Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Denmark (notified under document number C(2008) 8498) (Only the Danish text is authentic) (2009/12/EC)

ANNEX U.K. METHODS FOR GRADING PIG CARCASES IN DENMARK

Part 1 U.K. KLASSIFICERINGSCENTER (KC)

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Klassificeringscenter (KC)’. U.K.

2. The apparatus shall be equipped with nine probes of six millimetres each containing a photodiode (Siemens of the type SFH 950 LD242 II or similar) and a photodetector (Siemens of the type SFH 960 — PB 103 or similar) and having an operation distance of between one and 180 millimetres. The results of the measurements are converted into estimated lean meat content by means of a central unit. U.K.

3. The lean meat content of the carcase shall be calculated on the basis of 10 measurements taken from seven measuring-points as are indicated in paragraph 4 and according to the following formula U.K.

= 70,5489 – 0,1572 x₁ – 0,1698 x₂ – 0,1537 x₃ – 0,1803 x₄ – 0,2115 x₅ – 0,1669 x₆ – 0,1269 x₇ + 0,04278 x₈ + 0,0234 x₉ + 0,0371 x₁₀

where:

=

the estimated percentage of lean meat in carcase.

4. The measurement points are: U.K.

x₁

=

the thickness of backfat (including rind) in millimetres, measured at the centre of the third cervical vertebra, at 10,5 cm off the midline of the carcase.

x₂

=

the thickness of backfat (including rind) in millimetres, measured at the centre of fourth cervical vertebra, at 7 cm off the midline of the carcase.

x₃

=

the thickness of backfat (including rind) in millimetres, measured between fourth and fifth hindmost thoracic vertebra, at 3 cm off the midline of the carcase.

x₄

=

the thickness of backfat (including rind) in millimetres, measured between second and third hindmost thoracic vertebra, at 7 cm off the midline of the carcase.

x₅

=

the thickness of backfat (including rind) in millimetres, measured between first lumbar vertebra and last thoracic vertebra, at 6 cm off the midline of the carcase.

x₆

=

the thickness of backfat (including rind) in millimetres, measured 4 cm before the fore edge of the pubic bone, at 7 cm off the midline of the carcase.

x₇

=

the thickness of backfat (including rind) in millimetres, measured at the fore edge of the pubic bone, at 11 cm off the midline of the carcase.

x₈

=

muscle thickness in millimetres, measured between fourth and fifth hindmost thoracic vertebra, at 3 cm off the midline of the carcase.

x₉

=

muscle thickness in millimetres, measured between second and third hindmost thoracic vertebra, at 7 cm off the midline of the carcase.

x₁₀

=

muscle thickness in millimetres, measured between first lumbar vertebra and hindmost thoracic vertebra, at 6 cm off the midline of the carcase.

The formulae shall be valid for carcases weighing between 50 and 110 kg.

Part 2 U.K. FAT-O-MEATER/MANUEL KLASSIFICERING (FOM/MK)

1. Pig carcase grading shall be carried out using the apparatus termed ‘Fat-O-Meater/Manuel Klassificering (FOM/MK)’. U.K.

2. The apparatus is a Fat-O-Meater type of equipment and it shall be equipped with a probe of six millimetres diameter containing a photodetector (Siemens of the type SFH 960 — BP 103 or similar) and having an operation distance of between one and 94 millimetres. U.K.

3. The results of the measurements are converted into estimated lean meat content by means of a central unit. U.K.

The lean meat content of the carcase shall be calculated according to the following formula

= 68,1746 – 0,3220 x₁ – 0,5326 x₂ + 0,0836 x₃

where:

=

the estimated percentage of lean meat in carcase.

4. The measurement points are: U.K.

x₁

=

the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between the third and fourth last lumbar vertebrae.

x₂

=

the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between the third and fourth last ribs.

x₃

=

the thickness of muscle in millimetres, measured at the same time and in the same place as x₂.

The formulae shall be valid for carcases weighing between 50 and 110 kg.

Part 3 U.K. UNI-FAT-O-MEATER (UNIFOM)

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Uni-Fat-O-Meater’ (Unifom). U.K.

2. The apparatus is the same as the apparatus described under point 2 of part 2. However, Unifom differs from MK with regard to computer and software for the interpretation of the reflection profile from the optical probe. U.K.

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

= 66,7393 – 0,2655 x₁ – 0,5432 x₂ + 0,0838 x₃

where:

=

the estimated percentage of lean meat in carcase.

4. The measurement points are: U.K.

x₁

=

the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between the third and fourth last lumbar vertebrae.

x₂

=

the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between the third and fourth last ribs.

x₃

=

the thickness of muscle in millimetres, measured at the same time and in the same place as x₂.

The formulae shall be valid for carcases weighing between 50 and 110 kg.

Part 4 U.K. FULLY AUTOMATIC ULTRASONIC EQUIPMENT (AutoFOM 1)

1. Grading of the pig carcases shall be carried out by means of the apparatus termed ‘Fully automatic ultrasonic equipment (AutoFOM 1)’. U.K.

