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
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Subject matter
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.
Scope
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.
Definitions
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.
Presentation of poultry carcasses
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.
Names of poultry carcasses and cuts
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.
Marketing, labelling and presentation of poultrymeat
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.
Temperature of frozen poultrymeat
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.
Poultrymeat classes
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.
Indication of chilling methods
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.
Optional reserved terms
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.
Records on optional reserved terms
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.
Supervision bodies for optional reserved terms
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.
Optional indications in imported poutrymeat
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.
Maximum water content in poultrymeat
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.
Notification of checks on water content
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.
Board of experts in monitoring water content
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.
Repeal
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.
Entry into force
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) bg es cs da de et el en fr hr it lv (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 lt hu mt nl pl pt ro sk sl fi sv (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
Description of freezer burn as referred to in Article 8(3), point (d)
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).
Chilling methods referred to in Article 9
ANNEX IV Chilling methods referred to in Article 9 bg es cs da de et el en fr hr it lv 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 lt hu mt nl pl pt ro sk sl fi sv 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
Types of farming referred to in Article 10(1)
ANNEX V Types of farming referred to in Article 10(1) bg es cs da de et el en fr hr it lv (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 lt hu mt nl pl pt ro sk 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
Conditions referred to in Article 10(1)
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.
Maximum water content in chicken carcasses referred to in Article 14(1)
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.
Maximum water content in poultrymeat cuts referred to in Article 14(2)
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.
Maximum levels of water absorbed in chicken carcasses referred to in Article 14(3)
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.
Indications referred to in Article 14(4)
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
Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat referred to in Article 16
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.
Correlation table referred to in Article 17
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
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.