natgillin/translations-raw huggingface dataset:
A. The following expressions have the meanings hereby assigned to them:
domaći kunići
‘carcases of bovine animals’, for the purposes of subheadings 020110 and 020210: whole carcases of the slaughtered animals after having been bled, eviscerated and skinned, imported with or without the heads, with or without the feet and with or without the other offals attached.
gmazovi (uključujući zmije i kornjače)
Where carcases are imported without the heads, the latter must have been separated from the carcase at the atloido-occipital joint.
ptice
When imported without the feet, the latter must have been cut off at the carpo-metacarpal or tarso-metatarsal joints; ‘carcase’ includes the front part of the carcase comprising all the bones and the scrag, neck and shoulder, having more than 10 pairs of ribs;
ptice grabljivice
‘half-carcases of bovine animals’, for the purposes of subheadings 020110 and 020210: the product resulting from the symmetrical division of the whole carcase through the centre of each cervical, dorsal, lumbar and sacral vertebra and through the centre of the sternum and of the ischio-pubic symphysis; ‘half-carcase’ includes the front part of the half-carcase comprising all the bones and the scrag, neck and shoulder, having more than 10 ribs;
psitako-vrste (uključujući papige, papigice s dugim repovima, crvene are i kakadue)
‘compensated quarters’, for the purposes of subheadings 02012020 and 02022010: portions composed of either:
nojevi; emui (Dromaius novaehollandiae)
forequarters comprising all the bones and the scrag, neck and shoulder, and cut at the tenth rib; and hindquarters comprising all the bones and the thigh and sirloin, and cut at the third rib, or
golubovi
forequarters comprising all the bones and the scrag, neck and shoulder, and cut at the fifth rib, with the whole of the flank and breast attached; and hindquarters comprising all the bones and the thigh and sirloin, and cut at the eighth cut rib.
kukci
The forequarters and the hindquarters constituting ‘compensated quarters’ must be presented to customs at the same time and in equal numbers, and the total weight of the forequarters must be the same as that of the hindquarters; however, a difference between the weights of the two parts of the consignment is allowed, provided that this does not exceed 5 % of the weight of the heavier part (forequarters or hindquarters);
pčele
‘unseparated forequarters’, for the purposes of subheadings 02012030 and 02022030: the front part of a carcase, comprising all the bones and the scrag, neck and shoulder, with a minimum of four pairs of ribs and a maximum of 10 pairs of ribs (the first four pairs of ribs must be whole, the others may be cut), with or without the thin flank;
POGLAVLJE 2
‘separated forequarters’, for the purposes of subheadings 02012030 and 02022030: the front part of a half-carcase, comprising all the bones and the scrag, neck and shoulder, with a minimum of four ribs and a maximum of 10 ribs (the first four ribs must be whole, the others may be cut), with or without the thin flank;
MESO I JESTIVI KLAONIČKI PROIZVODI
‘unseparated hindquarters’, for the purposes of subheadings 02012050 and 02022050: the rear part of a carcase comprising all the bones and the thigh and sirloin, including the fillet, with a minimum of three pairs of whole or cut ribs, with or without the shank and with or without the thin flank;
Ovo poglavlje ne obuhvaća:
‘separated hindquarters’, for the purposes of subheadings 02012050 and 02022050: the rear part of a half-carcase, comprising all the bones and the thigh and sirloin, including the fillet, with a minimum of three whole or cut ribs, with or without the shank and with or without the thin flank;
proizvode vrsta opisanih u tarifnim brojevima 0201 do 0208 ili 0210, neprikladne ili neuporabljive za prehranu ljudi;
‘crop’ and ‘chuck and blade’ cuts, for the purposes of subheading 02023050: the dorsal part of the forequarter, including the upper part of the shoulder, obtained from a forequarter with a minimum of four ribs and a maximum of 10 ribs by a cut along a straight line through the point where the first rib joins the first sternal segment to the point of reflection of the diaphragm on the tenth rib;
životinjska crijeva, mjehure ili želuce (tarifni broj 0504) ili životinjsku krv (tarifni broj 0511 ili 3002); ili
‘brisket’ cut, for the purposes of subheading 02023050: the lower part of the forequarter, comprising the brisket navel end and the brisket point end.
masti životinjskog podrijetla, osim proizvoda iz tarifnog broja 0209 (poglavlje 15).
