1988D0234 — EN — 22.10.2003 — 002.001 — 1
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►B COMMISSIONDECISION
of3March1988
authorizingmethodsforgradingpigcarcasesintheUnitedKingdom
(OnlytheEnglishtextisauthentic)
(88/234/EEC)
(OJ L 105, 26.4.1988, p. 15)
Amended by:
Official Journal
No page date
►M1Commission Decision of 22 July 1988 (88/478/EEC) L 234 17 24.8.1988
►M2Commission Decision of 19 November 1992 (92/557/EEC) L 358 22 8.12.1992
►M3Commission Decision of 12 July 1993 (93/445/EEC) L 208 36 19.8.1993
►M4Commission Decision of 26 May 1994 (94/336/EC) L 150 34 16.6.1994
►M5Commission Decision of 27 July 1994 (94/567/EC) L 215 28 20.8.1994
►M6Commission Decision 2003/750/EC of 20 October 2003 L 271 24 22.10.2003
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COMMISSIONDECISION
of3March1988
authorizing methods for grading pig carcases in the United
Kingdom
(OnlytheEnglishtextisauthentic)
(88/234/EEC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European EconomicCommunity,
Having regard to Council Regulation (EEC) No 2759/75 of 29 October
1975 on the common organization of the market in pigmeat (
1), aslas t
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), asamended by Regulation (EEC) No 3530/86 (4), and in
particular Article 5 (2) thereof,
WhereasArticle 2 (3) of Regulation (EEC) No 3220/84 providesthat
the grading of pig carcases must be determined by estimating thecontent of lean meat in accordance with statistically proven assessmentmethods based on the physical measurement of one or more anatomical
partsof the pig carcas e; whereasthe authorization of grading methods
is subject to compliance with a maximum tolerance for statistical errorin assessment; whereas this tolerance has been defined in Article 3 ofCommission Regulation (EEC) No 2967/85 of 24 October 1985 layingdown detailed rulesfor the application of the Community s cale for
grading pig carcases (
5);
Whereasthe Government of the United Kingdom hasreques ted the
Commission to authorize the use of three methods for grading pigcarcases on its territory (excluding Northern Ireland) and has submittedthe information required in Article 3 of Regulation (EEC) No 2967/85;whereasan examination of thisreques t hasrevealed that the conditions
for authorizing the said grading methods are fulfilled;
WhereasArticle 2 of Regulation (EEC) No 3220/84 laysdown that
Member Statesmay be authorized to provide for a pres entation of pigcarcases different from the standard presentation defined in the sameArticle where commercial practice or technical requirementswarrantsuch a derogation;
Whereasin the United Kingdom commercial practice doesnot require
that the tongue is removed from the pig carcase; whereas this should be
taken into account in adjusting the weight for standard presentation;
Whereasin accordance with Article 2 (3) of Regulation (EEC)
No 2967/85 and by way of derogation from Article 2 (1) and (2)thereof, the weight of the cold carcase may be calculated by referenceto pre-determined scales of absolute weight reductions if the reductionsfor individual weight classes correspond, as far as possible, to the
reductionscalculated in percentage terms ; whereasthe United Kingdom
has notified the determination of such a scale to the Commission;
Whereasno modification of the apparatusor grading method may be
authorized except by means of a new Commission Decision adoptedin the light of experience gained; whereas, for this reason, the presentauthorization may be revoked;1988D0234 — EN — 22.10.2003 — 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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Whereas the measures provided for in this Decision are in accordance
with the opinion of the Management Committee for Pigmeat,
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 the UnitedKingdom, excluding Northern Ireland:
— the apparatus termed ‘Intrascope (Optical Probe)’ and assessment
methodsrelated thereto, detailsof which are given in Part 1 of
Annex I,
— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methodsrelated thereto, detailsof which are given in Part 2 ofAnnex I,
— the apparatus termed ‘Hennessy Grading Probe (HGP II)’ and
assessment methods related thereto, details of which are given inPart 3 of Annex I,
— the apparatus termed ‘CBS Ultra-Meater’ and the assessment
method related thereto, detailsof which are given in Part 4 ofAnnex I,
— the apparatus termed ‘Fully automatic ultrasonic carcass grading’
(Autofom) and assessment methods related thereto, details of whichare given in part 5 of the Annex.
Asregardsthe apparatus‘CBS Ultra-Meater’, it islaid down that after
the end of the measurement procedure it must be possible to verify onthe carcase that the apparatus measured the values of measurement X
1and X2on the site provided for in Annex I, Part 4, point 3. The corre-
sponding marking of the measurement site must be made at the sametime asthe meas urement procedure.
