CELEX: 51974PC0738
Language: en
Date: 1974-05-27
Title: Proposal for a REGULATION (EEC) OF THE COUNCIL amending Regulation (EEC) No 2108/70 of the Council of 20 October 1970 determining the Community scale for grading pig carcases (submitted to the Council by the Commission)

ARCHIVES HISTORIQUES
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DOCUMENTS "COM"
COM (74) 738
Vol. 1974/0114
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 ---pagebreak--- COMMISSION OF HIS EUROPEAN COMMUNITIES
                                          COM(74)738 final
                                          Brussels . 27 May 1974
                                Proposal for a
                       REGULATION ( E^c) OF THE COUNCIL
                   amending Regulation (EEC) No 2108/70 of the
                   Council of 20 October 1970 determining the
                    Community scale for grading pig carcases
                ( submitted to the Council "by the Commission) •
   COM(74) 738 final
 ---pagebreak---                                   Community scale
                             for grading pig carcases
                               EXPLANATORY STATEMENT
1 . The Community scale for grading pig carcases (Council Regulation (EEC )
    N° 2108/70 ) shall be applied in all Member States from 1 IJovember 1974 at
    the latest .
2 . Since the adoption of the Community scale some changes have taken place
    in the conditions of application of the scale as a consequence of the
    enlargement of the Community. In this connection should be mentioned
    the introduction of the weight range $0 - 60 kg into the scale , as pro­
    vided for in the list in Article 29 of the Act of Accession .
3 . In the new Member States other methods of measuring the relationship
    between the fat and the meat content of the carcases are traditionally
    applied than in the Community in its original composition. Furthermore
    a certain development has taken place as concerns the technical methods
    for measuring the lean meat content of the carcases and a further pro­
    gress in that field is foreseen .
    It should therefore be possible to carry through the subgrading , not
    only on the basis of a subjective assessment of muscular development in
    the principal parts of the carcase ( ham , loin , shoulder , belly), but
    also on the basis of objective measurements correlated with the corres­
    ponding lean meat content .
4. In the existing scale it is relatively difficult for heavy carcases to
    be graded as 3 ( extra) , because the same fat thickness applies to all
    carcases of 70 kg and more .
    Two new weight categories should therefore be introduced into the Com­
    munity grade E , and the fat thickness should be fixed accordingly.
5 . As trade in pig carcases of the weight category 35 - 50 kg is relatively
    important in one of the new Member States , this category should be pro­
    vided for in that Member State .
 ---pagebreak---                                    ΤΉΕτΑΒΙΕ
Justification of the dates oontained in the timetable :
This Regulation amends Council Regulation (EEC) No 2108/70 determining the
Community scale for grading pig oarcases .
It shall enter into force on 1 November 1974 f because from that date the
Community scale will "be applied in all Member States (Article IS ( 2 ) of the
Act of Accession).
The Commission shall , after the adoption of the Regulation by the Council ,
lay down the detailed rules for the implementation of this Regulation .