B. Products covered by additional notes 1(A)(a) to (g) to this chapter may be presented with or without the vertebral column.
Dodatne napomene
C. In determining the number of whole or cut ribs referred to in additional note 1(A), only those attached to the vertebral column are to be taken into consideration.
A. Sljedeći pojmovi imaju ova značenja:
If the vertebral column has been removed, only the whole or cut ribs which otherwise would have been directly attached to the vertebral column are to be taken into consideration.
„trupovi, od životinja vrste goveda”, u smislu podbrojeva 020110 i 020210: cijeli trupovi zaklanih i iskrvarenih životinja, bez grudnih i trbušnih organa i oguljeni, s glavom ili bez glave, s donjim dijelovima nogu ili bez njih te s drugim jestivim klaoničkim proizvodima ili bez njih.
‘carcases or half-carcases’, for the purposes of subheadings 02031110 and 02032110: slaughtered pigs, in the form of carcases of domestic swine which have been bled and eviscerated and from which the bristles and hooves have been removed.
Kada se trupove uvozi bez glava, one moraju biti odvojena od trupa kod atlanto-okcipitalnog zgloba (između prvog i drugog vratnog kralješka).
Half-carcases are derived from whole carcases by division through each cervical, dorsal, lumbar and sacral vertebra, through or along the sternum and through the ischio-pubic symphysis.
Kada se uvoze trupovi bez donjih dijelova nogu, oni moraju biti odvojeni od trupa kod karpo-metakarpalnih ili tarzo-metatarzalnih zglobova; „trup” treba uključivati prednji dio trupa sa svim kostima, vrat i plećku te imati više od 10 pari rebara;
These carcases or half-carcases may be with or without head, with or without the chaps, feet, flare fat, kidneys, tail or diaphragm.
„polovice, od životinja vrste goveda”, u smislu podbrojeva 020110 i 020210: komadi dobiveni simetričnim rasijecanjem cijelog trupa kroz sredinu svih vratnih, prsnih, slabinskih i križnih kralježaka te kroz sredinu prsne kosti i zdjelice; „polovica” treba uključivati prednji dio polovica sa svim kostima, vrat i plećku te imati više od 10 rebara;
Half-carcases may be with or without spinal cord, brain or tongue.
„kompenzirane četvrtine”, u smislu podbrojeva 02012020 i 02022010: dijelovi koji se sastoje iz:
Carcases and half-carcases of sows may be with or without udders (mammary glands);
prednje četvrtine sa svim kostima, vratom i plećkom, odrezane kod desetog rebra; stražnje četvrtine sa svim kostima, butom i leđima, odrezane kod trećeg rebra, ili
‘hams’ (legs), for the purposes of subheadings 02031211, 02032211, 02101111 and 02101131: the posterior (caudal) part of the half-carcase, including bones, with or without the foot, shank, rind or subcutaneous fat.
prednje četvrtine sa svim kostima, vratom i plećkom, odrezane kod petog rebra, sa cijelom potrbušinom i prsima; stražnje četvrtine sa svim kostima, butom i leđima, odrezane kod osmog rebra.
The ham (leg) is separated from the rest of the half-carcase, so that it includes, at most, the last lumbar vertebra;
Prednje i stražnje četvrtine koji čine „kompenzirane četvrtine” moraju biti podnesene carini istodobno i u jednakom broju, a ukupna masa prednjih četvrtina mora biti jednaka masi stražnjih četvrtina; međutim, dozvoljena je razlika u masi dvaju dijelova pošiljke, uz uvjet da ona ne prelazi 5 % mase težeg dijela (prednjih ili stražnjih četvrtina);
‘fore-ends’, for the purposes of subheadings 02031911, 02032911, 02101930 and 02101960: the anterior (cranial) part of the half-carcase without the head, with or without the chaps, including bones, with or without foot, shank, rind or subcutaneous fat.
