Division 6.4 Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 % depending on the type of products and chilling methods applied, the highest permissible W/RP ratios as determined by this method are as follows:F1
United Kingdom
| Air chilled | Air-spray chilled | Immersion chilled | |
|---|---|---|---|
| Chicken breast fillet; without skin | 3,4 | 3,4 | 3,4 |
| Chicken breast; with skin | 3,4 | 3,5 | 3,6 |
| Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin | 4,05 | 4,15 | 4,3 |
| Turkey breast fillet; without skin | 3,4 | 3,4 | 3,4 |
| Turkey breast, with skin | 3,4 | 3,5 | 3,6 |
| Turkey thighs, drumsticks, legs, with skin | 3,8 | 3,9 | 4,05 |
| Deboned turkey leg meat, without skin | 3,95 | 3,95 | 3,95 |
In case of other chilling methods or a combination of two or more of the methods defined in Article 10, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.
If the average W A /RP A ratio of the five cuts as calculated from the values under point 6.2 does not exceed the ratio given in point 6.4, the quantity of poultry cuts subjected to the check is considered up to standard.
Annotations
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Footnotes
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Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods.