Commission Implementing Decision (EU) 2024/1322 of 14 May 2024 authorising a grading method for the classification of pig carcasses in Malta (notified under document C(2024) 3102)
Date: 2024-05-14
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Malta, carcase, common organisation of markets, fresh meat, marketing standard, pigmeat








L_202401322EN.000101.fmx.xml












Official Journal of the European Union


EN
L series













2024/1322


16.5.2024







            COMMISSION IMPLEMENTING DECISION (EU) 2024/1322
of 14 May 2024
         
authorising a grading method for the classification of pig carcasses in Malta


(notified under document C(2024) 3102)


(Only the Maltese and English texts are authentic)


THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,


Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 20, first paragraph, point (p), thereof,

Whereas:







(1)


Article 10 of Regulation (EU) No 1308/2013 provides that Union scales for the classification of pig carcasses are to apply in accordance with point B of Annex IV to that Regulation. Section B.IV, point 1, of Annex IV to that Regulation provides that, for the classification of pig carcasses, the lean meat content is to be assessed by means of grading methods authorised by the Commission, that only statistically proven assessment methods based on the physical measurement of one or more anatomical parts of the pig carcass may be authorised and that grading methods are subject to compliance with a maximum tolerance rate for statistical error in assessment. That tolerance is defined in Part A, point 1, second paragraph, of Annex V to Commission Delegated Regulation (EU) 2017/1182 (2).












(2)


Article 11(6) of Delegated Regulation (EU) 2017/1182 provides that the Commission may authorise grading methods without an authorisation test, provided that such authorisation has already been granted for the same grading method applicable in another Member State on the basis of an authorisation test where the carcass sample is sufficiently representative of pig populations in the Member States concerned.












(3)


Malta has requested the Commission to authorise the method ‘CSB Image-Meater 2.0’ for grading pig carcasses in its territory.












(4)


The same method has already been granted authorisation in Spain by Commission Implementing Decision (EU) 2018/114 (3).












(5)


Malta has presented detailed information confirming that the carcass sample used as a basis for the authorisation test in Spain is also sufficiently representative of the pig population in Malta.












(6)


The examination of that request has revealed that the requirements laid down in Article 11(6) of Delegated Regulation (EU) 2017/1182 are fulfilled. The grading method should therefore be authorised in Malta.












(7)


Unless explicitly authorised by a Commission implementing decision, modifications of the grading method or apparatus thereof should not be allowed.












(8)


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





HAS ADOPTED THIS DECISION:



Article 1
The use of the following grading method is authorised for the assessment of the lean meat content of pig carcasses pursuant to Section B.IV, point 1, of Annex IV to Regulation (EU) No 1308/2013 in Malta: the ‘CSB Image-Meater 2.0’ apparatus and the assessment methods related thereto, the details of which are set out in the Annex to this Decision.


Article 2
Modifications of the authorised grading method or apparatus thereof referred to in Article 1 shall be authorised by Commission Implementing Decision.


Article 3
This Decision is addressed to the Republic of Malta.




Done at Brussels, 14 May 2024.


For the Commission

Janusz WOJCIECHOWSKI
            

Member of the Commission






(1)  
            OJ L 347, 20.12.2013, p. 671, ELI: http://data.europa.eu/eli/reg/2013/1308/oj.

(2)  Commission Delegated Regulation (EU) 2017/1182 of 20 April 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals (OJ L 171, 4.7.2017, p. 74, ELI: http://data.europa.eu/eli/ reg_del/2017/1182/oj).

(3)  Commission Implementing Decision (EU) 2018/114 of 16 January 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (OJ L 20, 25.1.2018, p. 11, ELI: http://data.europa.eu/eli/dec_impl/2018/114/oj).




ANNEX

GRADING METHOD FOR THE CLASSIFICATION OF PIG CARCASSES IN MALTA

CSB Image-Meater 2.0






1.


The rules of this grading method shall apply when the grading of pig carcasses is carried out by means of the apparatus known as ‘CSB Image-Meater 2.0’.










2.


The CSB Image-Meater 2.0 consists of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a trigger mechanism and interfaces. The four CSB Image-Meater 2.0 variables are measured at the split line in the ham area (around gluteus medius muscle). The measured values are transformed into estimation of the lean meat percentage by a central unit.










3.


The lean meat content of a carcass shall be calculated in accordance with the following formula:
Y = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M)




Where:







Y


=


the estimated percentage of lean meat in a carcass,




F


=


fat thickness as thinnest layer above muscle gluteus medius (in mm),




V4F


=


average fat thickness of the complete bacon layer above the four lumbar vertebrae (called VaF, VbF, VcF, VdF) (in mm),




M


=


meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in mm),




V4M


=


average meat thickness above the four lumbar vertebrae (called VaM, VbM, VcM, VdM) (in mm).




This formula shall be valid for carcasses weighing between 60 and 120 kg (warm weight).



ELI: http://data.europa.eu/eli/dec_impl/2024/1322/oj
ISSN 1977-0677 (electronic edition)