Article 1a
The use of the following methods is hereby authorized for grading pig
carcases pursuant to Regulation (EEC) No 3220/84 in Northern Ireland:
— the apparatus termed ‘Intrascope (Optical Probe)’ and assessment
methodsrelated thereto, detailsof which are given in Part 1 of
Annex IA,
— the apparatus termed ‘Mark II Ulster Probe’ and assessment
methodsrelated thereto, detailsof which are given in Part 2 ofAnnex IA,
— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methodsrelated thereto, detailsof which are given in Part 3 of
Annex IA.
Article 2
Notwithstanding the standard presentation referred to in Article 2 of
Regulation (EEC) No 3220/84, pig carcases may be presented in theUnited Kingdom of Great Britain and Northern Ireland, with the tongueattached before being weighted and graded. In order to establish quota-tions for pig carcases on a comparable basis, the recorded hot weightshall be reduced by 0,3 kg.1988D0234 — EN — 22.10.2003 — 002.001 — 3
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Article 2a
Notwithstanding the standard presentation referred to in Article 2 (1) of
Regulation (EEC) No 3220/84, the flare fat, the kidneysand the
diaphragm need not be removed from pig carcases before being
weighed and graded. In order to establish quotations for pig carcaseson a comparable basis, the recorded hot weight shall be reduced:
— for pig carcases up to 56 kg, by 0,7 kg
— for pig carcases from 56,5 to 74,5 kg; by 1,1 kg
— for pig carcases of 75 kg and over, by 1,6 kg.
Article 3
Notwithstanding Article 2 (1) and (2) of Regulation (EEC) No 2967/85
the weight of the cold carcase shall be calculated in the UnitedKingdom of Great Britain and Northern Ireland, by reference to thescale of absolute reductions of the warm weight shown in Annex II.
Article 4
Modifications of the apparatus or of the assessment methods shall not
be authorized.
Article 5
This Decision is addressed to the United Kingdom.1988D0234 — EN — 22.10.2003 — 002.001 — 4
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ANNEX I
Methods for grading pig carcases in the United Kingdom (excluding
NorthernIreland)
PART I
Intrascope(Optical Probe)
1. Grading of pig carcases shall be carried out by means of the apparatus
termed ‘Intrascope (Optical Probe)’.
2. The appartus shall be equipped with a hexagonal-shaped probe of a
maximum width of 12 millimetres(and of 19 millimetresat the blade at the
top of the probe) containing a viewing window and a light source, a sliding
barrel calibrated in millimetres, and having an operating distance of between
3 and 45 millimetres.
3. The lean meat content of the carcase shall be calculated according to one of
the following two formulae:
ŷ= 64,8 − 0,69x1+ 0,095x2− 0,42x3
or
ŷ= 65,5 − 1,15x1+ 0,076x2,
where:ŷ= the estimated percentage of lean meat in the carcase,
x
1= the thickness of backfat (including rind) in millimetres, measured at 6
centimetres off the midline of the carcase at the last rib (measurement
known as‘P2’),
or
the average thickness of backfat (including rind) in millimetres
measured at 4 and 7,5 centimetres respectively off the midline of the
carcase at the last rib (measurement known as ‘½ (P1+P3)’),
x2= the weight of the cold carcase in kilograms,
x3= the thickness of backfat (including rind) in millimetres, measured at 6
centimetresoff the midline of the carcas e, between the third and
fourth last ribs (measurement known as ‘rib-fat’).
The two formulae shall be valid for carcases weighing between 30 and 120
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 apparatuss hall be equipped with a probe of 6 millimetresdiameter
containing a photodiode of the SiemensSFH 950/960 type and 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= 59,0 − 0,58x1− 0,32x3+ 0,18x4
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 at the last rib (measurement
known as‘P2’),
orthe average thickness of backfat (including rind) in millimetres,
measured at 4 and 7,5 centimetres respectively off the midline of the
carcase at the last rib (measurement known as ‘½ (P
1+P3)’,
x3= the thickness of backfat (including rind) in millimetres, measured at 6
centimetresoff the midline of the carcas e between the third and
fourth last ribs (measurement known as ‘rib-fat’),1988D0234 — EN — 22.10.2003 — 002.001 — 5
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x4= the thickness of muscle in millimetres, measured at the same time and
in the same place as x3(measurement known as ‘rib-muscle’).
The formula shall be valid for carcases weighing between 30 and 120 kilo-
grams.
PART 3
HennessyGradingProbe(HGPII)
1. Grading of pig carcases shall be carried out by means of the apparatus
termed ‘Hennessy Grading Probe (HGP II)’.
