CELEX: 31974R2507
Language: en
Date: 1974-10-02 00:00:00
Title: Regulation (EEC) No 2507/74 of the Council of 2 October 1974 amending Regulation (EEC) No 2108/70 determining the Community scale for grading pig carcases

5. 10 . 74                                Official Journal of the European Communities                            No L 271 / 1
                                                                  I
                                                (Acts whose publication is obligatory)
                               REGULATION (EEC) No 2507/74 OF THE COUNCIL
                                                         of 2 October 1974
               amending Regulation (EEC) No 2108 /70 determining the Community scale for
                                                       grading pig carcases
THE COUNCIL OF THE EUROPEAN                                           used in the Community as originally constituted ;
COMMUNITIES,                                                          whereas in particular a relatively important number of
                                                                      pigs are slaughtered there at lighter weights (porkers) ;
Having regard to the Treaty establishing the European                 whereas for that reason the provision in these new
Economic Community, and in particular Article 43                      Member States for a special weight category for those
thereof ;                                                             pigs slaughtered at a weight lower than 50 kg could be
                                                                      taken into consideration ,
Having regard to Council Regulation No 121 /
67/ EEC (') of 13 June 1967 on the common organiza­
tion of the market in pigmeat, as last amended by
Regulation (EEC) No 1 652/73 (2), and in particular
                                                                      HAS ADOPTED THIS REGULATION :
Articles 2 and 4 (5) thereof ;
Having regard to the proposal from the Commission ;
                                                                                               Article I
Having regard to the Opinion of the European Parlia­
ment ;
                                                                      Article 1 of Regulation (EEC) No 2108 /70 shall be
                                                                      amended as follows :
Having regard to the Opinion of the Economic and
Social Committee ;
                                                                      1 . Paragraph 2 shall be replaced the following :
Whereas     after the    accession     of the      new Member
States, the Community scale for grading pig carcases,                     ' 2.   Notwithstanding paragraph 1 , Member States
provided for in Regulation (EEC) No 2108 /70 (3), must                    which so request may, in view of the characteristics
be applied in all Member States ;                                         of their pigmeat production , be authorized in accor­
                                                                          dance with the procedure provided for in Article
Whereas the methods of measuring the relation                             24 of Regulation No 121 / 67/ EEC :
between the content of fat and of lean meat in the
carcase have undergone an important technical                             (a) to disregard weight categories of up to 60 kg ;
change during recent years ; whereas it should there­                     (b) to replace :
fore be possible to allow the Member States to apply
other methods of measurement than those at present                             — the weight categories for pig carcases of 90
in practice in the Community originally constituted ;                             kg and more in commercial grades I, II and
                                                                                  III by a single weight category to include
Whereas it is difficult to classify heavy pig carcases of                         pig carcases of which the thickness of the
commercial grade E (extra) by applying the existing                               back fat does not exceed :
scale ; whereas it is appropriate to mitigate the grading
differences between light and heavier carcases of the                             in grade I : 35 mm,
said grade ;                                                                      in grade II : 40 mm,
                                                                                  in grade III : 45 mm ;
Whereas in certain new Member States the methods
of marketing pigmeat differ somewhat from those                                 — the weight categories for pig carcases of 80
                                                                                    kg and more in commercial grade E (extra)
(') OJ No 117, 19 . 6 . 1967, p . 2283 / 67 .                                       by a single weight category to include pig
( 2 ) OJ No L 166, 23 . 6 . 1973 , p. 1 .                                           carcases of which    the thickness of the
h) OJ No L 234, 23. 10. 1970, p. 1 .                                                back fat does not exceed 25 mm .'
 ---pagebreak--- No L 271 /2                     Official Journal of the European Communities                            5. 10. 74
2. The following paragraph shall be added :                                       Article 3
   '3 . Member States shall apply one of the two           Annex II to Regulation (EEC) No 2108 /70 shall be
   methods of grading pig carcases described in            replaced by Annex II to this Regulation .
   Annex II (B).'                                                                 Article 4
                     Article 2
                                                           This Regulation shall enter into force on the day of its
                                                           publication in the Official Journal of the European
                                                           Communities.
Annex I to Regulation (EEC) No 2108/70 shall be
replaced by Annex I to this Regulation .                   It shall apply as from 1 November 1974. -
            This Regulation shall be binding in its entirety and directly applicable in all Member
            States .
             Done at Luxembourg, 2 October 1974.
