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 WA/RPA 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.