Commission Decision of 11 March 2005 authorising methods for grading pig carcases in Poland (notified under document number C(2005) 552) (Only the Polish text is authentic) (2005/240/EC)

EU Decision 2005/240 · Adopted 11 March 2005 · Extends to United Kingdom

Commission Decision

of 11 March 2005

authorising methods for grading pig carcases in Poland

(notified under document number C(2005) 552)

(Only the Polish text is authentic)

(2005/240/EC)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Community,

Having regard to Council Regulation (EEC) No 3220/84 of 13 November 1984 determining the Community scale for grading pig carcases^f1, and in particular Article 5(2) thereof,

Whereas:

(1)

Article 2(3) of Regulation (EEC) No 3220/84 provides that the grading of pig carcases must be determined by estimating the content of lean meat in accordance with statistically proven assessment methods based on the physical measurement of one or more anatomical parts of the pig carcase. The authorisation of grading methods is subject to compliance with a maximum tolerance for statistical error in assessment. This tolerance was defined in Article 3 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^f2.

(2)

The Government of Poland has requested the Commission to authorise three methods for grading pig carcases and has submitted the results of its dissection trials which were executed before the day of accession, by presenting part two of the protocol provided for in Article 3 of Regulation (EEC) No 2967/85.

(3)

The evaluation of this request has revealed that the conditions for authorising these grading methods are fulfilled.

(4)

Article 2 of Regulation (EEC) No 3220/84 lays down that Member States may be authorised to provide for a presentation of pig carcases different from the standard presentation defined in the same Article where commercial practice or technical requirements warrant such a derogation.

(5)

In Poland the traditions in carcase presentation, and consequently, commercial practice, necessitate that carcases can be presented with the flare fat, kidneys and/or diaphragm. This should be taken into account in adjusting the weight recorded to the weight for standard presentation.

(6)

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.

(7)

The measures provided for in this Decision are in accordance with the opinion of the Management Committee for Pigmeat,

HAS ADOPTED THIS DECISION:

Annotations to the whole text

Footnotes

f1: OJ L 301, 20.11.1984, p. 1. Regulation as last amended by Regulation (EC) No 3513/93 (OJ L 320, 22.12.1993, p. 5).
f2: OJ L 285, 25.10.1985, p. 39. Regulation as amended by Regulation (EC) No 3127/94 (OJ L 330, 21.12.1994, p. 43).

1Article 1
2Article 2
3Article 3
4Article 4
Annex: METHODS FOR GRADING PIG CARCASSES IN POLAND
CAPTEUR GRAS/MAIGRE — SYDEL (CGM)
1Division 1
2Division 2
3The lean meat content of the carcass shall be calculated according to the following formula:
ULTRA FOM 300
1Division 1
2Division 2
3The lean meat content of the carcass shall be calculated according to the following formula:
FULLY AUTOMATIC ULTRASONIC CARCASS GRADING (AUTOFOM)
1Division 1
2Division 2
3The lean meat content of the carcass shall be calculated according to the following formula:
4The measuring points and the statistical method are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Commission Regulation (EC) No 1249/2008 .
IM-03
1Division 1
2Division 2
3The lean meat content of the carcass shall be calculated according to the following formula:
AUTOFOM III
1Division 1
2Division 2
3The lean meat content of carcasses shall be calculated on the basis of 10 variables according to the following formula:
4The measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Regulation (EC) No 1249/2008.
CSB IMAGE-MEATER (CSB)
1Division 1
2The 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 trigger mechanism and interfaces. The 5 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius ).
3The lean meat content of carcases shall be calculated according to the following formula:
4The measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Regulation (EC) No 1249/2008.
FAT-O-MEATER II (FOM II)
1Division 1
2The apparatus is a new version of the Fat-O-Meater measurement system. The FOM II consists of an optical probe with a knife, a depth measurement device having a measurement depth of 125 mm and a data acquisition and analysis board – Carometec Touch Panel i15 computer (Ingress Protection IP69K).
3The lean meat content of carcasses shall be calculated according to the following formula:
MANUAL METHOD (ZP)
1Division 1
2Division 2
3The lean meat content of carcasses shall be calculated according to the following formula:
gmSCAN
1Division 1
2Division 2
3The lean meat content of a carcass shall be calculated according to the following formula:
ESTIMEAT
1Division 1
2Division 2
3The lean meat content of a carcass shall be calculated according to the following formula:
MEAT3D
1Division 1
2Division 2
3The lean meat content of a carcass shall be calculated according to the following formula:

1F1

The use of the following methods is authorised for grading pig carcasses pursuant to point 1 of Section B.IV of Annex IV to Regulation (EU) No 1308/2013 of the European Parliament and of the Council ^f1 in Poland:

