2006/383/EC: Commission Decision of  22 May 2006  amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic  (notified under document number C(2006) 1982)
Date: 2006-05-22
Institutions: European Commission
Subjects: Czechia, agricultural product nomenclature, carcase, measuring equipment, meat processing industry, slaughter of animals, swine

L 148/50

EN

Official Journal of the European Union

2.6.2006

II

(Acts whose publication is not obligatory)

COMMISSION

COMMISSION DECISION

of 22 May 2006

amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic

(notified under document number C(2006) 1982)

(Only the Czech text is authentic)

(2006/383/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty
Community,

establishing the European

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

Whereas:

(1)

(2)

(3)

(4)

By Commission Decision 2005/1/EC (2),
the Czech
Republic was authorised to apply four methods for
grading pig carcasses.

The Czech Republic has requested the Commission to
authorise two new methods for grading pig carcasses
and has submitted the results of its dissection trials, by
the protocol provided for in
presenting part
Article 3(3) of Commission Regulation (EEC) No
2967/85 of 24 October 1985 laying down detailed
rules
for
grading pig carcasses (3).

the Community scale

for application of

two of

The evaluation of
the
conditions for authorising the new methods are fulfilled.

this request has revealed that

Due to technical reasons in slaughterhouses, the Czech
Republic requested to fix the limit for using the grading
method ‘Zwei-Punkte-Messverfahren (ZP)’ at the previous
weekly amount expressed in annual average.

(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 1, 4.1.2005, p. 8.
(3) OJ L 285, 25.10.1985, p. 39. Regulation amended by Regulation

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

(5)

(6)

Decision 2005/1/EC should therefore be
accordingly.

amended

The measures provided for
accordance with the opinion of
Committee for Pigmeat,

in this Decision are in
the Management

HAS ADOPTED THIS DECISION:

Article 1

Decision 2005/1/EC is amended as follows:

1. Article 1 is amended as follows:

(a)

In the first paragraph of Article 1, the following fifth and
sixth indents are added:

‘— the apparatus termed “Ultra-sound IS-D-05” and
related thereto, details of

assessment methods
which are given in Part 5 of the Annex,

— the

apparatus
assessment methods
which are given in Part 6 of the Annex.’

and
related thereto, details of

termed

IS-D-15”

“Needle

(b) The second paragraph is replaced by the following:

‘The grading method “Zwei-Punkte-Messverfahren (ZP)”
may be applied only in slaughterhouses which do not
exceed a weekly slaughtering of 200 pigs in annual
average.’

2. The Annex is amended in accordance with the Annex to this

Decision.

2.6.2006

EN

Official Journal of the European Union

L 148/51

This Decision is addressed to the Czech Republic.

Article 2

Done at Brussels, 22 May 2006.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

L 148/52

EN

Official Journal of the European Union

2.6.2006

In the Annex to Decision 2005/1/EC the following Part 5 and Part 6 are added:

ANNEX

‘PART 5

Ultra-sound IS-D-05

1. Grading of pig carcasses shall be carried out by use of the method termed “Ultra-sound IS-D-05”.

2. The grading apparatus IS-D-05 is a device for measuring the lean meat and fat thickness on the basis of response
analysis of the range of ultrasonic impulses which are transmitted in sequence into the carcass in the specified place.
Ultrasonic probe scans treated carcasses with the set of 3 × 100 ultrasonic impulses at frequency of 4 MHz in the time
of scanning.

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

= 60,69798 – 0,89211 S (IS-D-05) + 0,10560 M (IS-D-05)

where:

= the estimated percentage of lean meat in the carcass,

S (IS-D-05) = backfat thickness including skin (mm) at the point of measurement at 70 mm off the midline of the

carcass between the second and the third last ribs (mm),

M (IS-D-05) = muscle depth at the point of measurement (mm).

The formula shall be valid for carcasses weighing between 60 and 120 kilograms.

PART 6

Needle IS-D-15

1. Grading of pig carcasses shall be carried out by use of the method termed “Needle IS-D-15”.

2. The grading apparatus IS-D-15 is a device using a sharp needle probe which is inserted into a given place of the
carcass; the insertion depth is about 140 mm. A special engineered optical set is located behind the needle that by the
means of an optical channel enlightens the surrounding tissue or area and scans the amount of reflected light energy
with the defined wavelength. The terminal
is also equipped with a precise contactless measuring device which
determines the current insertion depth with 46 micrometer precision.

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

= 60,92452 – 0,77248 S (IS-D-15) + 0,11329 M (IS-D-15)

where:

= the estimated percentage of lean meat in the carcass,

S (IS-D-15) = backfat thickness including skin (mm) at the point of measurement at 70 mm off the midline of the

carcass between the second and the third last ribs (mm),

M (IS-D-15) = muscle depth at the point of measurement (mm).

The formula shall be valid for carcasses weighing between 60 and 120 kilograms‘