# 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: 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:

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

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.

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