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This Regulation supplements Regulation (EU) No 1308/2013 with rules on the marketing standards for poultrymeat, in particular:
(a)
the classification criteria and definitions;
(b)
the presentation, marking and packing requirements;
(c)
the type of farming and production method;
(d)
the preservation and handling;
(e)
the use of optional reserved terms;
(f)
the tolerance levels;
(g)
the conditions for imports.
This Regulation applies to the products listed in this Article. Products other than those referred to in this Article may be marketed in the Union only under names which do not mislead the consumer by allowing confusion with those referred to in this Article or with indications provided for in Article 10, in compliance with the provisions laid down in Regulation (EU) No 1169/2011 of the European Parliament and of the Council ( 6 ) .
For the purposes of this Regulation the products referred to in Article 75(1), point (g), of Regulation (EU) No 1308/2013 are defined as follows and the corresponding terms in the other official languages of the Union are listed in Annex I:
(1)
Poultry carcasses:
(a)
DOMESTIC FOWL ( Gallus domesticus ):
(i)
chicken, broiler: fowl in which the tip of the sternum is flexible (not ossified);
(ii)
cock, hen, casserole or boiling fowl: fowl in which the tip of the sternum is rigid (ossified);
(iii)
capon: male fowl castrated surgically before reaching sexual maturity and slaughtered at a minimum age of 140 days: after castration the capons must be fattened for at least 77 days;
(iv)
poussin, coquelet: chicken of less than 650 g carcase weight (expressed without giblets, head and feet); chicken of 650 g to 750 g may be called ‘poussin’ if the age at slaughter does not exceed 28 days. Member States may apply Article 4 of Implementing Regulation (EU) 2026/344 for the checking of this slaughter age;
(v)
brother rooster: male chicken of laying strains in which the tip of the sternum is rigid but not completely ossified and of which the age at slaughter is at least 70 days;
(b)
TURKEYS ( Meleagris gallopavo dom.):
(i)
(young) turkey: bird in which the tip of the sternum is flexible (not ossified);
(ii)
turkey: bird in which the tip of the sternum is rigid (ossified);
(c)
DUCKS ( Anas platyrhynchos dom., Cairina moschata ), Mulard ducks ( Cairina moschata x Anas platyrhynchos ):
(i)
young duck or duckling, (young) Muscovy duck, (young) Mulard duck: bird in which the tip of the sternum is flexible (not ossified);
(ii)
duck, Muscovy duck, Mulard duck: bird in which the tip of the sternum is rigid (ossified);
(d)
GEESE ( Anser anser dom.):
(i)
(young) goose or gosling: bird in which the tip of the sternum is flexible (not ossified). The fat layer all over the carcase is thin or moderate; the fat of the young goose may have a colour indicative of a special diet;
(ii)
goose: bird in which the tip of the sternum is rigid (ossified); a moderate to thick fat layer is present all over the carcase;
(e)
GUINEA FOWL ( Numida meleagris domesticus ):
(i)
(young) guinea fowl: bird in which the tip of the sternum is flexible (not ossified);
(ii)
guinea fowl: bird in which the tip of the sternum is rigid (ossified).
For the purposes of this Regulation, variants of the terms referred to in the first subparagraph, points (a) to (e), relating to sex shall be construed as equivalent.
(2)
Anatomical poultry cuts:
(a)
half: half of the carcase, obtained by a longitudinal cut in a plane along the sternum and the backbone;
(b)
quarter: leg quarter or breast quarter, obtained by a transversal cut of a half;
(c)
unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump;
(d)
breast: the sternum and the ribs, or part thereof, distributed on both sides of it, together with the surrounding musculature. The breast may be presented as a whole or a half;
(e)
leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
(f)
chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;
(g)
thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;
(h)
bone-in thigh with a portion of the back: A bone-in thigh with back portion is produced by cutting a leg quarter at the joint between the tibia and the femur. The weight of the back does not exceed 35 % of that of the whole cut. The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat. The oil gland, tail, and meat adjacent to the ilium (oyster meat) may or may not be present;
(i)
drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
(j)
wing: the humerus, radius, and ulna, together with the surrounding musculature, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints;
(k)
unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut;
(l)
breast fillet: the whole or half of the inner or outer breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only;
(m)
breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilaginous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut;
(n)
magret, maigret: breast fillet of ducks and geese referred to in point (3) comprising skin and subcutaneous fat covering the breast muscle, without the deep pectoral muscle;
(o)
inner fillet: A tenderloin is produced by separating the inner pectoral muscle from the breast and the sternum. The inner fillet consists of a single intact muscle with or without the embedded tendon;
(p)
feet: A foot is produced by cutting a carcase leg at the joint between the metatarsus and the tibia. The carcase is removed. A foot consists of the metatarsus and four digits (phalanges) with attached meat and skin;
(q)
paws: A paw is produced by cutting a carcase leg approximately at the metatarsal spur. The carcase is removed. A paw consists of a portion of the metatarsus and four digits (phalanges), with attached meat and skin;
(r)
neck: The neck is produced by cutting the neck from the carcase at the shoulder joint and removing the head. The neck consists of the neck bones with attached meat;
(s)
head: The head is produced by cutting the carcase at the upper neck and removing the carcase. The head consists of the skull bones and contents with attached beak, meat, and skin;
(t)
supreme: half of the fillet without the bone, with the first phalanx of the attached wing and with skin;
(u)
wishbone: clavicle with the surrounding musculature;
(v)
scapula: scapula bones with the surrounding musculature.
For the products referred to in the first subparagraph, points (e), (g) and (i), the wording ‘cuts shall be made at the joints’ is to mean cuts made within the two lines delineating the joints as shown in the graphical presentation in Annex II.
Products referred to in the first subparagraph, points (d) to (l), may be presented with or without skin. The absence of the skin in the case of products referred to in the first subparagraph, points (d) to (j), or the presence of the skin in the case of the product referred to in the first subparagraph, point (l), shall be mentioned on the labelling.
Deboning, trimming and portioning shall be performed without damage, for the products referred to in the first subparagraph, points (d) to (l).
For the products referred to in the first subparagraph, points (l), (m) and (o), the wording ‘fillet’ shall be used where those products have undergone cutting processes (like trimming and portioning) insufficient to modify the internal muscle fibre structure of the meat and to eliminate the characteristics of the meat.
(3)
Foie gras:
The livers of geese, or of ducks of the species Cairina moschata or Cairina moschata x Anas platyrhynchos , which have been fed in such a way as to produce hepatic fatty cellular hypertrophy.
The birds from which such livers are removed shall have been completely bled, and the livers shall be of a uniform colour.
The livers shall be of the following weight:
(a)
duck livers shall weigh at least 300 g net;
(b)
goose livers shall weigh at least 400 g net.
For the purposes of this Regulation, the following definitions apply:
(a)
‘carcase’ means the whole body of a bird of the species referred to in Article 2, point (1), after bleeding, plucking and evisceration; however, removal of the kidneys shall be optional; an eviscerated carcase may be presented for sale with or without giblets, meaning heart, liver and gizzard, inserted into the abdominal cavity and with or without neck;
(b)
‘cuts thereof’ means poultrymeat, which owing to the size and the characteristics of the coherent muscle tissue is identifiable as having been obtained from a particular part of the carcase;
(c)
‘marketing’ means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing;
(d)
‘labelling’ refers to the definition set out in Article 2(2), point (j), of Regulation (EU) No 1169/2011.
1. Poultry carcases shall be presented for sale in one of the following forms:
(a)
partially eviscerated (‘effilé’, ‘roped’);
(b)
with giblets;
(c)
without giblets.
