigret Magret, maigret Maigret, magret Magret, maigret Magret Magret,
maigret►M6Magret,
maigret◄►M6Magret,
maigret◄▼M41991R1538 — EN — 01.09.2000 — 003.001 — 20
▼M4
ANNEX I A
Cut separating thigh/leg and back
— delimination of hip joint —
Cut separating thigh and drumstick
— delimination of knee joint —
1991R1538 — EN — 01.09.2000 — 003.001 — 21
ANNEX II
ARTICLE9— CHILLINGMETHODS
E F D DK ESP GR I NL PT ►M6FIN◄►M6SE◄
1. Air chilling Refroidissement
à l'airLuftkühlung Luftkøling Refrigeración
por aireΨύξη µε αέρα Raffreddamento
ad ariaLuchtkoeling Refrigeração
por ventilação►M6Ilmajääh-
dytys◄►M6Luft-
kylning◄
2. Air spray chil-
lingRefroidissement
par aspersion
ventiléeLuft-Sprühküh-
lungLuftspraykøling Refrigeración
por aspersión
ventiladaΨύξη µε
ψεκασµόRaffreddamento
per aspersione e
ventilazioneLucht-sproei-
koelingRefrigeração
por aspersão e
ventilação►M6Ilma-
sprayjääh-
dytys◄►M6Evapor-
ativ kylning ◄
3. Immersion chil-
lingRefroidissement
par immersionGegenstrom-
TauchkühlungNeddypnings-
kølingRefrigeración
por immersiónΨύξη µε
βύθισηRaffreddamento
per immersioneDompelkoeling Refrigeração
por imersão►M6Vesijääh-
dytys◄►M6Vatten-
kylning◄▼B1991R1538 — EN — 01.09.2000 — 003.001 — 22
ANNEX III
ARTCLE10(1)— TYPESOFFARMING
E F D DK ESP GR I NL P ►M6FIN◄►M6SE◄
a) Fed with … %
of …
Oatsfed goos eAlimenté avec
… % de …
Oie nourrie à
l'avoineMast mit … %
…
HafermastgansFodret med …
%…
Havrefodret gåsAlimentado con
…%
Oca engordada
con avenaΈχει τραφεί
µε…% …
Χήνα που
παχαίνεται µε
βρώµηAlimentato con
il … % di …
Oca ingrassata
con avenaGevoed met …
%…
Met haver
vetgemeste
gansAlimentado
com … % de …
Ganso engor-
dado com aveia►M6Ruokittu
…%…
Kauralla
ruokittu han-
hi◄►M6Utfodrad
med … % …
Havreutfodrad
gås◄
b) Extensive
indoor
(barnreared)Élevé à l'intér-
ieur: système
extensifExtensive
BodenhaltungExtensivt stal-
dopdræt
(skrabe…)Sistema exten-
sivo en galli-
neroΕκτατικής
εκτροφήςEstensivo al
copertoScharrel …
binnenge-
houdenProdução
extensiva em
interior►M6Laaja-
peräinen
sisäkasvatus ◄►M6Extensivt
uppfödd
inomhus ◄
c) Free range Sortant à
l'extérieurAuslaufhaltung Fritgående Gallinero con
salida libreΕλεύθερης
βοσκήςAll'aperto Scharrel … met
uitloopProdução em
semiliberdade►M6Ulkoi-
lumahdolli-
suus◄►M6Tillgång
till utomhusvis-
telse◄
d) Traditional free
rangeFermier-élevé
en plein airBäuerliche
AuslaufhaltungFrilands… Granja al aire
libre►C2Πτηνο-
τροφείο παρα-
δοσιακά
ελεύθερης
βοσκής◄Rurale all'a-
pertoBoerenscharrel
… met uitloop
Hoeve … met
uitloopProdução ao ar
livre►M6Ulkoilu-
vapaus◄►M6Traditio-
nell utomhusvis-
telse◄
e) Free-range —
total freedomFermier-élevé
en libertéBäuerliche
FreilandhaltungFrilands…
opdrættet i fuld
frihedGranja de cría
en libertadΠτηνοτροφείο
απεριόριστης
τροφήςRurale in libertà Boerenscharrel
… met vrije
uitloop
Hoeve … met
vrije uitloopProdução em
liberdade►M6Vapaa
kasvatus ◄►M6Uppfödd i
full frihet ◄▼M41991R1538 — EN — 01.09.2000 — 003.001 — 23
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ANNEX IV
(a)Feed ration
Reference to the following particular feed ingredientsmay only be made
where:
— in the case of cereals, they account for at least 65 % in weight of the feed
formula givne (SIC! given) during the greater part of the fattening period,
which may include not more than 15 % of cereal by-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,
— in the case of pulses or green vegetables they account for at least 5 % in
weight of the feed formula given during most of the fattening period,
— in the case of dairy products, they account for at least 5 % in weight of the
feed formula given during the finishing stage.