Dates proposed for t
Special Committee on Agriculture :             27 - 28 May 1974
Opinion of Economic and Social Committee t     June 1974
Opinion of European Parliament   t             10-14 June 1974
Decision of Council i                          June - July 1974
 ---pagebreak---                                    Proposal for a
                         ^REGULATION (EEC) OP TI!E COIJNO_IL_
amending Regulation (EEC ) N° 2108/70 of the Council of 20 October 1970
determining the Community scale for grading pig carcases
THE COUNCIL OP THE EUROPEAN COMMUNITIES ,
Having regard to the Treaty establishing the European Economic Community , and
in particular article 43 thereof ;
Having regard to. Council Regulation N° 121/67/EEC of 13 June 1967 on "the
common organisation of the market in pigmec-t ^ , as last amended by Regula­
tion (EEC) II0 lS72/73 ^\         in particular Articles 2 and 4 ( 5) thereof;
Having regard to the proposal from the Commission ,
Having regard to the Opinion of the European Parliament
Having regard to the Opinion of the Economic and Social Committee ,
Whereas after the accession of the new Kember States , the Community scale
for grading pig carcases , provided for in Regulation (EEC ) N° 2108/70^,
must be applied in all Member States ;
Whereas the methods of measuring the relation between the content of fat
and of lean meat in the carcase have undergone an important technical change
during recent years ; whereas it should therefore be possible to allow . the
Member States to apply other methods of measurement than those at prosent
in practice in the Community as originally composed ;
Whereas in the existing scale it is difficult to grade heavy pig carcases a
E ( extra); whereas it is appropriate to Eitigato the grading differences
between light and heavier carcases of grade E ( extra);
                                                                        • it /• • •
'^OJ   N° 117 , 19 . 6.1967 , p. 2283/67
^OJ    N° L 166 , 23. 6.1973 . P. 1
^OJ    N°       ,             ,
'4^0J  N° L 234, 23.10.1970, p. 1
 ---pagebreak--- Whereas in certain new Member States the racthcds of marketing pigmeat differ
somevrhat from these used in the Community as originally composed ; whereas
in particular a relatively important number of pigs are slaughtered there
at lighter weights ( porkers )? whereas for that reason it should bo trken
into consideration to provide in these new Member States for a special weight
category for th03e pigs slaughtered at 3 weight lower than 50 . kg ,
HAS ADOPTED THIS REGULATION :
                                      Article 1
Annex I of Regulation ( EEC ) No 2103/70 is replaced by Annox I of this Regulation .
                                      Article 2
Annex II of Regulation (EEC ; NO 2108/70 is replaced by Annex II of this Regulation .
                                      article
The provisions of Article 1 ( 2 ) cf Regulation (EEC ) NO 2108/ 70 are replaced
by the following provisions :
" 2 . By way of derogation from paragraph 1 , Member States which so request may ,
      in view of the characteristics of their pigmeat production , be authorized
      in accordance with the procedure provided for in Article 24 of Regulation
      No 121/6 7/EEC j
      a ) to add a weight category comprising slaughtered pigs of less than 50 kg;
      b ) to replace the weight categories for pig carcases of 90 kg and more
          in commercial grades I , II and III by a single weight category to include
          pig carcases weighing 90 kg and more of which the thickness of tho backfat
          does not exceed :
                                in grade I      ; 35 mm
                                in grade II     : 40 mm
                                in grade III    t 45 mm ."
 ---pagebreak---                                   Article 4
Article 1 a . as given bolow is inserted into Regulation (EEC ) No 2108/70
                                " Article 1 a
Member States shall apply one of the two methods of grading pig carcases
described in Annex II under B«2 and C.2 .
If a Member State applies one of the methods provided for under B.2.b and
C.2.B , it shall inform the Commission of this immediately and supply all
the technical details nocessary for its application ."
                                  Article 5
This Regulation shall enter into force on 1 November 1974»
This Regulation shall bo binding in its entirety and diractly applicable
in all Member States .
