# 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, Division 6.4

Extent: E+W+S+N.I.

(a) Air chilling
Assuming 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):
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 % , 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):
chickens: WG=3,79×RPA+42 .
(c) Immersion chilling
Assuming 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):
chickens: WG=3,93×RPA+42 .
(d) Other chilling methods or a combination of two or more of the methods defined in Article 10
Assuming 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):
chickens: WG=3,65×RPA+42 .

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Source: https://www.legislation.gov.uk/eur/2008/543/annex/VII/division/6/division/6.4 (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-543/annex-VII/division-6/division-6.4
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.