474 OfficialJournaloftheEuropeanCommunities
NoL160/20 OfficialJournaloftheEuropeanCommunities 22.7.70
REGULATION (EEC)No1438/70OFTHECOMMISSION
of20July1970
amending Regulation (EEC)No2403/69onspecialconditions forgrantingexport
refundsoncertainpigmeatproducts
THECOMMISSION OFTHEEUROPEAN COM­
MUNITIES ,Whereasithasbecomeapparentthatthereare
linguistic differences ,inthetwoAnnexes,
betweentheGermanandDutchversionsontheone
handandtheFrenchandItalianversionsonthe
otherandthatthesedifferences couldleadtoa
differentinterpretation oftheconditions requiredand
ofthemethodsofanalysis ;HavingregardtotheTreatyestablishing the
European Economic Community ;
HavingregardtoCouncil Regulation No
121/67/EEC1of13June1967onthecommon
organisation ofthemarketinpigmeat,aslast
amendedbyRegulation (EEC)No1253/70,2andin
particular Article15(6)thereof;Whereasexperience hasshownthatthemaximum
collagen/proteinratiofortheproductslistedunder
sub-heading Noex16.02BIII(a)2oftheCommon
Customs TariffinthetextofthesaidAnnexI
contained inRegulation (EEC)No783/70isnot
suchastoachievethepurposeofArticle6(2)of
Commission Regulation No1041/67/EEC6of21De­
cember1967ondetailedrulesfortheapplication
ofexportrefundsonproductssubjecttoasingle
pricesystem,aslastamended byCommission
Regulation (EEC)No2586/687;whereasthatratio
mustthereforebeamended ;HavingregardtoCouncil Regulation No
177/67/EEC3of27June1967layingdowngeneral
rulesforgrantingexportrefundsonpigmeatandthe
criteriaforfixingtheamountofsuchrefunds,andin
particular Article6(3)thereof;
WhereasthemeasuresprovidedforinthisRegulation
areinaccordance withtheOpinion ofthe
Management Committee forPigmeat ;WhereasAnnexItoCommission Regulation (EEC)
No2403/694of1December 1969onspecial
conditions forgrantingexportrefundsoncertain
pigmeatproducts ,aslastamended byRegulation
(EEC)No783/70,5containstheminimum criteria
whichcertainpigmeatproductsmustsatisfyinorder
toensuretheapplication ofuniformconditions for
thepaymentofrefunds;HASADOPTED THISREGULATION :
Article 1
AnnexIandAnnexIItothisRegulation shallbe
substituted forAnnexIandAnnexIItoRegulation
(EEC)No2403/69.Whereas ,inAnnexIItothatRegulation ,methodsof
analysisarelaiddownwhich,bymeansofphysical
andchemical tests,ensurecompliance withthe
conditions mentioned inArticle1;
Article2
1OJNo117,19.6.1967 ,p.2283/67.ThisRegulation shallenterintoforceon1August
1970.
2OJNoL143,1.7.1970,p.1.
3OJNo130,28.6.1967 ,p.2614/67.
4OJNoL303,3.12.1969 ,p.6.
5OJNoL96,30.4.1970 ,p.16.6OJNo314,23.12.1967 ,p.9.
7OJNoL322,24.12.1969 ,p.27.

OfficialJournaloftheEuropeanCommunities 475
ThisRegulation shallbebindinginitsentiretyanddirectlyapplicable inallMember
States.
DoneatBrussels,20July1970.
FortheCommission
ThePresident
FrancoM.MALFATTI

