{
  "url": "https://openlegislation.uk/eu-regulation-2012-1239/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2012-1239/annex.json",
  "legislation": "eur/2012/1239",
  "legislation_title": "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",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2012-1239",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "Annexes VI to IX and Annex XI to Regulation (EC) No 543/2008 are amended as follows:\n(1) in Annex VI, point 7 is replaced by the following:\n‘7.\nEvaluation of result\nIf the average water loss on thawing for the 20 carcases in the sample exceeds the percentages given below, it is considered that the amount of water absorbed during processing exceeds the permissible limit.\nThe percentages are, in the case of:\nair chilling: 1,5 %,\nair spray chilling: 3,3 %,\nimmersion chilling: 5,1 %.\nother chilling method or a combination of two or more of the methods defined in Article 10: 1,5 %.’;\n(2) in Annex VII, point 6 is replaced by the following:\n‘6.\nCalculation of results\n6.1.\n(a) The weight of water (W) in each carcase is given by aP1/100 and the weight of protein (RP) by bP1/100, both of which are expressed in grams. The sums of the weights of water (W7) and the weights of protein (RP7) in the seven carcases analysed are determined.\n(b) In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W7) in the seven carcases is given by aP7/100, and the weight of protein (RP7) by bP7/100, both of which are expressed in grams.\n6.2.\nThe average weight of water (WA) and protein (RPA) is calculated by dividing W7 and RP7, respectively, by seven.\n6.3.\nThe theoretical physiological water content in grams as determined by this method may be calculated by the following formula:\nchickens: 3,53 × RP A + 23 .\n6.4.\n(a) Air chilling\nAssuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: W G = 3,65 × RP A + 42 .\n(b) Air-spray chilling\nAssuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 %, the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: W G = 3,79 × RP A + 42 .\n(c) Immersion chilling\nAssuming a technically unavoidable water absorption during preparation of 7 % the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: W G = 3,93 × RP A + 42 .\n(d) Other chilling methods or a combination of two or more of the methods defined in Article 10\nAssuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):\nchickens: W G = 3,65 × RP A + 42 .\n6.5.\nIf the average water content (WA) of the seven carcases as calculated under point 6.2 does not exceed the value given in point 6.4 (WG), the quantity of poultry subjected to the check shall be considered up to standard.’;\n(3) in Annex VIII, point 6 is replaced by the following:\n‘6.\nCalculation of results\n6.1.\n(a) The weight of water (W) in each cut is given by aP1/100 and the weight of protein (RP) by bP1/100, both of which are expressed in grams.\nThe sums of the weights of water (W5) and the weights of protein (RP5) in the five cuts analysed are determined.\n(b) In the case of a composite sample analysis, the average content of water and protein from the two samples analysed is determined to give a % and b %, respectively. The weight of the water (W5) in the five cuts is given by aP5/100, and the weight of protein (RP5) by bP5/100, both of which are expressed in grams.\n6.2.\nThe average weight of water (WA) and protein (RPA) is calculated by dividing W5 and RP5 respectively, by five.\n6.3.\nThe mean physiological W/RP ratio as determined by this method is as follows:\nchicken breast fillet: 3,19 ± 0,12,\nchicken legs and leg quarters: 3,78 ± 0,19,\nturkey breast fillet: 3,05 ± 0,15,\nturkey legs: 3,58 ± 0,15,\ndeboned turkey leg meat: 3,65 ± 0,17.\n6.4.\nAssuming 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:\nAir 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 WA/RPA 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.’;\n(4) in Annex IX, the following point 11 is added:\n‘11.\nIn cases where carcases are chilled with an other chilling method or a combination of two or more of the methods defined in Article 10, the maximum percentage of water content shall not exceed 0 % of the original weight of the carcase.’;\n(5) in Annex XI, the entry concerning Malta is replaced by the following:\n‘ Malta\nMCCAA Laboratory Services Directorate\nStandards and Metrology Institute\nMalta Competition and Consumer Affairs Authority\nF22, Mosta Technopark\nMosta MST3000\nMalta’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Calculated on the basis of the carcase, exclusive of absorbed extraneous water.;"
    },
    {
      "type": "footnote",
      "label": "f2",
      "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/2012/1239/annex",
    "retrieved_at": "2026-11-01T14:48:56.278283+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."
}