(a)

the ‘ Capteur Gras/Maigre — Sydel (CGM) ’ apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex;
(b)

the ‘ Ultra FOM 300 ’ apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex;
(c)

the ‘ Fully automatic ultrasonic carcass grading (Autofom) ’ apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex;
(d)

the ‘ IM-03 ’ apparatus and the assessment methods related thereto, details of which are given in Part 4 of the Annex;
(e)

the ‘ Autofom III ’ apparatus and the assessment methods related thereto, details of which are given in Part 5 of the Annex;
(f)

the ‘ CSB Image-Meater (CSB) ’ apparatus and the assessment methods related thereto, details of which are given in Part 6 of the Annex;
(g)

the ‘ Fat-O-Meater II (FOM II) ’ apparatus and the assessment methods related thereto, details of which are given in Part 7 of the Annex;
(h)

the ‘ manual method (ZP) ’ and the assessment methods related thereto, details of which are given in Part 8 of the Annex;
(i)

the ‘ gmSCAN ’ apparatus and the assessment methods related thereto, details of which are given in Part 9 of the Annex;
(j)

the ‘ ESTIMEAT ’ apparatus and the assessment methods related thereto, details of which are given in Part 10 of the Annex;
(k)

the ‘ MEAT3D ’ apparatus and the assessment methods related thereto, details of which are given in Part 11 of the Annex.

As regards the apparatus ‘ Ultra FOM 300 ’ , referred to in point (b) of the first subparagraph, after the end of the measurement procedure it must be possible to verify on the carcass that the apparatus measured the values of measurement F1 and F2 on the site provided for in the Annex, Part 2, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.

The manual method ZP, referred to in point (h) of the first subparagraph, shall only be authorised for abattoirs having a slaughter line with a capacity to process no more than 40 pigs per hour.

2F1

Notwithstanding the standard presentation referred to Section B.III of Annex IV to Regulation (EU) No 1308/2013, the flare fat, the kidneys and the diaphragm need not be removed from pig carcasses before being weighed and graded whereas the external auditory canal may be removed. In order to establish quotations for pig carcasses on a comparable basis, the recorded hot weight shall be:

(a)
reduced:
1. (1)
  
  for diaphragm by 0,23 %;
2. (2)
  for flare fat and kidneys by:
  - 1,90 % for carcasses grade S and E,
  - 2,11 % for carcasses grade U,
  - 2,54 % for carcasses grade R,
  - 3,12 % for carcasses grade O,
  - 3,35 % for carcasses grade P;
(b)

increased by 260 grams per carcass for both external auditory canals.

3

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

4

This Decision is addressed to the Republic of Poland.

1F1

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) ’ .

2F1

The apparatus shall be equipped with a high-definition Sydel probe 8 mm in width, a light-emitting infra-red diode (Honeywell) and two light sensors (Honeywell). The operating distance is between 0 and 105 mm. The values measured will be converted into estimated lean meat content by the CGM itself.

3The lean meat content of the carcass shall be calculated according to the following formula:F1

Ŷ = 59,42 + 0,1322 × M ₂ – 0,6275 × F ₂

where:

the estimated percentage of lean meat in the carcass,

M ₂

the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres from the dorsal midline, measured parallel to the split line of the carcass,

F ₂

the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

1F1

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 ‘ Ultra FOM 300 ’ .

2F1

The apparatus shall be equipped with an ultrasonic transducer array at 3,5 MHz (U-Systems). The results of the measurements shall be converted into estimated lean meat content by means of the Ultra FOM apparatus itself.

3The lean meat content of the carcass shall be calculated according to the following formula:F1

Ŷ = 54,48 + 0,1272 × M ₁ – 0,3090 × F ₁ + 0,0828 × M ₂ – 0,2802 × F ₂

where:

the estimated percentage of lean meat in the carcass,

M ₁

the thickness of the dorsal muscle in millimetres, measured at the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,

M ₂

the thickness of the dorsal muscle in millimetres, measured at the third to fourth rib from the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,

F ₁

the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M ₁ ,

F ₂

the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M ₂ ,

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

1F1

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 ‘ Autofom (Fully automatic ultrasonic carcass grading) ’ .

2F1

The apparatus shall be equipped with 16 ultrasonic transducers at 2 MHz (GE Inspection Technologies). The ultrasonic data shall comprise measurements of back-fat thickness and muscle thickness. The results of the measurements are converted into estimated lean meat content using a computer.

