{
  "url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-I/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-I/division-2.json",
  "legislation": "eur/2013/1362",
  "legislation_title": "Commission Implementing Regulation (EU) No 1362/2013 of 11 December 2013 laying down the methods for the sensory testing of uncooked seasoned poultry meat for the purposes of its classification in the Combined Nomenclature",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1362",
  "path": "annex/part/I/division/2",
  "kind": "division",
  "number": "2",
  "heading": "Preparation of samples",
  "text": "Any sample is to be taken from a declared lot. Only an unopened original package is to be sampled. The sample may be packaged in a box or vacuum-packaged in plastic.\nIn the case of frozen uncooked meat the sample is to be thawed (for example in a refrigerator at a low temperature of 4 °C). The discharge of fluid is to be to be limited to a minimum.\nRelevant information about the packaging and/or about the samples is to be registered or photographed and included in the test report referred to in point 4.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/1362/annex/part/I/division/2",
    "retrieved_at": "2026-11-01T14:48:04.751365+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."
}