„neraskomadane prednje četvrtine”, u smislu podbrojeva 02012030 i 02022030: prednji dio trupa sa svim kostima, vratom i plećkom, s najmanje četiri a najviše 10 pari rebara (prvih četiri pari rebara moraju biti cijela, ostala mogu biti rezana), sa ili bez potrbušine;
The fore-end is separated from the rest of the half-carcase, so that it includes, at most, the fifth dorsal vertebra.
„raskomadane prednje četvrtine”, u smislu podbrojeva 02012030 i 02022030: prednji dio polovice sa svim kostima, vratom i plećkom, s najmanje četiri, a najviše 10 rebara (prva četiri rebra moraju biti cijela, ostala mogu biti rezana), sa ili bez potrbušine;
The upper (dorsal) part of the fore-end, whether or not containing the blade-bone and attached muscles (neck-end in fresh or collar in salted condition), is considered a cut of the loin, when it is separated from the lower (ventral) part of the fore-end, at most by a cut just below the vertebral column;
„neraskomadane stražnje četvrtine”, u smislu podbrojeva 02012050 i 02022050: stražnji dio trupa sa svim kostima, butom i leđima, uključujući filet, s najmanje tri para cijelih ili rezanih rebara, sa ili bez koljenice, te sa ili bez potrbušine;
‘shoulders’, for the purposes of subheadings 02031219, 02032219, 02101119 and 02101139: the lower part of the fore-end whether or not containing the blade-bone and attached muscles, including bones, with or without foot, shank, rind or subcutaneous fat.
„raskomadane stražnje četvrtine”, u smislu podbrojeva 02012050 i 02022050: stražnji dio polovice sa svim kostima, butom i leđima, uključujući filet, s najmanje tri cijela ili rezana rebra, sa ili bez koljenice, te sa ili bez potrbušine;
The blade-bone and attached muscles, presented separately, remain classified in this subheading as a part of the shoulder;
„crop” i vrat s potplečkom („chuck and blade”), u smislu podbroja 02023050: leđni dio prednje četvrtine, uključujući gornji dio plećke, dobiven iz prednje četvrtine s najmanje četiri rebra, a najviše 10 rebara ravnim rezom od točke gdje se prvo rebro dotiče prvog prsnog segmenta do točke dodira ošita s desetim rebrom;
‘loins’, for the purposes of subheadings 02031913, 02032913, 02101940 and 02101970: the upper part of the half-carcase, extending from the first cervical vertebra to the caudal vertebrae, including bones, with or without the tenderloin, blade-bone, subcutaneous fat or rind.
„prsa s donjim dijelom plećke” u smislu podbroja 02023050: donji dio prednje četvrtine koji se sastoji od trbušnog i vršnog (gornjeg) dijela.
The loin is separated from the lower part of the half-carcase by a cut just below the vertebral column;
B. Proizvodi obuhvaćeni dodatnim napomenama 1(A) (a) do (g) uz ovo poglavlje mogu biti isporučeni sa ili bez kralježnice.
‘bellies’, for the purposes of subheadings 02031915, 02032915, 02101211 and 02101219: the lower part of the half-carcase situated between the ham (leg) and the shoulder, commonly known as ‘streaky’, with or without bones, but with the rind and the subcutaneous fat;
C. Kod određivanja broja cijelih ili rezanih rebara navedenih u dodatnoj napomeni 1(A), uzima se u obzir samo ona rebra koja se drže za kralježnicu.
‘bacon sides’, for the purposes of subheading 02101910: the pig half-carcase without the head, cheek, chap, feet, tail, flare fat, kidney, tenderloin, blade-bone, sternum, vertebral column, pelvic bone and diaphragm;
Ako je kralježnica odstranjena, uzima se u obzir samo cijela ili rezana rebra koja bi se inače izravno držala za kralježnicu.
‘spencers’, for the purposes of subheading 02101910: the bacon side without the ham, whether or not boned;
„trupovi i polovice”, u smislu podbrojeva 02031110 i 02032110: zaklane svinje u obliku trupova domaćih svinja koji su iskrvareni i bez grudnih i trbušnih organa i s kojih su odstranjene čekinje i papci.
(ij) ‘three-quarter sides’, for the purposes of subheading 02101920: the bacon side without the fore-end, whether or not boned;
Polovice se dobiva od cijelih trupova rasijecanjem po sredini svakog vratnog, prsnog, slabinskog i križnog kralješka, kroz ili uzduž prsne kosti i zdjelice.
