1988D0479 — EN — 08.11.2001 — 002.001 — 1
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►B COMMISSION DECISION
of 25 July 1988
authorizing methods for grading pig carcases in Spain
(Only the Spanish text is authentic)
(88/479/EEC)
(OJ L 234, 24.8.1988, p. 20)
Amended by:
Official Journal
No page date
►M1 Commission Decision of 26 May 1994 (94/337/EC) L 150 35 16.6.1994
►M2 Commission Decision 2001/775/EC of 7 November 2001 L 291 50 8.11.2001
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COMMISSION DECISION
of 25 July 1988
authorizing methods for grading pig carcases in Spain
(Only the Spanish text is authentic)
(88/479/EEC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 2759/75 of 29 October
1975 on the common organization of the market in pigmeat (1), as last
amended by Regulation (EEC) No 3906/87 (2), and in particular Article
4 (6) thereof,
Having regard to Council Regulation (EEC) No 3220/84 of 13
November 1984 determining the Community scale for grading pig
carcases (3), as amended by Regulation (EEC) No 3530/86 (4), and in
particular Article 5 (2) thereof,
Whereas Article 2 (3) of Regulation (EEC) No 3220/84 provides that the
grading of pig carcases must be determined by estimating the content oflean meat in accordance with statistically proven assessment methodsbased on the physical measurement of one or more anatomical parts ofthe pig carcase; whereas the authorization of grading methods is subject
to compliance with a maximum tolerance for statistical error in
assessment; whereas this tolerance has been defined in Article 3 ofCommission Regulation (EEC) No 2967/85 of 24 October 1985 layingdown detailed rules for the application of the Community scale forgrading pig carcases (
5);
Whereas the Spanish Government has requested the Commission to
authorize the use of three methods for grading pig carcases on its
territory and has submitted the information required in Article 3 of
Regulation (EEC) No 2967/85; whereas an examination of this requesthas revealed that the conditions for authorizing the said grading methodsare fulfilled;
Whereas Article 2 of Regulation (EEC) No 3220/84 lays down that
Member States may be authorized to provide for a presentation of pigcarcases different from the standard presentation defined in the sameArticle where commercial practice or technical requirements warrant
such a derogation; whereas in Spain commercial practice requires the
removal of the kidneys, flare fat and forefeet from the pig carcase;whereas this should be taken into account in adjusting the weight forstandard presentation;
Whereas no modification of the apparatus or grading method may be
authorized except by means of a new Commission decision adoted in thelight of experience gained; whereas, for this reason, the presentauthorization may be revoked;
Whereas the measures provided for in this Decision are in accordance
with the opinion of the Management Committee for Pigmeat,1988D0479 — EN — 08.11.2001 — 002.001 — 2
(1) OJ No L 282, 1. 11. 1975, p. 1.
(2) OJ No L 370, 30. 12. 1987, p. 11.
(3) OJ No L 301, 20. 11. 1984, p. 1.
(4) OJ No L 326, 21. 11. 1986, p. 8.
(5) OJ No L 285, 25. 10. 1985, p. 39.
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HAS ADOPTED THIS DECISION:
Article 1
The use of the following methods is hereby authorized for grading pig
carcases pursuant to Regulation (EEC) No 3220/84 in Spain:
— the apparatus termed ‘Destron PG 100 (DEST)’ and assessment
methods related thereto, details of which are given in Part 1 of theAnnex,
— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methods related thereto, details of which are given in Part 2 of theAnnex,
— the apparatus termed ‘Hennessy Grading Probe (HGP)’ and
assessment methods related thereto, details of which are given inPart 3 of the Annex,
— the apparatus termed ‘Fully automatic ultrasonic carcass grading’
(Autofom) and assessment methods related thereto, details of which
are given in Part 4 of the Annex.
Article 2
By way of derogation from the standard presentation referred to in
Article 2 of Regulation (EEC) No 3220/84, pig carcases may be
presented without kidneys, flare fat and forefeet before being weighed
and graded. In order to establish quotations for pig carcases on acomparable basis, the recorded hot weight shall be multiplied by thecoefficient 1,03 and then increased by 0,955 kg.
Article 3
Modifications of the apparatus or of the assessment methods shall not be
authorized.
Article 4
This Decision is addressed to the Kingdom of Spain.1988D0479 — EN — 08.11.2001 — 002.001 — 3
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ANNEX
Methods for grading pig carcases in Spain
PART 1
Destron PG 100 (DEST)
1. Grading of pig carcases shall be carried out by means of the apparatus termed
‘Destron PG 100 (DEST)’.