2. The word ‘eviscerated’ may be added to the packaging.
3. Partially eviscerated carcases are carcases from which the heart, liver, lungs, gizzard, crop, and kidneys have not been removed.
4. For the carcase presentations referred to in paragraph 1, if the head is not removed, trachea, oesophagus and crop may remain in the carcase.
5. Giblets shall comprise only the heart, gizzard and liver, oviduct, yolks and ready to lay eggs obtained from spent hens at the slaughterhouse, and all other parts considered as edible by consumers on the market on which the product is intended for final consumption. Livers shall be without gall bladders. The gizzard shall be without the horned membrane, and the contents of the gizzard shall have been removed. The heart may be with or without the pericardial sac.
1. The names of the food within the meaning of Article 9(1), point (a), of Regulation (EU) No 1169/2011 under which the products covered by this Regulation are sold, shall be those laid down in Article 2 of this Regulation and the corresponding terms in the other official languages of the Union listed in Annex I to this Regulation, qualified in the case of:
(a)
whole carcases, by reference to one of the forms of presentation as laid down in Article 4(1);
(b)
poultry cuts, by reference to the respective species.
2. The names of products referred to in Article 2, points (1) and (2), may be supplemented by other terms provided that these terms comply with fair information practices referred to in Article 7 of Regulation (EU) No 1169/2011.
1. In the case of pre-packaged poultrymeat, the condition in which the poultrymeat is marketed in accordance with Section III of Part V of Annex VII to Regulation (EU) No 1308/2013 shall appear on the pre-packaging or on a label attached thereto.
2. By way of derogation from paragraph 1, it shall not be necessary to indicate the particulars referred to in that provision in the case of poultrymeat delivered to cutting or processing establishments.
The following provisions shall apply to frozen poultrymeat as defined in point 3 of Section II of Part V of Annex VII to Regulation (EU) No 1308/2013:
The temperature of frozen poultrymeat shall be stable and maintained, at all points in the product, at – 12 °C or lower, with brief upward fluctuations of no more than 3 °C. These tolerances in the temperature of the product shall be permitted in accordance with good storage and distribution practice during local distribution and in retail display cabinets.
1. Poultrymeat may be graded by quality as either class A or class B according to the conformation and appearance of the carcasses or cuts.
2. In order to be graded as classes A or B, poultry carcases and cuts shall be:
(a)
intact, taking into account the presentation;
(b)
clean, free from any visible foreign matter, dirt or blood;
(c)
free of any foreign smell;
(d)
free of visible bloodstains except those which are small and unobtrusive;
(e)
free of protruding broken bones;
(f)
free of severe contusions.
In the case of fresh poultry, there shall be no traces of prior chilling.
3. In addition to meeting the criteria laid down in paragraph 2, in order to be graded as class A, poultry carcases and cuts shall satisfy the following criteria:
(a)
they shall be of good conformation. The flesh shall be plump, the breast well developed, broad, long and fleshy, and the legs shall be fleshy. On chickens, young ducks or ducklings and turkeys, there shall be a thin regular layer of fat on the breast, back and thighs. On cocks, hens, ducks and young geese, a thicker layer of fat is permissible. On geese, a moderate to thick fat layer shall be present all over the carcase. In the case of breast fillet, up to 2 % in weight of cartilage (flexible tip of sternum) can be accepted;
(b)
a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, back, foot joints and wing tips. In the case of boiling fowl, ducks, turkeys and geese, a few feathers, stubs (quill ends) and hairs (filoplumes) may also be present on other parts;
(c)
some damage, contusion and discoloration is permitted provided that it is small and unobtrusive and not present on the breast or legs. The wing tip may be missing. A slight redness is permissible in wing tips and follicles;
(d)
in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn as described in Annex III except those that are incidental, small and unobtrusive and not present on the breast or legs.
An indication of the use of one of the following methods of chilling and the corresponding terms in the other official languages of the Union listed in Annex IV may appear on the labelling:
(a)
air chilling: chilling of poultry carcases in cold air;
(b)
air-spray chilling: chilling of poultry carcases in cold air interspersed with waterhaze or fine water spray;
(c)
immersion chilling: chilling of poultry carcases in tanks of water or of ice and water, in accordance with the counterflow process.
1. Without prejudice to other labelling systems that cover other types of farming and that are regulated by Union legislation, the following terms and the corresponding terms in the other official languages of the Union listed in Annex V may appear on the labelling of the products referred to in Article 2, only if the relevant conditions laid down in Annex VI are fulfilled:
(a)
‘Fed with … % …’;
(b)
‘Extensive indoor’ (‘Barn-reared’);
(c)
‘Free range’;
(d)
‘Traditional free range’;
(e)
‘Free range – total freedom’.
The terms referred to in the first subparagraph may be supplemented by indications referring to the particular characteristics of the respective types of farming.
The only terms that can be used to designate products from livestock raised outdoors are those listed in the first paragraph, points (c), (d) and (e).
In respect of a product other than those meeting the conditions to be labelled with the indications listed in the first paragraph, points (c), (d), or (e) no label, commercial document, publicity material or any form of advertising or any form of presentation may be used which claims, implies or suggests that the product is from livestock raised outdoors.
When free-range production referred to in the first paragraph, points (c), (d) and (e), is indicated on the label for meat from ducks and geese kept for the production of foie gras, the term ‘from foie gras production’ shall also be indicated.
2. Mention of the age at slaughter or length of fattening period shall be permitted on the labelling only using the terms referred to in paragraph 1 and for an age of not less than that indicated in Annex VI, points (b), (c) or (d). However, this does not apply to products referred to in Article 2, point (1)(a)(iv).
3. Paragraphs 1 and 2 shall apply without prejudice to national technical measures going beyond the minimum requirements laid down in Annex VI, which are applicable only to producers of the Member State concerned, and provided that these national technical measures are compatible with Union law.
4. The national technical measures referred to in paragraph 3 shall be communicated to the Commission.
5. Member States may foresee the use, by food business operators, of terms other than those referred to in paragraphs 1 and 2 and set out in Annex VI, provided that:
(a)
these terms are consistent with the method according to which the product is made, and do not mislead consumers;
(b)
these terms do not create any confusion with the terms referred to in paragraphs 1 and 2;
(c)
the product specifications are documented;
(d)
appropriate checks are implemented under the scrutiny of the competent authorities of the concerned Member State.
6. Once the conditions referred to in paragraph 5 are met, Member States shall notify the Commission of these national terms before any use by food business operators. The Commission shall inform the other Member States of any notification of such terms and publish them on the Europa website.
7. At any time, and at the request of the Commission, Member States shall provide all the information necessary for assessing the compatibility with Union law of the national technical measures referred to in paragraph 3 and of the national terms referred to in paragraph 5.
1. Food business operators marketing products that use the terms referred to in Article 10(1) shall keep a separate record, by type of farming of:
(a)
the names and addresses of the producers of such poultry, who shall be registered by the competent authority of the Member State;
(b)
at the request of the competent authority, the number of birds kept by each producer per turnround;
(c)
the number and total live or carcase weight of such birds delivered and processed;
(d)
details of sales, including names and addresses of purchasers, for a minimum of 6 months following dispatch.
2. The producers referred to in paragraph 1, point (a), shall keep up-to-date records, for a minimum of 6 months following dispatch, of the number of birds by type of farming, including the number of birds sold, the name and addresses of the purchasers, and quantities and source of feed supply.
Producers using the types of farming referred to in Article 10(1), points (c), (d) and (e), shall, in addition to the information referred to in the first subparagraph of this paragraph, keep records of the date when birds were first given access to range.
