2004/370/EC: Commission Decision of 15 April 2004 authorising methods for grading pig carcases in the United Kingdom (notified under document number C(2004) 1340)
Date: 2004-04-15
Institutions: European Commission
Subjects: United Kingdom, carcase, marketing standard, measuring equipment, pigmeat

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Official Journal of the European Union

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COMMISSION

COMMISSION DECISION

of 15 April 2004

authorising methods for grading pig carcases in the United Kingdom

(notified under document number C(2004) 1340)

(Only the English text is authentic)

(2004/370/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Council Regulation (EEC) No 3220/84 of 13
November 1984 determining the Community scale for grading
pig carcases (1), and in particular Article 5(2) thereof,

Whereas:

(1)

(2)

(3)

Article 2(3) of Regulation (EEC) No 3220/84 provides
that the grading of pig carcases must be determined by
estimating the content of lean meat in accordance with
statistically proven assessment methods based on the
physical measurement of one or more anatomical parts
of the pig carcase; the authorisation of grading methods
is subject to compliance with a maximum tolerance for
statistical error in assessment; this tolerance was defined
in Article 3 of Commission Regulation (EEC) No 2967/
85 of 24 October 1985 laying down detailed rules for
the application of the Community scale for grading pig
carcases (2).

By Decision 88/234/EEC (3), the Commission authorised
the use of five methods for grading pig carcases in Great
Britain and three methods in Northern Ireland.

The United Kingdom has requested the Commission to
authorise the use of new formulae for the apparata used
in Great Britain and has
for grading pig carcases
submitted the details required in Article 3 of Regulation
(EEC) No 2967/85. An examination of this request has
revealed that the conditions for using the new formulae
are fulfilled.

(1) OJ L 301, 20.11.1984, p. 1. Regulation last amended by Regulation

(EC) No 3513/93 (OJ L 320, 22.12.1993, p. 5).

(2) OJ L 285, 25.10.1985, p. 39. Regulation amended by Regulation

(EC) No 3127/94 (OJ L 330, 21.12.1994, p. 43).

(3) OJ L 105, 26.4.1988, p. 15. Decision last amended by Decision

2003/750/EC (OJ L 271, 22.10.2003, p. 24).

(4)

(5)

(6)

(7)

(8)

(9)

Article 2 of Regulation (EEC) No 3220/84 lays down
that Member States may be authorised to provide for a
presentation of pig carcases different from the standard
presentation defined in the same Article where commer-
cial practice or technical requirements warrant such a
derogation.

In the United Kingdom commercial practice does not
require that the tongue is removed from the pig carcase;
this should be taken into account in adjusting the weight
for standard presentation.

In accordance with Article 2(3) of Regulation (EEC) No
2967/85 and by way of derogation from Article 2(1)
and (2) thereof, the weight of the cold carcase may be
calculated by reference to pre-determined scales of abso-
lute weight reductions if the reductions for individual
to the
weight classes correspond, as far as possible,
reductions calculated in percentage terms; the United
Kingdom has notified the determination of such a scale
to the Commission.

No modification of the apparata or grading methods
may be authorised except by means of a new Commis-
sion Decision adopted in the light of experience gained;
for
the present authorisation may be
this
revoked.

reason,

For the sake of clarity, a new Decision should be
adopted and Decision 88/234/EEC should therefore be
repealed.

The measures provided for in this Decision are in
the Management
accordance with the opinion of
Committee for Pigmeat,

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HAS ADOPTED THIS DECISION:

Article 3

Article 1

The use of the following methods is hereby authorised for
grading pig carcases pursuant to Regulation (EEC) No 3220/84
in the United Kingdom, excluding Northern Ireland:

— the apparatus

termed ‘Intrascope (Optical Probe)’ and
assessment methods related thereto, details of which are
given in Part 1 of Annex I,

— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methods related thereto, details of which are given in Part 2
of Annex 1,

— the apparatus termed ‘Hennessy Grading Probe (HGP 4)’
and assessment methods related thereto, details of which
are given in Part 3 of Annex I,

— the apparatus termed ‘CSB Ultra-Meater’ and the assessment
method related thereto, details of which are given in Part 4
of Annex I,

— the apparatus termed ‘Fully automatic ultrasonic carcass
grading’ (Autofom) and assessment methods related thereto,
details of which are given in Part 5 of Annex I.