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.
(b)‘Extensive indoor’ (‘barn reared’)
Thisterm may only be us ed where:— the stocking rate per m
2floor space does not exceed in the case of
— chickens: 12 birds but not more than 25 kg liveweight,
— ducks, guinea fowl, turkeys: 25 kg liveweight,
— geese: 15 kg liveweight,
— the birds are slaughtered in the case of:
— chickensat 56 daysor later,
— turkeysat 70 daysor 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 daysor later,
— young geese (goslings): 60 days or later.
(c)Free range
Thisterm may only be us ed where:
— the stocking rate in the house and the age of slaughter are in accordance
with the limitsfixed under (b), except for chickens , for which the
stocking rate may be increased to 13, but not more than 27,5 kg
liveweight per m
2and for capons, for which the stocking rate shall not
exceed 7,5 m2, and not more than 27,5 kg liveweight per m2,
— the birdshave had during at leas t half their lifetime continuousdaytime
access to open-air runs comprising an area mainly covered by vegetation
of not less than:
—1m2per chicken or guinea fowl
—2m2per duck or per capon
—4m2per turkey or goose.
In the chase (SIC! 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 m2surface of the house.
(d)Traditional free range
Thisterm may only be us ed where:— the indoor stocking rate per m
2doesnot exceed in the cas e of:
— chickens: 12 but not more than 25 kg liveweight; however, in the case
of mobile houses not exceeding 150 m2floor 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,1991R1538 — EN — 01.09.2000 — 003.001 — 24
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— Muscovy and Peking ducks: 8 males but not more than 35 kg
liveweight, 10 femalesbut not more than 25 kg liveweight,
— Mulard ducks: 8 but not more than 35 kg liveweight,— guinea fowl: 13 but not more than 23 kg liveweight,— turkeys: 6,25 (up to seven weeks of age: 10) but not more than 35 kg
liveweight,
— geese: 5 (up to six weeks of age: 10), 3 during last three weeks of
fattening if kept in claustration, but not more than 30 kg liveweight,
— the total usable area of poultryhouses at any single production site does
not exceed 1 600 m
2,
— each poultryhouse does not contain more than:
— 4 800 chickens,
— 5 200 guinea flow, (SIC! fowl,)— 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or
Peking ducksor 3 200 Mulard ducks ,
— 2 500 capons, geese and turkeys,
— the poultryhous e isprovided with propholesof a combined length at leas t
equal to 4 m per 100 m
2surface of the house,
— there is continuous day-time access to open-air runs at least as from the
age of
— six weeks in the case of chickens, and capons,
— eight weeks in the case of ducks, geese, guinea fowl and turkeys,
— open-air runscompris e an area mainly covered by vegetation amounting
to at least:
—2m2per chicken or Muscovy or Peking duck or guinea fowl,
—3m2per Mulard duck,
—4m2per capon, asfrom 92 days(2 m2up to 91st day),
—6m2per turkey,
—1 0m2per 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),
— the birds fattened are of a strain recognized as being slow growing,— the feed formula used in the fattening stage contains at least 70 % of
cereals,
— the minimum age at slaughter is:
— 81 daysfor chickens ,
— 150 daysfor capons ,
— 49 daysfor Peking ducks ,
— 70 days for female Muscovy ducks,— 84 days for male Muscovy ducks,— 92 daysfor Mulard ducks ,— 94 daysfor guinea fowl,— 140 days for turkeys and roasting geese,— 95 daysfor gees e intended for the production of foie grasand
‘magret’,
— 60 days for young geese (goslings),
— finition in claustration does not exceed:
— for chickensafter 90 daysof age: 15 days ,
— for capons: four weeks,
— for geese and mulards (SIC! mulard) ducks intended for the
production of foie grasand magret, after 70 daysof age: 4 weeks .