2. The apparatuss hall be equipped with a probe of 5,95 millimetresdiameter
(and of 6,3 millimetresat the blade of the top of the probe) containing a
photodiode (SiemensLED 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 converted into esti-
mated lean meat content by meansof the HGP II its elf or a computer
linked to it.
3. The lean meat content of the carcase shall be calculated according to the
following formula:
ŷ= 62,5 − 0,62x1− 0,46x3+ 0,16x4
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 at the last rib (measurement
known as‘P2’),
or
the average thickness of backfat (including rind) in millimetres
measured at 4 and 7,5 centimetres respectively off the midline of the
carcase at the last rib (measurement known as ‘½ (P1+P3)’,
x3= the thickness of backfat (including rind) in millimetres, measured at 6
centimetresoff the midline of the carcas e between the third and
fourth last ribs (measurement known as ‘rib-fat’),
x4= the thickness of muscle in millimetres, measured at the same time and
in the same place as x3(measurement known as ‘rib-muscle’).
The formula shall be valid for carcases weighing between 30 and 120 kilo-
grams.
PART 4
CSBUltra-Meater
1. Grading of pig carcases shall be carried out by means of the apparatus
termed ‘CSB Ultra-Meater’.
2. The apparatus shall be equipped with ultrasound head, ultrasound equipment,
image generating board, computer, video recorder and printer.
The apparatuss hall be equipped with a Pie Medical Netherlands3,5 MHz
scanner.
The distance from the marking point to the centre of the ultrasonic head shall
be 12 cm.
The results of the measurements shall be converted into estimated lean meat
content by meansof the CSB Ultra-Meater apparatusits elf.
3. The lean meat content of the carcase should be calculated according to the
following formula:
ŷ= 65,1 − 1,158x1+ 0,176x2
where:
ŷ= the estimated percentage of lean meat in the carcase.
x1= the thickness of backfat (including rind) in millimetres, measured at
6 cm off the dorsal 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 x1.1988D0234 — EN — 22.10.2003 — 002.001 — 6
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The formula shall be valid for carcases weighing between 30 and 120 kilo-
grams.
PART 5
Fullyautomaticultrasoniccarcassgrading(Autofom)
1. Pig carcase grading shall be carried out using the apparatus termed Autofom
(Fully automatic ultrasonic carcass grading ).
2. The apparatus shall be equipped with 16 16,2 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 carcase's lean meat content shall be calculated on the basis of 108
measurement points using the following formula:
y = 64,56076 – 0,011867 x1– 0,037750 x2– 0,013357 x3– 0,011163 x4–
0,021255 x5– 0,006461 x6– 0,016539 x7– 0,026134 x8– 0,011734 x9–
0,010533 x10– 0,021250 x11– 0,011591 x12– 0,023174 x13– 0,035567 x14–
0,012220 x15– 0,010566 x16– 0,024556 x17– 0,015644 x18– 0,012601 x19–
0,024600 x20– 0,011233 x21– 0,010434 x22– 0,022287 x23– 0,015566
x24+ 0,003953 x25+ 0,004604 x26+ 0,004438 x27+ 0,004865 x28– 0,035444
x29– 0,022043 x30– 0,035690 x31– 0,043143 x32– 0,035588 x33– 0,034093
x34– 0,037165 x35– 0,027871 x36– 0,029070 x37– 0,028929 x38– 0,028884
x39– 0,028174 x40– 0,023148 x41– 0,025299 x42– 0,035816 x43– 0,044413
x44– 0,044408 x45– 0,034309 x46– 0,029252 x47– 0,018420 x48– 0,008756
x49– 0,012405 x50– 0,016834 x51– 0,019488 x52– 0,021442 x53– 0,023237
x54– 0,022466 x55– 0,033462 x56– 0,031548 x57– 0,031020 x58– 0,030049
x59– 0,029518 x60– 0,030063 x61– 0,049797 x62– 0,050145 x63– 0,049625
x64– 0,049249 x65– 0,047528 x66– 0,045669 x67– 0,026058 x68– 0,025250
x69– 0,023297 x70– 0,022976 x71– 0,022032 x72– 0,022040 x73– 0,015719
x74– 0,028318 x75– 0,017586 x76+ 0,007988 x77+ 0,008649 x78+ 0,009642
x79+ 0,009355 x80+ 0,008768 x81+ 0,006580 x82+ 0,005336 x83+ 0,008744
x84+ 0,008690 x85+ 0,008155 x86+ 0,008398 x87+ 0,008496 x88+ 0,009162
x89+ 0,009559 x90+ 0,009805 x91+ 0,009867 x92+ 0,009476 x93+ 0,008720
x94+ 0,008490 x95+ 0,008367 x96+ 0,008861 x97+ 0,007226 x98+ 0,007774
x99+ 0,008204 x100+ 0,008142 x101+ 0,007890 x102+ 0,007522 x103+ 0,008219
x104+ 0,007665 x105+ 0,005622 x106+ 0,008785 x107+ 0,008284 x108
where:
y = the estimated lean meat content of the carcasex
1,x2…x108are the variablesmeas ured by Autofom.
