Commission Regulation (EC) No 1072/2000 of 19 May 2000 amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Regulation (EEC) No 1906/90 on certain marketing standards for poultrymeat
Date: 2000-05-19
Institutions: European Commission
Subjects: boned meat, health control, import, marketing standard, meat processing industry, poultry, poultrymeat

20.5.2000

EN

Official Journal of the European Communities

L 119/21

COMMISSION REGULATION (EC) No 1072/2000

of 19 May 2000

amending Regulation (EEC) No 1538/91 introducing detailed rules for implementing Regulation
(EEC) No 1906/90 on certain marketing standards for poultrymeat

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

1. The following point (n) is added in Article 1(2):

Having regard to the Treaty establishing the European
Community,

‘(n) deboned turkey leg meat: turkey thighs and/or drum-
i.e. without femur, tibia and fibula,

sticks, deboned,
whole, diced or cut into strips.’

Having regard to Council Regulation (EEC) No 1906/90 of 26
June 1990 on certain marketing standards for poultrymeat (1),
as last amended by Regulation (EC) No 1101/98 (2), and in
particular Articles 7 and 9 thereof,

Whereas:

Commission Regulation (EEC) No 1538/91 (3), as last
amended by Regulation (EC) No 1000/96 (4), lays down
the detailed rules for implementing marketing standards
in the poultrymeat sector.

By Regulation (EC) No 1101/98 the scope of Regulation
(EEC) No 1906/90 was extended to cover the control of
water content of poultry cuts. It is therefore necessary to
lay down the detailed provisions for such controls which
are similar to those for whole frozen and quick frozen
list of products
carcases
concerned and the appropriate method of control.

and which include

the

2. Article 14(a) is amended as follows:

— in paragraph 3 first subparagraph, ‘four’ is replaced by

‘eight’,

— paragraph 13 is replaced by the following:

The Member States shall adopt

‘13.
the practical
measures for the checks provided for in this Article at all
stages of marketing including checks of imports from
third countries at
the time of customs clearance in
accordance with Annexes V and VI. They shall inform
the other Member States and the Commission before 1
September 2000 of
these measures. Any relevant
changes shall be communicated immediately to the
other Member States and to the Commission.’

3. The following Article 14(b) is inserted:

‘Article 14b

The provisions on water control should also be adapted
regarding national measures for checks at all stages of
marketing and to update the list of reference labora-
tories.

in which the
The age of slaughter for young geese,
sternum is not yet ossified must be laid down in the
context of the indication of particular types of farming.

1.
The following fresh, frozen and quick-frozen poultry
cuts may be marketed by way of business or trade within
the Community only if the water content does not exceed
the technically unavoidable values determined by the
method of analysis described in Annex VIa (chemical
method):

(a) chicken breast fillet, with or without wishbone, without

skin;

The measures provided for in this Regulation are in
accordance with the opinion of the Committee for Poul-
trymeat and Eggs,

(b) chicken breast, with skin;

HAS ADOPTED THIS REGULATION:

Article 1

Regulation (EEC) No 1538/91 is amended as follows:

(1) OJ L 173, 6.7.1990, p. 1.
(2) OJ L 157, 30.5.1998, p. 12.
(3) OJ L 143, 7.6.1991, p. 11.
(4) OJ L 134, 5.6.1996, p. 9.

(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.

The

competent

authorities designated by

2.
each
Member State shall ensure that the slaughterhouses and
cutting plants whether or not attached to slaughterhouses
adopt all measures necessary to comply with the provisions
of paragraph 1 and in particular that:

(1)

(2)

(3)

(4)

(5)

L 119/22

EN

Official Journal of the European Communities

20.5.2000

— regular checks on water absorbed are carried out in the
slaughterhouses in accordance with Article 14a(3) also
for chicken and turkey carcases intended for the produc-
tion 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 is marked in such a way that its date of
this batch mark must

production can be identified;
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 frozen and quick-frozen poultry cuts from
each cutting-plant producing such cuts, according to Annex
VIa. These checks shall not be conducted for poultry cuts in
respect of which proof is provided to the satisfaction of the
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 failure to comply with the criteria laid
down in Annex VIa thereafter shall result in reinstatement
of checks at least every three months for a period of not
less than two years before the reduced frequency can be
applied again.

Paragraphs 5 to 13 of Article 14a shall apply, mutatis

4.
mutandis, for poultry cuts referred to in paragraph 1.’

4. In Annex IV the following is added in relation to minimum

age of slaughter:

— under (b) ‘extensive indoor’:

— ‘young geese (goslings): 60 days or later’,

— under (d) ‘traditional free range’:

— ‘60 days for young geese (goslings)’.

5. The Annex to this Regulation is inserted as Annex VIa.

6. Annex VII is amended as follows:

— point 1 is replaced by the following:

‘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’,

— the following point 8a is inserted:

according to the same principles, provided that the
automatic weighing line is approved in advance for
this purpose by the competent authority.’

