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1. After sterilization, the products in the container must satisfy the following minimum criteria:

(a) for the presentations defined in points 1 to 5 of Article 4, the sardines or parts of sardine must:

— be reasonably uniform in size and arranged in an orderly manner in the container,

— be readily separable from each other,

— present no significant breaks in the abdominal wall,

— present no breaks or tears in the flesh,

— present no yellowing of tissues, with the exception of slight traces,

— comprise flesh of normal consistency. The flesh must not be excessively fibrous, soft or spongy,

— comprise flesh of a light or pinkish colour, with no reddening round the backbone, with the exception of slight traces;

(b) the covering medium must have the colour and consistency characteristic of its description and the ingredients used. In the case of an oil medium, the oil may not contain aqueous exudate in excess of 8 % of net weight;

(c) the product must retain the odour and flavour characteristics of the species ‘Sardina pilchardus Walbaum’ and the type of covering medium, and must be free of any disagreeable odour or taste, in particular bitterness, or taste of oxidation or rancidity;

(c) the product must be free of any foreign bodies;

(e) in the case of products with bones, the backbone must be readily separable from the flesh and friable;

(f) products without skin and without bones must present no significant residues thereof.

2. The container may not present external oxidation or deformation affecting good commerical presentation.