{
  "url": "https://openlegislation.uk/eu-regulation-2008-543/annex-VIII/division-6/division-6.4",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-543/annex-VIII/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/VIII/division/6/division/6.4",
  "kind": "division",
  "number": "6.4",
  "heading": "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:",
  "text": "Air chilled\nAir-spray chilled\nImmersion chilled\nChicken breast fillet; without skin\n3,4\n3,4\n3,4\nChicken breast; with skin\n3,4\n3,5\n3,6\nChicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin\n4,05\n4,15\n4,3\nTurkey breast fillet; without skin\n3,4\n3,4\n3,4\nTurkey breast, with skin\n3,4\n3,5\n3,6\nTurkey thighs, drumsticks, legs, with skin\n3,8\n3,9\n4,05\nDeboned turkey leg meat, without skin\n3,95\n3,95\n3,95\nIn 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.\nIf 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.",
  "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 cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/543/annex/VIII/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."
}