3The lean meat content of the carcass shall be calculated according to the following formula:F1

Ŷ = 62,9442 + (AF1_IP005 × – 0,018154) + (AF1_IP006 × – 0,027186) + (AF1_IP008 × – 0,047431) + (AF1_IP022 × – 0,011910) + (AF1_IP023 × – 0,071926) + (AF1_IP024 × 0,005814) + (AF1_IP034 × 0,029288) + (AF1_IP036 × 0,005096) + (AF1_IP038 × 0,010231) + (AF1_IP039 × 0,012659) + (AF1_IP041 × 0,022470) + (AF1_IP047 × – 0,007939) + (AF1_IP049 × – 0,075061) + (AF1_IP050 × – 0,028977) + (AF1_IP052 × – 0,091722) + (AF1_IP055 × – 0,060411) + (AF1_IP058 × – 0,098989) + (AF1_IP060 × – 0,064891) + (AF1_IP061 × – 0,065688) + (AF1_IP063 × – 0,064035) + (AF1_IP074 × – 0,078333) + (AF1_IP078 × – 0,078486) + (AF1_IP079 × – 0,035330) + (AF1_IP081 × – 0,048421) + (AF1_IP091 × – 0,107559) + (AF1_IP094 × 0,008816) + (AF1_IP096 × 0,000797) + (AF1_IP098 × 0,014608) + (AF1_IP103 × 0,007774) + (AF1_IP104 × 0,008251) + (AF1_IP122 × 0,012957)

where:

Ŷ = the estimated percentage of lean meat in the carcass,
AF1_IP005, AF1_IP006, AF1_IP008 … AF1_IP122 are the variables measured by Autofom.

4The measuring points and the statistical method are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Commission Regulation (EC) No 1249/2008 .F1

This formula shall be valid for carcasses weighing between 60 and 120 kg.

1F1

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 ‘ IM-03 ’ .

2F1

The apparatus shall be equipped with a needle-optical probe (single line scanner SLS01) of 7 millimetres diameter. The probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating distance is between 0 and 132 millimetres.

3The lean meat content of the carcass shall be calculated according to the following formula:F1

Ŷ = 60,55 + 0,1142 × M ₂ – 0,6292 × F ₂

where:

the estimated percentage of lean meat in the carcass,

M ₂

the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres from the dorsal midline, measured parallel to the split line of the carcass,

F ₂

the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M _2.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

1F1

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 ‘ Autofom III ’ .

2F1

The apparatus shall be equipped with 16 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of back-fat thickness, muscle thickness and related parameters. The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.

3The lean meat content of carcasses shall be calculated on the basis of 10 variables according to the following formula:F1

Ŷ = 73,8876 + (AF3_R2P1 × – 1,036616) + (AF3_R2P3 × – 0,180173) + (AF3_R2P13 × – 0,144679) + (AF3_R2P15 × – 0,221519) + (AF3_R3P5 × 0,136061) + (AF3_R4P4 × 0,249888) + (AF3_R4P5 × 0,330109) + (AF3_R4P6 × 0,184696) + (AF3_R4P8 × – 0,112875) + (AF3_R4P9 × – 0,113663)

where:

Ŷ = the estimated percentage of lean meat in the carcass,
R2P1, R2P3, R2P13 … R4P9 — are the variables measured by Autofom III.

4The measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Regulation (EC) No 1249/2008.F1

This formula shall be valid for carcasses weighing between 60 and 120 kg.

1F1

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 ’ .

2The 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 trigger mechanism and interfaces. The 5 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius ).F1

The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.

3The lean meat content of carcases shall be calculated according to the following formula:F1

Ŷ = 54,0770376148 – (0,4460170496 × MS) + (0,1046346719 × MF) – (0,0575429366 × VaF) + (0,2303135777 × VcF) – (0,1637971133 × VdF)

where:

Ŷ = the estimated percentage of lean meat in the carcass,
MS — mean averaged fat depth over M. gluteus medius (mm),
MF — mean averaged muscle depth of the muscles lumbar and M. gluteus medius (mm),
VaF, VcF, VdF — mean averaged muscle depth over the selected three lumbar vertebral bodies cranial (mm).

4The measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Regulation (EC) No 1249/2008.F1

This formula shall be valid for carcasses weighing between 60 and 120 kg.

1F1

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 ‘ Fat-O-Meater II ’ .

2The apparatus is a new version of the Fat-O-Meater measurement system. The FOM II consists of an optical probe with a knife, a depth measurement device having a measurement depth of 125 mm and a data acquisition and analysis board – Carometec Touch Panel i15 computer (Ingress Protection IP69K).F1

All legally relevant acquisition and analysis are contained within the FOM II pistol. The terminal is part of the FOM II and fully integrated with it.