                                                                       For the Council
                                                                        The President
                                                                        Ch . BONNET
 ---pagebreak--- 5. 10. 74                                 Official Journal of the European Communities                                  No L 271/3
                                                               ANNEX 1
                                                  Community scale for grading pig carcases
    Commercial                                                     Thickness of back fat                              Required meat
      Grade      Subgrade         Carcase weight in kg                    in mm                     Description        content ( % )
E              E AA        35 or more but     less  than  50      up  to  12  inclusive    showing exceptional        55 or more
extra                      50 or more but     less  than  60      up  to  15  inclusive    muscular development in
                           60 or more but     less  than  70      up  to  15  inclusive    all principal parts of the
                           70 or more but     less  than  80      up  to  20  inclusive    carcase
                           80 or more but     less  than  90      up  to  25  inclusive
                           90 or more but     less  than 100      up  to  30  inclusive
                          100 or more but     less  than 120      up  to  35  inclusive
                          120 or more but     less  than 140      up  to  45  inclusive
                          140 or more but     less  than 160      up  to  50  inclusive
                          160 and over                            up  to  55  inclusive
I                 A        35  or  more   but less  than  50      up  to  15  inclusive    showing very good          50 or more
very good                  50  or  more   but less  than  60      up  to  18  inclusive    muscular development in
proportion                 60  or  more   but less  than  70      up  to  20  inclusive    all principal parts of the
of meat                    70  or  more   but less  than  80      up  to  25  inclusive    carcase
                           80  or  more   but less  than  90      up  to  30  inclusive
                           90  or  more   but less  than 100      up  to  35  inclusive
                          100  or  more   but less  than 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        35 or more but      less than 50       up  to   19 inclusive    showing good muscular      45 or more
good                       50 or more but      less than 60       up  to  22  inclusive    development in all
proportion                 60 or more but     less than 70        up  to  25  inclusive    principal parts of the
of meat                    70 or more but     less  than  80      up  to  30  inclusive    carcase
                           80 or more but     less  than  90      up  to  35  inclusive
                           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     less  than 140      up  to  55  inclusive
                          140 or more but     less  than 160      up  to  65  inclusive
                          160 and over                            up to   70  inclusive    or
                  B        weight of carcase and thickness of backfat as for I . . .       but defective in one
                                                                                           principal part of the
                                                                                           carcase
III            III A       35 or more but less than       50      up  to  24  inclusive    showing average muscular   40 or more
average                    50 or more but less than       60      up  to  27  inclusive    development in all
proportion                 60 or more but     less  than  70      up  to  30  inclusive    principal parts of the
of meat                    70 or more but     less  than  80      up  to  35  inclusive    carcase
                           80 or more but     les&  than  90      up  to  40  inclusive
                           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  inclusive
                          160 and over                            up  to  75  inclusive    or
                I B        weight of carcase and thickness of backfat as for II . .        but defective in one
                                                                                           principal part of the
                                                                                           carcase
                                                                                           or
                  C        weight of carcase and thickness of backfat as for 1             but defective in two
                                                                                           principal parts of the
                                                                                           carcase
  V                        all carcases not falling within the above grades
*              1           sow carcases with a very good proportion of meat
               2           other sow carcases
V                          boar carcases
 ---pagebreak--- No L 271 /4                           Official Journal of the European Communities                                    5. 10. 74
                                                           ANNEX II
                                                Bases for grading pig 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.
               4. 'Weight'
                    Weight of carcase cold .
               5 . ' Lean meat content'
                    The relationship between the weight of muscles obtained by total dissection of the carcase and
                    the weight of this carcase .
            B. Pig carcases are graded :
               1 . either by combining :
                    — assessment of fatness arrived at by measuring the thickness of back fat in accordance with
                        C 1 of this Annex in relation to the weight of the carcase, and
                    — subjective assessment of the muscular development in the principal parts of the carcase, i.e.
                        ham , loin , shoulder and belly ;
               2. or by estimating the lean meat content by measuring the thickness of the back fat off the mid­
                    line in accordance with C 2 of this Annex and/or by means of other objective measurements .
            C. Thickness of back fat is measured :
                1 . either on a split carcase, skin included, in the centre of the muscular mass at the level of the
                    sacrum and at the level of the last rib ; the greater thickness resulting from these two measure­
                    ments being adopted ;
               2. or off the mid-line at the level of the last rib by a method which allows the back fat thickness
                    to be determined in close correlation with that established by the method in 1 .