(e)Free-rang (SIC! 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 day-time access to open-air
runsof unlimited area.1991R1538 — EN — 01.09.2000 — 003.001 — 25
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ANNEX V
DETERMINATIONOFTHAWLOSS
(Driptest)
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
asa percentage by weight of the carcas e (including all the edible offal
contained in the pack) exceedsthe limit value laid down in paragraph 7, it
is considered that excess water has been absorbed during processing.
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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, shall be
allowed to thaw under controlled conditionswhich allow the weight of
water lost to be calculated.
4.Apparatus
4.1. Scalescapable of weighing up to 5 kg with an accuracy better than
approximately 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 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 plus or
minus2 ºC.
4.4. Filter paper or other absorbent paper towels.5.Technique
5.1. Twenty carcases shall be removed at random from the quantity of poultry
to be checked. Until each can be tested as described in 5.2 to 5.11, they
shall be kept at a temperature no higher than − 18 ºC.
5.2. The outside of the pack shall be wiped to remove superficial ice and water.
The pack and its content shall be weighed to the nearest gram: this weight
shall be M
0.
5.3. The carcase, together with any edible offal sold with it, shall be removed
from the outer wrap, which shall be dried and weighed to the nearest gram:
thisweight s hall be M1.
5.4. The weight of frozen carcase plus offal shall be calculated by subtracting
M1from M0.
5.5. The carcase, including the edible offal, shall be placed in a strong,
waterproof plastic bag with the abdominal cavity facing towards the
bottom, closed end of the bag. The bag shall be of sufficient length so as to
ensure that it can be fixed securely when in the water-bath but shall not be
unduly 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 shall be
completely immersed in a water-bath and shall remain open, enabling as
much air as possible to escape. It shall be held vertically, if necessary by
guide barsor by extra weightsput in the bag, s uch that water from the bath
cannot enter it. The individual bagss hall not touch each other.
5.7. The bag shall be left in the water-bath, maintained at 42 plus or minus 2 ºC
throughout, with continuousmovement of the bag or continuousagitation
of the water, until the thermal centre of the carcase (the deepest part of thebreast muscle close to the breast bone, in chickens without giblets, or the
middle of the giblets in chickens with giblets) reaches at least 4 ºC,
measured in two randomly chosen carcases. The carcases should not remain
in the water-bath for longer than is necessary to reach 4 ºC. The required
period of immersion, for carcases stored at − 18 ºC is of the order of:1991R1538 — EN — 01.09.2000 — 003.001 — 26
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Weight class
(g)Weight of carcase ± offal (g)Indicative immersion time in
minutes
Chickens
without offalChickenswith
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 1 050 — 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
Thereafter, an increase of seven minutes for each additional 100 g is
required. If the suggested period of immersion is passed without reaching
+ 4 ºC, in the two carcases which are checked, the thawing process shall be
continued until they do reach + 4 ºC in the thermal centre.
5.8. The bag and itscontent s hall be removed from the bath of water; the
bottom of the bag shall be pierced to allow any water produced on thawing
to drain. The bag and itscontent s hall be allowed to drip for one hour at an
ambient temperature of between + 18 ºC and + 25 ºC.
