Division 2 Definitions and sampling procedures

The definitions given in point (2) of Article 1 are applicable to the poultry cuts referred to in Article 20. The sample sizes should be at least as follows:

• chicken breast: half of the breast,

• chicken breast fillet: half of the boned breast without skin,

• turkey breast, turkey breast fillet and boned leg meat: portions of about 100 g,

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

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.