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

3The lean meat content of carcasses shall be calculated according to the following formula:F1

Ŷ = 59,75 + 0,1533 × M ₂ – 0,6342 × F ₂

where:

the estimated percentage of lean meat in the carcass,

M ₂

the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 7 centimetres from the dorsal midline, measured perpendicularly to the muscle,

F ₂

the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M _2.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

1F1

The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by use of the ‘ manual method (ZP) ’ measuring by ruler.

2F1

This method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcass of the thickness of the fat and of the thickness of the muscle.

3The lean meat content of carcasses shall be calculated according to the following formula:F1

Ŷ = 52,61 – 0,6148 × F + 0,1842 × M

where:

the estimated percentage of lean meat in the carcass,

the minimum thickness of visible fat on the midline of the split carcass in millimetres, covering the M. gluteus medius (mm),

the visible thickness of the lumbar muscle on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the M. gluteus medius and the upper (dorsal) edge of the vertebral canal (mm).

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

1F1 F2

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 ‘ gmSCAN ’ .

2F1 F2

The gmSCAN uses magnetic induction to determine the dielectric properties of the carcasses without contact. The measurement system is formed by a number of transmitter coils that generate a variable and low intensity magnetic field. The receiver coils convert the signal from the perturbation of magnetic field caused by the carcass into a complex electric signal, related to the dielectric parameters of the muscle and fat tissue of the carcass.

3The lean meat content of a carcass shall be calculated according to the following formula:F1 F2

44,589 – 0,190 × CW + 2 341,21 × (Q1/CW) – 936,097 × (Q2/CW) + 1 495,516 × (Q3/CW)

where:

the estimated percentage of lean meat in a carcass;

warm carcass weight (in kilograms);

Q1, Q2 and Q3

Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively.

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

1F1 F2

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 ‘ ESTIMEAT ’ .

2F1 F2

ESTIMEAT uses a depth camera to produce a three-dimensional picture of the carcass and to estimate carcass shape parameters. 130 cross sections are produced and for each cross section, the following parameters are determined in order to calculate the lean meat content: surface size, circuit, convexities.

3The lean meat content of a carcass shall be calculated according to the following formula:F1 F2

38,39317497 + 508,24 × X1 – 148,557 × X2 – 3,63439 × X3 + 2,481331 × X4 + 8,353825 × X5 + 2,75896 × X6 + 268,8835 × X7

where:

the estimated percentage of lean meat in a carcass;

summary error of fitting points of cross section to circle with R _sf radius at point P-66;

outside convexity of carcass between maximum convexity of ham and shoulder at point Z-80;

summary error of fitting points of cross section to circle with R radius at point P-58/summary error of fitting points of cross section to circle with R radius at point P-67;

summary error of fitting points of cross section to circle with R _sf radius at point P-103/summary error of fitting points of cross section to circle with R _sf radius at point P-111;

cross section partial depth at point P-49 in 3/10 of the section width/cross section partial depth at point P-49 in 5/10 of the section width;

cross section maximum depth at point P-18/cross section maximum depth at point P-49;

partial error in points of cross section to circle with R radius at point P-72 in the 4/10 of the cross sectional area.

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

1F1 F2

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 ‘ MEAT3D ’ .

2F1 F2

MEAT3D uses a scanner to produce a three-dimensional image of the carcass and to estimate carcass shape parameters. A specific frame is used for positioning the half carcass of pig during the scanning process. 130 cross sections are produced and for each cross section, the following parameters are determined in order to calculate the lean meat content: surface size, circuit, convexities.

3The lean meat content of a carcass shall be calculated according to the following formula:F1 F2

50,36925112 + 0,543385 × X1 – 9,06185 × X2 – 10,83 × X3 + 488,8033 × X4 – 2,56922 × X5 + 17,34226 × X6 – 2,00088 × X7

where:

the estimated percentage of lean meat in a carcass;

summary error of fitting points of cross section to circle with R _sf radius at point P-49/summary error of fitting points of cross section to circle with R _sf radius at point P-23;

summary error of fitting points of cross section to circle with R radius at point P-79/maximum value of carcass convexities in locations P_50 –P99;

the radius of curvature of cross section at point P-68/the radius of curvature of cross section at point P-51;

partial error in points of cross section to circle with R radius at point P-70 in the 3/10 of the cross sectional area;

summary error of fitting points of cross section to circle with R _sf radius at point P-55/summary error of fitting points of cross section to circle with R _sf radius at point P-71;

cross section partial depth at point P-62 in 3/10 of the section width/cross section partial depth at point P-62 in 6/10 of the section width;

cross section partial depth at point P-33 in 2/10 of the section width/maximum value of ham.

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

Commission Decision of 11 March 2005 authorising methods for grading pig carcases in Poland (notified under document number C(2005) 552) (Only the Polish text is authentic) (2005/240/EC)

Annotations to the whole text

Footnotes

Contents