AGRI-FOODSTUFFS|animal product|animal product|meat|poultrymeat
- feoil éanlaithe clóis Tagairt Faomhadh an téarma seo mar chuid de Thionscadal Lex
- ga
- Sainmhíniú feoil éanlaithe nach bhfuil stalctha ag aon am ag an bpróiseas fuaraithe, roimh di a bheith coinnithe ag teocht nach ísle ná – 2 °C agus nach airde ná + 4 °C Tagairt "Rialachán (AE) Uimh. 1308/201 lena mbunaítear comheagraíocht na margaí i dtáirgí talmhaíochta agus lena n-aisghaitear Rialacháin (CEE)Uimhi 922/72. (CEE) Uimh. 234/79, (CE) Uimh. 1037/2001, agus (CE) Uimh. 1234/2007 ón gComhairle, CELEX:32013R1308/GA"
- frisches Geflügelfleisch
- de
- Sainmhíniú nicht durch Kälteeinwirkung erstarrtes Geflügelfleisch, das ständig auf einer Temperatur von-2 Gr. C bis + 4 Gr. C gehalten werden muß Tagairt Verordnung(EWG)Nr.1906/90 des Rates über Vermarktungsnormen für Geflügelfleisch
- fresh poultrymeat
- en
- Sainmhíniú poultrymeat which has not been stiffened at any time by the cooling process prior to being kept at a temperature not below – 2 °C and not higher than + 4 °C Tagairt "Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products"
- Nóta However, Member States may lay down slightly different temperature requirements for the minimum length of time necessary for the cutting and handling of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and handling are performed solely for the purpose of supplying the consumer directly on the spot.
- viande de volaille fraîche
- fr
- Sainmhíniú viande de volaille non durcie par le froid devant être maintenue en permanence à une température qui ne soit ni inférieure à-2 deg. C, ni supérieure à 4 deg. C Tagairt Règlement(CEE)No 1906/90 du Conseil établissant des normes de commercialisation pour les volailles