476 OfficialJournaloftheEuropeanCommunities
ANNEX I
CCT
heading Description ofgoods Conditions
No
15.01 Lardandotherrenderedpigfat;
renderedpoultryfat:
A.Lardandotherrenderedpigfat:
II.other (a)'Börner',value:minimum 73
(b)peroxidevalue:maximum 6milli­
equivalents ofoxygenperkg
(c)freefattyacidscontent,byweight,
expressed asapercentage ofoleic
acid:maximum 1-5%ofthenet
weight
(d)wateranddirtcontentbyweight:
maximum 0-5%ofthenetweight
ex16.01 Sausagesandthelike,ofmeat,
meatoffaloranimalblood,in­
tendedforhumanconsumption :
B.Other:
I.Drysausages ,uncooked (a)proteincontentbyweight :minimum
12%ofthenetweight
(b)noadditionofextraneous water
(c)proteinsotherthananimalproteins
areprohibited
11.Other (a)animalproteincontentbyweight:
minimum 8%ofthenetweight
(b)collagen :proteinratio:maximum
0-45
(c)extraneous watercontentbyWeight:
maximum 23%ofthenetweight
ex16.02 Otherpreparedorpreserved meat
ormeatoffal,intendedforhuman
consumption :
B.Other :
III.Notspecified :
(a)Containing meatorof­
falsofdomestic swine
andcontaining by
weight :
1.80%ormoreofmeat
oroffal,including
fats,ofanykind:
(aa)Hams,filletsWater:proteinratiointhemeat:maxi­
andloins, mum4-3
piecesthereof
(bb)Shoulders andWater:proteinratiointhemeat:maxi­
cutsof mum4-3
shoulders
(cc)Other (a)animalproteincontentbyweight :
minimum 8%ofthenetweight
(b)collagen :proteinratio:maximum
0-45
2.40%ormorebutcollagen :proteinratio:maximum 0-45
lessthan80%of
meatoroffal,includ­
ingfats,ofanykind

OfficialJournaloftheEuropeanCommunities 477
ANNEX 11
Methodsofanalysis1
1.Determination ofBomervalue
TheBomervaluemustbedetermined according tothemethodknow,asthediethylether
methodortheacetonemethod .
{Source:ISO/TC34/SC6/WG3/N73).
2.Determination ofperoxidevalue
Theperoxidevaluemustbedetermined according totheDHWheeleriodometric method .
{Source:DeutscheGesellschaft furFettwissenschaft ,Einheitsmethoden CVI6a(61).
3.Determination offreefattyacidscontent
Thefreefattyacidscontentmustbedetermined byneutralisation ofthefreefattyacids
according toISOmethodR660.
{Source:ISO/TC34(seer.—239)320E).
4.Determination ofwateranddirtcontentinproductsfallingwithinCCTheadingNo15.01AII
Thewatercontentmustbedetermined according toISOmethodR933andthedirtcontent
according toISOmethodR932.
{Source:ISO/TC34(Seer.—371)437E);
{Source:ISO/TC34(Seer.—367)433E).
5.Determination ofwatercontentinproductsfallingwithinCCTheadingsNos16.01and16.02
Thewatercontentmustbedetermined according toISOmethodPRNo1442.
{Source:ISO/TC34(Seer.—260)447E).
6.Determination ofproteincontent
Theproteincontentshallbetakentomeanthenitrogencontentmultiplied bythefactor
6-25.Thenitrogencontentmustbedetermined according toISOmethodPRNo1233.
{Source:ISO/TC34(Seer—327)374F).
7.Calculation ofextraneous watercontent
Theextraneous watercontentisgivenbytheformula :a—(4b),inwhich:
a=watercontent ,
b=proteincontent .
8.Determination ofcollagencontent
Thecollagencontentshallbetakentomeanthehydroxyproline contentmultiplied bythe
factor8.
Thehydroxyproline contentmustbedetermined according tooneofthemethodsindicated
inthefollowingdocuments oftheISOSecretariat :
ISO/TC34/SC6/WG2docNo138,
ISO/TC34/SC6/WG2docNo140,
ISO/TC34/SC6/WG2docNo153,
ISO/TC34/SC6/WG2docNo163.
ThechoiceofmethodislefttotheexportingMemberState.
1ThemethodsofanalysisarethoseoperativeonthedateoftheentryintoforceofthisRegulation .. »
Thedocuments citedunder1,3,4,5,6and8arepublished bytheSecretariat ofISO,Geneva,Switzerland ,1ruede
Varembe .