{
  "url": "https://openlegislation.uk/eu-regulation-2008-543/annex-VII/division-6/division-6.4",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-543/annex-VII/division-6/division-6.4.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/VII/division/6/division/6.4",
  "kind": "division",
  "number": "6.4",
  "heading": null,
  "text": "(a) Air chilling\nAssuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % , the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: WG=3,65×RPA+42 .\n(b) Air-spray chilling\nAssuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % , the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: WG=3,79×RPA+42 .\n(c) Immersion chilling\nAssuming a technically unavoidable water absorption during preparation of 7 % the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: WG=3,93×RPA+42 .\n(d) Other chilling methods or a combination of two or more of the methods defined in Article 10\nAssuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % , the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: WG=3,65×RPA+42 .",
  "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."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "Calculated on the basis of the carcase, exclusive of absorbed extraneous water."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/543/annex/VII/division/6/division/6.4",
    "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."
}