3. Feed manufacturers and suppliers shall keep records for at least 6 months after dispatch of the feed showing that the composition of the feed supplied to the producers for the type of farming referred to in Article 10(1), point (a), complies with the corresponding requirements laid down in Annex VI.
4. Hatcheries shall keep records of birds of the strains recognised as slow growing supplied to the producers for the types of farming referred to in Article 10(1), points (d) and (e), for at least 6 months after dispatch of the birds.
Bodies designated by Member States to supervise the indications referred to in Article 10 shall comply with the criteria set out in Norm ISO/IEC 17065 ( 7 ) , and shall be licensed and supervised by competent authorities of the Member State concerned.
Poultrymeat imported from third countries may bear one or more of the optional indications referred to in Articles 9 and 10 if it is accompanied by a certificate issued by the competent authority of the country of origin attesting to the compliance of the products concerned with the relevant provisions of this Regulation.
On receipt of a request from a third country, the Commission shall establish a list of such authorities.
1. Frozen and quick-frozen chicken carcasses may be marketed within the Union only if the water content, determined by the method of analysis laid down in Article 5 of Implementing Regulation (EU) 2026/344, does not exceed the technically unavoidable values set out in Annex VII to this Regulation.
2. The following fresh, frozen and quick-frozen poultry cuts may be marketed within the Union only if the water content, determined by the method of analysis laid down in Article 8 of Implementing Regulation (EU) 2026/344, does not exceed the technically unavoidable values set out in Annex VIII to this Regulation:
(a)
chicken breast fillet, with or without wishbone, without skin;
(b)
chicken breast, with skin;
(c)
chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin;
(d)
turkey breast fillet, without skin;
(e)
turkey breast, with skin;
(f)
turkey thighs, drumsticks, legs, with skin;
(g)
deboned turkey leg meat, without skin.
3. The maximum levels of water absorbed in chicken carcasses in the slaughterhouses are laid down in Annex IX.
4. The competent authority of a Member State may authorise the marketing of poultrymeat not compliant with paragraphs 1 or 2 provided that the packaging is marked with a tape or label bearing, in red capital letters, at least one of the indications laid down in Annex X.
These indications shall be marked in a conspicuous place so as to be easily visible, clearly legible and indelible. They shall not be in any way hidden, obscured or interrupted by other written or pictorial matter. The letters shall be at least 1 cm high on the individual packaging and 2 cm on bulk packaging.
1. The competent authorities of the Member States shall inform the national reference laboratory without delay about the results of the checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344, carried out by them or under their responsibility.
By 30 June of each year, the national reference laboratories shall notify the Commission of the results of checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. The committee referred to in Article 229(1) of Regulation (EU) No 1308/2013 shall be informed by the Commission of the results of the checks.
2. The Member States shall adopt all necessary measures for the checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. They shall inform the other Member States and the Commission of these measures. Any changes to these measures shall be communicated to the other Member States and to the Commission.
A board of experts in monitoring water content in poultrymeat shall act as a coordinating body for the testing activities of the national reference laboratories. It shall consist of representatives of the Commission and national reference laboratories. The tasks of the board and of national reference laboratories, as well as the organisational structure of the board, are set out in Annex XI.
Regulation (EC) No 543/2008 is repealed.
References to the repealed Regulation shall be construed as references to this Regulation and to Implementing Regulation (EU) 2026/344, as appropriate, and be read in accordance with the correlation table set out in Annex XII to this Regulation.
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .
ANNEX I
Names of poultry carcases referred to in Article 2, point (1)
bg
es
cs
da
de
et
el
en
fr
hr
it
lv
1.
Пиле, бройлер
Pollo (de carne)
Kuře, brojler
Kylling, slagtekylling
Hähnchen
Masthuhn
Broiler
Κοτόπουλο
Πετεινοί και κότες (κρεατοπαραγωγής)
Chicken, broiler
Poulet (de chair)
Pile, brojler
Pollo, ‘ Broiler ’
Cālis, broilers
2.
Петел, кокошка
Gallo, gallina
Kohout, slepice, drůbež na pečení, nebo vaření
Hane, høne, suppehøne
Suppenhuhn
Kukk, kana, hautamiseks või keetmiseks mõeldud kodulind
Πετεινοί και κότες (για βράσιμο)
Cock, hen, casserole, or boiling fowl
Coq, poule (à bouillir)
Pijetao, kokoš, kokoš za pečenje ili kuhanje
Gallo, gallina
Pollame da brodo
Gailis, vista (sautēšanai vai vārīšanai)
3.
Петел (угоен, скопен)
Capón
Kapoun
Kapun
Kapaun
Kohikukk
Καπόνια
Capon
Chapon
Kopun
Cappone
Kapauns
4.
Ярка, петле
Picantón, coquelet
Kuřátko, kohoutek
Poussin, Coquelet
Stubenküken
Kana- ja kukktibud
Νεοσσός, πετεινάρι
Poussin, Coquelet
Poussin, coquelet
Mlado pile i mladi pijetao
Galletto
Cālītis
5.
мъжко пиленце от генетична линия на кокошки носачки
Gallo joven
Mladý kohout
Hanekylling fra æglæggerlinjer
Bruderhahn
Noorkukk
Πετεινάρι ωοπαραγωγικής φυλής
Brother rooster
Poulet mâle de race pondeuse
Mladi pijetao
Maschio di gallina ovaiola
Jauns gailis
1.
(Млада) пуйка
Pavo (joven)
(Mladá) krůta
(Mini) kalkun
(Junge) Pute, (Junger) Truthahn
(Noor)kalkun
(Νεαροί) γάλοι και γαλοπούλες
(Young) turkey
Dindonneau, (jeune) dinde
(Mladi) puran
(Giovane) tacchino
(Jauns) tītars
2.
Пуйка
Pavo
Krůta
Avlskalkun
Pute, Truthahn
Kalkun
Γάλοι και γαλοπούλες
Turkey
Dinde (à bouillir)
Puran
Tacchino/a
Tītars
1.
(Млада) патица, пате (млада) мускусна патица, (млад) мюлар
Pato (joven o anadino), pato de Barbaria (joven), pato cruzado (joven)
(Mladá) kachna, kachnê, (mladá) Pižmová kachna, (mladá) kachna Mulard
(Ung) and (Ung) berberiand
(Ung) mulardand
Frühmastente, Jungente, (Junge) Flugente (Junge Mulardente)
(Noor)part, pardipoeg. (noor) muskuspart, (noor) mullard
(Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες Βαρβαρίας, (νεαρές) άπιες mulard
(Young) duck, duckling, (Young) Muscovy duck (Young) Mulard duck
(Jeune) canard, caneton, (jeune) canard de Barbarie, (jeune) canard mulard
(Mlada) patka, (mlada) mošusna patka, (mlada) patka mulard
(Giovane) anatra (Giovane) Anatra muta (Giovane) Anatra ‘ mulard ’
(Jauna) pīle, pīlēns, (jauna) muskuspīle, (jauna) Mulard pīle
2.
Патица, мускусна патица, мюлар
Pato, pato de Barbaria, pato cruzado
Kachna, Pižmová kachna, kachna Mulard
Avlsand Avlsberberiand Avlsmulardand
Ente, Flugente Mulardente
Part, muskuspart, mullard
Πάπιες, πάπιες Βαρβαρίας πάπιες mulard
Duck, Muscovy duck, Mulard duck
Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir)
Patka, mošusna patka, patka mulard
Anatra Anatra muta Anatra ‘ mulard ’
Pīle, muskuspīle, Mulard pīle
1.
