{
  "url": "https://openlegislation.uk/eu-regulation-2015-2257/annex/division-APPLICATION/division-1/division-3/division-3.9",
  "json_url": "https://openlegislation.uk/eu-regulation-2015-2257/annex/division-APPLICATION/division-1/division-3/division-3.9.json",
  "legislation": "eur/2015/2257",
  "legislation_title": "Commission Implementing Regulation (EU) 2015/2257 of 4 December 2015 entering a name in the register of traditional specialities guaranteed (Кайсерован врат Тракия (Kayserovan vrat Trakiya) (TSG))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2015-2257",
  "path": "annex/division/APPLICATION/division/1/division/3/division/3.9",
  "kind": "division",
  "number": "3.9",
  "heading": "Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)",
  "text": "During and after the ‘Kayserovan vrat Trakia’ production process the following is checked:\ncompliance of the meat ingredients used with the requirements specified in point 3.6 of the specification,\nobservance of the proportions of meat ingredients and salting mixture specified in the recipe when the salting mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and additives specified in the recipe,\nproper application of the production techniques for salting the shaped pieces of meat in accordance with point 3.6,\ntemperature and humidity during draining and drying, including by means of a visual inspection of the product,\nobservance of the proportions of meat ingredients and Kaiser mixture specified in the recipe when the Kaiser mixture is being dosed and mixed with the meat ingredients, and observance of the quantities of ingredients and spices specified in the recipe,\nthe clarity and expiry date of the white wine used in the Kaiser mixture and compliance of its quantity with the recipe under 3.6,\nproper external appearance and colour by means of a visual inspection of the product to establish the extent to which the Kaiser mixture has formed a crust on the surface of the product,\nproper consistency, aroma and taste of the cut surface, by means of a sensory analysis of the finished product,\ncompliance of the physico-chemical parameters of the finished product with point 3.5 of the specification, using approved laboratory methods.\nThe above parameters must be checked once a year. If an irregularity is found at any stage, this frequency is increased to once every six months.",
  "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/2015/2257/annex/division/APPLICATION/division/1/division/3/division/3.9",
    "retrieved_at": "2026-11-01T14:46:16.085393+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."
}