2. The apparatus shall be equipped with 16 ultrasonic transducers, 2MHz (Krautkrämer, SFK 2 NP or similar) with a distance of 25 mm between each transducer. U.K.

The results of the measurements are converted into estimated lean mean content by means of a central data-processing unit.

3. The lean meat content of the carcase shall be calculated on the basis of 127 individual measuring points according to the following formula U.K.

= c + c₀ × IP000 + c₁ × IP001 + .... + c₁₂₆ × IP126

where:

=

the estimated percentage of lean meat in carcase. The constants c and c₀ up to c₁₂₆ appear from the Danish Protocol, Part II, submitted to the Commission under the terms of Article 3(3) of Commission Regulation (EEC) No 2967/85.

4. The description of the measurement points and the description of the statistical method are laid down in the Danish Protocol, Part II, submitted to the Commission under the terms of Article 3(3) of Commission Regulation (EEC) No 2967/85. U.K.

The formula shall be valid for carcases weighing between 50 and 110 kg.

Part 5 U.K. UPDATED FULLY AUTOMATIC ULTRASONIC EQUIPMENT (AutoFOM DK)

1. Grading of pig carcase shall be carried out by means of the apparatus termed ‘Updated fully automatic ultrasonic equipment (AutoFOM DK)’. U.K.

2. The apparatus is mechanically compatible with the AutoFOM 1 concerning the scanner array itself. Likewise, the measuring principle itself remains unchanged. AutoFOM DK differs from AutoFOM 1 with regard to a fixture which ensures that the carcase passes the measuring unit in a straight position, and which together with a laser sensor detecting the carcase, provides symmetric measurements, with more computation power and a new software packages providing the opportunity to enhance the imaging speed and resolution. U.K.

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

= 63,4322 – 0,1429 x₁ – 0,0438 x₂ – 0,0715 x₃ + 0,9420 x₄ + 0,0911 x₅

where:

=

the estimated percentage of lean meat in carcase.

4. The description of the measurement points and the description of the statistical method are laid down in the Danish Protocol, Part II, submitted to the Commission under the terms of Article 3(3) of Commission Regulation (EEC) No 2967/85. U.K.

The formula shall be valid for carcases weighing between 50 and 110 kg.

Part 6 U.K. FAT-O-MEATER II (FOM II)

1. Grading of pig carcase shall be carried out by means of the apparatus termed ‘Fat-O-Meater II (FOM II)’. U.K.

2. The apparatus is a new version of the FAT-O-Meater measurement system. The basic measurement principle, as described in point 2 in Part 2 and 3, is unchanged, but all software, hardware as well as the mechanical design is redesigned. The FOM II pistol consists of an optical probe with a knife, a depth measurement device and a data acquisition and analysis board. All legally relevant acquisition and analysis are contained within the FOM II pistol. U.K.

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

= 66,5015 – 0,3568 x₁ – 0,4704 x₂ + 0,0947 x₃

where:

=

the estimated percentage of lean meat in carcase.

4. The measurement points are: U.K.

x₁

=

the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between the third and fourth last lumbar vertebrae.

x₂

=

the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between the third and fourth last ribs.

x₃

=

the thickness of muscle in millimetres, measured at the same time and in the same place as x₂.

The formula shall be valid for carcases weighing between 50 and 110 kg.

[F1 Part 7 U.K. AUTOMATIC ULTRASOUND INSTRUMENT (AutoFOM III)

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 ‘ AutoFOM III ’ . U.K.

2. The apparatus shall be equipped with sixteen 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of back fat thickness, muscle thickness and related parameters. The results of the measurements are converted into estimates of the percentage of lean meat by using a computer. U.K.

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

Ŷ = 72,05017 – (1,31831 × R2P5) – (0,37231 × R2P10) – (0,36672 × R2P11) + (0,03146 × R3P3) + (0,05058 × R3P5) – (0,02641 × R4P8) – (0,06667 × R4P10) – (0,27698 × R4P11)

where:

Ŷ

=

the estimated percentage of lean meat in a carcass,

R2P5, R2P10, R2P11, R3P3, R3P5, R4P8, R4P10 and R4P11 — are the variables measured by AutoFOM III.

4. The measuring points are described in Part II of the protocol presented to the Commission by Denmark in accordance with Article 23(4) of Commission Regulation (EC) No 1249/2008 (1) . U.K.

This formula shall be valid for carcasses weighing between 50 and 110 kg.]

Textual Amendments

F1 Inserted by Commission Implementing Decision of 12 July 2012 amending Decision 2009/12/EC authorising methods for grading pig carcasses in Denmark (notified under document C(2012) 4712) (Only the Danish text is authentic) (2012/385/EU).

(1)

[F1 OJ L 337, 16.12.2008, p. 3 .]

Textual Amendments

F1 Inserted by Commission Implementing Decision of 12 July 2012 amending Decision 2009/12/EC authorising methods for grading pig carcasses in Denmark (notified under document C(2012) 4712) (Only the Danish text is authentic) (2012/385/EU).