Commission Regulation (EC) No 2004/2002 of 8 November 2002 relating to the procedure for determining the meat and fat content of certain pigmeat products
Date: 2002-11-08
Institutions: European Commission
Subjects: agricultural product nomenclature, pigmeat, product quality

L 308/22

EN

Official Journal of the European Communities

9.11.2002

COMMISSION REGULATION (EC) No 2004/2002

of 8 November 2002

relating to the procedure for determining the meat and fat content of certain pigmeat products

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

referred to in that Regulation no longer corresponds to
reality and should therefore be amended. In making this
amendment, the opportunity should also be taken to
recast the relevant rules and to base the new text on
Article 37 of the Treaty, as it concerns exclusively the
uniform application of the agricultural product nomen-
clature for export refunds.

Having regard to Council Regulation (EEC) No 2759/75 of 29
October 1975 on the common organisation of the market in
pigmeat (1), as last amended by Regulation (EC) No 1365/
2000 (2), and in particular Article 13(12) thereof,

(5)

The measures provided for in this Regulation are in
the Management
accordance with the opinion of
Committee
the Customs Code
Committee regarding the issues coming within their
respective areas of responsibility,

Pigmeat

and

for

Having regard to Council Regulation (EEC) No 2658/87 of 23
July 1987 on the tariff and statistical nomenclature and on the
Common Customs Tariff (3), as last amended by Commission
Regulation (EC) No 969/2002 (4), and in particular Article 9
thereof,

Whereas:

Commission Regulation (EEC) No 3846/87 of 17
December 1987 establishing an agricultural product
nomenclature for export refunds (5), as last amended by
Regulation (EC) No 1007/2002 (6), established, on the
the combined nomenclature, an agricultural
basis of
product nomenclature for export refunds.

Provisions are needed to ensure uniform application of
the nomenclature in the Annex to Regulation (EEC) No
3846/87 in the pigmeat sector with a view to the classi-
fication of products
codes
1602 41 10 9110, 1602 41 10 9130, 1602 42 10 9110,
1602 42 10 9130 and 1602 49 19 9130.

falling within product

(1)

(2)

(3)

(4)

HAS ADOPTED THIS REGULATION:

Article 1

The percentage by weight of meat and fat in products falling
within product codes 1602 41 10 9110, 1602 41 10 9130,
1602 42 10 9110, 1602 42 10 9130 and 1602 49 19 9130 of
the nomenclature contained in the Annex to Regulation (EEC)
No 3846/87 shall be determined in accordance with the proce-
dure described in the Annex hereto.

Article 2

It is necessary to define a procedure for determining the
percentage by weight of meat and fats.

Regulation (EEC) No 1583/89 is hereby repealed.

Commission Regulation (EEC) No 1583/89 of 7 June
1989 relating to the procedure for determining the meat
and fat content of certain pigmeat products (7) lays down
a procedure for determining the percentage by weight of
meat and fats. However, the description of the products

(1) OJ L 282, 1.11.1975, p. 1.
(2) OJ L 156, 29.6.2000, p. 5.
(3) OJ L 256, 7.9.1987, p. 1.
(4) OJ L 149, 7.6.2002, p. 20.
(5) OJ L 366, 24.12.1987, p. 1.
(6) OJ L 153, 13.6.2002, p. 8.
(7) OJ L 156, 8.6.1989, p. 13.

Article 3

This Regulation shall enter into force on the seventh day
following its publication in the Official Journal of the European
Communities.

It shall apply to export licences applied for from 18 November
2002.

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Official Journal of the European Communities

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This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 8 November 2002.

For the Commission

Franz FISCHLER

Member of the Commission

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Official Journal of the European Communities

9.11.2002

ANNEX

ANALYTICAL PROCEDURE

The meat and fat content is determined as follows:

1.

Analytical methods:

1.1. Homogeneous and representative samples of the meat product must be prepared for the purposes of analysis.

1.2. Analytical methods to be used are as follows:

1.2.1. nitrogen: determination of the nitrogen content — Kjeldahl method,

1.2.2. moisture: determination of the moisture content in meat and meat products — ISO 1442 — 1997,

1.2.3. fats: determination of the total fat content — extraction with light petroleum after hydrolysis with hydrochloric

acid,

1.2.4. ash: determination of the ash content in meat and meat products — ISO 936 — 1998.

1.3.

The abovementioned ISO standard requirements concerning sampling are not binding for the purposes of this
Regulation.

2.

Calculation of the meat and fat content:

% of defatted meat

% meat and fat total

= DM + F

where:

NT = total nitrogen determined by analysis ( % by weight)

Nx = nitrogen of non-meat origin ( % by weight)

f

= average nitrogen content ( % by weight) in the lean meat contained in the product; the value of this factor is:
for hams and pieces thereof under product codes 1602 41 10 9110 and 1602 41 10 9130
for shoulders and cuts thereof under product codes 1602 42 10 9110 and 1602 42 10 9130
for other products of product code 1602 49 19 9130

3,5
3,35
3,35

F

= quantity of extractable fat ( % by weight) determined by analysis.

The total nitrogen and extractable fat content is determined by the methods mentioned in paragraphs 1.2.1 and
1.2.3. It is also possible to assess the ash (1.2.4) and moisture (1.2.2) content and to obtain, by deduction, the
other ingredients.

In order to correct the value of nitrogen of non-meat origin (Nx factor), it would be necessary to know the
quantity of each ingredient containing nitrogen as well as the nitrogen content of these ingredients.

The following table shows the nitrogen content of several typical
nitrogen, which may be found in meat products:

ingredients of non-meat origin containing

Non-meat products

% of nitrogen by weight

Casein

Sodium caseinate

Soya isolate

Textured soya

Soya flour

Monosodium glutamate (MSG)

15,8

14,8

14,5

8,0

8,0

8,3

As far as repeatability of analytical procedure is concerned, reference should be made to the relevant ISO standard.

The average result of at least two determinations must be taken into account.