{
  "url": "https://openlegislation.uk/eu-regulation-2008-543/annex-VI/division-7",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-543/annex-VI/division-7.json",
  "legislation": "eur/2008/543",
  "legislation_title": "Commission Regulation (EC) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2008-543",
  "path": "annex/VI/division/7",
  "kind": "division",
  "number": "7",
  "heading": "Evaluation of result",
  "text": "If the average water loss on thawing for the 20 carcases in the sample exceeds the percentages given below, it is considered that the amount of water absorbed during processing exceeds the permissible limit.\nThe percentages are, in the case of:\nair chilling: 1,5 %,\nair spray chilling: 3,3 %,\nimmersion chilling: 5,1 %.\nother chilling method or a combination of two or more of the methods defined in Article 10: 1,5 %.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Implementing Regulation (EU) No 1239/2012 of 19 December 2012 amending Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/543/annex/VI/division/7",
    "retrieved_at": "2026-11-01T14:52:14.162749+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}