(Млада) гъска, гъсе
Oca (joven), ansarón
Mladá husa, house
(Ung) gås
Frühmastgans, (Junge) Gans, Jungmastgans
(Noor)hani, hanepoeg
(Νεαρές) χήνες ή χηνάκια
(Young) goose, gosling
(Jeune) oie ou oison
(Mlada) guska
(Giovane) oca
(Jauna) zoss, zoslēns
2.
Гъска
Oca
Husa
Avlsgås
Gans
Hani
Χήνες
Goose
Oie
Guska
Oca
Zoss
1.
(Млада) токачка
Pintada (joven)
Mladá perlička
(Ung) perlehøne
(Junges) Perlhuhn
(Noor) pärlkana
(Νεαρές) φραγκόκοτες
(Young) guinea fowl
(Jeune) pintade Pintadeau
(Mlada) biserka
(Giovane) faraona
(Jauna) pērļu vistiņa
2.
Токачка
Pintada
Perlička
Avlsperlehøne
Perlhuhn
Pärlkana
Φραγκόκοτες
Guinea fowl
Pintade
Biserka
Faraona
Pērļu vistiņa
lt
hu
mt
nl
pl
pt
ro
sk
sl
fi
sv
1.
Viščiukas, viščiukas broileris
Csirke, brojlercsirke
Fellus, brojler
Kuiken, braadkuiken
Kurczę, broiler
Frango
Pui de carne, broiler
Kurča, brojler
Pitovni piščanec – brojler
Broileri
Kyckling, slaktkyckling (broiler)
2.
Gaidys, višta, gaidys (arba višta) troškinti arba virti
Kakas, tyúk, sütésre vagy főzésre szánt szárnyas
Serduk, tiġieġa
(tal-brodu)
Haan, hen soep- of stoofkip
Kura rosołowa
Galo, galinha
Cocoș, găină sau carne de pasăre pentru fiert
Kohút, sliepka
Petelin, kokoš, perutnina za pečenje ali kuhanje
Kukko, kana
Tupp, höna, gryt-, eller kokhöna
3.
Kaplūnas
Kappan
Ħasi
Kapoen
Kapłon
Capão
Clapon
Kapún
Kopun
Chapon (syöttökukko)
Kapun
4.
Viščiukas tabaka (arba poussin ( coquelet ) tipo viščiukas)
Csibe
Għattuqa, coquelet
Piepkuiken
Kurczątko
Franguitos
Pui tineri
Kurčiatko
Mlad piščanec, mlad petelin
(kokelet)
Kananpoika, kukonpoika
Poussin, coquelet
5.
Gaidžiukas
Fiatal kakas (bébikakas)
Serduq tat-tip brother
Jonge haan
Kogut typu nieśnego
Irmão de poedeira
Pui masculi de carne
Kohútik
Petelin lahkega tipa
Munintarotuinen kukkopoika
Värphönstuppar
1.
Kalakučiukas
(Fiatal) pulyka
Dundjan (żgħir fl-eta)
(Jonge) kalkoen
(Młody) indyk
Peru
Curcan (tânăr)
Mladá morka
(Mlada) pura
(Nuori) kalkkuna
(Ung) kalkon
2.
Kalakutas
Pulyka
Dundjan
Kalkoen
Indyk
Peru adulto
Curcan
Morka
Pura
Kalkkuna
Kalkon
1.
Ančiukas, muskusinis ančiukas, mulardinis ančiukas
Fiatal kacsa, (fiatal) pézsmakacsa, (fiatal) Mulard-kacsa
Papra (żgħira fl-eta), papra żgħira (fellus ta’ papra) muskovy (żgħira fl-eta), papra mulard
(Jonge) eend, (Jonge) Barbarijse eend (Jonge) „ Mulard ”-eend
(Młoda) kaczka tuczona, (Młoda) kaczka piżmova, (Młoda) kaczka mulard
Pato, Pato Barbary , Pato Mulard
Rață (tânără), rață (tânără) din specia Cairina moschata, rață (tânără) Mulard
(Mladá kačica), káča, (Mladá) pižmová kačica, (Mladý) mulard
(Mlada) raca, račka, (mlada) muškatna raca, (mlada) mulard raca
(Nuori) ankka, (Nuori) myskiankka
(Ung) anka, ankunge (ung) mulardanka (ung) myskanka
2.
Antis, muskusinė antis, mulardinė antis
Kacsa, pézsmakacsa, Mulard-kacsa
Papra, papra muscovy , papra mulard
Eend Barbarijse eend „ Mulard ”-eend
Kaczka, Kaczka piżmowa, Kaczka mulard
Pato adulto, pato adulto Barbary , pato adulto Mulard
Rață, rață din specia Cairina moschata, rață Mulard
Kačica, Pyžmová kačica, Mulard
Raca, muškatna raca, mulard raca
Ankka, myskiankka
Anka, mulardanka, myskanka
1.
Žąsiukas
(Fiatal) liba
Wiżża (żgħira fl-eta), fellusa ta’ wiżża
(Jonge) gans
Młoda gęś
Ganso
Gâscă (tânără)
(Mladá) hus, húsa
(Mlada) gos, goska
(Nuori) hanhi
(Ung) gås, gåsunge
2.
Žąsis
Liba
Wiżża
Gans
Gęś
Ganso adulto
Gâscă
Hus
Gos
Hanhi
Gås
1.
Perlinis viščiukas
(Fiatal) gyöngytyúk
Farghuna (żgħira fl-eta)
(Jonge) parelhoen
(Młoda) perliczka
Pintada
Bibilică adultă
(Mladá) perlička
(Mlada) pegatka
(Nuori) helmikana
(Ung) pärlhöna
2.
