{
  "url": "https://openlegislation.uk/eu-decision-2007-571/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2007-571/annex.json",
  "legislation": "eudn/2007/571",
  "legislation_title": "Commission Decision of 21 August 2007 amending Decision 2005/307/EC authorising methods for grading pig carcases in Latvia (notified under document number C(2007) 3915) (Only the Latvian text is authentic) (2007/571/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2007-571",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "ANNEX\nMETHODS FOR GRADING PIG CARCASES IN LATVIA\nPART 1\nManual method (ZP)\n1.\nGrading of pig carcases shall be carried out by use of the manual method (ZP).\n2.\nThis 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 carcase of the thickness of the fat and of the thickness of the muscle.\n3.\nThe lean meat content of carcases shall be calculated according to the following formula:\n= 61,689 – 0,658x1 + 0,109x2\nwhere:\nthe estimated percentage of lean meat in the carcase,\nx1 the thickness of the visible fat on the midline of the split carcase, measured in the point G — thinnest part over the gluteus medius muscle (in millimetres),\nx2 the thickness of the visible muscle on the midline of the split carcase, measured in point M — distance between the cranial edge of the gluteus medius muscle and the dorsal edge of the vertebral canal (in millimetres).\nThe formula shall be valid for carcases weighing between 50 and 100 kilograms.\nPART 2\nIntrascope (Optical Probe)\n1.\nGrading of pig carcases shall be carried out by means of the apparatus termed “Intrascope (Optical Probe)” produced by SFK, Denmark.\n2.\nThe apparatus shall be equipped with a hexagonal-shaped probe of a maximum width of 12 millimetres (and of 19 millimetres at the blade at the top of the probe) containing a viewing window and a light source, a sliding barrel calibrated in millimetres, and having an operating distance of between 8 and 50 millimetres.\n3.\nThe lean meat content of the carcase shall be calculated according to the following formula:\n= 71,964 – 0,756x\nwhere:\nthe estimated percentage of lean meat in the carcase,\nx the thickness of back-fat in millimetres, measured on left side of carcase behind the last rib 6 cm of the midline of the carcase.\nThe formula shall be valid for carcases weighing between 50 and 100 kilograms.\nPART 3\nPG 200 (Pork Grader)\n1.\nGrading of pig carcases shall be carried out by means of the apparatus termed “PG 200 (Pork Grader)” produced by SFK, Denmark.\n2.\nThe apparatus shall be equipped with 1. manual measuring device, which has an operating distance of between 9 and 150 millimetres, and 2. linked computing system which records data and calculates lean meat content of carcase.\n3.\nThe lean meat content of the carcase shall be calculated according to the following formula:\n= 71,938 – 0,928x1 + 0,013x2\nwhere:\nthe estimated percentage of lean meat in the carcase,\nx1 the thickness of back-fat in millimetres, measured on left side of carcase behind the last rib 7 cm of the midline of the carcase,\nx2 the thickness of muscle in millimetres measured on left side of carcase behind the last rib 7 cm off the midline of the carcase.\nThe formula shall be valid for carcases weighing between 50 and 100 kilograms.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2007/571/annex",
    "retrieved_at": "2026-11-01T15:17:06.104196+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}