1. Introductory Text

  2. Article 1.The use of the following methods is authorised for grading...

  3. Article 2.Notwithstanding the standard presentation laid down in the first paragraph...

  4. Article 3.Modifications of the authorised apparatus or grading methods shall not...

  5. Article 4.Decision 2001/468/EC is repealed.

  6. Article 5.This Decision shall apply from 1 January 2014.

  7. Article 6.This Decision is addressed to the Italian Republic.

  8. Signature

    1. ANNEX

      METHODS FOR GRADING PIG CARCASES IN ITALY

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

        1. 1. The rules provided for in this Part shall apply when...

        2. 2. The apparatus shall be equipped with a probe of 6 mm...

        3. 3. The lean meat content of the carcase shall be calculated...

      2. PART II Hennessy Grading Probe (HGP 7)

        1. 1. The rules provided for in this Part shall apply when...

        2. 2. The apparatus shall be equipped with a probe of 5,95 mm...

        3. 3. The lean meat content of the carcase shall be calculated...

      3. PART III Fat-O-Meat’er II (FOM II)

        1. 1. The rules provided for in this Part shall apply when...

        2. 2. The apparatus is a new version of the Fat-O-Meat’er measurement...

        3. 3. The lean meat content of the carcase shall be calculated...

      4. PART IV AutoFom III

        1. 1. The rules provided for in this Part shall apply when...

        2. 2. The apparatus shall be equipped with sixteen 2 MHz ultrasonic transducers...

        3. 3. The lean meat content of the carcase shall be calculated...

      5. PART V CSB Image Meater

        1. 1. The rules provided for in this Part shall apply when...

        2. 2. The CSB Image-Meater consists in particular of a video camera,...

        3. 3. The lean meat content of the carcase shall be calculated...

      6. PART VI Manual method (ZP)

        1. 1. The rules provided for in this Part shall apply when...

        2. 2. This method may be implemented using a ruler, with the...

        3. 3. The lean meat content of the carcase shall be calculated...