92/469/EEC - - - I
1This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
COMMISSION DECISION
of 2 September 1992
authorizing methods for grading pig carcases in Denmark
(Only the Danish text is authentic)
(92/469/EEC)
(OJ No L 265, 11. 9. 1992, p. 39)
Amended by:
Official Journal
No page date
Commission Decision of 27 July 1994 (94/564/EC) L 215 25 20. 8. 1994
Commission Decision of 5 September 1996 (96/551/EC) L 236 49 18. 9. 1996Commission Decision of 8 April 1998 (98/283/EC) L 128 68 30. 4. 1998
92/469/EEC - - - I
ICOMMISSION 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 T reaty establishing the EuropeanEconomic 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 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 (3);
Whereas the use of the apparatus termed ‘Klassificerin-
gscenter’ (‘KC’), the apparatus termed ‘Fat-O-Meater/Man-
uel Klassificering’ (‘FOM/MK’) and the apparatus termed
‘Ultra-FOM’ has been authorized for Denmark by Com-
mission Decision 91/358/EEC (4);
Whereas the Danish Government has requested the Com-
mission to authorize with regard to the apparatus ‘KC’ and
the apparatus ‘FOM/MK’ the use of new formulae for the
calculation of the lean meat content of pig carcases and
has submitted the information required in Article 3 of Re-
gulation (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 request has revealed that the condi-
tions for authorizing the said grading methods are fulfilled;
Whereas a new Decision should be adopted to include all
three methods for the sake of clarity; whereas, as a conse-
quence, Decision 91/358/EEC should 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 pig carcases different to the standard
presentations defined in the same Article where commer-
cial practice or technical requirements so warrant;
(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.
92/469/EEC - - - I
IIWhereas in Denmark the technical requirements relating
to the use of the grading method and, consequently, com-
mercial practice, necessitate the removal of the kidneys,
the flare fat and the diaphragm; whereas this should be
taken into account in adjusting to the weight for standard
presentation;
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:
92/469/EEC - - - I
1Article 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 assessment method related thereto, details of which
are given in Part 1 of the Annex,
— the apparatus termed ‘Fat-O-Meater/Manuel Klassi-
ficering ’(FOM/MK) and the assessment method re-
lated thereto, details of which are given in Part 2 of
the Annex,
— the apparatus termed ‘Uni-Fat-O-Meater ’(Unifom)
and the assessment method related thereto, details of
w h i c ha r eg i v e ni nP a r t3o ft h eA n n e x ,
— the apparatus termed ‘Fully automatic ultrasonic car-
case grading ’(Autofom) and the assessment method
related hereto, details of which are given in Part 4 ofthe Annex.
Article 2
Notwithstanding the standard presentation referred to in
Article 2 of Regulation (EEC) No 3220/84, pig carcases
may be dehided before being weighed and graded, where-
by the forecast are cut just above the os carpi accessorium
and the hindfeet just below the calcaneum. Dehided car-
cases have to be graded by the apparatus ‘KC’ or the ap-
paratus ‘FOM/MK’, using the special formulae provided
for in Part 1 and 2 of the Annex. The warm carcase weight
(excluding flare fat, kidneys and diaphragm) of those car-
cases is calculated according to the following formula:
warm carcase weight = 3,19 + 1,064 ¢weight of the de-
hided carcase
Article 3
Article 3
Modification of the apparatus or of the assessment
methods (measurement sites or formulae) shall not be
authorized.
Article 4
Decision 91/358/EEC is hereby repealed.
Article 5
This Decision is addressed to the Kingdom of Denmark.96/551/EC
92/469/EEC
94/564/EC - - - deleted
92/469/EEC - - - 94/564/EC
94/564/EC
94/564/EC
92/469/EEC - - - I
2ANNEX
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 ‘Klassificer-
ingscenter’ (‘KC’).
2. The apparatus shall be equipped with nine probes of six millimetres each containing a pho-
todiode (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 ) c a r c a s e sw i t hs k i no n :
Y^= 62,941 - - - 0,1706 x 1- - - 0,0818 x 2- - - 0,1645 x 3- - - 0,1964 x 4- - - 0,1005 x 5- - - 0,2553 x 6
- - - 0,1813 x 7+ 0,0853 x 8+ 0,0452 x 9+ 0,0513 x 10+ 0,0427 x 11
(b) dehided carcases:
Y^= 58,4049 - - - 0,0380 x 1- - - 0,0304 x 2- - - 0,1660 x 3- - - 0,1741 x 4- - - 0,1819 x 5- - - 0,1809 x 6
- - - 0,1722 x 7+ 0,0513 x 8+ 0,0522 x 9+0 , 0 3 9 4x 10+0 , 0 4 4 0x 11
where:
Y^= 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 cervi-
cal 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 verte-
bra 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
b o n e ,a t1 1c mf r o mm i d l i n eo ft h ec a r c a s e ,
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,
x11= warm carcase weight in kilograms (excluding flare fat, kidneys and diaphragm).
The formulae shall be valid for carcases weighing between 50 and 110 kg.
