2008/167/EC: Commission Decision of 18 February 2008 amending Decision 2005/879/EC authorising methods for grading pig carcases in Slovenia (notified under document number C(2008) 554)
Date: 2008-02-18
Institutions: European Commission
Subjects: Slovenia, carcase, classification, swine

L 56/28

EN

Official Journal of the European Union

29.2.2008

(Acts adopted under the EC Treaty/Euratom Treaty whose publication is not obligatory)

II

DECISIONS

COMMISSION

COMMISSION DECISION

of 18 February 2008

amending Decision 2005/879/EC authorising methods for grading pig carcases in Slovenia

(notified under document number C(2008) 554)

(Only the Slovenian text is authentic)

(2008/167/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 carcases (1), and in particular Article 5(2) thereof,

Whereas:

(1)

(2)

Commission Decision 2005/879/EC (2) authorises two
methods (Zwei-Punkt — DM5 and Hennessy Grading
Probe) for grading pig carcases in Slovenia.

In view of technical developments, Slovenia has asked the
Commission to authorise an update of the formulae and
has presented the results of its dissection trials in the
second part of the protocol provided for in Article 3(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 (3).

(3)

(4)

(5)

(6)

the
Examination of
conditions for authorising those grading methods are
fulfilled.

revealed that

request has

this

The ZP-DM5 grading method has been authorised by
Decision 2005/879/EC until 31 December 2007. Due
to delay for examination of
the requested updated
methods, the authorisation should be maintained until
this Decision applies.

Decision 2005/879/EC should therefore be amended
accordingly.

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

The Annex to Decision 2005/879/EC is hereby replaced by the
Annex to this Decision.

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

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

(2) OJ L 324, 10.12.2005, p. 87.
(3) OJ L 285, 25.10.1985, p. 39. Regulation as last amended by Regu-

lation (EC) No 1197/2006 (OJ L 217, 8.8.2006, p. 6).

By way of derogation from the second paragraph of Article 1 of
Decision 2005/879/EC, the ZP-DM5 grading method set out in
the Annex to that Decision shall continue to be applicable until
the notification of the present Decision.

Article 2

29.2.2008

EN

Official Journal of the European Union

L 56/29

This Decision is addressed to the Republic of Slovenia.

Article 3

Done at Brussels, 18 February 2008.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

L 56/30

EN

Official Journal of the European Union

29.2.2008

ANNEX

‘ANNEX

METHODS FOR GRADING PIG CARCASSES IN SLOVENIA

Part 1
ZWEI-PUNKT — DM5 (ZP)

1. Grading of pig carcasses shall be carried out by means of the method termed “Zwei-Punkt — DM5 (ZP)”.

2. The lean meat content of the carcasse shall be calculated according to the following formula:

Ŷ = 60,81879 – 0,72992 × FDM + 0,12157 × MDM

where:

Ŷ

FDM

= estimated percentage of lean meat in the carcasse

= minimum thickness of visible (back) fat (including rind) on the midline of the split carcasse in millimetres,

covering the lumbar muscle (Musculus glutaeus medius)

MDM = visible thickness of the lumbar muscle on the midline of split carcasse in millimetres, measured as the
shortest connection between the front (cranial) end of lumbar muscle and the upper (dorsal) edge of the
vertebral canal

This formula shall be valid for carcasses weighing between 50 and 120 kg.

Part 2

HENNESSY GRADING PROBE (HGP 4)
1. Grading of pig carcasses shall be carried out by means of the apparatus termed “Hennessy Grading Probe (HGP 4)”.

2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade on 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 carcasse shall be calculated according to the following formula:

Ŷ = 68,52500 – 0,91029 × FHGP4 + 0,08512 × MHGP4

where:

Ŷ

= estimated percentage of lean meat in the carcasse

FHGP4 = the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcasse

between the third and fourth last rib

MHGP4 = the thickness of muscle in millimetres measured at the same time and same place as FHGP4

This formula shall be valid for carcasses weighing between 50 and 120 kg.’