2009/12/EC: Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Denmark (notified under document number C(2008) 8498)
Date: 2008-12-19
Institutions: European Commission
Subjects: Denmark, carcase, classification, pigmeat

10.1.2009

EN

Official Journal of the European Union

L 6/83

COMMISSION DECISION

of 19 December 2008

authorising methods for grading pig carcases in Denmark

(notified under document number C(2008) 8498)

(Only the Danish text is authentic)

(2009/12/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,

(6)

(7)

For the sake of clarity, Decision 92/469/EEC should be
repealed and replaced by a new decision.

in this Decision are in
The measures provided for
accordance with the opinion of
the Management
Committee for the Common Organisation of the Agri­
cultural Markets,

Whereas:

HAS ADOPTED THIS DECISION:

(1)

(2)

(3)

(4)

(5)

Under Article 2(3) of Regulation (EEC) No 3220/84, the
grading of pig carcases is to be determined by estimating
the lean-meat content by means of statistically proven
assessment methods based on the physical measurement
of one or more anatomical parts of the pig carcase. The
authorisation
to
grading methods
compliance with a maximum tolerance for statistical
error
is defined in
Article 3(2) 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).

in assessment. This

tolerance

subject

of

is

Article 1

The use of the following methods is hereby authorized for
grading pig
to Regulation (EEC) No
3220/84 in Denmark:

carcases pursuant

(a)

apparatus

the
and
assessment methods related thereto, details of which are
given in Part 1 of the Annex;

‘Klassificeringscenter

termed

(KC)’

Commission Decision 92/469/EEC (3) authorises
methods for grading pig carcases in Denmark.

four

(b) the apparatus termed ‘Fat-O-Meater/Manuel Klassificering
(FOM/MK)’ and assessment methods related thereto, details
of which are given in Part 2 of the Annex;

Due to technical adaptations, Denmark has asked the
Commission to authorise the update of four authorised
two updated methods
methods and the utilisation of
(Autofom DK and FOM II), and has presented the
results of its dissection trials in the second part of the
protocol provided for in Article 3(3) of Regulation (EEC)
No 2967/85.

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

revealed that

request has

this

No modification of the apparata or grading methods may
be authorised except by means of a new Commission
Decision adopted in the light of experience gained. For
this reason, the present authorisation may be revoked.

(c)

(Unifom)’ and
termed ‘Uni-Fat-O-Meater
the apparatus
assessment methods related thereto, details of which are
given in Part 3 of the Annex;

(d) the apparatus termed ‘Fully automatic ultrasonic equipment
(AutoFOM 1)’ and assessment methods related thereto,
details of which are given in Part 4 of the Annex;

(e)

the apparatus termed ‘Updated fully automatic ultrasonic
equipment
and assessment methods
related thereto, details of which are given in Part 5 of the
Annex;

(AutoFOM DK)’

(1) OJ L 301, 20.11.1984, p. 1.
(2) OJ L 285, 25.10.1985, p. 39.
(3) OJ L 265, 11.9.1992, p. 39.

(f)

termed ‘Fat-O-Meater

(FOM II)’ and
the apparatus
assessment methods related thereto, details of which are
given in Part 6 of the Annex.

II

L 6/84

EN

Official Journal of the European Union

10.1.2009

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

Article 2

Decision 92/469/EEC is hereby repealed.

Article 3

Article 4

This Decision is addressed to the Kingdom of Denmark.

Done at Brussels, 19 December 2008.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

10.1.2009

EN

Official Journal of the European Union

L 6/85

ANNEX

METHODS FOR GRADING PIG CARCASES IN DENMARK

Part 1

KLASSIFICERINGSCENTER (KC)

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Klassificeringscenter (KC)’.

2. The apparatus shall be equipped with nine probes of six millimetres each containing a photodiode (Siemens of the
type SFH 950 LD242 II or similar) and a photodetector (Siemens of the type SFH 960 — PB 103 or similar) and
having an operation distance of between one and 180 millimetres. The results of the measurements are converted into
estimated lean meat content by means of a central unit.

3. The lean meat content of the carcase shall be calculated on the basis of 10 measurements taken from seven

measuring-points as are indicated in paragraph 4 and according to the following formula

= 70,5489 – 0,1572 x1

– 0,1698 x2

where:

– 0,1537 x3

– 0,1803 x4
x8 + 0,0234 x9 + 0,0371 x10

– 0,2115 x5

– 0,1669 x6

– 0,1269 x7 + 0,04278

= the estimated percentage of lean meat in carcase.

4. The measurement points are:

x1 = the thickness of backfat (including rind) in millimetres, measured at the centre of the third cervical vertebra, at

10,5 cm off the midline of the carcase.

x2 = the thickness of backfat (including rind) in millimetres, measured at the centre of fourth cervical vertebra, at 7

cm off the midline of the carcase.

x3 = the thickness of backfat (including rind) in millimetres, measured between fourth and fifth hindmost thoracic

vertebra, at 3 cm off the midline of the carcase.

x4 = the thickness of backfat (including rind) in millimetres, measured between second and third hindmost thoracic

vertebra, at 7 cm off the midline of the carcase.

x5 = the thickness of backfat (including rind) in millimetres, measured between first lumbar vertebra and last thoracic

vertebra, at 6 cm off the midline of the carcase.

x6 = the thickness of backfat (including rind) in millimetres, measured 4 cm before the fore edge of the pubic bone,

at 7 cm off the midline of the carcase.

x7 = the thickness of backfat (including rind) in millimetres, measured at the fore edge of the pubic bone, at 11 cm

off the midline of the carcase.

x8 = muscle thickness in millimetres, measured between fourth and fifth hindmost thoracic vertebra, at 3 cm off the

midline of the carcase.

x9 = muscle thickness in millimetres, measured between second and third hindmost thoracic vertebra, at 7 cm off the

midline of the carcase.

x10 = muscle thickness in millimetres, measured between first lumbar vertebra and hindmost thoracic vertebra, at 6

cm off the midline of the carcase.

