1992D0469 — EN — 14.10.1999 — 002.001 — 1
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►B COMMISSION DECISION
of 2 September 1992
authorizing methods for grading pig carcases in Denmark
(Only the Danish text is authentic)
(92/469/EEC)
(OJ L 265, 11.9.1992, p. 39)
Amended by:
Official Journal
No page date
►M1 Commission Decision of 27 July 1994 (94/564/EC) L 215 25 20.8.1994
►M2 Commission Decision of 5 September 1996 (96/551/EC) L 236 49 18.9.1996
►M3 Commission Decision of 8 April 1998 (98/283/EC) L 128 68 30.4.1998
►M4 Commission Decision 1999/699/EC of 13 October 1999 L 276 12 27.10.1999
▼B
COMMISSION DECISION
of 2 September 1992
authorizing methods for grading pig carcases in Denmark
(Only the Danish text is authentic)
(92/469/EEC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 3220/84 of 13
November 1984 determining the Community scale for grading pig
carcases (1), as last amended by Regulation (EEC) No 3577/90 (2), 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 subjectto compliance with a maximum tolerance for statistical error in
assessment; whereas this tolerance has been defined in Article 3 of
Commission Regulation (EEC) No 2967/85 of 24 October 1985 layingdown detailed rules for the application of the Community scale forgrading pig carcases (
3);
Whereas the use of the apparatus termed ‘Klassificeringscenter’ (‘KC’),
the apparatus termed ‘Fat-O-Meater/Manuel Klassificering’ (‘FOM/MK’) and the apparatus termed ‘Ultra-FOM’ has been authorized forDenmark by Commission Decision 91/358/EEC (
4);
Whereas the Danish Government has requested the Commission to
authorize with regard to the apparatus ‘KC’ and the apparatus ‘FOM/MK’ the use of new formulae for the calculation of the lean meatcontent of pig carcases and has submitted the information required inArticle 3 of Regulation (EEC) No 2967/85; whereas new developments
in the slaughtering process require the authorization of methods for the
grading of dehided pig carcases; whereas an examination of this requesthas revealed that the conditions for authorizing the said grading methodsare fulfilled;
Whereas a new Decision should be adopted to include all three methods
for the sake of clarity; whereas, as a consequence, Decision 91/358/EECshould be repealed;
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 to the standard presentations defined in the sameArticle where commercial practice or technical requirements so warrant;
Whereas in Denmark the technical requirements relating to the use of
the grading method and, consequently, commercial practice, necessitatethe removal of the kidneys, the flare fat and the diaphragm; whereas thisshould be taken into account in adjusting to the weight for standardpresentation;
Whereas the measures provided for in this Decision are in accordance
with the opinion of the Management Committee for Pigmeat,1992D0469 — EN — 14.10.1999 — 002.001 — 2
(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.
▼B
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 Denmark:
— the apparatus termed ‘Klassificeringscenter’ (KC) and the assess-
ment method related thereto, details of which are given in Part 1 ofthe Annex,
— the apparatus termed ‘Fat-O-Meater/Manuel Klassificering’ (FOM/
MK) and the assessment method related thereto, details of which aregiven in Part 2 of the Annex,
— the apparatus termed ‘Uni-Fat-O-Meater’ (Unifom) and the assess-
ment method related thereto, details of which are given in Part 3 ofthe Annex,
— the apparatus termed ‘Fully automatic ultrasonic carcase grading’
(Autofom) and the assessment method related hereto, details of
which are given in Part 4 of the Annex.
Article 2
Notwithstanding the standard presentation referred to in Article 2 of
Regulation (EEC) No 3220/84, pig carcases may be dehided beforebeing 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 Parts 1 and 2 of the
Annex. The warm carcase weight (excluding flat fat, kidneys anddiaphragm) of those carcases is calculated according to the followingformula:
warm carcases weight = 5,83 + 1,037 * weight of the dehided carcase.
Article►M1 3◄
Modification of the apparatus or of the assessment methods (measure-
ment sites or formulae) shall not be authorized.
Article►M1 4◄
Decision 91/358/EEC is hereby repealed.
Article►M1 5◄
This Decision is addressed to the Kingdom of Denmark.1992D0469 — EN — 14.10.1999 — 002.001 — 3
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ANNEX
METHODS FOR GRADING PIG CARCASES IN DENMARK
PART I
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:
Ŷ= 62,941 − 0,1706 x1− 0,0818 x2− 0,1645 x3− 0,1964 x4− 0,1005 x5−
0,2553 x6− 0,1813 x7+ 0,0853 x8+ 0,0452 x9+ 0,0513 x10+ 0,0427
x11
(b) dehided carcases:
Ŷ= 58,881 - 0,1706 x1- 0,0818 x2- 0,1645 x3- 0,1964 x4- 0,1005 x5-
0,2553 x6- 0,1813 x7+ 0,0853 x8+ 0,0452 x9+ 0,0513 x10+ 0,0427 x11
where:
Ŷ= 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,1992D0469 — EN — 14.10.1999 — 002.001 — 4
(1) Including rind in the case of carcases with skin on.▼M2
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x11= warm carcase weight in kilograms (excluding flare fat, kidneys and
diaphragm).
The formulae shall be valid for carcases weighing between 50 and
►M2110 kg◄.
PART 2
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:
Ŷ= 65,29152 − 0,2106379 x1− 0,61076 x2+ 0,1128888 x3+ 0,02276837
x4
(b) dehided carcases:
Ŷ= 62,16152 - 0,2106379 x1- 0,61076 x2+ 0,1128888 x3+ 0,02276837 x4
where:
Ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of backfat (1) 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= arm carcase weight in kilograms (excluding the flare fat, the kidneys
and the diaphragm).
