Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU)

ANNEX METHODS FOR GRADING PIG CARCASES IN ITALY

PART I Fat-O-Meater I (FOM I)

1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus termed ‘Fat-O-Meater I’ (FOM I).

2. The apparatus shall be equipped with a probe of 6 mm diameter containing a photodiode of the Siemens SFH 950 type and a photo detector (type SFH 960), having an operating distance of between 5 and 115 mm. 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 one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

(b)

carcases weighing between 110,1 and 180 kg

where:

ŷ

=

the estimated percentage of lean meat in the carcase,

x₁

=

the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs

x₂

=

the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x₁.

PART II Hennessy Grading Probe (HGP 7)

1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus called ‘Hennessy Grading Probe 7’ (HGP 7).

2. The apparatus shall be equipped with a probe of 5,95 mm diameter (and have abutting 6,3 mm of blade on either side of the probe at its head)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 mm. The results of the measurements shall be transformed in terms of estimated lean meat content by means of the HGP 7 itself as well as a computer linked to it.

3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

(b)

carcases weighing between 110,1 and 180 kg

where:

ŷ

=

the estimated percentage of lean meat in the carcase,

x₁

=

the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,

x₂

=

the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x₁.

PART III Fat-O-Meat’er II (FOM II)

1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus called ‘Fat-O-Meat’er II’ (FOM II).

2. The apparatus is a new version of the Fat-O-Meat’er measurement system. The FOM II consists of an optical probe with a knife, a depth measurement device having an operating distance of between 0 and 125 millimetres and a data acquisition and analysis board – Carometec Touch Panel i15 computer (Ingress Protection IP69K). The results of the measurements are converted into estimated lean meat content by the FOM II apparatus itself.

3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

(b)

carcases weighing between 110,1 and 180 kg

where:

ŷ

=

the estimated percentage of lean meat in the carcase,

x₁

=

the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,

x₂

=

the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x₁.

PART IV AutoFom III

1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus known as ‘AutoFom III’.

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.

3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

where:

Y

=

the estimated percentage of lean meat in the carcase,

x₁

=

(R2P1) average skin thickness in mm

x₂

=

(R2P4) the P2 fat measure at the selected position in mm where P2 is the minimum fat depth 7 cm from the midline 2/3 rib without skin

x₃

=

(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin.

x₄

=

(R2P16) coarse assessment of size of fat layer depth

x₅

=

(R3P1) the meat measure at the selected P2 point in mm

x₆

=

(R3P5) the max meat measure

(b)

carcases weighing between 110,1 and 180 kg

where:

Y

=

the estimated percentage of lean meat in the carcase

x₁

=

(R2P6) weighted average of the two minimum fat measures in mm

x₂

=

(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin

x₃

=

(R2P14) The initial assessment of carcase size minus P2 skin, where P2 is the minimum fat depth 7 cm from the midline 2/3 rib

x₄

=

(R3P5) maximum muscle depth

PART V CSB Image Meater

1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus known as ‘CSB Image-Meater’.

2. The CSB Image-Meater consists in particular of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a rate mechanism and interfaces. The 3 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius):

The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.

3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

where:

Y

=

the estimated percentage of lean meat in the carcase,

x₁

=

(MF) mean lean mass, measured in correspondence of the muscle gluteus medius (mm)

x₂

=

(ML) length of the muscle gluteus medius

x₃

=

(MS) medium fat mass, measured in correspondence of the muscle gluteus medius (mm)

x₄

=

(WbS) medium fat mass, measured in correspondence of the second vertebra, detected starting from the front (cranial) end of the muscle gluteus medius (Vb)

(b)

carcases weighing between 110,1 and 180 kg

where:

Y

=

the estimated percentage of lean meat in the carcase,

x₁

=

(MF) mean meat measure — over the length of muscle gluteus medius (mm)

x₂

=

(ML) length of the muscle gluteus medius

x₃

=

(MS) mean fat measure above (dorsal of) muscle gluteus medius (mm)

x₄

=

S (mm) depth of the fat layer, measured at the thinnest point over the muscle gluteus medius

PART VI Manual method (ZP)

1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by use of the ‘manual method (ZP)’ measuring by ruler

2. This method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcase of the thickness of the fat and of the thickness of the muscle.

3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

(b)

carcases weighing between 110,1 and 180 kg

where:

Y

=

the estimated percentage of lean meat in the carcase,

x₁

=

the minimal fat depth in millimetres (including rind) over the muscle gluteus medius

x₂

=

the minimal muscle depth in millimetres between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullary canal