(1) Including rind in the case of carcases with skin on.92/469/EEC
96/551/EC
92/469/EEC
96/551/EC
92/469/EEC - - - I
3PART 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 pho-
todiode (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 ) c a r c a s e sw i t hs k i no n :
Y^= 65,29152 - - - 0,2106379 x 1- - - 0,61076 x 2+ 0,1128888 x 3+ 0,02276837 x 4
(b) dehided carcases:
Y^= 60,0 - - - 0,4288 x 1- - - 0,3619 x 2+ 0,1792 x 3;
where:
Y^= 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 x 2
x4= arm carcase weight in kilograms (excluding the flare fat, the kidneys and the dia-
phragm).
The formulae shall be valid for carcases weighing between 50 and 110 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 calcula-tion of the lean meat percentage.
3. The lean meat content of the carcase shall be calculated according to the following formula:
Y^= 68,386166 - - - 0,1240656 x 1- - - 0,8717984 x 2+ 0,1088299 x 3
where:
Y^= 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 x 2.
(1) Including rind in the case of carcases with skin on.92/469/EEC
96/551/EC
92/469/EEC
96/551/EC
96/551/EC
98/283/EC
96/551/EC
92/469/EEC - - - I
4The 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:
Y^= 59,24000168 - - - 0,030622402 x 1- - - 0,0559959 x 2- - - 0,025685901 x 3- - - 0,0115708 x 4
- - - 0,0364976 x 5- - - 0,019477801 x 6- - -0,0157021 x 7- - - 0,028626302 x 8- - - 0,0132835 x 9
- - - 0,012896401 x 10 - - - 0,026035002 x 11 - - - 0,00185023 x 12 - - - 0,0136233 x 13
- - - 0,048098601 x 14 - - - 0,0204149 x 15 - - - 0,0178324 x 16 - - - 0,041277599 x 17
- - - 0,020299699 x 18 - - - 0,0206571 x 19 - - - 0,040948 x 20 - - - 0,014101701 x 21
- - - 0,0245975 x 22 - - - 0,048922502 x 23 - - - 0,018260401 x 24 + 0,0050389 x 25
+ 0,0103042 x 26 + 0,0022657 x 27 + 0,00243124 x 28 + 0,008291731 x 29
+ 0,00578348 x 30 - - - 0,0017511 x 31 + 0,00803249 x 32 - - - 0,000173431 x 33
- - - 0,00513116 x 34 + 0,00469745 x 35 + 0,000372995 x 36 - - - 0,00014972 x 37
- - - 0,00113224 x 38 + 0,000434787 x 39 + 0,00121559 x 40 - - - 0,00312394 x 41
- - - 0,00203788 x 42 + 0,25331402 x 43 - - - 0,0197071 x 44 + 0,0249134 x 45
+ 0,0494201 x 46 + 0,00279633 x 47 + 0,053343497 x 48 + 0,022081601 x 49
+ 0,051484603 x 50 + 0,039685801 x 51 - - - 0,00879017 x 52 - - - 0,00845072 x 53
- - - 0,00725005 x 54 - - - 0,0103406 x 55 - - - 0,021988701 x 56 - - - 0,025504801 x 57
- - - 0,026593 x 58 - - - 0,067017801 x 59 - - - 0,068600304 x 60 - - - 0,062353503 x 61
- - - 0,049126402 x 62 - - - 0,070018396 x 63 - - - 0,076502904 x 64 - - - 0,071316704 x 65
- - - 0,0104453 x 66 - - - 0,0116967 x 67 - - - 0,000348352 x 68 + 0,015280101 x 69
- - - 0,00395203 x 70 - - - 0,026739201 x 71 - - - 0,035513401 x 72 - - - 0,00254834 x 73
- - - 0,00432901 x 74 - - - 0,0049929 x 75 - - - 0,00576441 x 76 - - - 0,00676548 x 77
- - - 0,00772101 x 78 - - - 0,042503901 x 79 - - - 0,048328102 x 80 - - - 0,055129498 x 81
- - - 0,059772301 x 82- - - 0,0645658 x 83- - - 0,067458406 x 84+ 0,016674001 x 85
+ 0,0148772 x 86 + 0,013334701 x 87 + 0,010916 x 88 + 0,00617342 x 89
+ 0,00379121 x 90 - - - 0,034854501 x 91 - - - 0,075036302 x 92 - - - 0,0275991 x 93
+ 0,000509895 x 94 - - - 0,000547192 x 95 - - - 0,00133919 x 96 + 0,000919671 x 97
- - - 0,000180694 x 98 - - - 0,00297095 x 99 - - - 0,001185 x 100 - - - 0,00388737 x 101
- - - 0,00329167 x 102 - - - 0,00305314 x 103 - - - 0,00351509 x 104 - - - 0,00314768 x 105
- - - 0,00292778 x 106 - - - 0,00229802 x 107 - - - 0,00209384 x 108 - - - 0,00177929 x 109
- - - 0,00121272 x 110 - - - 0,000435302 x 111 + 0,000315525 x 112 + 0,00126716 x 113
+ 0,00265209 x 114 + 0,0147121 x 115 + 0,0239079 x 116 + 0,025629202 x 117
+ 0,0204865 x 118 + 0,019831302 x 119 + 0,0182009 x 120 + 0,015869601 x 121
+ 0,0250687 x 122 + 0,025464201 x 123 + 0,025771502 x 124 + 0,020633401 x 125
+ 0,020213 x 126+ 0,0225557 x 127
where:
Y^= 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 the Commission under the terms ofArticle 3 (3) of Commission Regulation (EEC) No 2967/85.
The formula shall be valid for carcases weighing between 50 and 110 kg.96
/551/EC