5.9. The thawed carcase shall be removed from the bag and the pack containing
offal (if present) shall be removed from the abdominal cavity. The carcase
shall be dried inside and out with filter paper or paper towels. The bag
containing the offal shall be pierced and, once any water has drained away,
the bag and thawed offal shall also be dried as carefully as possible.
5.10. The total weight of thawed carcase, offal and pack shall be determined to
the nearest gram and expressed as M2.
5.11. The weight of the pack which containsthe offal s hall be determined to the
nearest gram and expressed as M3.
6.Calculationof result
The amount of water lost through thawing as a percentage by weight of the
frozen or quick-frozen carcase (including offal) shall be given by:
M0/C0M1/C0M2
M0/C0M1/C0M3/C2100
7.Evaluationof result
If the average water loss on thawing for the 20 carcases in the sample
exceedsthe percentagesgiven below, it iscons idered that the amount of
water absorbed during processing exceeds the limit figure.
The percentagesare in the cas e of:— air chilling: 1,5 %,
— air spray chilling: 3,3 %,— immersion chilling: 5,1 %.1991R1538 — EN — 01.09.2000 — 003.001 — 27
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ANNEX VI
DETERMINATIONOFTHETOTALWATERCONTENTOFCHICKENS
(Chemicaltest)
1.Object and scope
This method shall be used to determine the total water content of frozen and
quick-frozen chickens. The method shall involve determination of the water
and protein contents of samples from the homogenized poultry carcase. The
total water content asdetermined s hall be compared with the limit value
given by the formulae indicated in paragraph 6.4, to determine whether or
nor excess water has been taken up during processing. If the analyst suspects
the presence of any substance which may interfere with the assessment, it
shall be for him or her to take the necessary appropriate precautions.
2.Definitions
‘Carcase’: the poultry carcase with bones, cartilage and offals eventually
contained in the carcase.
‘Offal’: liver, heart, gizzard and neck.
3.Principle
Water and protein contentss hall be determined in accordance with
recognized ISO (International Organization for Standardization) methods
or other methodsor analys isapproved by the Council.
The highest permissible total water content of the carcase will be estimated
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, capable of weighing with an
accuracy better than ± 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 homogenizing
complete frozen or quick-frozen poultry pieces.
Note:No special mincer shall be recommended. It should have sufficient
power to mince frozen or quick-frozen meat and bonesto produce a
homogeneousmixture corres ponding to that obtained from a mincer
fitted with a 4 mm hole disc.
4.4. Apparatusass pecified in ISO 1442, for the determination of water content.4.5. Apparatusass pecified in ISO 937, for the determination of protein content.5.Procedure
5.1. Seven carcases shall be taken at random from the quantity of poultry to be
checked and in each case kept frozen until analysis in accordance with 5.2 to
5.6 begins.
It may be conducted either as an analysis of each of the seven carcases, or as
an analysis of a composite sample of the seven carcases.
5.2. The preparation shall be commenced within the hour following the removal
of the carcases from the freezer.
5.3. (a) The outside of the pack shall be wiped to remove superficial ice and
water. Each carcase shall be weighed and removed from any wrapping
material. After cutting up of the carcase into smaller pieces, any
wrapping material around the edible offal shall be removed and ice
adhering to the carcase, shall be determined to the nearest gram after
deduction of the weight of any wrapping material removed to give ‘P
1’.
(b) In the case of a composite sample analysis, the total weight of the seven
carcases, prepared in accordance with 5.3 (a), shall be determined to
give ‘P7’.
5.4. (a) The whole carcase of which the weight is P1shall be minced in a mincer
as specified under 4.3 (and, if necessary, mixed with the use of a blender
aswell) to obtain a homogeneousmaterial from which a s ample
representative of each carcase may then be taken.
(b) In the case of a composite sample analysis, all seven carcases of which
the weight isP7shall be minced in a mincer as specified under 4.3 (and,1991R1538 — EN — 01.09.2000 — 003.001 — 28
(NO TAG) Calculated on the basis of the carcase exclusive of absorbed extraneous water.
