{
  "url": "https://openlegislation.uk/eu-decision-2008-167/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2008-167/annex.json",
  "legislation": "eudn/2008/167",
  "legislation_title": "Commission Decision of 18 February 2008 amending Decision 2005/879/EC authorising methods for grading pig carcases in Slovenia (notified under document number C(2008) 554) (Only the Slovenian text is authentic) (2008/167/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2008-167",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "ANNEX\nMETHODS FOR GRADING PIG CARCASSES IN SLOVENIA\nPart 1\nZWEI-PUNKT — DM5 (ZP)\n1.\nGrading of pig carcasses shall be carried out by means of the method termed “Zwei-Punkt — DM5 (ZP)”.\n2.\nThe lean meat content of the carcasse shall be calculated according to the following formula:\nŶ = 60,81879 – 0,72992 × FDM + 0,12157 × MDM\nwhere:\nŶ estimated percentage of lean meat in the carcasse\nFDM minimum thickness of visible (back) fat (including rind) on the midline of the split carcasse in millimetres, covering the lumbar muscle (Musculus glutaeus medius)\nMDM 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\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.\nPart 2\nHENNESSY GRADING PROBE (HGP 4)\n1.\nGrading of pig carcasses shall be carried out by means of the apparatus termed “Hennessy Grading Probe (HGP 4)”.\n2.\nThe 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.\n3.\nThe lean meat content of the carcasse shall be calculated according to the following formula:\nŶ = 68,52500 – 0,91029 × FHGP4 + 0,08512 × MHGP4\nwhere:\nŶ estimated percentage of lean meat in the carcasse\nFHGP4 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\nMHGP4 the thickness of muscle in millimetres measured at the same time and same place as FHGP4\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.",
  "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/2008/167/annex",
    "retrieved_at": "2026-11-01T15:16:54.650291+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."
}