7. In Annex VIII, the addresses of the following reference
laboratories are changed to read as indicated hereafter:

COMMUNITY REFERENCE LABORATORY:

ID/Lelystad
Postbus 65
Edelhertweg 15
8200 AB Lelystad
The Netherlands

BELGIUM

Faculteit Diergeneeskunde
Vakgroep ‘Diergeneeskundig toezicht op eetwaren’
Universiteit Gent
Salisburylaan 133
B-9820 Merelbeke

GREECE

Ministry of Agriculture
Veterinary Laboratory of Patra
15, Notara Street
GR-264 42 Patra

ITALY

Ispettorato Centrale Repressione Frodi
Via Jacopo Cavedone n.29
I-41100 Modena

NETHERLANDS

ID/Lelystad
Postbus 65
Edelhertweg 15
8200 AB Lelystad

UNITED KINGDOM

CSL Food Science Laboratory
Sand Hutton
York Y04 1LZ
United Kingdom

AUSTRIA

Bundesamt und Forschungszentrum für Landwirtschaft
Spargelfeldstr. 191
A-1220 Wien.

Article 2

‘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

This Regulation shall enter into force on the seventhieth day
following its publication in the Official Journal of the European
Communities. It shall be applicable from 1 July 2000. However,
points 2, 3 and 5 of Article 1 shall be applicable from 1
September 2000.

20.5.2000

EN

Official Journal of the European Communities

L 119/23

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 19 May 2000.

For the Commission

Franz FISCHLER

Member of the Commission

L 119/24

EN

Official Journal of the European Communities

20.5.2000

ANNEX

‘ANNEX VIa

DETERMINATION OF THE TOTAL WATER CONTENT OF POULTRY CUTS

(Chemical test)

1. Object and scope

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 as determined shall 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. Definitions and sampling procedures

The definitions given in Article 1(2) are applicable to the poultry cuts referred 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 g

other cuts: as defined in Article 1(2).

In the case of frozen or quick frozen bulk products (cuts not individually packed) the large packs from which samples
are to be taken may be kept at 0 °C until

individual cuts can be removed.

3. Principle

Water and protein contents 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. Apparatus and reagents

4.1. Scales for weighing the cuts and 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 cuts or parts thereof.

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 homogeneous mixture corresponding to that obtained from a
mincer fitted with a 4 mm hole disc.

4.4. Apparatus as specified in ISO 1442, for the determination of water content.

4.5. Apparatus as specified in ISO 937, for the determination of protein content.

5. Procedure

5.1. Five cuts shall be taken at random from the quantity of poultry cuts to 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.

Samples from frozen or quick-frozen bulk products referred to under point 2 may be kept at 0 °C 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.

20.5.2000

EN

Official Journal of the European Communities

L 119/25

5.2. The preparation shall be commenced within the hour following the removal of the cuts from the freezer or

refrigerator.

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 “P

1”.

(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 is P
, shall be minced in a mincer as specified under point 4.3 (and, if
1
necessary, mixed with the use of a blender as well) to obtain a homogeneous material from which a sample
representative of each cut may then be taken.

(b) In the case of a composite sample analysis, all five cuts of which the weight is P5

shall be minced in a mincer
if necessary, mixed with the use of a blender as well) to obtain a

as specified under point 4.3 (and,
homogeneous material from which two samples representative of the five cuts may 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. This nitrogen content shall be converted to crude protein content “b %” by
multiplying it by the factor 6,25.

6. Calculation of results

6.1.

(a) The weight of water (W) in each cut shall be given by aP
/100,
/100 and the weight of protein (RP) by bP
1
1

both of which are to be expressed in grams.

The sums of the weights of water (W5) and the weights of 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) in the five cuts
shall be given by aP5/100, and the weight of protein (RP5) by bP5/100, both of which are to be expressed in
grams.

6.2. The average weight of water (W
A

five.

) and protein (RP
A

) shall be calculated by dividing W
5

and RP
5

respectively, by

6.3. The mean physiological W/RP ratio as determined by this method is as follows:

— chicken breast fillet: 3,19 ± 0,12
— chicken legs and 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 as determined by this method shall be as follows:

Chicken breast fillet; without skin

Chicken breast; with skin

Chicken thighs, drumsticks,
portion of the back,

leg quarters, with skin

legs,

legs with a

Turkey breast fillet; without skin

Turkey breast, with skin

Air chilled

Air-spray chilled

Immersion chilled

3,40

3,40

4,05

3,40

3,40

3,40

3,50

4,15

3,40

3,50

3,40

3,60

4,30

3,40

3,60

(1) Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the

percentage is 2 % for each of the chilling methods.

L 119/26

EN

Official Journal of the European Communities

20.5.2000

Air chilled

Air-spray chilled

Immersion chilled

Turkey thighs, drumsticks,

legs, with skin

Deboned turkey leg meat, without skin

3,80

3,95

3,90

3,95

4,05

3,95

If the average W
A/RPA ratio of the five cuts as calculated from the values under point 6.2 does not exceed the
ratio given in point 6.4, the quantity of poultry cuts subjected to the check shall be considered up to standard.’