As regards the apparatus ‘CSB Ultra-Meater’ it is laid down that
after the end of the measurement procedure it must be possible
to verify on the carcase that the apparatus measured the values
of measurement x1 and x2 on the site provided for in Annex I,
Part 4, point 3. The corresponding marking of the measure-
ment site must be made at the same time as the measurement
procedure.

Notwithstanding the standard presentation referred to in
Article 2 of Regulation (EEC) No 3220/84, pig carcases may be
presented in the United Kingdom of Great Britain and Northern
Ireland, with the tongue attached before being weighted and
graded. In order to establish quotations for pig carcases on a
comparable basis, the recorded hot weight shall be reduced by
0,3 kg.

Article 4

Notwithstanding the standard presentation referred to in
Article 2(1) of Regulation (EEC) No 3220/84, the flare fat, the
kidneys and the diaphragm need not be removed from pig
carcases before being weighed and graded. In order to establish
quotations for pig carcases on a comparable basis, the recorded
hot weight shall be reduced:

— for pig carcases up to 56 kg, by 0,7 kg

— for pig carcases from 56,5 to 74,5 kg, by 1,1 kg

— for pig carcases of 75 kg and over, by 1,6 kg.

Article 5

Notwithstanding Article 2(1) and (2) of Regulation (EEC) No
2967/85 the weight of the cold carcase shall be calculated in
the United Kingdom of Great Britain and Northern Ireland, by
reference to the scale of absolute reductions of
the warm
weight shown in Annex III.

Article 6

Modifications of the apparata or of the assessment methods
shall not be authorised.

Article 2

Article 7

The use of the following methods is hereby authorised for
grading pig carcases pursuant to Regulation (EEC) No 3220/84
in Northern Ireland:

— the apparatus

termed ‘Intrascope (Optical Probe)’ and
assessment methods related thereto, details of which are
given in Part 1 of Annex II,

— the apparatus termed ‘Mark II Ulster Probe’ and assessment
methods related thereto, details of which are given in Part 2
of Annex II,

— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment
methods related thereto, details of which are given in Part 3
of Annex II.

Decision 88/234/EEC is hereby repealed.

Article 8

This Decision is addressed to the United Kingdom of Great
Britain and Northern Ireland.

Done at Brussels, 15 April 2004.

For the Commission

Franz FISCHLER

Member of the Commission

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METHODS FOR GRADING PIG CARCASES IN THE UNITED KINGDOM (EXCLUDING NORTHERN
IRELAND)

ANNEX I

PART I

Intrascope (Optical Probe)

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Intrascope (Optical Probe)’.

2. The apparatus shall be equipped with a hexagonal-shaped probe of a maximum width of 12 millimetres (and of 19
millimetres at the blade at the top of the probe) containing a viewing window and a light source, a sliding barrel cali-
brated in millimetres, and having an operating distance of between 3 and 45 millimetres.

3. The lean meat content of the carcase shall be calculated according to the following formula:

yˆ = 66,5 — 0,95x1 + 0,068x2

where:

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase

at the last rib (measurement known as 'P2'),

or

the average thickness of back-fat (including rind) in millimetres measured at 4 and 7,5 centimetres respectively
off the midline of the carcase at the last rib (measurement known as ‘½ (P1 + P3)’),

x2 = the weight of the cold carcase in kilograms.

The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 2

Fat-O-Meater (FOM)

1. Grading of pig carcases shall be 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 3 and 103 millimetres. The results of the measurements
are 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:

yˆ = 63,4 — 0,51x1 — 0,45x3 + 0,18x4

where

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase

at the last rib (measurement known as 'P2'),

x3 = the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase

between the third and fourth last ribs (measurement known as 'rib-fat'),

x4 = the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement

known as 'rib-muscle').

The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 3

Hennessy Grading Probe (HGP 4)

1. Grading of pig carcases shall be carried out by means of the apparatus termed 'Hennessy Grading Probe (HGP 4)'.

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2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade of the
top of the probe) containing a photodiode (Siemens LED of the type LYU 260-EO and photodetector of the type 58
MR) and having an operating distance of between 0 and 120 millimetres. The results of the measurements shall be
converted into estimated lean meat content by means of the HGP 4 itself or a computer linked to it.

