{
  "url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-I/division-5",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-I/division-5.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/5",
  "kind": "division",
  "number": "5",
  "heading": "Explanatory pictures",
  "text": "The enclosed pictures show how samples are to be assessed during the visual examination.\nThe pictures are of peppered poultry meat but the explanations given below each picture may also apply to other spices.\nIn the pictures ‘TOP’ refers to the outer surface of the poultry breast and ‘UNDERSIDE’ refers to the surface of the poultry breast exposed when cut from the bone.",
  "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/5",
    "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."
}