{
  "url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-II/division-4",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1362/annex/part-II/division-4.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/4",
  "kind": "division",
  "number": "4",
  "heading": "Carrying out of the tasting",
  "text": "Between five and eight qualified and trained assessors are presented with one or more samples. No more than five samples may be assessed in one session.\nSufficient time and/or a suitable palate cleanser (bottled water and unsalted crackers) must be provided between sample servings.\nThe assessors must be able to conduct the assessment with minimal distraction.\nThe assessors must taste the sample and objectively describe the key flavour, aftertaste and mouthfeel attributes of the sample.\nThe assessors must fill in the following two forms:\n(a) Attribute Generation Form for Customs Testing of Poultry Products.\n(b) Free Description Collation Form for Customs Testing of Poultry Products.\nSpecimens of the forms are set out in Appendices 2 and 3.\nEach assessor individually writes down on the Attribute Generation Form the characteristics indicating on a scale from 1 to 3 the intensity of each characteristic by using only the terms ‘SLIGHT’ (1), ‘CLEARLY DISTINGUISHABLE’ (2) and ‘STRONG’ (3).\nThe key descriptive terms used by the assessors are recorded in the Free Description Collation Form, indicating the number of assessors using each term for each sample.\nThe intensity or strength of the characteristic is also summarised on the Free Description Collation Form.\nWhere different assessors use different terms that are known to carry a similar meaning, such as ‘fatty’ and ‘greasy’, they shall be considered to have used the same terms.\nThe results for added flavours or spices (for example, ‘sour’, ‘sweet’, ‘hot’, ‘spicy’, ‘pepper’, ‘garlic’ etc.) are to be filled in on the Free Description Collation Form.",
  "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/4",
    "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."
}