European Communities (Pig Carcase (Grading)) (Amendment) Regulations, 1993.
Statutory Instruments
Source: Statutory Instruments

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paragraphs: (1) These Regulations may be cited as the European Communities (Pig Carcase (Grading)) (Amendment) Regulations, 1993, and shall come into operation on the 1st day of January, 1994.
(2) The Principal Regulations and these Regulations may be cited together as the European Communities (Pig Carcase (Grading)) Regulations, 1988 and 1993.
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paragraphs: In these Regulations "the Principal Regulations" means the Pig Carcase (Grading) Regulations, 1988 ( S.I. No. 365 of 1988 ).
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paragraphs: Regulation 3 (1) of the Principal Regulations is hereby amended by the substitution for the definition of "the Commission Decision" of the following definition:
"the Commission Decision" means Commission Decision 87/293/EEC of 18 May 1987 as amended by Commission Decision 89/52 EEC of 21 December 1988 and Commission Decision 93/320/EEC of 6 May 1993;"
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paragraphs: The Principal Regulations are hereby amended by the substitution of the following Annex for Annex II:
(1) O.J. No. 146, 6-6-1987, P66.
(2) O.J. No. 20, 25-1-1989, P33.
(3) O.J. No. 123 19-5-1993 P34.
"Annex II
Methods for Grading Pig Carcases in Ireland
Part I
Fat-O-Meater (FOM)
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paragraphs: Grading of pig carcases is carried out by means of the apparatus termed "fat-O-Meater (FOM)".
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paragraphs: The apparatus shall be equipped with a probe of 6 millimetres diameter containing a photodiode of the Siemens SFH 950/960 type and having an operating distance of between 5 and 105 millimetres. The results of the measurements shall be converted into the estimated lean meat content by means of a computer.
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paragraphs: The lean meat content of the carcase shall be calculated according to the following formula:
y =
56,96 - 1,4976 x1 + 0,0233 x2 + 0,2714 x3 where
y =
the estimated percentage of lean meat in the carcase,
X 1=
the thickness of backfat (including rind) in millimetres, measured 6 centimetres off the midline of the split carcase between the third and fourth last ribs,
X 2=
X1 2
X 3 =
the thickness of muscle in millimetres, measured at the same time and in the sample place as x 1
This formula shall be valid for carcases weighing between 40 and 100 kilograms.
Part II
Hennessy Grading Probe (HGP 2)
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paragraphs: Grading of pig carcases is carried out by means of the apparatus termed "Hennessy Grading Probe (HGP2)".
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paragraphs: The apparatus shall be equipped with a probe of 5.95 millimetres diameter (and of 6.3 millimetres at the blade on 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 transformed in terms of estimated lean meat content by means of the HGP 2 itself as well as a computer linked to it.
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paragraphs: The lean meat content of the carcase shall be calculated according to the following formula:
y =
53,25 - 1,2398 x1 + 0,0139 x2 + 0,3145 x3
y =
the estimated percentage of lean meat in the carcase,
x1 =
the thickness of backfat (including rind) in millimetres, measured 6 centimetres off the midline of the split carcase between the third and fourth last ribs,
x 2 =
x12,
x 3 =
the thickness of muscle in millimetres, measured at the same time and in the sample place as x1
This formula shall be valid for carcases weighing between 40 and 100 kilograms.
Part III
Introscope/midline
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paragraphs: Grading of pig carcases is carried out by means of the method termed "Introscope/midline".
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paragraphs: The Introscope shall be equipped with a hexagonal shaped probe of a maximum width of 12 millimetres (and of 19 millimetres at the blade on top of the probe) containing a viewing window and light source, a sliding barrel calibrated in millimetres and having a operating distance of between 8 and 50 millimetres.
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paragraphs: The lean meat content of the carcase shall be calculated according the following formula:
y =
68,84 — 0,7995 x1 + 0,0092 x2 — 0,2728 x3 where
y =
the estimated percentage of lean meat in the carcase,
x1 =
the thickness of backfat (including rind) in millimetres, measured 6 centimetres off the midline of the split carcase between the third and fourth last ribs,
x2 =
x12 ,
x3 =
the minimum thickness of backfat (including rind) in millimetres, measured on the midline of the split carcase covering the lumbar muscle (M: glutaeus medius).
This formula shall be valid for carcases weighing between 40 and 100 kilograms."