Perlinė višta
Gyöngytyúk
Fargħuna
Parelhoen
Perlica
Pintada adulta
Bibilică
Perlička
Pegatka
Helmikana
Pärlhöna
Names of poultry cuts referred to in Article 2, point (2)
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(a)
Половинка
Medio
Půlka
Halvt
Hälfte oder Halbes
Pool
Μισά
Half
Demi ou moitié
Polovica
Metà
Puse
(b)
Четвъртинка
Cuarto
Čtvrtka
Kvart
(Vorder-, Hinter-) Viertel
Veerand
Τεταρτημόριο
Quarter
Quart
Četvrt
Quarto
Ceturtdaļa
(c)
Неразделени задни четвъртинки
Cuartos traseros unidos
Neoddělená zadní čtvrtka
Sammenhængende lårstykker
Hinterviertel am Stück
Lahti lõikamata koivad
Αδιαχώριστα τεταρτημόρια ποδιών
Unseparated leg quarters
Quarts postérieurs non séparés
Neodvojene stražnje četvrti
Cosciotto
Nesadalītas kāju ceturtdaļas
(d)
Гърди
Pechuga
Prsa
Bryst
Brust, halbe Brust, halbierte Brust
Rind
Στήθος
Breast
Poitrine, blanc ou filet sur os
Prsa
Petto con osso
Krūtiņa
(e)
Бутче
Muslo y contramuslo
Stehno
Helt lår
Schenkel, Keule
Koib
Πόδι
Leg
Cuisse
Batak sa zabatkom
Coscia
Kāja
(f)
Пилешко бутче с част от гърба, прикрепен към него
Cuarto trasero de pollo
Stehno kuřete s částí zad
Kyllingelår med en del af ryggen
Hähnchenschenkel mit Rückenstück, Hühnerkeule mit Rückenstück
Koib koos seljaosaga
Πόδι από κοτόπουλο με ένα κομμάτι της ράχης
Chicken leg with a portion of the back
Cuisse de poulet avec une portion du dos
Pileći batak sa zabatkom s dijelom leđa
Coscetta
Cāļa kāja ar muguras daļu
(g)
Бедро
Contramuslo
Horní stehno
Overlår
Oberschenkel, Oberkeule
Kints
Μηρός (μπούτι)
Thigh
Haut de cuisse
Zabatak
Sovraccoscia
ciska jeb šķiņķis
(h)
бедро с костта с част от гърба, прикрепен към него
Contramuslo sin deshuesar con una porción de espalda
Nevykostěné stehno s částí hřbetu
Ikke-udbenet lår med en del af ryggen
Nicht entbeinter Oberschenkel mit Rückenstück
Kondiga kints koos seljaosaga
Μηρός (μπούτι) με κόκαλο με μέρος της πλάτης
Bone-in thigh with a portion of the back
Cuisse non désossée avec une portion du dos attachée
Zabatak s kosti i dijelom leđa
Sovraccoscia non disossata con unita parte del dorso
Neatkaulota ciska jeb šķiņķis ar muguras daļu
(i)
Кълка
Muslo
Dolní stehno (Palička)
Underlår
Unterschenkel, Unterkeule
poolkoib
Κνήμη
Drumstick
Pilon
Batak
Fuso
Stilbs
(j)
Крило
Ala
Křídlo
Vinge
Flügel
Tiib
Φτερούγα
Wing
Aile
Krilo
Ala
Spārns
(k)
Неразделени крила
Alas unidas
Neoddělená křídla
Sammenhængende vinger
Beide Flügel, ungetrennt
Lahti lõikamata tiivad
Αδιαχώριστες φτερούγες
Unseparated wings
Ailes non séparées
Neodvojena krila
Ali non separate
Nesadalīti spārni
(l)
Филе от гърди
Filete de pechuga
Prsní řízek
Brystfilet
Brustfilet, Filet aus der Brust, Filet
Rinnafilee
Φιλέτο στήθους
Breast fillet
Filet de poitrine, blanc, filet, noix
File od prsa
Filetto, fesa
Krūtiņas fileja
(m)
Филе от гърди с вилчата кост
Filete de pechuga con clavícula
Filety z prsou s klíční kostí
Brystfilet med ønskeben
Brustfilet mit Schlüsselbein
Rinnafilee koos rangluuga
Φιλέτο στήθους με κλειδοκόκαλο
Breast fillet with wishbone
Filet de poitrine avec clavicule
File od prsa s prsnom kosti
Petto (con forcella), fesa (con forcella)
Krūtiņas fileja ar atslēgas kaulu
(n)
Нетлъсто филе
Magret, maigret
Magret, maigret
Magret, maigret
Magret, Maigret
Rinnaliha („magret“ või „maigret“)
Maigret, magret
Magret, maigret
Magret, maigret
Magret
Magret, maigret
Magret, maigret
(o)
вътрешно филе
Filete interior
Vnitřní filet
Inderfilet
Innenfilet
Rinnafilee sisetükk
Φιλετάκι
Inner fillet
Filet intérieur
Minifile
Filetto interno
Iekšējā fileja
(p)
ходила
Patas
Běháky
Fødder
Fuß
Kannused
Άκρα
Feet
Pattes
Nogica
Zampe
Pēdas
(q)
крачета
Garras
Pařáty
Ben
Klaue
Pöiad
Πόδια
Paws
Parties inférieures de pattes
Stopala
Piedi
Pēdas pamatnes
(r)
шия
Cuello
Krk
Hals
Hals
Kael
Λαιμός
Neck
Cou
Vrat
Collo
Kakls
(s)
глава
Cabeza
Hlava
Hoved
Kopf
Pea
Κεφαλή
Head
Tête
Glava
Testa
Galva
(t)
пилешко филе с кожа
Suprema
Supreme
Supreme
Supreme
Väärttükk
Ανώτατο μέρος
Supreme
Suprême
File supreme
Suprema (supreme)
Krūtiņas fileja ar spārnu
(u)
вилчата кост
Fúrcula
Klíční kost
Ønskeben
Schlüsselbein
Rangluu
οστούν του στέρνου
Wishbone
Furcula (ou fourchette)
Prsna kost
Forcella
Atslēgas kauls
(v)
лопатка (скапула)
Escápula
Lopatka
Bovblad
Scapula
Abaluu
ωμοπλάτη
Scapula
Omoplate
Lopatica
Scapola
Lāpstiņa
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(a)
Pusė
Fél
Nofs
Helft
Połówka
Metade
Jumătăți
Polená hydina
Polovica
Puolikas
Halva
(b)
Ketvirtis
Negyed
Kwart
Kwart
Ćwiartka
Quarto
Sferturi
Štvrťka hydiny
Četrt
Neljännes
Kvart
(c)
Neatskirti ketvirčiai su šlaunelėmis
Összefüggő combnegyedek
Il-kwarti ta’ wara tas-saqajn, mhux separati
Niet-gescheiden achterkwarten
Ćwiartka tylna w całości
Quartos da coxa não separados
Sferturi posterioare neseparate
Neoddelené hydinové stehná
Neločene četrti nog
Takaneljännes
Bakdelspart
(d)
Krūtinėlė
Mell
Sidra
Borst
Pierś, połówka piersi
Peito
Piept
Prsia
Prsi
Rinta
Bröst
(e)
Kulšelė
Comb
Koxxa
Hele poot, hele dij
Noga
Perna inteira
Pulpă
Hydinové stehno
Bedro
Koipireisi
Klubba
(f)
Viščiuko kulšelė su nugarėlės dalimi
Csirkecomb a hát egy részével
Koxxa tat-tiġieġa b’porzjon tad-dahar
Poot/dij met rugdeel (bout)
Noga kurczęca z częścią grzbietu
Perna inteira de frango com uma porção do dorso
Pulpă de pui cu o porțiune din spate atașată
Kuracie stehno s panvou
Piščančja bedra z delom hrbta
Koipireisi, jossa selkäosa
Kycklingklubba med del av ryggben
(g)
Šlaunelė
Felsőcomb
Il-biċċa ta’ fuq tal-koxxa
Bovenpoot, bovendij
Udo
Coxa
Pulpă superioară
Horné hydinové stehno
Stegno
Reisi
Lår
(h)
Šlaunelė su kaulu ir nugarėlės dalimi
Csontos felsőcomb a hát egy részével
Koxxa bl-għadma b’biċċa mid-dahar imqabbda magħha
Bovenpoot/bovendij met rugdeel (bout) met been
Udo z kością z częścią grzbietu
Coxa não desossada com uma porção do dorso
Partea de sus a pulpei cu os, cu o porțiune de spate atașată
Nevykostené stehno s panvou
Stegno s kostmi z delom hrbta
Luullinen reisi, jossa on kiinni osa selkää
Överlår med del av ryggben
(i)
Blauzdelė
Alsócomb
Il-biċċa t’isfel tal-koxxa (drumstick)
Onderpoot, onderdij (Drumstick)
Podudzie
Perna
Pulpă inferioară
Dolné hydinové stehno
Krača
Koipi
Ben
(j)
Sparnelis
Szárny
Ġewnaħ
Vleugel
Skrzydło
Asa
Aripi
Hydinové krídelko
Peruti
Siipi
Vinge
(k)
Neatskirti sparneliai
Összefüggő szárnyak
Ġwienaħ mhux separate
Niet-gescheiden vleugels
Skrzydła w całości
Asas não separadas
Aripi neseparate
Neoddelené hydinové krídla
Neločene peruti