The formulae shall be valid for carcases weighing between 50 and 110 kg.

L 6/86

EN

Official Journal of the European Union

10.1.2009

FAT-O-MEATER/MANUEL KLASSIFICERING (FOM/MK)
1. Pig carcase grading shall be carried out using the apparatus termed ‘Fat-O-Meater/Manuel Klassificering (FOM/MK)’.

Part 2

2. The apparatus is a Fat-O-Meater type of equipment and it shall be equipped with a probe of six millimetres diameter
containing a photodetector (Siemens of the type SFH 960 — BP 103 or similar) and having an operation distance of
between one and 94 millimetres.

3. The results of the measurements are converted into estimated lean meat content by means of a central unit.

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

= 68,1746 – 0,3220 x1

– 0,5326 x2 + 0,0836 x3

where:

= the estimated percentage of lean meat in carcase.

4. The measurement points are:

x1 = the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between

the third and fourth last lumbar vertebrae.

x2 = the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between

the third and fourth last ribs.

x3 = the thickness of muscle in millimetres, measured at the same time and in the same place as x2.

The formulae shall be valid for carcases weighing between 50 and 110 kg.

Part 3

UNI-FAT-O-MEATER (UNIFOM)

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

2. The apparatus is the same as the apparatus described under point 2 of part 2. However, Unifom differs from MK with

regard to computer and software for the interpretation of the reflection profile from the optical probe.

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

= 66,7393 – 0,2655 x1

– 0,5432 x2 + 0,0838 x3

where:

= the estimated percentage of lean meat in carcase.

4. The measurement points are:

x1 = the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between

the third and fourth last lumbar vertebrae.

x2 = the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between

the third and fourth last ribs.

x3 = the thickness of muscle in millimetres, measured at the same time and in the same place as x2.

The formulae shall be valid for carcases weighing between 50 and 110 kg.

10.1.2009

EN

Official Journal of the European Union

L 6/87

Part 4

FULLY AUTOMATIC ULTRASONIC EQUIPMENT (AutoFOM 1)
1. Grading of the pig carcases shall be carried out by means of the apparatus termed ‘Fully automatic ultrasonic

equipment (AutoFOM 1)’.

2. The apparatus shall be equipped with 16 ultrasonic transducers, 2MHz (Krautkrämer, SFK 2 NP or similar) with a

distance of 25 mm between each transducer.

The results of the measurements are converted into estimated lean mean content by means of a central data-processing
unit.

3. The lean meat content of the carcase shall be calculated on the basis of 127 individual measuring points according to

the following formula

where:

= c + c0 × IP000 + c1 × IP001 + . ... + c126 × IP126

= the estimated percentage of lean meat in carcase. The constants c and c0 up to c126 appear from the Danish
Protocol, Part II, submitted to the Commission under the terms of Article 3(3) of Commission Regulation (EEC)
No 2967/85.

4. The description of the measurement points and the description of the statistical method are laid down in the Danish
Protocol, Part II, submitted to the Commission under the terms of Article 3(3) of Commission Regulation (EEC) No
2967/85.

The formula shall be valid for carcases weighing between 50 and 110 kg.

Part 5

UPDATED FULLY AUTOMATIC ULTRASONIC EQUIPMENT (AutoFOM DK)
1. Grading of pig carcase shall be carried out by means of the apparatus termed ‘Updated fully automatic ultrasonic

equipment (AutoFOM DK)’.

2. The apparatus is mechanically compatible with the AutoFOM 1 concerning the scanner array itself. Likewise, the
measuring principle itself remains unchanged. AutoFOM DK differs from AutoFOM 1 with regard to a fixture which
ensures that the carcase passes the measuring unit in a straight position, and which together with a laser sensor
detecting the carcase, provides symmetric measurements, with more computation power and a new software packages
providing the opportunity to enhance the imaging speed and resolution.

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

= 63,4322 – 0,1429 x1

– 0,0438 x2

– 0,0715 x3 + 0,9420 x4 + 0,0911 x5

where:

= the estimated percentage of lean meat in carcase.

4. The description of the measurement points and the description of the statistical method are laid down in the Danish
Protocol, Part II, submitted to the Commission under the terms of Article 3(3) of Commission Regulation (EEC) No
2967/85.

The formula shall be valid for carcases weighing between 50 and 110 kg.

Part 6

FAT-O-MEATER II (FOM II)

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

2. The apparatus is a new version of the FAT-O-Meater measurement system. The basic measurement principle, as
described in point 2 in Part 2 and 3, is unchanged, but all software, hardware as well as the mechanical design is
redesigned. The FOM II pistol consists of an optical probe with a knife, a depth measurement device and a data
acquisition and analysis board. All legally relevant acquisition and analysis are contained within the FOM II pistol.

L 6/88

EN

Official Journal of the European Union

10.1.2009

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

= 66,5015 – 0,3568 x1

– 0,4704 x2 + 0,0947 x3

where:

= the estimated percentage of lean meat in carcase.

4. The measurement points are:

x1 = the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between

the third and fourth last lumbar vertebrae.

x2 = the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between

the third and fourth last ribs.

x3 = the thickness of muscle in millimetres, measured at the same time and in the same place as x2.

The formula shall be valid for carcases weighing between 50 and 110 kg.