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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 to be analysed as described in 5.5 and 5.6.
5.5. A sample of the monogenized material shall be 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 homogenized material shall also be taken and used
immediately to determine the nitrogen content in accordance with ISO 937.
Thisnitrogen content s hall be converted to crude protein content ‘b %’ by
multiplying it by the factor 6,25.
6.Calculationof results
6.1. (a) The weight of water (W) in each carcase shall be given by aP1/100 and
the weight of protein (RP) by bP1/100, both of which are to be expressed
in grams.
The sums of the weights of water (W7) and the weightsof protein (RP7)
in the seven carcases analysed shall be determined.
(b) In the case of a composite sample analysis, the average content of water
and protein from the two samples analysed shall be determined to give
a % and b %, respectively. The weight of the water (W7) in the seven
carcases shall be given by aP7/100, and the weight of protein (RP7)b y
bP7/100, both of which are to be expressed in grams.
6.2. The average weight of water (WA) and protein (RPA) shall be calculated by
dividing W7and 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:
— chickens: 3,53 × RPA+2 3
6.4. (a) Air chilling
Assuming that the minimum technically unavoidable water content
absorbed during preparation amounts to 2 % (1), the highest permissible
limit for the total water content (WG) in gramsasdetermined by this
method shall be given by the following formula (including confidence
interval):
— chickens: WG= 3,65 × RPA+ 42.
(b) Air-spray chilling
Assuming that the minimum technically unavoidable water content
absorbed during preparation amounts to 4,5 % (1), the highest
permissible limit for the total water content (WG) in gramsasdetermined
by thismethod s hall be given by the following formula (including
confidence interval):
— chickens: WG= 3,79 × RP + 42.
(c) Immersion chilling
Assuming a technically unavoidable water absorption during preparation
of 7 % (1), the highest permissible limit for the total water content (WG)
in gramsasdetermined by thismethod s hall be given by the following
formula (including confidence interval):
— chickens: WG= 3,93 × RPA+ 42.
6.5. If the average water content (WA) of the seven carcases as calculated under
6.2 doesnot exceed the value given in 6.4 (WG), the quantity of poultry
subjected to the check shall be considered up to standard.1991R1538 — EN — 01.09.2000 — 003.001 — 29
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ANNEX VI a
DETERMINATIONOFTHETOTALWATERCONTENTOFPOULTRY
CUTS
(Chemicaltest)
1.Objectandscope
This method shall be 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 asdetermined s hall be compared with the limit value given by the
formulae indicated in paragraph 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 shall be for him or
her to take the necessary appropriate precautions.
2.Definitionsandsamplingprocedures
The definitionsgiven in Article 1(2) are applicable to the poultry cutsreferred
to in Article 14b. The sample sizes should be at least as follows:
chicken breast, chicken breast fillet: half of the (deboned) breast
turkey breast, turkey breast fillet and deboned leg meat: portions of about 100 gother cuts: as defined in Article 1(2).
In the case of frozen or quick frozen bulk products (cuts not individually
packed) the large packsfrom which s amplesare to be taken may be kept at
0 ºC until individual cutscan be removed.
3.Principle
Water and protein contents shall be determined in accordance with recognised
ISO (International Organisation for Standardisation) methods or other methods
or analysis approved by the Council.
The highest permissible total water content of the poultry cuts will be
estimated from the protein content of the cuts, which can be related to the
physiological water content.
4.Apparatusandreagents
4.1. Scalesfor weighing the cutsand wrappings , capable of weighing with an
accuracy better than ± 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 cutsor partsthereof.
Note:No special mincer shall be recommended. It should have sufficient
power to mince also frozen or quick-frozen meat and bones to
produce a homogeneousmixture corres ponding to that obtained
from a mincer fitted with a 4 mm hole disc.
4.4. Apparatusass pecified in ISO 1442, for the determination of water
content.
4.5. Apparatusass pecified in ISO 937, for the determination of protein
content.