Siivet kiinni toisissaan
Sammanhängande vingar
(l)
Krūtinėlės filė
Mellfilé
Flett tas-sidra
Borstfilet
Filet z piersi
Carne de peito
Piept dezosat
Hydinový rezeň
Prsni file
Rintafilee
Bröstfilé
(m)
Krūtinėlės filė su raktikauliu
Mellfilé villacsonttal
Flett tas-sidra bil- wishbone
Borstfilet met vorkbeen
Filet z piersi z obojczykiem
Carne de peito com fúrcula
Piept dezosat cu osul iadeș
Hydinový rezeň s kosťou
Prsni file s prsno kostjo
Rintafilee solisluineen
Bröstfilé med nyckelben
(n)
Magret , maigret tipo anties (arba žąsies) krūtinėlės filė
Bőrös kacsamellfilé vagy bőrös libamellfilé (magret, maigret)
Magret, maigret
Magret
Magret
Magret, maigret
Tacâm de pasăre, Spinări de pasăre
Magret
Magret
Magret, maigret
Magret, maigret
(o)
Vidinė filė
Belső filé
Flett intern
Binnenfilet
Filet wewnętrzny
Filete interior
File interior
Vnútorné filé
Notranji file
Sisäfilee
Innerfilé
(p)
Kojos
Láb
Saqajn
Voet
Stopy
Patas
Picior
Nohy
Stopalo
Jalka
Fötter
(q)
Pėdos
Talp
Is-saqajn bid-dwiefer tal-annimal
Klauw
Łapy
Pés
Labe
Nôžky
Spodnji del stopala
Varvasosa
Tåpartier
(r)
Kaklelis
Nyak
Għonq
Hals
Szyja
Pescoço
Gât
Krk
Vrat
Kaula
Hals
(s)
Galva
Fej
Ras
Kop
Głowa
Cabeça
Cap
Hlava
Glava
Pää
Huvud
(t)
Krūtinėlė su sparno dalimi
Mellfilé szárnytővel („supreme”)
Suprem
Suprême
Filet supreme
Supremo
Supremă
Supreme
Prsi brez kosti s kožo in nadlahtnico
Supreme
Suprême
(u)
Krūtinkaulio išsišakojimas
Villacsont
Klavikola
Vorkbeen
Obojczyk
Fúrcula
Claviculă
Kľúčna kosť
Ključnica
Solisluu
Nyckelben
(v)
Mentė
Lapocka
Skapula
Schouderblad
Łopatka
Escápula
Scapulă
Lopatka
Lopatica
Lapaluu
Skulderblad
ANNEX II
Cut separating thigh/leg and back referred to in Article 2, point 2, second subparagraph
—
delineation of hip joint
Cut separating thigh and drumstick
—
delineation of knee joint
ANNEX III
Description of freezer burn as referred to in Article 8(3), point (d)
Freezer-burn (in the sense of a reduction in quality) is the local or area-type irreversible drying up of skin and/or flesh which may produce changes:
—
in the original colour (mostly getting paler), or
—
in flavour and smell (flavourless or rancid), or
—
in texture (dry, spongy).
ANNEX IV
Chilling methods referred to in Article 9
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1.
Въздушно охлаждане
Refrigeración por aire
Vzduchem (Chlazení vzduchem)
Luftkøling
Luftkühlung
Ōhkjahutus
Ψύξη με αέρα
Air chilling
Refroidissement à l’air
Hlađenje strujanjem zraka
Raffreddamento ad aria
Dzesēšana ar gaisu
2.
Въздушно-душово охлаждане
Refrigeración por aspersión ventilada
Vychlazeným proudem vzduchu s postřikem
Luftspraykøling
Luft-Sprühkühlung
Ōhkpiserdusjahutus
Ψύξη με ψεκασμό
Air spray chilling
Refroidissement par aspersion ventilée
Hlađenje raspršivanjem zraka
Raffreddamento per aspersione e ventilazione
Dzesēšana ar gaisu un smidzināšanu
3.
Охлаждане чрез потапяне
Refrigeración por immersión
Ve vodní lázni ponořením
Neddypningskøling
Gegenstrom-Tauchkühlung
Sukeljahutus
Ψύξη με βύθιση
Immersion chilling
Refroidissement par immersion
Hlađenje uranjanjem u vodu
Raffreddamento per immersione
Dzesēšana iegremdējot
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1.
Atšaldymas oru
Levegős hűtés
Tkessih bl-arja
Luchtkoeling
Owiewowa
Refrigeração por ventilação
Refrigerare în aer
Chladené vzduchom
Zračno hlajenje
Ilmajäähdytys
Luftkylning
2.
Atšaldymas drėgnu oru
Permetezéses hűtés
Tkessih b’air spray
Lucht-sproeikoeling
Owiewowo-natryskowa
Refrigeração por aspersão e ventilação
Refrigerare prin dușare cu aer
Chladené sprejovaním
Hlajenje s pršenjem
Ilmasprayjäähdytys
Evaporativ kylning
3.
Atšaldymas panardinant
Bemerítéses hűtés
Tkessiħ b’immersjoni
Dompelkoeling
Zanurzeniowa
Refrigeração por imersão
Refrigerare prin imersiune
Chladené vo vode
Hlajenje s potapljanjem
Vesijäähdytys
Vattenkylning
ANNEX V
Types of farming referred to in Article 10(1)
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(a)
Хранена с … % …
гъска, хранена с овес
Alimentado con … % de …
Oca engordada con avena
Krmena (čím) … % (čeho) …
Husa krmená ovsem
Fodret med … % …
Havrefodret gås
Mast mit … % …
Hafermastgans
Söödetud …, mis sisaldab … % …
Kaeraga toidetud hani
Έχει τραφεί με … % …
Χήνα που παχαίνεται με βρώμη
Fed with … % of …
Oats fed goose
Alimenté avec … % de …
Oie nourrie à l’avoine
Hranjeno s … % …
Guska hranjena zobi
Alimentato con il … % di …
Oca ingrassata con avena
Barība ar … % …
ar auzām barotas zosis
(b)
Екстензивно закрито
(отгледан на закрито)
Extensivo en interior
Extenzivní v hale
Ekstensivt staldopdræt
(skrabe …)
Extensive Bodenhaltung
Ekstensiivne seespidamine
(lindlas pidamine)
Εκτατικής εκτροφής
Extensive indoor
(barnreared)
Élevé à l’intérieur:
système extensif
Ekstenzivan uzgoj u zatvorenim objektima
Estensivo al coperto
Turēšana galvenokārt telpās
(“Audzēti kūtī”)
(c)
Свободен начин на отглеждане
Campero
Volný výběh
Fritgående
Freilandhaltung
Vabapidamine
Ελεύθερης βοσκής
Free range
Sortant à l’extérieur
Slobodan uzgoj
All’aperto
Brīvā turēšana
(d)
Традиционен свободен начин на отглеждане
Campero tradicional
Tradiční volný výběh
Frilands …
Bäuerliche Freilandhaltung
Traditsiooniline vabapidamine
Πτηνοτροφείο παραδοσιακά ελεύθερης βοσκής
Traditional free range
Fermier–élevé en plein air
Tradicionalni slobodan uzgoj
Rurale all’aperto
Tradicionālā brīvā turēšana
(e)
Свободен начин на отглеждане – пълна свобода
Campero criado en total libertad
Volný výběh – úplná volnost
Frilands … opdrættet i fuld frihed
Bäuerliche Freilandhaltung
Unbegrenzter Auslauf
Täieliku liikumisvabadusega traditsiooniline vabapidamine
Πτηνοτροφείο απεριόριστης τροφής
Free-range – total freedom
Fermier–élevé en liberté
Slobodan uzgoj – neograničeni ispust
Rurale in libertà
Pilnīgā brīvība
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sl
fi
sv
(a)
Lesinta … % …
Avižomis penėtos žąsys
… %-ban …-val/vel etetve
Zabbal etetett liba
Mitmugħa bi … % ta’ …
Wiżża mitmugħa bilħafur
Gevoed met … % …
Met haver vetgemeste gans
Żywione z udziałem … % …
tucz owsiany (gęsi)
Alimentado com … % de …
Ganso engordado com aveia
Furajate cu … % de …
Gâște furajate cu ovăz
Kŕmené … % …
husi kŕmené ovsom
Krmljeno z … %
gos, krmljena z ovsom
Ruokittu rehulla, joka sisältää … %
Kauralla ruokittu hanhi
Utfodrad med … % …
Havreutfodrad gås
(b)
Ekstensyvus paukščių auginimas patalpose
(tvartuose)
Istállóban külterjesen tartott
Imrobbija ġewwa: sistema estensiva
Scharrel … binnengehouden