Done at Brussels ,                                  For tae Council
 ---pagebreak---                                                              ΜΝΕΧ I
                                                COIEIUTTITY SCALE FOR GRADING PIG CARCASES
Commercial { Subgr?.de ; Carcase weight in kg:                   Τ                                                                    I
                                                                    Thickness of back fat      ■formation       or  lean meat content
Grade      }                                                                       in iflm                                      <*)
                                                                                                                                    "1
E            Ε ΛΑ                                                                          sh owi ng ex~ epi i onal 55 or more
extra                     50 or more out less than          60      up to 15 inclusive     muscular develop­
                          60 or more but less than          70      up to 15 inclusive     ment in all
                          70 or more but       less than    80      up to 20 inclusive     prin ipr.l p,-    a
                          80 or more but less than          90      up +o 25 inclusive     o   the -- arcase
                          90 and over                               up to 30 inclusive
             I A                                                                           showi-if very            50 or more
very good                 50 or more but less than 60               up to 18 inclusive     good mus ular
proportion                60 or more but less than          70      up to 20 inclusive     development in
of meat                   70 or more but less than 80               up to 25 inclusive     all p^in' ipal
                          80 or more but less than          9°      up to 30 inclusive     parts of the
                          90 or more- but less than 100             up to 35 inclusive     r arr ase
                         100 or aore but less ti an 120             up to 40 inclusive
                         120 or more but less than 140              up to 50 inclusive
                         140 or more but less than 160              up to 55 inclusive
                         160 and over                               up to 60 inclusive
II           II A                                                                          shovnng good             45 or more
good                      50   or    more  but less than    60      up to 22 inclusive     muscular develop­
proportion                60   or    more  but less than    70      up to 25 inclusive     ment in all
of meat                   70   or    more  but less than    80      up to 30 inclusive     principal parts
                          80   or    more  but less than    90      up to 35 inclusive     of the rr. r- ase
                          90   or more but less than 100            up to 40 inclusive
                         100 or more but less than 120              up to 45 inclusive
                         120 or more but   out less than 140        up to 55 inclusive
                         140 • or "- more but less thanl60          up to 65 inclusive
                         160 and over                               up to 70 inclusive     or
                                                                –
             I B         weight of        carcase and thickness of back fat as for I. ..   but defective in
                                                                                           one prin- ipal
                                                                                           part of the
                                                                                           carcase
 ---pagebreak---                                                          -2
                                                     ■r
                                                      S
 Commercial   Sut ade Carcase weight in kg              Thickness of back fat  !
                                                                               1
                                                                                     îbrma'.ion      or lean neat conte
 grade      ;                                                            in mm 1
                                                                                                    ,              C20L-.
 III          III A                                                            j showing average        40 or more
 average               50 or more but  less than  60    up to 27 inclusive       mus' ular develop­
                       60 or more but  less than  70    up to 30 inclusive       ment in all
 proportion
 of neat               70 or more "but less than  80    up to 35 inclusive       prin' ipal parts
                       80 or more but  less than  90    up to 40 inclusive       of the ^ ar^ase
                       90 or more but  less than 100    up to 45 inclusive
                      100 or more but  less than 120    up to 50 inclusive
                      120 or more but  less than 140    Up to 60 inclusive
                      140 or more but  less than 160    up to 70 inr lusive
                      160 and over                      up to 75 inclusive
              II B    weight of carcase and thickness of back fat as for II      but- defective in
                                                                                 one prin ipal
                                                                                 part of + ],e
                                                                                 carcase
                                                                                 or
              I C     weight of carcase and thickness of fat as for II           but defective m
                                                                                 two prin' ipal
                                                                                 parts ■ o the
                                                                                 '•arcase
IV                    all carcasaB not falling within the above-mentioned grades
              1       sow carcases with a very good proportion of meat
              2       other sow carcases
V                     boar carcases
 ---pagebreak---                                        MIiEX II
                         Bases for grading jpig carcases
A. Definitions
   1 ." Carcases "
       Carcases , bled and drawn , whole or divided down the middle , without
       tongue , bristles , hooves or genital organs .
   2 . " Sow carcases "
       Carcases of all weights of female domestic swine having farrowed at
       least once .
   3 . " Boar carcases "
       Carcases of all weights of male domestic swine having been used for
       breeding .
B. P^ij^ areases_ ai^ graded^b^y _co_mbinin^ j
   1 . the assessment of fatness based on thickness of back fat in relation
         to the weigth of the carcase , and _
   2 . either
         a) subjective assessment of the muscular development in the principal
            parts of the carcase , i.e. ham , loin , shoulder and belly , or
        b ) objective determination of lean meat content by use of a probe .
C. Fatness determined J^yjtJie^ jthickness^ of^ back jfat and the weight of the
   carcase ^ is defined as follows :
   1 . the weight being that of the carcaso when cold 5
   2 . the thickness of back fat being measured either
        a ) on a carcase , skin included , in the centre of the muscular mass at
            the level of the sacrum and at the level of the last rib 5 the greater
            thickness resulting from these two measurements being taken , or
        b ) off the mid-line at the level of the last rib by use of a probe
            allowing the determination of the back fat thickness in close corre­
            lation with that      established by the method provided for under a ).