5.Procedure
5.1. Five cutss hall be taken at random from the quantity of poultry cutsto be
checked and in each case kept frozen or refrigerated as the case may be
until analysis in accordance with points 5.2 to 5.6 begins.
Samplesfrom frozen or quick-frozen bulk productsreferred to under
point 2 may be kept at 0 ºC until analysis begins.
It may be conducted either as an analysis of each of the five cuts, or as an
analysis of a composite sample of the five cuts.
5.2. The preparation shall be commenced within the hour following the
removal of the cutsfrom the freezer or refrigerator.1991R1538 — EN — 01.09.2000 — 003.001 — 30
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5.3. (a) The outside of the pack shall be wiped to remove superficial ice and
water. Each cut shall be weighed and removed from any wrapping
material. After cutting up the cuts into smaller pieces, the weight of
the poultry cut shall be determined to the nearest gram after
deduction of the weight of any wrapping material removed to give
‘P1’.
(b) In the case of a composite sample analysis, the total weight of the
five cuts, prepared in accordance with 5.3(a), shall be determined to
give ‘P5’.
5.4. (a) The whole cut of which the weight isP1, shall be minced in a mincer
as specified under point 4.3 (and, if necessary, mixed with the use of
a blender aswell) to obtain a homogeneousmaterial from which a
sample representative of each cut may then be taken.
(b) In the case of a composite sample analysis, all five cuts of which the
weight isP5shall be 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 cutsmay then be taken.
The two samples are to be analysed as described in points 5.5 and 5.6.
5.5. A sample of the homogenised material shall be 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 shall also be taken and used
immediately to determine the nitrogen content in accordance with
ISO 937. Thisnitrogen content s hall be converted to crude protein
content ‘b %’ by multiplying it by the factor 6,25.
6.Calculationofresults
6.1. (a) The weight of water (W) in each cut shall be given by aP1/100 and
the weight of protein (RP) by bP1/100, both of which are to be
expressed in grams.
The sums of the weights of water (W5) and the weightsof protein
(RP5) in the five cuts analysed shall be determined.
(b) In the case of a composite sample analysis, the average content of
water and protein from the two samples analysed shall be determined
to give a % and b %, respectively. The weight of the water (W5)i n
the five cutss hall be given by aP5/100, and the weight of protein
(RP5)b yb P5/100, both of which are to be expressed in grams.
6.2. The average weight of water (WA) and protein (RPA) shall be calculated
by dividing W5and RP5respectively, by five.
6.3. The mean physiological W/RP ratio as determined by this method is as
follows:
— chicken breast fillet: 3,19 ± 0,12
— chicken legsand leg quarters : 3,78 ± 0,19— turkey breast fillet: 3,05 ± 0,15— turkey legs: 3,58 ± 0,15
— deboned turkey leg meat: 3,65 ± 0,17.
6.4. Assuming that the minimum technically unavoidable water content
absorbed during preparation amounts to 2 %, 4 % or 6 %(
1) depending on
the type of products and chilling methods applied, the highest permissible
W/RP ratio asdetermined by thismethod s hall be asfollows :
Air chilledAir-spray
chilledImmersion
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 skin4,05 4,15 4,301991R1538 — EN — 01.09.2000 — 003.001 — 31
(1) Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless)
fillet and deboned turkey leg meat, the percentage is2 % for each of the chilling
methods.
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Air chilledAir-spray
chilledImmersion
chilled
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
If the average WA/RPAratio of the five cutsascalculated from the values
under point 6.2 doesnot exceed the ratio given in point 6.4, the quantity
of poultry cuts subjected to the check shall be considered up to standard.1991R1538 — EN — 01.09.2000 — 003.001 — 32
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ANNEX VII
Checkonabsorptionofwaterintheproductionestablishment
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 shall consist of the first 20 carcases recovered. They shall be re-
weighed. Their weight to the nearest gramme shall be recorded against the
weight recorded on first weighing. The test shall be 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.
8a. 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 thispurpos e by the competent authority.
