Legalize2011/303/EU: Commission Implementing Decision of 20 May 2011 authorising methods for grading pig carcasses in the Netherlands (notified under document C(2011) 3427)
Article 1
The use of the following methods is hereby authorised for grading pig carcasses pursuant to point 1 of Section B.IV of Annex V to Regulation (EC) No 1234/2007 in the Netherlands:
- — the Hennessy Grading Probe (HGP 7) apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex,
- — the Capteur Gras/Maigre — Sydel (CGM) apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex,
- — the CSB Image-Meater (CSB) apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex.
Article 2
Modifications of the authorised apparatus or assessment methods shall not be allowed, unless those modifications are explicitly authorised by Commission Decision.
Article 3
Decision 2005/627/EC is repealed.
Article 4
This Decision shall apply from 2 January 2012.
Article 5
This Decision is addressed to the Kingdom of the Netherlands.
ANNEX
METHODS FOR GRADING PIG CARCASSES IN THE NETHERLANDS
PART 1
Hennessy Grading Probe (HGP 7)
- 1.The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as ‘Hennessy Grading Probe (HGP 7)’.
- 2.The apparatus shall be equipped with a probe of 5,95 mm diameter (and have abutting 6,3 mm of blade on either side of the probe at its head) 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 mm. The results of the measurements shall be converted into estimated lean-meat content by means of the HGP 7 itself as well as a computer linked to it.
- 3.The lean-meat content of the carcass shall be calculated according to the following formula:
- LMP = 65,92 – 0,6337 * Fat + 0,0446 * Muscle
- where:
| LMP | = | the estimated percentage of lean meat in the carcass, |
| --- | --- | --- |
| Fat | = | the HGP7 fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from last rib position, 6 centimetres from the dorsal midline, |
| --- | --- | --- |
| Muscle | = | the HGP7 muscle depth measurement (including rind) in millimetres, as measured at the same time and in the same place as Fat. |
- This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
PART 2
Capteur Gras/Maigre — Sydel (CGM)
- 1.The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as ‘Capteur Gras/Maigre — Sydel (CGM)’.
- 2.The apparatus shall be equipped with a high-definition Sydel probe 8 mm in diameter, a light-emitting infra-red diode (Honeywell) and two light sensors (Honeywell). The operating distance shall be between 0 and 95 mm.
- The results of the measurements shall be converted into estimated lean-meat content by the CGM itself.
- 3.The lean-meat content of carcasses shall be calculated using the following formula:
- LMP = 66,86 – 0,6549 * Fat + 0,0207 * Muscle
- where:
| LMP | = | the estimated percentage of lean meat in the carcass, |
| --- | --- | --- |
| Fat | = | the CGM fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from last rib position, 6 centimetres from the dorsal midline, |
| --- | --- | --- |
| Muscle | = | the CGM muscle depth measurement (including rind) in millimetres, as measured at the same time and in the same place as Fat. |
- This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
PART 3
CSB Image-Meater (CSB)
- 1.The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as ‘CSB Image-Meater (CSB)’.
- 2.The CSB Image-Meater consists in particular of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a rate mechanism and interfaces. The Image-Meater variables (16) are all measured at the split line in the ham area (around M. gluteus medius):
- The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
- 3.The lean-meat content of carcasses shall be calculated according to the following formula:
- LMP = 65,2212 – 0,2741 S + 0,0160 F – 0,0302 ML – 0,2648 MS + 0,0831 MF – 0,1002 WL – 0,0509 WaS + 0,0172 WaF – 0,0169 WbS + 0,0006 WbF + 0,0341 WcS – 0,0097 WcF + 0,0223 WdS – 0,0008 WdF + 0,0132 ES – 0,0124 IS,
- where the 16 objective CSB measurements, taken at the split line, are:
| LMP | = | the estimated percentage of lean meat in the carcass, |
| --- | --- | --- |
| S | = | fat depth, minimal fat depth over muscle gluteus medius (mm), |
| --- | --- | --- |
| F | = | muscle depth, minimal muscle depth between anterior extremity of muscle gluteus medius and the dorsal part of the medullar canal (mm), |
| --- | --- | --- |
| ML | = | length of muscle gluteus medius (mm), |
| --- | --- | --- |
| MS | = | mean bacon width below muscle gluteus medius (mm), |
| --- | --- | --- |
| MF | = | mean lean-meat width below muscle gluteus medius (mm), |
| --- | --- | --- |
| WL | = | mean length of vertebrae including spinal discs (mm), |
| --- | --- | --- |
| Wa,b,c,dS | = | mean bacon width below 1st measured vertebra (a) and three other vertebrae (b, c, d) (mm), |
| --- | --- | --- |
| Wa,b,c,dF | = | mean lean-meat width below 1st measured vertebra (a), and three other vertebrae (b, c, d) (mm), |
| --- | --- | --- |
| ES | = | mean external bacon width above the four measured vertebrae (mm), |
| --- | --- | --- |
| IS | = | mean internal bacon width above the four measured vertebrae (mm). |
- 4.The measuring points are described in Part II of the Protocol presented to the Commission by the Netherlands in accordance with Article 23(4) of Regulation (EC) No 1249/2008.
- This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
OJ L 299, 16.11.2007, p. 1.
OJ L 337, 16.12.2008, p. 3.
OJ L 224, 30.8.2005, p. 17.
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