{
  "url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-II/division-1",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-II/division-1.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/II/division/1",
  "kind": "division",
  "number": "1",
  "heading": "Objective and definition",
  "text": "The objective of this method is to determine whether uncooked seasoned poultry meat has to be classified in Chapter 2 or in Chapter 16 of the Combined Nomenclature because it can be established that:\n(1) the poultry meat has been seasoned in depth or over the whole surface and\n(2) the seasoning is clearly distinguishable by taste.\nThe method consists of tasting one or more samples of poultry meat after cooking.",
  "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/II/division/1",
    "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."
}