‘middles’, for the purposes of subheading 02101920: the bacon side without the ham and the fore-end, whether or not boned.
Ti trupovi i polovice mogu biti sa ili bez glave, donjih dijelova nogu, sala, bubrega, repa ili ošita.
The subheading also includes cuts of middles containing tissue of loin and belly in natural proportion to the entire middles.
Polovice mogu biti sa ili bez leđne moždine, mozga ili jezika.
B. The parts of the cuts defined in paragraph 2(A)(f) fall in the same subheadings, only if they contain rind and subcutaneous fat.
Trupovi i polovice odraslih ženki mogu biti sa ili bez vimena (mliječnih žlijezdi);
If the cuts falling in subheadings 02101111, 02101119, 02101131, 02101139, 02101930 and 02101960 are derived from a bacon side from which the bones indicated under paragraph 2(A)(g) have already been removed, the lines of cutting must follow those defined under paragraph 2(A)(b), (c) and (d) accordingly; in any case, these cuts or parts thereof must contain bones.
„šunke” (butovi), u smislu podbrojeva 02031211, 02032211, 02101111 i 02101131: zadnji dio polovice, s kostima, sa ili bez donjih dijelova nogu, koljenice, kože ili potkožne masnoće.
C. Subheadings 02064900 and 02109949, include, in particular, heads or halves of heads of domestic swine, with or without the brains, cheeks or tongues, and parts thereof.
Šunka (but) se odvaja od ostatka polovice tako da uključuje najviše zadnji slabinski kralježak;
The head is separated from the rest of the half-carcase as follows:
„prednji dijelovi”, u smislu podbrojeva 02031911, 02032911, 02101930 i 02101960: prednji dio polovice bez glave, sa ili bez čeljusti, s kostima, sa ili bez prednjih nogu, koljenice, kože ili potkožne masnoće.
by a straight cut parallel to the cranium; or
Prednji se dio odvaja od ostale polovice tako da uključuje najviše peti leđni kralježak.
by a cut parallel to the cranium up to the level of the eyes and then inclined to the front of the head, thereby causing the chaps to remain attached to the half-carcase.
Gornji dio prednjeg dijela (leđa), neovisno sadrži li lopatičnu kost s pričvršćenim mišićima (greben vrata u svježem ili vratni dio u soljenom stanju) ili ne, smatra se dijelom leđa kada je odrezan od donjeg (trbušnog) dijela prednjeg dijela rezom odmah ispod kralježnice;
The cheeks, snouts and ears as well as the meat attached to the head, particularly to the rear part, are considered parts of heads.
„plećke”, u smislu podbrojeva 02031219, 02032219, 02101119 i 02101139: donji dio prednjeg dijela, neovisno sadrži li lopatičnu kost s pričvršćenim mišićima ili ne, s kostima, sa ili bez donjih dijelova nogu, koljenice, kože ili potkožne masnoće.
However, the cuts of boneless meat of the fore-end, presented alone (jowls, chaps, or chaps and jowls together), fall in subheading 02031955, 02032955, 02101950 or 02101981, as the case may be.
Lopatičnu kost s pričvršćenim mišićima, podnesenu posebno, razvrstava se u ovaj podbroj kao dio plećke;
D. For the purposes of subheadings 02091011 and 02091019, ‘subcutaneous pig fat’ has the meaning of the fatty tissue which accumulates under the rind of the pig and adheres to it, irrespective of the part of the pig from which it comes; in any case, the weight of the fatty tissue must exceed the weight of the rind.
„leđa”, u smislu podbrojeva 02031913, 02032913, 02101940 i 02101970: gornji dio polovice koji se proteže od prvog vratnog kralješka do zadnjeg repnog kralješka, s kostima, sa ili bez filea, lopatične kosti, potkožne masnoće ili kože.
These subheadings also include subcutaneous pig fat from which the rind has been removed.
Leđa se od donjeg dijela polovice odvaja rezom odmah ispod kralježnice;
E. For the purposes of subheadings 02101131, 02101139, 02101219 and 02101960 to 02101989, products in which the water/protein ratio in the meat (nitrogen content × 6,25) is 2,8 or less is considered as ‘dried or smoked’.
