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Commission Decision of 27 December 2004 authorising methods for grading pig carcases in the Czech Republic (notified by number C(2004) 2566) (Only the Czech text is authentic) (2005/1/EC)
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ANNEXMethods for grading pig carcases in the Czech Republic
PART 1Zwei-Punkte-Messverfahren (ZP)
1.Grading of pig carcases shall be carried out by use of the method termed ‘Zwei-Punkte-Messverfahren (ZP)’.
2.The lean meat content of the carcase shall be calculated according to the following formula:
where:
ý
=
the estimated percentage of lean meat in the carcase,
S (ZP)
=
thickness of fat (including rind), measured by a slide rule in the point where the musculus gluteus medius (m.g.m.) is the most convex (mm),
M (ZP)
=
thickness of muscle measured by a slide rule at the shortest connection between the cranial end of the m.g.m. and the dorsal edge of the vertebral canal.
The formula shall be valid for carcases weighing between 60 and 120 kilograms.
PART 2Fat-O-Meater (FOM)
1.Grading of pig carcases shall be carried out by means of the apparatus termed ‘Fat-O-Meater (FOM)’.
2.The apparatus shall be equipped with a probe of six millimetres diameter containing a photodiode of the Siemens SFH 950/960 type and having an operating distance of between 3 and 103 millimetres. The results of the measurements are converted into estimated lean meat content by means of a computer.
3.The lean meat content of the carcase shall be calculated according to the following formula:
where:
ý
=
the estimated percentage of lean meat in the carcase,
S (FOM)
=
the thickness of back-fat (including rind) in millimetres, measured at 6,5 centimetres off the midline of the carcase, between the second and third last rib,
M (FOM)
=
the thickness of muscle in millimetres, measured at the same time and in the same place as S (FOM).
The formula shall be valid for carcases weighing between 60 and 120 kilograms.
PART 3Hennessy Grading Probe (HGP 4)
1.Grading of pig carcases shall be carried out by means of the apparatus termed ‘Hennessy Grading Probe (HGP 4)’.
2.The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade on top of the probe) containing a photodiode (Siemens LED of the type LYU 260-EO) and photodetector of the type 58 MR and having an operating distance of between 0 and 120 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of the HGP 4 itself or a computer linked to it.
3.The lean meat content of the carcase shall be calculated according to the following formula:
where:
ý
=
the estimated percentage of lean meat in the carcase,
S (HGP)
=
the thickness of back-fat (including rind) in millimetres, measured at 7,5 centimetres off the midline of the carcase, between the second and third last rib,
M (HGP)
=
the thickness of muscle in millimetres, measured at the same time and in the same place as S (HGP).
The formula shall be valid for carcases weighing between 60 and 120 kilograms.
PART 4ULTRA-FOM 300
1.Grading of pig carcases shall be carried out by means of the apparatus termed ‘Ultra-FOM 300’.
2.The apparatus shall be equipped with an ultrasonic probe at 3,5 MHz. The ultrasonic signal is digitised, stored and processed by a microprocessor.
The results of the measurements shall be converted into estimated lean meat content by means of the Ultra-FOM apparatus itself.
3.The lean meat content of the carcase shall be calculated according to the following formula:
where:
ý
=
the estimated percentage of lean meat in the carcase,
S (UFOM)
=
the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the carcase between the second and third last rib (measurement known as ‘P2’),
M (UFOM)
=
the thickness of muscle in millimetres, measured at the same time and in the same place as S (UFOM).
The formula shall be valid for carcases weighing between 60 and 120 kilograms.
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