2. The apparatus shall be equipped with a probe of 7 millimetres diameter
containing a photodiode (type Texas SL 2018) and a photodetector (type
Texas LS 608 D), having an operating distance of between 0 and 120
millimetres. 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 the
following formula:
ŷ= 57,28 − 0,601x1+ 0,126x2− 0,214x3
where:
ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of backfat (including rind) in millimetres, measured at 6
centimetres off the midline of the carcase, between the third and fourth
last ribs,
x2= the thickness of muscle in millimetres, measured at the same time and
in the same place as x1,
x3= the thickness of backfat (including rind) in millimetres, measured at 6
centimetres off the midline of the carcase at the last rib.
The formula shall be valid for carcases weighing between 50 and 110
kilograms.
PART 2
Fat-O-Meater (FOM)
1. Grading of pig carcases shall be carried out by means of the apparatus termed
‘Fat-O-Meater (FOM)’.
2. The apparatus shall be equipped with a probe of 6 millimetres diameter
containing a photodiode of the Siemens SFH 950 type and a photodetector
(type SFH 960), having an operating distance of between 3 and 103
millimetres. 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 the
following formula:
ŷ= 61,56 + (− 0,878 x1) + (0,157 x2)
where:
ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of backfat (including rind) in millimetres, measured at six
centimetres off the midline of the carcase, between the third and fourth
last ribs,
x2= the thickness of muscle in millimetres, measured at the same time and
in the same place as x1.
The formula shall be valid for carcases weighing between 50 and 110
kilograms.
PART 3
Hennessy Grading Probe (HGP)
1. Grading of pig carcases shall be carried out by means of the apparatus termed
‘Hennessy Grading Probe (HGP)’.
2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter
(and of 6,3 millimetres at the blade at the top of the probe) containing a
photodiode (Siemens LED of the type LYU 260-EO) and a photodetector (type
Siemens 58 MR) and having an operating distance of between 0 and 1201988D0479 — EN — 08.11.2001 — 002.001 — 4
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millimetres. The results of the measurements shall be converted into estimated
lean mean content by means of the HGP itself or a computer linked to it.
3. The lean meat content of the carcase shall be calculated according to the
following formula:
ŷ= 55,47 − 0,326x1+ 0,126x2− 0,439x3
where:
ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of backfat (including rind) in millimetres, measured at 6
centimetres off the midline of the carcase, between the third and fourth
last ribs,
x2= the thickness of muscle in millimetres, measured at the same time and
in the same place as x1,
x3= the thickness of backfat (including rind) in millimetres, measured at 6
centimetres off the midline of the carcase at the last rib.
The formula shall be valid for carcases weighing between 50 and 110
kilograms.
PART 4
Fully automatic ultrasonic carcass grading (Autofom)
1. Pig carcass grading shall be carried out using the apparatus termed Autofom-
Fully automatic ultrasonic carcass grading.
2. The apparatus shall be equipped with sixteen 2 MHz ultrasonic transducers
(Krautkrämer, SFK 2 NP), with an operating distance between transducers of
25 mm.
The ultrasonic data shall comprise measurements of backfat thickness and
muscle thickness.
The results of the measurements are converted into estimated lean meat
content using a computer.
3. The carcasse's lean meat content shall be calculated on the basis of 35
measurement points using the following formula:
ŷ= 59.730720 - 0.071305 ×1 - 0.083445 ×2 - 0.064846 ×3 - 0.063702 ×4 -
0.066525 ×5 - 0.052607 ×6 - 0.057327 ×7 - 0.076291 ×8 - 0.060650 ×9 -
0.049228 ×10 - 0.056895 ×11 - 0.070219 ×12 - 0.069913 ×13 - 0.079212 ×14 -
0.063921 ×15 - 0.060827 ×16 - 0.063108 ×17 - 0.067504 ×18 - 0.067564 ×19 -
0.068291 ×20 - 0.057452 ×21 - 0.059113 ×22 - 0.077067 ×23 - 0.069915 ×24 -
0.075445 ×25 + 0.032977 ×26 + 0.032874 ×27 + 0.029973 ×28 + 0.028460
×29 + 0.025665 ×30 + 0.029430 ×31 + 0.020242 ×32 + 0.018780 ×33 +
0.039473 ×34 + 0.038720 ×35
where:
ŷ= the estimated lean meat content of the carcass.
4. Descriptions of the measuring points and the statistical method can be found in
Part II of the Spanish protocol forwarded to the Commission in accordance
with Article 3(3) of Regulation (EEC) No 2967/85.
The formula shall be valid for carcasses weighing between 60 and 110
kilograms.1988D0479 — EN — 08.11.2001 — 002.001 — 5
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