„prsa s potrbušinom”, u smislu podbrojeva 02031915, 02032915, 02101211 i 02101219: donji dio polovice smješten između šunke (buta) i plećke, obično poznat kao „potrbušina”, sa ili bez kosti, ali s kožom i potkožnom masnoćom;
The nitrogen content is determined in accordance with ISO method 937-1978.
„bacon” polovice, u smislu podbroja 02101910: svinjska polovica bez glave, očnih jabučica, čeljusti, nogu, repa, potkožne masnoće, bubrega, filea, lopatične kosti, prsne kosti, kralježnice, zdjelične kosti i ošita;
A. For the purposes of heading 0204, the following expressions have the meanings hereby assigned to them:
„spencers”, u smislu podbroja 02101910: „bacon” polovica bez šunke, sa ili bez kosti;
‘carcases’, for the purposes of subheadings 020410, 020421, 020430, 020441, 02045011 and 02045051: whole carcases of the slaughtered animals after having been bled, eviscerated and skinned, imported with or without the heads, with or without the feet and with or without the other offals attached.
ij) „skraćene (3/4) polovice”, u smislu podbroja 02101920 „bacon” polovica bez prednjeg dijela, sa ili bez kosti;
When imported without the feet, the latter must have been cut off at the carpo-metacarpal or tarso-metatarsal joints;
„srednji dio (‚middles’)”, u smislu podbroja 02101920: „bacon” polovica bez prednjeg dijela, sa ili bez kosti.
‘half-carcases’, for the purposes of subheadings 020410, 020421, 020430, 020441, 02045011 and 02045051: the product resulting from the symmetrical division of the whole carcase through the centre of each cervical, dorsal, lumbar and sacral vertebra and through the centre of the sternum and of the ischio-pubic symphysis;
U ovaj se podbroj također uključuje komade od srednjih dijelova koji se sastoje od tkiva leđa i prsa s potrbušinom u prirodnom omjeru za cjelokupni srednji dio.
‘short-forequarters’, for the purposes of subheadings 02042210, 02044210, 02045013 and 02045053: the anterior part of the carcase, with or without the breast, including all the bones and the shoulders, scrag and middle neck, cut at right angles to the backbone, with a minimum of five and a maximum of seven pairs of whole or cut ribs;
B. Dijelovi komada definiranih u odlomku 2(A) pod (f) razvrstava se u iste podbrojeve samo ako sadrže kožu i potkožnu masnoću.
‘short-forequarters’, for the purposes of subheadings 02042210, 02044210, 02045013 and 02045053: the anterior part of the half-carcase, with or without the breast, including all the bones and the shoulder, scrag and middle neck, cut at right angles to the backbone, with a minimum of five and a maximum of seven whole or cut ribs;
Ako su dijelovi iz podbrojeva 02101111, 02101119, 02101131, 02101139, 02101930 i 02101960 dobiveni od „bacon” polovice iz kojih su kosti navedene u odlomku 2(A) pod (g) već izvađene, linije rezanja moraju slijediti one definirane u odlomcina 2(A) pod (b), (c) i (d); u svakom slučaju, ovi komadi ili dijelovi od njih trebaju sadržavati kosti.
‘chines and/or best ends’, for the purposes of subheadings 02042230, 02044230, 02045015 and 02045055: the remaining part of the carcase after the legs and short-forequarters have been removed, with or without the kidneys; the chines, when separated from the best ends, must include a minimum of five lumbar vertebrae; the best ends, when separated from the chines, must include a minimum of five pairs of whole or cut ribs;
C. U podbrojeve 02064900 i 02109949 uključuje se, posebno, glave i polovice glava domaćih svinja, sa ili bez mozga, očnih jabučica ili jezika, kao i njihove dijelove.
