Commission Implementing Decision of 14 July 2011 amending Decision 2005/7/EC authorising a method for grading pig carcasses in Cyprus (notified under document C(2011) 4996) (Only the Greek text is authentic) (2011/418/EU) (c. 418)

ANNEX U.K.

“ANNEX METHODS FOR GRADING PIG CARCASSES IN CYPRUS

PART I U.K. Hennessy Grading Probe (HGP 4)

1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “Hennessy Grading Probe (HGP 4)”. U.K.

2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade of the 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. U.K.

3. The lean meat content of the carcass shall be calculated according to the following formula: U.K.

where:

Ŷ

=

the estimated percentage of lean meat in the carcass,

X₁

=

the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the split carcass, between the third and fourth last ribs,

X₂

=

the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X₁.

This formula shall be valid for carcasses weighing between 55 and 120 kilograms.

PART II U.K. Ultra FOM 300

1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “Ultra FOM 300”. U.K.

2. The apparatus shall be equipped with a 3,5 MHz ultrasound probe, 5 centimetres in length, featuring 64 ultrasound transducers. The ultrasound signal shall be digitalised; stored and processed by a microprocessor (type SHARC ADSP-21060L). U.K.

The results of the measurements shall be converted into estimated lean meat content by the Ultra FOM 300 apparatus itself.

3. The lean meat content of carcasses shall be calculated according to the following formula: U.K.

where:

Ŷ

=

the estimated percentage of lean meat in the carcass,

X₁

=

the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the split carcass, between the third and fourth last ribs,

X₂

=

the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X₁.

This formula shall be valid for carcasses weighing between 55 and 120 kilograms.”