# 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 5: Evaluation of results

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

Where in the Attribute Generation Form and the Free Description Collation Form at least half of the assessors indicated that they tasted added flavours or spices reaching at least scale 2 (‘CLEARLY DISTINGUISHABLE’) pursuant to point 4, the seasoning of the sample is considered to be clearly distinguishable by taste.
The forms must give the full details of the samples, their preparation, as well as the procedure(s) followed to reach and interpret the obtained results.

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Source: https://www.legislation.gov.uk/eur/2013/1362/annex/part/II/division/5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1362/annex/part-II/division-5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.