‘chine and/or best end’, for the purposes of subheadings 02042230, 02044230, 02045015 and 02045055: the remaining part of the half-carcase after the legs and short-forequarters have been removed, with or without the kidney; the chine, when separated from the best end, must include a minimum of five lumbar vertebrae; the best end, when separated from the chine, must include a minimum of five whole or cut ribs;
Glava se odvaja od ostatka polovice kako slijedi:
‘legs’, for the purposes of subheadings 02042250, 02044250, 02045019 and 02045059: the rear part of the carcase, comprising all the bones and the legs and cut at right angles to the backbone at the sixth lumbar vertebra just under the ilium or at the fourth sacral vertebra through the ilium anterior to the ischio-pubic symphysis;
ravnim rezom paralelno s lubanjom, ili
‘legs’, for the purposes of subheadings 02042250, 02044250, 02045019 and 02045059: the rear part of the half-carcase comprising all the bones and the leg cut at right angles to the backbone at the sixth lumbar vertebra just under the ilium or at the fourth sacral vertebra through the ilium anterior to the ischio-pubic symphysis.
rezom paralelnim s lubanjom do razine oči pa koso do čela glave, s tim da čeljust ostane pripojena za polovicu.
B. In determining the number of whole or cut ribs referred to in paragraph 3 A, only those attached to the backbone are to be taken into consideration.
Očne jabučice, rila i uši, kao i meso pričvršćeno uz glavu, naročito uz zadnji dio, smatra se dijelom glave.
The following expressions have the meanings hereby assigned to them:
Međutim, komade mesa bez kosti od prednjeg dijela (podvaljke, čeljusti ili podvaljci s čeljustima), podnesene posebno, razvrstava se u podbroj 02031955, 02032955, 02101950 ili 02101981, ovisno o slučaju.
‘poultry cuts, with bone in’, for the purposes of subheadings 02071320 to 02071360, 02071420 to 02071460, 02072620 to 02072670, 02072720 to 02072770, 02074421 to 02074461, 02074521 to 02074561, 02075421 to 02075461, 02075521 to 02075561 and 02076021 to 02076061: the cuts specified therein, including all bones.
D. U smislu podbrojeva 02091011 i 02091019, „potkožna svinjska masnoća” je masno tkivo koje se nalazi ispod kože svinja i prianja uz nju, neovisno o dijelu trupa s kojeg dolazi; u svakom je slučaju, masa masnog tkiva mora biti veća od mase kože.
Poultry cuts as referred to in (a) which have been partly boned fall in subheading 02071370, 02071470, 02072680, 02072780, 02074471, 02074481, 02074571, 02074581, 02075471, 02075481, 02075571, 02075581 and 02076081;
U navedene se podbrojeve također razvrstava i potkožnu svinjsku masnoću s koje je odstranjena koža.
‘halves’, for the purposes of subheadings 02071320, 02071420, 02072620, 02072720, 02074421, 02074521, 02075421, 02075521 and 02076021: halves of poultry carcases, obtained by a longitudinal cut in a plane along the sternum and the backbone;
E. U smislu podbrojeva 02101131, 02101139, 02101219 i 02101960 do 02101989, „osušenim ili dimljenim” smatra se proizvode kod kojih je omjer između vode i bjelančevina u mesu (sadržaj dušika × 6,25) jednak ili manji od 2,8.
‘quarters’, for the purposes of subheadings 02071320, 02071420, 02072620, 02072720, 02074421, 02074521, 02075421, 02075521 and 02076021: leg quarters or breast quarters, obtained by a transversal cut of a half;
Sadržaj dušika se određuje po ISO metodi 937-1978.
‘whole wings, with or without tips’, for the purposes of subheadings 02071330, 02071430, 02072630, 02072730, 02074431, 02074531, 02075431, 02075531 and 02076031: poultry cuts, consisting of the humerus, radius and ulna, together with the surrounding musculature.
A. U smislu tarifnog broja 0204, sljedeći pojmovi imaju ova značenja:
The tip, including the carpal bones, may or may not have been removed.
„trupovi”, u smislu podbrojeva 020410, 020421, 020430, 020441, 02045011 i 02045051: cijeli trupovi zaklanih i iskrvarenih životinja, bez grudnih i trbušnih organa i oguljeni, koje se uvozi sa ili bez glava, sa ili bez nogu te sa ili bez drugih jestivih klaoničkih proizvoda.
The cuts must have been made at the joints;
Kada ih se uvozi bez nogu, one moraju biti odrezane kod karpo-metakarpalnih ili tarzo-metatarzalnih zglobova;