Ekstensywny chów ściółkowy
Produção extensiva em interior
Crescute în spații închise – sistem extensiv
Chované na hlbokej podstielke (chov v hale)
Ekstenzivna zaprta reja
Laajaperäinen sisäkasvatus
Extensivt uppfödd inomhus
(c)
Laisvai auginami paukščiai
Szabadtartás
Trobbija fil-beraħ
(free range)
Scharrel … met uitloop
Chów wybiegowy
Produção em semiliberdade
Creștere liberă
Výbehový chov (chov v exteriéri)
Prosta reja
Vapaa laidun
Tillgång till utomhusvistelse
(d)
Tradiciškai laisvai auginami paukščiai
Hagyományos szabadtartás
Trobbija fil-beraħ tradizzjonali
Boerenscharrel … met uitloop
Hoeve … met uitloop
Tradycyjny chów wybiegowy
Produção ao ar livre
Creștere liberă tradițională
Chované navol’no
Tradicionalna prosta reja
Vapaa laidun – perinteinen kasvatustapa
Traditionell utomhusvistelse
(e)
Visiškoje laisvėje auginami paukščiai
Teljes szabadtartás
Trobbija fil-beraħ – libertà totali
Boerenscharrel … met vrije uitloop
Hoeve … met vrije uitloop
Chów wybiegowy bez ograniczeń
Produção em liberdade
Creștere liberă totală
Úplne vol’ný chov
Prosta reja – neomejen izpust
Vapaa laidun – täydellinen liikkumavapaus
Uppfödd i full frihet
ANNEX VI
Conditions referred to in Article 10(1)
(a)
Fed with …% of …
Reference to the following particular feed ingredients presumes:
(i)
in the case of cereals, they account for at least 65 % by weight of the feed formula given during the greater part of the fattening period, which may not include more than 15 % of cereal by-products; however, where reference is made to one specific cereal, it shall account for at least 35 % of the feed formula used, and for at least 50 % in the case of maize;
(ii)
in the case of pulses or green vegetables they account for at least 5 % by weight of the feed formula given during most of the fattening period;
(iii)
in the case of dairy products, they account for at least 5 % by weight of the feed formula given during the finishing stage.
The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of 3 weeks not less than 500 g of oats per day.
(b)
Extensive indoor (barn-reared)
Use of this term implies:
(i)
the stocking rate per m 2 floor space does not exceed, in the case of:
—
chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight,
—
ducks, guinea fowl, turkeys: 25 kg liveweight,
—
geese: 15 kg liveweight;
(ii)
the birds are slaughtered, in the case of:
—
chickens at 56 days or later,
—
turkeys at 70 days or later,
—
geese at 112 days or later,
—
Peking ducks: 49 days or later,
—
Muscovy ducks: 70 days or later for females, 84 days or later for males,
—
female Mulard ducks: 65 days or later,
—
guinea fowl: 82 days or later,
—
young geese (goslings): 60 days or later,
—
young cocks: 90 days or later,
—
capons: 140 days or later.
(c)
Free range
Use of this term implies:
(i)
the stocking rate in the house and the age of slaughter are in accordance with the limits fixed under point (b), except for chickens, for which the stocking rate may be increased to 27,5 kg liveweight per m 2 , but not more than 13 birds, and for capons, for which the stocking rate shall not exceed 7,5 and not more than 27,5 kg liveweight per m 2 ;
(ii)
the birds have had during at least half their lifetime continuous daytime access to open-air runs comprising an area mainly covered by vegetation of not less than:
—
1 m 2 per chicken or guinea fowl,
—
2 m 2 per duck or per capon,
—
4 m 2 per turkey or goose.
In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery);
(iii)
the feed formula used in the fattening stage contains at least 70 % of cereals;
(iv)
the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m 2 surface of the house. Each pophole for goose has to be at least 4 m.
(d)
Traditional free range
Use of this term implies:
(i)
the indoor stocking rate per m 2 does not exceed in the case of:
—
chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding 150 m 2 floor space and which remain open at night, the stocking rate may be increased to 20, but not more than 40 kg liveweight per m 2 ,
—
capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg liveweight,
—
Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 10 females but not more than 25 kg liveweight,
—
Mulard ducks: 8 but not more than 35 kg liveweight,
—
guinea fowl: 13 but not more than 25 kg liveweight,
—
turkeys: 6,25 (up to 7 weeks of age: 10) but not more than 35 kg liveweight,
—
geese: 5 (up to 6 weeks of age: 10), 3 during last 3 weeks of fattening if kept in claustration, but not more than 30 kg liveweight;
(ii)
the total usable area of poultryhouses at any single production site does not exceed 1 600 m 2 ;
(iii)
each poultryhouse does not contain more than:
—
4 800 chickens,
—
5 200 guinea fowl,
—
4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or Peking ducks or 3 200 Mulard ducks,
—
2 500 capons, geese and turkeys;
(iv)
the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m 2 surface of the house;
(v)
there is continuous daytime access to open-air runs at least as from the age of:
—
6 weeks in the case of chickens, and capons,
—
8 weeks in the case of ducks, geese, guinea fowl and turkeys;
(vi)
open-air runs comprise an area mainly covered by vegetation amounting to at least:
—
2 m 2 per chicken or Muscovy or Peking duck or guinea fowl,
—
3 m 2 per Mulard duck,
—
4 m 2 per capon, as from 92 days (2 m 2 up to 91st day),
—
6 m 2 per turkey,
—
10 m 2 per goose.
In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least double that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery);
(vii)
the birds fattened are of a slow-growing strain;
(viii)
the feed formula used in the fattening stage contains at least 70 % of cereals;
(ix)
the minimum age at slaughter is:
—
81 days for chickens,
—
150 days for capons,
—
49 days for Peking ducks,
—
70 days for female Muscovy ducks,
—
84 days for male Muscovy ducks,
—
92 days for Mulard ducks,
—
94 days for guinea fowl,
—
140 days for turkeys and geese marketed whole for roasting,
—
98 days for female turkeys intended for cutting up,
—
126 days for male turkeys intended for cutting up,
—
95 days for geese intended for the production of foie gras and magret,
—
60 days for young geese (goslings);
(x)
finition in claustration does not exceed:
—
or chickens after 90 days of age: 15 days,
—
for capons: 4 weeks,
—
for geese and Mulard ducks intended for the production of foie gras and magret, after 70 days of age: 4 weeks.