3. The lean meat content of the carcase shall be calculated according to the following formula:

yˆ = 62,8 — 0,51x1 — 0,44x3 + 0,19x4

where

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase

at the last rib (measurement known as ‘P2’),

x3 = the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase

between the third and fourth last ribs (measurement known as ‘rib-fat’),

x4 = the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement

known as ‘rib-muscle’).

The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 4

CSB Ultra-Meater

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘CSB Ultra-Meater’.

2. The apparatus shall be equipped with ultrasound head, ultrasound equipment, image generating board, computer,

video recorder and printer.

The apparatus shall be equipped with a Pie Medical Netherlands 3,5 MHz scanner.

The distance from the marking point to the centre of the ultrasonic head shall be 12 cm.

The results of the measurements shall be converted into estimated lean meat content by means of the CSB Ultra-
Meater apparatus itself.

3. The lean meat content of the carcase should be calculated according to the following formula:

yˆ = 65,1 — 1,158x1 + 0,176x2

where:

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the dorsal midline of the carcase,

between the third and fourth last ribs,

x2 = the thickness of muscle in millimetres, measured at the same time and in the same place as x1.

The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 5

Fully automatic ultrasonic carcass grading (Autofom)

1. Pig carcase grading shall be carried out using the apparatus termed Autofom (Fully automatic ultrasonic carcass

grading).

2. The apparatus shall be equipped with 16 16,2 MHz ultrasonic transducers (Krautkrämer, SFK 2 NP), with an oper-

ating distance between transducers of 25 mm.

The ultrasonic data shall comprise measurements of back-fat thickness and muscle thickness.

The results of the measurements are converted into estimated lean meat content using a computer.

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3. The carcase's lean meat content shall be calculated on the basis of 108 measurement points using the following

formula:
yˆ = 64,56076 – 0,011867x1 – 0,037750x2 – 0,013357x3 – 0,011163x4 – 0,021255x5 – 0,006461x6 – 0,016539x7
– 0,026134x8 – 0,011734x9 – 0,010533x10 – 0,021250x11 – 0,011591x12 – 0,023174x13 – 0,035567x14 –
0,012220x15 – 0,010566x16 – 0,024556x17 – 0,015644x18 – 0,012601x19 – 0,024600x20 – 0,011233x21 –
0,010434x22 – 0,022287x23 – 0,015566x24 + 0,003953x25 + 0,004604x26 + 0,004438x27 + 0,004865x28 –
0,035444x29 – 0,022043x30 – 0,035690x31 – 0,043143x32 – 0,035588x33 – 0,034093x34 – 0,037165x35 –
0,027871x36 – 0,029070x37 – 0,028929x38 – 0,028884x39 – 0,028174x40 – 0,023148x41 – 0,025299x42 –
0,035816x43 – 0,044413x44 – 0,044408x45 – 0,034309x46 – 0,029252x47 – 0,018420x48 – 0,008756x49 –
0,012405x50 – 0,016834x51 – 0,019488x52 – 0,021442x53 – 0,023237x54 – 0,022466x55 – 0,033462x56 –
0,031548x57 – 0,031020x58 – 0,030049x59 – 0,029518x60 – 0,030063x61 – 0,049797x62 – 0,050145x63 –
0,049625x64 – 0,049249x65 – 0,047528x66 – 0,045669x67 – 0,026058x68 – 0,025250x69 – 0,023297x70 –
0,022976x71 – 0,022032x72 – 0,022040x73 – 0,015719x74 – 0,028318x75 – 0,017586x76 + 0,007988x77 +
0,008649x78 + 0,009642x79 + 0,009355x80 + 0,008768x81 + 0,006580x82 + 0,005336x83 + 0,008744x84 +
0,008690x85 + 0,008155x86 + 0,008398x87 + 0,008496x88 + 0,009162x89 + 0,009559x90 + 0,009805x91 +
0,009867x92 + 0,009476x93 + 0,008720x94 + 0,008490x95 + 0,008367x96 + 0,008861x97 + 0,007226x98 +
0,007774x99 + 0,008204x100 + 0,008142x101 + 0,007890x102 + 0,007522x103 + 0,008219x104 + 0,007665x105 +
0,005622x106 + 0,008785x107 + 0,008284x108
where:

yˆ = the estimated lean meat content of the carcase,

x1, x2... x108 are the variables measured by Autofom.

