# Commission Decision of 22 May 2006 amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic (notified under document number C(2006) 1982) (Only the Czech text is authentic) (2006/383/EC), Annex

Extent: E+W+S+N.I.

In the Annex to Decision 2005/1/EC the following Part 5 and Part 6 are added:
‘PART 5
Ultra-sound IS-D-05
1.
Grading of pig carcasses shall be carried out by use of the method termed “Ultra-sound IS-D-05”.
2.
The grading apparatus IS-D-05 is a device for measuring the lean meat and fat thickness on the basis of response analysis of the range of ultrasonic impulses which are transmitted in sequence into the carcass in the specified place. Ultrasonic probe scans treated carcasses with the set of 3 × 100 ultrasonic impulses at frequency of 4 MHz in the time of scanning.
3.
The lean meat content of the carcass shall be calculated according to the following formula:
= 60,69798 – 0,89211 S (IS-D-05) + 0,10560 M (IS-D-05)
where:
the estimated percentage of lean meat in the carcass,
S (IS-D-05) backfat thickness including skin (mm) at the point of measurement at 70 mm off the midline of the carcass between the second and the third last ribs (mm),
M (IS-D-05) muscle depth at the point of measurement (mm).
The formula shall be valid for carcasses weighing between 60 and 120 kilograms.
PART 6
Needle IS-D-15
1.
Grading of pig carcasses shall be carried out by use of the method termed “Needle IS-D-15”.
2.
The grading apparatus IS-D-15 is a device using a sharp needle probe which is inserted into a given place of the carcass; the insertion depth is about 140 mm. A special engineered optical set is located behind the needle that by the means of an optical channel enlightens the surrounding tissue or area and scans the amount of reflected light energy with the defined wavelength. The terminal is also equipped with a precise contactless measuring device which determines the current insertion depth with 46 micrometer precision.
3.
The lean meat content of the carcass shall be calculated according to the following formula:
= 60,92452 – 0,77248 S (IS-D-15) + 0,11329 M (IS-D-15)
where:
the estimated percentage of lean meat in the carcass,
S (IS-D-15) backfat thickness including skin (mm) at the point of measurement at 70 mm off the midline of the carcass between the second and the third last ribs (mm),
M (IS-D-15) muscle depth at the point of measurement (mm).
The formula shall be valid for carcasses weighing between 60 and 120 kilograms‘

---
Source: https://www.legislation.gov.uk/eudn/2006/383/annex (the official version)
Page: https://openlegislation.uk/eu-decision-2006-383/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.