1988D0234 — EN — 01.07.1994 — 001.001 — 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
►M1CommissionDecisionof 22 July 1988 (88/478/EEC) L 234 17 24.8.1988
►M2CommissionDecisionof 19 November 1992 (92/557/EEC) L 358 22 8.12.1992
►M3CommissionDecisionof 12 July 1993 (93/445/EEC) L 208 36 19.8.1993
►M4CommissionDecisionof 26 May 1994 (94/336/EC) L 150 34 16.6.1994
►M5CommissionDecisionof 27 July 1994 (94/567/EC) L 215 28 20.8.1994
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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 onthe commonorgan izationof the market inpigmeat(
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 thecontent of lean meat in accordance with statistically proven assessmentmethods based on the physical measurement of one or more anatomical
parts of the pig carcase; whereas the authorizationof gradin g methods
is subject to compliance with a maximum tolerance for statistical errorin assessment; whereas this tolerance has been defined in Article 3 ofCommissionRegulation(EEC) No 2967/85 of 24 October 1985 layin gdowndetailed rules for the applicationof the Commun ity scale for
grading pig carcases(
5);
Whereas the Government of the United Kingdom has requested the
Commissionto authorize the use of three methods for gradin g pigcarcases on its territory (excluding Northern Ireland) and has submittedthe information required in Article 3 of Regulation (EEC) No 2967/85;whereas an examination of this request has revealed that the conditions
for authorizing the said grading methods are fulfilled;
Whereas Article 2 of Regulation(EEC) No 3220/84 lays downthat
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 warrantsuch a derogation;
Whereas in the United Kingdom commercial practice does not require
that the tongue is removed from the pig carcase; whereas this should be
taken into account in adjusting the weight for standard presentation;
Whereas inaccordan ce 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
reductions calculated in percentage terms; whereas the United Kingdom
has notified the determination of such a scale to the Commission;
Whereas no modification of the apparatus or grading method may be
authorized except by means of a new Commission Decision adoptedin the light of experience gained; whereas, for this reason, the presentauthorizationmay be revoked;1988D0234 — EN — 01.07.1994 — 001.001 — 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 inthis Decisionare inaccordan ce
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 United
Kingdom, excluding Northern Ireland:
— the apparatus termed ‘Intrascope (Optical Probe)’ and assessment
methods related thereto, details of which are giveninPart 1 ofAnnex I,
— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methods related thereto, details of which are giveninPart 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, details of which are giveninPart 4 of
Annex I,
— the apparatus ‘Ultra-FOM’ and the assessment method related
thereto, details of which are given in Part 5 of Annex I.
As regards the apparatus ‘CBS Ultra-Meater’, it is laid downthat 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 same
time as the measurement procedure.
As regards the apparatus ‘Ultra-FOM’, it is laid downthat after the en d
of the measurement procedure it must be possible to verify on thecarcase that the apparatus measured the values of measurement X
1,X2and X3on the site provided for in Annex I Part 5 point 3. The corre-
sponding marking of the measurement site must be made at the same
time as the measurement 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
methods related thereto, details of which are giveninPart 1 ofAnnex IA,
— the apparatus termed ‘Mark II Ulster Probe’ and assessment
methods related thereto, details of which are giveninPart 2 of
Annex IA,
— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methods related thereto, details of which are giveninPart 3 ofAnnex IA.
Article 2
Notwithstanding the standard presentation referred to in Article 2 of
Regulation(EEC) No 3220/84, pig carcases may be presen ted intheUnited Kingdom of Great Britain and Northern Ireland, with the tongueattached before being weighted and graded. In order to establish quota-1988D0234 — EN — 01.07.1994 — 001.001 — 3
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tions for pig carcases on a comparable basis, the recorded hot weight
shall be reduced by 0,3 kg.
Article 2a
Notwithstanding the standard presentation referred to in Article 2 (1) of
Regulation (EEC) No 3220/84, the flare fat, the kidneys and the
diaphragm need not be removed from pig carcases before beingweighed and graded. In order to establish quotations for pig carcasesona 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 inthe Un itedKingdom 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 — 01.07.1994 — 001.001 — 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 millimetres at 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 inkilograms,
x3= 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 (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 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 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
centimetres off the midline of the carcase between the third and
fourth last ribs (measurement known as ‘rib-fat’),1988D0234 — EN — 01.07.1994 — 001.001 — 5
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x4= the thickness of muscle in millimetres, measured at the same time and
inthe 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 apparatus shall be equipped with a probe of 5,95 millimetres diameter
(and of 6,3 millimetres at the blade of the 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 converted into esti-
mated lean meat content by means of the HGP II itself 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
centimetres off the midline of the carcase 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
inthe 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 apparatus shall be equipped with a Pie Medical Netherlands 3,5 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 means of the CSB Ultra-Meater apparatus itself.
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
inthe same place as x1.1988D0234 — EN — 01.07.1994 — 001.001 — 6
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The formula shall be valid for carcases weighing between 30 and 120 kilo-
grams.
PART 5
Ultra-FOM
1. Grading of pig carcases shall be carried out by means of the apparatus
termed ‘Ultra-FOM’.
2. The apparatus shall be equipped with anultrason ic probe at 4 MHz
(Krautkrämer MB 4 SE). The ultrasonic signal is digitized, stored and
processed by a micro-processor (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 formula:
ŷ= 70,35 − 0,687x1− 0,686x2+ 0,034x3
where:
ŷ= estimated percentage of lean meat in the carcase,
x1= the thickness of backfat (including rind) in millimetres, measured at
6 cm off the midline of the carcase, at the last rib,
x2= the thickness of backfat (including rind) 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 6 cm off the
midline of the carcase, between the third and fourth last ribs.
The formula shall be valid for carcases weighing between 30 and 120 kilo-
grams.1988D0234 — EN — 01.07.1994 — 001.001 — 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 millimetres at 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 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 anoval-shaped probe of a maximum
width of 11 millimetres containing 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 — 01.07.1994 — 001.001 — 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 Siemens SFH 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
inthe 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 — 01.07.1994 — 001.001 — 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 — 01.07.1994 — 001.001 — 10