The formulae shall be valid for carcases weighing between 50 and
►M2110 kg◄.
PART 3
Uni-Fat-O-Meater (UNIFOM)
1. Grading of pig carcases shall be carried out by means of the apparatus termed
‘Uni-Fat-O-Meater’ (Unifom).
2. The apparatus is the same as the apparatus described under point 2 of Part 2.
However, Unifom differs from FOM/MK with regard to computer and
software for the interpretation of the reflection profile from the optical probe.
Furthermore, Unifom is not connected with the weighing instrument, so that
the slaughter weight can be included directly in the calculation of the lean
meat percentage.
3. The lean meat content of the carcase shall be calculated according to the
following formula:
Ŷ= 68,386166 − 0,1240656 x1− 0,8717984 x2+ 0,1088299 x31992D0469 — EN — 14.10.1999 — 002.001 — 5
(1) Including rind in the case of carcases with skin on.▼M2
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▼M4
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where:
Ŷ= the estimated percentage of lean meat in the carcase,
x1= the thickness of backfat (1) 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.
The formula shall be valid for carcases weighing between 50 and 110 kg.
PART 4
Fully automatic ultrasonic carcase grading (Autofom)
1. Grading of pig carcases shall be carried out by means of the apparatus ‘Fully
automatic ultrasonic carcase grading’ (Autofom).
2. The apparatus shall be equipped with 16 ultrasonic transducers, 2MHz
(Krautkrämer, SFK 2 NP) with an operating of 25 mm between each
tansducer.
The ultrasonic data cover three major parts of the carcase and comprise three
fat thicknesses and one muscle depth. The remaining parameters are related to
the above parameters.
The results of the measurements are converted into estimated lean mean
content by means of a central data-processing unit.
3. The lean meat content of the carcase shall be calculated on the basis of 127
individual measuring points according to the following formula:
Ŷ= 59,24000168 − 0,030622402 x1− 0,0559959 x2− 0,025685901 x3−
0,0115708 x4− 0,0364976 x5− 0,019477801 x6− 0,0157021 x7−
0,028626302 x8− 0,0132835 x9− 0,012896401 x10− 0,026035002 x11−
0,00185023 x12− 0,0136233 x13− 0,048098601 x14− 0,0204149 x15−
0,0178324 x16− 0,041277599 x17− 0,020299699 x18− 0,0206571 x19−
0,040948 x20− 0,014101701 x21− 0,0245975 x22− 0,048922502 x23−
0,018260401 x24+ 0,0050389 x25+ 0,0103042 x26+ 0,0022657
x27+ 0,00243124 x28+ 0,008291731 x29+ 0,00578348 x30− 0,0017511
x31+ 0,00803249 x32− 0,000173431 x33− 0,00513116 x34+ 0,00469745
x35+ 0,000372995 x36− 0,00014972 x37− 0,00113224 x38+ 0,000434787
x39+ 0,00121559 x40− 0,00312394 x41− 0,00203788 x42+ 0,25331402
x43− 0,0197071 x44+ 0,0249134 x45+ 0,0494201 x46+ 0,00279633
x47+ 0,053343497 x48+ 0,022081601 x49+ 0,051484603
x50+ 0,039685801 x51− 0,00879017 x52− 0,00845072 x53−
0,00725005 x54− 0,0103406 x55− 0,021988701 x56− 0,025504801 x57−
0,026593 x58− 0,067017801 x59− 0,068600304 x60− 0,062353503 x61−
0,049126402 x62− 0,070018396 x63− 0,076502904 x64− 0,071316704
x65− 0,0104453 x66− 0,0116967 x67− 0,000348352 x68+ 0,015280101
x69− 0,00395203 x70− 0,026739201 x71− 0,035513401 x72− 0,00254834
x73− 0,00432901 x74− 0,0049929 x75− 0,00576441 x76− 0,00676548 x77−
0,00772101 x78− 0,042503901 x79− 0,048328102 x80− 0,055129498 x81−
0,059772301 x82− 0,0645658 x83− 0,067458406 x84+ 0,016674001
x85+ 0,0148772 x86+ 0,013334701 x87+ 0,010916 x88+ 0,00617342
x89+ 0,00379121 x90− 0,034854501 x91− 0,075036302 x92− 0,0275991
x93+ 0,000509895 x94− 0,000547192 x95− 0,00133919 x96+ 0,000919671
x97− 0,000180694 x98− 0,00297095 x99− 0,001185 x100− 0,00388737
x101− 0,00329167 x102− 0,00305314 x103− 0,00351509 x104− 0,00314768
x105− 0,00292778 x106− 0,00229802 x107− 0,00209384 x108− 0,00177929
x109− 0,00121272 x110− 0,000435302 x111+ 0,000315525
x112+ 0,00126716 x113+ 0,00265209 x114+ 0,0147121 x115+ 0,0239079
x116+ 0,025629202 x117+ 0,0204865 x118+ 0,019831302 x119+ 0,0182009
x120+ 0,015869601 x121+ 0,0250687 x122+ 0,025464201
x123+ 0,025771502 x124+ 0,020633401 x125+ 0,020213 x126+ 0,0225557
x127
where:
Ŷ= the estimated percentage of lean meat in the carcase.
4. The description of the measurement points and the description of the statistical
method are laid down in the Danish Protocol, Part II, submitted to the1992D0469 — EN — 14.10.1999 — 002.001 — 6
(1) Including rind in the case of carcases with skin on.
▼M2
Commission under the terms of Article 3 (3) of Commission Regulation (EEC)
No 2967/85.
The formula shall be valid for carcases weighing between 50 and 110 kg.1992D0469 — EN — 14.10.1999 — 002.001 — 7