4. Descriptions of the measurement points and the statistical method can be found in Part II of the United Kingdom

protocol forwarded to the Commission in accordance with Article 3(3) of Regulation (EEC) No 2967/85.

The formula shall be valid for carcases weighing between 30 and 120 kilograms.

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ANNEX II

METHODS FOR GRADING PIG CARCASES IN NORTHERN IRELAND

PART 1

Intrascope (Optical Probe)

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Intrascope (Optical Probe)’.

2. The apparatus shall be equipped with a hexagonal shaped probe of a maximum width of 12 millimetres (and of 19
millimetres at the blade at the top of the probe) containing a viewing window and a light source, a sliding barrel cali-
brated in millimetres and having an operating distance of between 3 and 45 millimetres.

3. The lean meat content of the carcase shall be calculated according to the following formula:

yˆ = 77,6 — 0,95x1 — 0,99x2 + 0,03x3

where:

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured six centimetres off the midline of the carcase

at the last rib (measurement known as ‘P2’),

x2 = the thickness of back-fat (including rind) in millimetres, measured at six centimetres off the midline of the

carcase, between the third and fourth last ribs (measurement known as ‘rib-fat’),

x3 = x2 squared.

The formula shall be valid for carcases weighing between 60 and 86 kilograms.

PART 2

Mark II Ulster Probe

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Mark II Ulster Probe’.

2. The apparatus shall be equipped with an oval-shaped probe of a maximum width of 11 millimetres containing an
infra-red light-emitting photodiode (TFK type TS-US 5402) with a peak wave-length frequency of 950 nm and a
matching infra-red photodetector (TRW Optron type OP 500) and having an operating distance of between 0 and 50
millimetres. The results of the measurements shall be converted into estimated lean mean content by means of a
computer.

3. The lean meat content of the carcase shall be calculated according to the following formula:

yˆ = 81,4 — 0,75x1 — 1,79x2 + 0,05x3

where:

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured six centimetres off the midline of the carcase

at the last rib (measurement known as ‘P2’),

x2 = the thickness of back-fat (including rind) in millimetres, measured at six centimetres off the midline of the

carcase, between the third and fourth last ribs (measurement known as ‘rib-fat’),

x3 = x2 squared.

The formula shall be valid for carcases weighing between 60 and 86 kilograms.

PART 3

Fat-O-Meater (FOM)

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Fat-O-Meater (FOM)’.

2. The apparatus shall be equipped with a probe of six millimetres diameter containing a photodiode of the Siemens
SFH 950/960 type and having an operating distance of between 3 and 103 millimetres. The results of the measure-
ments are converted into estimated lean meat content by means of a computer.

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3. The lean meat content of the carcase shall be calculated according to the following formula:

yˆ = 76,6 — 1,91x1 — 0,39x2 + 0,04x3 + 0,06x4
where:

yˆ = the estimated percentage of lean meat in the carcase,

x1 = the thickness of back-fat (including rind) in millimetres, measured six centimetres off the midline of the carcase

at the last rib (measurement known as ‘P2’),

x2 = the thickness of back-fat (including rind) in millimetres, measured at six centimetres off the midline of the

carcase, between the third and fourth last ribs (measurement known as ‘rib-fat’),

x3 = x1 squared,
x4 = the thickness of muscle in millimetres, measured at the same time and in the same place as x2 (measurement

known as ‘rib-muscle’).

The formula shall be valid for carcases weighing between 60 and 86 kilograms.

ANNEX III

SCALE OF REDUCTIONS APPLICABLE TO THE WEIGHT OF HOT PIG CARCASES IN THE UNITED
KINGDOM

Carcase weight range (hot)

Deduction to be applied according to the interval between the sticking of the pig and
the weighing of the carcase

0 to 45 minutes

46 to 180 minutes

181 to 330
minutes

> 330 minutes

(in kilograms)

up to 56 kg

56,5 to 74,5 kg

75 kg and over

1,0

1,5

2,0

0,5

1,0

1,5

0,5

0,5

0,5

0

0

0