(e)
Free range – total freedom
The use of this term implies conformity with the criteria set out under point (d), except that the birds shall have continuous daytime access to open-air runs of unlimited area.
In the event of restrictions, including veterinary restrictions adopted under Union law to protect public and animal health, having the effect of restricting the access of poultry to open-air runs, poultry reared in accordance with the production methods described in the first subparagraph, points (c), (d) and (e), with the exception of guinea fowls reared in percheries, may continue to be marketed with a special reference to the method of rearing for the duration of the restriction.
ANNEX VII
Maximum water content in chicken carcasses referred to in Article 14(1)
The total water content in chickens, determined by the method of analysis described in Annex I to Implementing Regulation (EU) 2026/344, is compared with the limit value given by the following formulae:
(a)
Air chilling
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % ( 1 ) , the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):
chickens: W G = 3,65 × RP A + 42.
(b)
Air-spray chilling
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % ( 1 ) , the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):
chickens: W G = 3,79 × RP A + 42.
(c)
Immersion chilling
Assuming a technically unavoidable water absorption during preparation of 7 % ( 1 ) the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):
chickens: W G = 3,93 × RP A + 42.
(d)
Other chilling methods or a combination of two or more of the methods defined in Article 9
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % ( 1 ) , the highest permissible limit for the total water content (W G ) in grams as determined by this method is given by the following formula (including confidence interval):
chickens: W G = 3,65 × RP A + 42.
If the average water content (W A ) of the seven carcases as calculated under point 6.2 of Annex I to Implementing Regulation (EU) 2026/344 does not exceed the value given in point 1 (W G ), the quantity of poultry subjected to the check shall be considered up to standard.
( 1 ) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.
ANNEX VIII
Maximum water content in poultrymeat cuts referred to in Article 14(2)
The total water content in poutrymeat cuts, determined by the method of analysis described in Annex II to Implementing Regulation (EU) 2026/344, is compared with the limit values as follows:
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 % ( 1 ) depending on the type of products and chilling methods applied, the highest permissible W/RP (ratio between the total water and protein content) ratios as determined by this method are as follows:
Air chilled
Air-spray chilled
Immersion chilled
Chicken breast fillet; without skin
3,40
3,40
3,40
Chicken breast; with skin
3,40
3,50
3,60
Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin
4,05
4,15
4,30
Turkey breast fillet; without skin
3,40
3,40
3,40
Turkey breast, with skin
3,40
3,50
3,60
Turkey thighs, drumsticks, legs, with skin
3,80
3,90
4,05
Deboned turkey leg meat, without skin
3,95
3,95
3,95
In case of other chilling methods or a combination of two or more of the methods defined in Article 9, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.
If the average W A /RP A ratio of the five cuts as calculated from the values under point 6.2 of Annex II to Implementing Regulation (EU) 2026/344 does not exceed the ratio given in this Annex, the quantity of poultry cuts subjected to the check is considered up to standard.
( 1 ) Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods.
ANNEX IX
Maximum levels of water absorbed in chicken carcasses referred to in Article 14(3)
The total water absorbed in chicken carcasses, determined by the method described in Annex III to Implementing Regulation (EU) 2026/344 is compared with the limit values as follows:
(1)
the result must not exceed the following percentages of the initial weight of the carcase or any other figure allowing compliance with the maximum total extraneous water content:
—
air chilling: 0 %,
—
air-spray chilling: 2,0 %,
—
immersion chilling: 4,5 %;
(2)
in cases where carcases are chilled with another chilling method or a combination of two or more of the methods defined in Article 9, the maximum percentage of water content shall not exceed 0 % of the original weight of the carcase.
ANNEX X
Indications referred to in Article 14(4)
—
in Bulgarian: Съдържанието на вода превишава нормите на ЕC
—
in Spanish: Contenido en agua superior al límite UE
—
in Czech: Obsah vody překračuje limit EU
—
in Danish: Vandindhold overstiger EU-Normen
—
in German: Wassergehalt über dem EU-Höchstwert
—
in Estonian: Veesisaldus ületab EL normi
—
in Greek: Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΕ
—
in English: Water content exceeds EU limit
—
in French: Teneur en eau supérieure à la limite UE
—
in Croatian: Sadržaj vode prelazi ograničenje EU
—
in Italian: Tenore d’acqua superiore al limite UE
—
in Latvian: Ūdens saturs pārsniedz ES noteikto normu
—
in Lithuanian: Vandens kiekis viršija ES nustatytą ribą
—
in Hungarian: Víztartalom meghaladja az EU által előírt határértéket
—
in Maltese: Il-kontenut ta’ l-ilma superjuri għal-limitu UE
—
in Dutch: Watergehalte hoger dan het EU-maximum
—
in Polish: Zawartość wody przekracza normę UE
—
in Portuguese: Teor de água superior ao limite UE
—
in Romanian: Conținutul de apă depășește limita UE
—
in Slovak: Obsah vody presahuje limit EU
—
in Slovenian: Vsebnost vode presega EU omejitev
—
in Finnish: Vesipitoisuus ylittää EU-normin
—
in Swedish: Vattenhalten överstiger den halt som är tillåten inom EU
ANNEX XI
Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat referred to in Article 16
The board of experts shall be responsible for the following tasks:
(a)
supplying information on analytical methods and comparative testing regarding the water content of poultrymeat to the national reference laboratories;
(b)
coordinating the application by the national reference laboratories of the methods referred to in point (a), by organising comparative testing, and proficiency testing in particular;
(c)
supporting the national reference laboratories in proficiency testing by providing scientific support for statistical data evaluation and reporting;
(d)
coordinating the development of new analytical methods and informing the national reference laboratories of progress made in this area;
(e)
providing scientific and technical assistance to the Commission, especially in cases where the results of analyses are contested between Member States.
The board of experts shall be organised as follows:
The board of experts in monitoring water content in poultrymeat shall consist of representatives of the Directorate-General Joint Research Centre (JRC) – Institute for Reference Materials and Measurements (IRMM), of the Directorate-General for Agriculture and Rural Development and of three national reference laboratories. The representative of IRMM shall act as the chairperson of the board and shall appoint the national reference laboratories on a rotational basis. The Member State authority responsible for the national reference laboratory selected shall subsequently appoint individual experts in monitoring water content in food to serve on the board. Through annual rotation, one participating national reference laboratory shall be replaced at a time, so as to ensure a degree of continuity on the board. Expenses incurred by the Member States’ experts and/or the national reference laboratories in the exercise of their functions referred to in the first paragraph shall be borne by the respective Member States.
ANNEX XII
Correlation table referred to in Article 17
Regulation (EC) No 543/2008
This Regulation
Implementing Regulation (EU) 2026/344
Article 1
Article 2
—
Article 2
Article 3
Article 3(1)
Article 3
Article 4
—
Article 4
Article 5
—
Article 5
Article 6
—
Article 6
Article 7
—
Article 7
Article 8
—
Article 8
—
Article 3
Article 9
—
—
Article 10
Article 9
—
Article 11
Article 10
—
Article 12
Article 11
Article 4
Article 13
Article 12
—
Article 14
Article 13
—
Article 15
Article 14
Article 5
Article 16
Article 14(4)
Article 6
Article 17
—
Article 7
Article 18
Article 15
—
Article 19
Article 16
—
Article 20
Article 14
Article 8
Commission Delegated Regulation (EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008 (EUR-Lex). Retrieved via LawPlayer, https://lawplayer.com/eu/act/32026R0343
© European Union, https://eur-lex.europa.eu, 1998-2026. Reuse authorised under Commission Decision 2011/833/EU, provided the source is acknowledged.
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