9. The result shall not exceed the following percentages of the initial weight of
the carcase or any other figure allowing compliance with the maximum total
extraneouswater content:
— air chilling: 0,1 %
— air-spray chilling: 2,0 %
— immersion chilling: 4,5 %1991R1538 — EN — 01.09.2000 — 003.001 — 33
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ANNEX VIII
LISTOFREFERENCELABORATORIES
Communityreference laboratory:
ID/Lelystad
Postbus 65
Edelhertweg 15
8200 AB LelystadThe Netherlands
Nationalreference laboratories:
Belgium
Faculteit Diergeneeskunde
Vakgroep ‘Diergeneeskundig toezicht op eetwaren’
Universiteit Gent
Salisburylaan 133B-9820 Merelbeke
Denmark
VeterinærdirektoratetsLaboratorium
Howitzvej 13
DK-2000 Frederiksberg
Germany
Bundesanstalt für Fleischforschung
Institut für Chemie und Physik
EC-Baumanstraße 20D-95326 Kulmbach
Greece
Ministry of Agriculture
Veterinary Laboratory of Patra
15, Notara Street
GR-264 42 Patra
Spain
Centro de Alimentacion Nacional
(Instituto de Salud Carlos III)Ctra de Majadahonda a Pozuelo Km 2E-28220 Madrid
FranceUnité hygiène et qualité desproduitsavicoles
Laboratoire central de recherchesavicoleset porcines
Centre National d'étudesvétérinaireset alimentairesBeaucemaine — B.P. 53F-22400 Ploufragan
IrelandDairy Science Laboratory
Department of Agriculture, Food and Forestry
Model Farm Road
Cork
Italy
Ispettorato Centrale Repressione Frodi
Via Jacopo Cavedone n.29I-41100 Modena
Luxembourg
Laboratoire National de Santé
Rue du Laboratoire, 42
L-1911 Luxembourg1991R1538 — EN — 01.09.2000 — 003.001 — 34
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Netherlands
ID/Lelystad
Postbus 65
Edelhertweg 15
8200 AB Lelystad
Austria
Bundesamt und Forschungszentrum für Landwirtschaft
Spargelfeldstr. 191
A-1220 Wien
Portugal
I.Q.A. Instituto de Qualidade Alimentar
Av. Conde Valbona, 98
P-1000 Lisboa
Finland:
Eläinlääkintä- ja elintarvikelaitos(EELA)
Hämeentie 57, PL 368,
FIN 00231 Helsinki (SIC! FIN-00231)
Sweden:
Statens livsnedelsverk
Box 622
S-75126 Uppsala
United Kingdom
CSL Food Science Laboratory
Sand Hutton
York Y04 1LZ
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ANNEX IX
CompetencesandtasksofCommunityreference laboratory
1. The Community reference laboratory referred to in Annex VIII 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 laboratoriesof the
methodsreferred to in the firs t indent above, by organizing comparative
testing in particular,
— coordinating the development of new analytical methodsand informing the
national reference laboratoriesof progres smade in thisarea,
— providing scientific and technical assistance to the Commission, especially
in cases where the results of analyses are contested between Member
States.
2. The Community reference laboratory shall satisfy the following operating
conditions:
— that staff are qualified and have sufficient knowledge of the techniques
applied in the analysis of water content,
— that the equipment and substances necessary for carrying out the tasks laid
down in point 1 are available,
— that an appropriate administrative structure is in place,— that the confidential nature of certain subjects, results and reports is
observed by staff,
— that the principlesof good laboratory practice accepted internationally are
followed.
Tasksofnationalreference laboratories
The national reference laboratories listed in Annex VIII 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 to organize the system
for monitoring water content in poultrymeat,
— organizing comparative tests between the various national laboratories
referred to in the first indent above,
— ensuring that the information supplied by the Community reference laboratory
is disseminated to the competent authority in the relevant Member State and
to the national laboratoriesreferred to in the firs t indent above,
— collaborate with the Community reference laboratory.1991R1538 — EN — 01.09.2000 — 003.001 — 36