Annex

ANNEX

METHODS FOR GRADING PIG CARCASSES IN SLOVENIA

Part 1

ZWEI-PUNKT — DM5 (ZP)

1.

Grading of pig carcasses shall be carried out by means of the method termed “Zwei-Punkt — DM5 (ZP)”.

2.

The lean meat content of the carcasse shall be calculated according to the following formula:

Ŷ = 60,81879 – 0,72992 × F_DM + 0,12157 × M_DM

where:

Ŷ

estimated percentage of lean meat in the carcasse

F_DM

minimum thickness of visible (back) fat (including rind) on the midline of the split carcasse in millimetres, covering the lumbar muscle (Musculus glutaeus medius)

M_DM

visible thickness of the lumbar muscle on the midline of split carcasse in millimetres, measured as the shortest connection between the front (cranial) end of lumbar muscle and the upper (dorsal) edge of the vertebral canal

This formula shall be valid for carcasses weighing between 50 and 120 kg.

Part 2

HENNESSY GRADING PROBE (HGP 4)

1.

Grading of pig carcasses shall be carried out by means of the apparatus termed “Hennessy Grading Probe (HGP 4)”.

2.

The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade on top of the probe) 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 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of the HGP 4 itself or a computer linked to it.

3.

The lean meat content of the carcasse shall be calculated according to the following formula:

Ŷ = 68,52500 – 0,91029 × F_HGP4 + 0,08512 × M_HGP4

where:

Ŷ

estimated percentage of lean meat in the carcasse

F_HGP4

the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcasse between the third and fourth last rib

M_HGP4

the thickness of muscle in millimetres measured at the same time and same place as F_HGP4

This formula shall be valid for carcasses weighing between 50 and 120 kg.