Article 1
1. The use of the following methods is hereby authorized for grading pig carcases pursuant to Regulation (EEC) No 3220/84 in Denmark:
– the apparatus termed ‘Klassificeringscenter’ (‘KC’) and the assessment method related thereto, details of which are given in Part 1 of the Annex,
– the apparatus termed ‘Fat-O-Meater/Manuel Klassificering’ (‘FOM/MK’) and the assessment method related thereto, details of which are given in Part 2 of the Annex,
– the apparatus termed ‘Ultra-FOM’ and the assessment method related thereto, details of which are given in Part 3 of the Annex.
2. As regards the apparatus ‘Ultra-FOM’, it is laid down that after the end of the measurement procedure it must be possible to verify on the carcase that the apparatus measured the values of measurement x1, x2 and x3 on the site provided for in the Annex, Part 3, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.
Article 2
Notwithstanding the standard presentation referred to in Article 2 of Regulation (EEC) No 3220/84, pig carcases may be dehided before being weighed and graded, whereby the forecast are cut just above the os carpi accessorium and the hindfeet just below the calcaneum. Dehided carcases have to be graded by the apparatus ‘KC’ or the apparatus ‘FOM/MK’, using the special formulae provided for in Part 1 and 2 of the Annex. The warm carcase weight (excluding flare fat, kidneys and diaphragm) of those carcases is calculated according to the following formula:
warm carcase weight = 3,19 + 1,064 × weight of the dehided carcase
Article 3
Notwithstanding the standard presentation referred to in Article 2 of Regulation (EEC) No 3220/84, the flare fat, the kidneys and the diaphragm shall be removed from pig carcases before being weighed and, in the case when the ‘KC’ or ‘FOM/MK’ apparatus is used, before being graded. In order to establish quotations for pig carcases on a comparable basis, the recorded hot weight shall be increased by 2,7 %.
Article 4
Modification of the apparatus or of the assessment methods (measurement sites or formulae) shall not be authorized.
Article 5
Decision 91/358/EEC is hereby repealed.
Article 6
This Decision is addressed to the Kingdom of Denmark. Done at Brussels, 2 September 1992. For the Commission
Ray MAC SHARRY
Member of the Commission
(1) OJ No L 301, 20. 11. 1984, p. 1. (2) OJ No L 353, 17. 12. 1990, p. 23. (3) OJ No L 285, 25. 10. 1985, p. 39. (4) OJ No L 193, 17. 7. 1991, p. 37.
– the apparatus termed ‘Klassificeringscenter’ (‘KC’) and the assessment method related thereto, details of which are given in Part 1 of the Annex,
– the apparatus termed ‘Fat-O-Meater/Manuel Klassificering’ (‘FOM/MK’) and the assessment method related thereto, details of which are given in Part 2 of the Annex,
– the apparatus termed ‘Ultra-FOM’ and the assessment method related thereto, details of which are given in Part 3 of the Annex.
2. As regards the apparatus ‘Ultra-FOM’, it is laid down that after the end of the measurement procedure it must be possible to verify on the carcase that the apparatus measured the values of measurement x1, x2 and x3 on the site provided for in the Annex, Part 3, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.
warm carcase weight = 3,19 + 1,064 × weight of the dehided carcase
Ray MAC SHARRY
Member of the Commission
(1) OJ No L 301, 20. 11. 1984, p. 1. (2) OJ No L 353, 17. 12. 1990, p. 23. (3) OJ No L 285, 25. 10. 1985, p. 39. (4) OJ No L 193, 17. 7. 1991, p. 37.
Klassificeringscenter (KC)
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Klassificeringscenter’ (‘KC’).
2. The apparatus shall be equipped with nine probes of six millimetres each containing a photodiode (Siemens SFH 950-LD242 II) and a photodetector (Siemens SFH 960-PB 103) and having an operating 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.
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 formulae:
(a) carcases with skin on:
Y = 62,7200 0,2271×1 0,0430×2 0,1614×3 0,1467×4 0,1623×5 0,2062×6 0,1574×7 + 0,0621×8 + 0,0299×9 + 0,0384×10 + 0,0706×11
(b) dehided carcases:
Y = 58,4049 0,0380×1 0,0304×2 0,1660×3 0,1741×4 0,1819×5 0,1809×6 0,1722×7 + 0,0513×8 + 0,0522×9 + 0,0394×10 + 0,0440×11
Y = the estimated percentage of lean meat in the carcase.
4. The measurement points are:
x1 = the thickness of backfat (1) 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 (1) in millimetres, measured at the centre of the fourth cervical vertebra, at 7 cm off the midline of the carcase, x3 = the thickness of backfat (1) in millimetres, measured between the fourth and fifth hindmost thoracic vertebrae, at 3 cm off the midline of the carcase, x4 = the thickness of backfat (1) in millimetres, measured between the second and third hindmost thoracic vertebrae, at 7 cm off the midline of the carcase, x5 = the thickness of backfat (1) in millimetres, measured between the first lumbar vertebra and the last thoracic vertebra, at 6 cm off the midline of the carcase, x6 = the thickness of backfat (1) 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 (1) in millimetres, measured at the fore edge of the pubic bone, at 11 cm from midline of the carcase, x8 = muscle thickness in millimetres, measured between the fourth and fifth hindmost thoracic vertebrae, at 3 cm off the midline of the carcase, x9 = muscle thickness in millimetres, measured between the second and third hindmost thoracic vertebrae, at 7 cm off the midline of the carcase, x10 = muscle thickness in millimetres, measured between the first lumbar vertebra and the hindmost thoracic vertebra, at 6 cm off the midline of the carcase, x11 = warm carcase weight in kilograms (excluding flare fat, kidneys and diaphragm).
The formulae shall be valid for carcases weighing between 50 and 100 kilograms.
Fat-O-Meater/Manuel Klassificering (FOM/MK)
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Fat-O-Meater/Manuel Klassificering’ (‘FOM/MK’)
2. The apparatus shall be equipped with a probe of six millimetres diameter containing a photodiode (Siemens SFH 950-LD 242 II) and a photodetector (Siemens SFH 960-BP 103) and having an operating distance of between one and 94 millimetres.
The results of the measurements are converted into estimated lean meat content by means of a central unit.
3. The lean meat content of the carcase shall be calculated according to the following formulae:
(a) carcases with skin on:
Y = 61,2548 0,3724×1 0,3702×2 + 0,1337×3 + 0,0356×4;
(b) dehided carcases:
Y = 60,0 0,4288×1 0,3619×2 + 0,1792×3;
Y = the estimated percentage of lean meat in the carcase, x1 = the thickness of backfat (2) 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 (1) 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 x4 = warm carcase weight in kilograms (excluding the flare fat, the kidneys and the diaphragm).
The formulae shall be valid for carcases weighing between 50 and 100 kilograms.
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Ultra-FOM’.
2. The apparatus shall be equipped with an ultrasonic probe at 4 Mhz (Krautkraemer MB 4 SE). The ultrasonic signal is digitized, stored and processed by a microprocessor (type Intel 80 C 31).
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 should be calculated according to the following formulae:
Y = 63,8662 0,4465×1 0,5096×2 + 0,1281×3;
Y = the estimated percentage of lean meat in the carcase, x1 = the thickness of backfat (including rind) in millimetres, measured at 7 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 7 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 100 kilograms.
(1) Including rind in the case of carcases with skin on. (2) Including rind in the case of carcases with skin on.