293/87/EEC - - - I
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
COMMISSION DECISION
of 18 May 1987
authorizing methods for grading pig carcases in Ireland
(Only the English text is authentic)
(87/293/EEC)
(OJ No L 146, 6. 6. 1987, p. 66)
Amended by:
Official Journal
No page date
Commission Decision of 21 December 1988 (89/52/EEC) L 20 33 25. 1. 1989
Commission Decision of 6 May 1993 (93/320/EEC) L 123 34 19. 5. 1993Commission Decision of 20 June 1994 (94/362/EC) L 159 61 28. 6. 1994Commission Decision of 8 April 1998 (98/284/EC) L 128 69 30. 4. 1998
Corrected
by:
C1 Corrigendum, OJ No L 300, 23. 10. 1987, p. 38 (87/293/EEC)
87/293/EEC - - - I
ICOMMISSION DECISION
of 18 May 1987
authorizing methods for grading pig carcases in Ireland
(Only the English text is authentic)
(87/293/EEC)
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the T reaty establishing the EuropeanEconomic 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 1475/86 (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 deter-
mined by estimating the content of lean meat in accord-
ance with statistically proven assessment methods based on
the physical measurement of one or more anatomical parts
of the pig carcase; whereas the authorization of grading
methods is subject to compliance with a maximum toler-
ance for statistical error in assessment; whereas this toler-
ance has been defined in Article 3 of Commission Regula-
tion (EEC) No 2967/85 of 24 October 1985 laying down
detailed rules for the application of the Community scale
for grading pig carcases (5);
Whereas the Government of Ireland has requested the
Commission to authorize three methods for grading pig
carcases and has submitted the details required in Article 3
of Regulation (EEC) No 2967/85; whereas an examination
of this request has revealed that the conditions for author-
izing the three grading methods are fulfilled;
Whereas no modification of apparatus or grading methods
may be authorized except by means of a new Commission
decision adopted in the light of experience gained; where-
as, under these circumstances, the present authorization
may be revoked;
Whereas the measures provided for in this Decision are in
accordance with the opinion of the Management Commit-tee for Pigmeat,
HAS ADOPTED THIS DECISION:
(1) OJ No L 282, 1. 11. 1975, p. 1.
(2) OJ No L 133, 21. 5. 1986, p. 39.
(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.
87/293/EEC - - - I
1Article 1
Use of the following methods is hereby authorized for
grading pig carcases pursuant to Regulation (EEC)
No 3220/84 in Ireland:
— the apparatus termed ‘Fat-O-Meater (FOM)’ and
assessment methods related thereto, details of which
are given in Part 1 of the Annex,
— the apparatus termed ‘Hennessy Grading Probe
(HGP 2)’ and assessment methods related thereto, de-
tails of which are given in Part 2 of the Annex,
— the method termed ‘Introscope/midline’ details of
w h i c ha r eg i v e ni nP a r t3o ft h eA n n e x .
Article 1a
Article 2
Modifications of apparatus or of assessment methods shall
not be authorized.
Article 3
This Decision is addressed to Ireland.87/293/EEC
94/362/EC - - - deleted
87/293/EEC
87/293/EEC - - - I
2ANNEX I
METHODS FOR GRADING PIG CARCASES IN IRELAND
PART 1
Fat-O-Meater (FOM)
1. Grading of pig carcases is 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 5 and 105 millimetres. The results
of the measurements shall be 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:
y^= 60,91 - - - 0,839 x 1+ 0,150 x 2
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
t h es p l i tc a r c a s eb e t w e e nt h et h i r da n df o u r t hl a s tr i b s ,
x2= the thickness of muscle in millimetres, measured at the same time and in the same place as x 1.
This formula shall be valid for carcases weighing between 40 and 100 kilograms.
PART 2
Hennessy Grading Probe (HGP2)
1. Grading of pig carcases is carried out by means of the apparatus termed ‘Hennessy Grading Probe
(HGP2)’.
2. 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 L YU 260-EO and photode-
tector of the type 58 MR) and having an operating distance of between 0 and 120 millimetres. The resultsof 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.
3. The lean meat content of the carcase shall be calculated according to the following formula:
y^= 60,30 - - - 0,847 x 1+ 0,147 x 2
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
t h es p l i tc a r c a s eb e t w e e nt h et h i r da n df o u r t hl a s tr i b s ,
x2= the thickness of muscle in millimetres, measured at the same time and in the same place as x 1.
This formula shall be valid for carcases weighing between 40 and 100 kilograms.
PART 3
Introscope/midline
1. Grading of pig carcases is carried out by means of the method termed ‘Introscope/midline’.
2. 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 an operating distance of between 8 and 50 millimetres.
3. The lean meat content of the carcase shall be calculated according to the following formula:
y^= 67,57 - - - 0,459 x 1- - - 0,310 x 289/52/EEC
87/293/EEC
94/362/EC
98/284/EC
94/362/EC
87/293/EEC
94/362/EC
98/284/EC
94/362/EC
87/293/EEC
94/362/EC
87/293/EEC - - - I
3where
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
t h es p l i tc a r c a s eb e t w e e nt h et h i r da n df o u r t hl a s tr i b s ,
x2= 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.94/362/EC
87/293/EEC - - - I
4ANNEX II 94/362/E C --- d e l e t e d