# 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, Division 2: Preparation of samples

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

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.
In 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.
Relevant 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.

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Source: https://www.legislation.gov.uk/eur/2013/1362/annex/part/I/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1362/annex/part-I/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.