4. Descriptions of the measurement points and the statistical method can be
found in Part II of the United Kingdom protocol forwarded to the Commis-sion in accordance with Article 3(3) of Regulation (EEC) No 2967/85.
The formula shall be valid for carcases weighing between 50 and 120 kilo-
grams.1988D0234 — EN — 22.10.2003 — 002.001 — 7
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ANNEX I A
Methodsforgradingpigcarcases inNorthernIreland
PART 1
Intrascope(Optical Probe)
1. Grading of pig carcases shall be carried out by means of the apparatus
termed ‘Intrascope (Optical Probe)’.
2. The apparatus shall be equipped with a hexagonal shaped probe of a
maximum width of 12 millimetres(and of 19 millimetresat the blade at the
top of the probe) containing a viewing window and a light source, a sliding
barrel calibrated in millimetresand having an operating dis tance of between
3 and 45 millimetres.
3. The lean meat content of the carcase shall be calculated according to the
following formula:
ŷ= 77,6 − 0,95x1− 0,99x2+ 0,03x3
where:
ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of back-fat (including rind) in millimetres, measured six
centimetres off the midline of the carcase at the last rib (measurement
known as‘P2’),
x2= the thickness of back-fat (including rind) in millimetres, measured at
six centimetres off the midline of the carcase, between the third and
fourth last ribs (measurement known as ‘rib-fat’),
x3=x2squared.
The formula shall be valid for carcases weighing between 60 and 86 kilo-
grams.
PART 2
MarkIIUlsterProbe
1. Grading of pig carcases shall be carried out by means of the apparatus
termed ‘Mark II Ulster Probe’.
2. The apparatus shall be equipped with an oval-shaped probe of a maximum
width of 11 millimetrescontaining an infra-red light-emitting photodiode
(TFK type TS-US 5402) with a peak wave-length frequency of 950 nm and
a matching infra-red photodetector (TRW Optron type OP 500) and having
an operating distance of between 0 and 50 millimetres. The results of the
measurements shall be converted into estimated lean mean content by means
of a computer.
3. The lean meat content of the carcase shall be calculated according to the
following formula:
ŷ= 81,4 − 0,75x1− 1,79x2+ 0,05x3
where:
ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of back-fat (including rind) in millimetres, measured six
centimetres off the midline of the carcase at the last rib (measurement
known as‘P2’),
x2= the thickness of back-fat (including rind) in millimetres, measured at
six centimetres off the midline of the carcase, between the third and
fourth last ribs (measurement known as ‘rib-fat’),
x3=x2squared.
The formula shall be valid for carcases weighing between 60 and 86 kilo-
grams.1988D0234 — EN — 22.10.2003 — 002.001 — 8
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PART 3
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 six millimetres diameter
containing a photodiode of the SiemensSFH 950/960 type and having an
operating distance of between 3 and 103 millimetres. The results of the
measurements are converted into estimated lean meat content of means of a
computer.
3. The lean meat content of the carcase shall be calculated according to the
following formula:
ŷ= 76,6 − 1,91x1− 0,39x2+ 0,04x3+ 0,06x4
where:
ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of back-fat (including rind) in millimetres, measured six
centimetres off the midline of the carcase at the last rib (measurement
known as‘P2’),
x2= the thickness of back-fat (including rind) in millimetres, measured at
six centimetres off the midline of the carcase, between the third and
fourth last ribs (measurement known as ‘rib-fat’),
x3=x1squared,
x4= the thickness of muscle in millimetres, measured at the same time and
in the same place as x2(measurement known as ‘rib-muscle’).
The formula shall be valid for carcases weighing between 60 and 86 kilo-
grams.1988D0234 — EN — 22.10.2003 — 002.001 — 9
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ANNEX II
Scaleofreductionsapplicabletotheweightofhotpigcarcases intheUnitedKingdom
(in kilograms)
Carcase weight range
(hot)Deduction to be applied according to the interval between the sticking of the
pig and the weighing of the carcase
0 to 45 minutes46 to 180
minutes181 to 330
minutes> 330 minutes
up to 56 kg 1,0 0,5 0,5 0
56,5 to 74,5 kg 1,5 1,0 0,5 0
75 kg and over 2,0 1,5 0,5 01988D0234 — EN — 22.10.2003 — 002.001 — 10