Annex

In the Annex to Decision 97/107/EC the following Parts 3, 4 and 5 are added:

‘PART 3

VCS 2000

1.

Grading of pig carcasses is carried out by means of the apparatus known as “VCS 2000”.

2.

The apparatus VCS 2000 is a picture-processing system for automatically determining the trade values of pork-carcass-halves. The system is used online within the slaughtering production system where via a camera system the carcass halves are automatically filmed. The picture data is then processed in a computer by special picture processing software.

3.

The lean meat content of the carcasses shall be calculated on the basis of 38 variables according to the following formula:

Ŷ

54,078892 + 0,037085 * X_{5 + 0,256113} * X_{15 + 0,021655} * X_{16 + 33,97699} * X₅₉ – 0,149103 * X₈₈ – 0,106705 * X₉₀ – 0,0768985 * X₉₁ – 0,079832 * X₉₅ – 0,079042 * X₉₆ – 0,084983 * X_{97 + 0,039831} * X₁₀₇ – 0,681172 * X_{108 + 0,234541} * X₁₀₉ – 0,059871 * X₁₁₃ – 4,149651 * X₁₂₀ – 36,8824 * X₁₄₇ – 19,9219 * X₁₄₉ – 7,512613 * X₁₅₆ – 0,086669 * X₁₆₈ – 0,545069 * X₁₇₁ – 0,386719 * X₁₇₃ – 0,025001 * X₁₇₅ – 1,410422 * X₁₈₆ – 0,32873 * X₁₉₂ – 0,260074 * X₁₉₃ – 0,08137 * X_{196 + 141,2392} * X₁₉₈ -141 236 * X₁₉₉ – 12,7862 * X₂₂₂ – 27,3973 * X₂₂₇ – 289 576 * X_{228 + 425,3549} * X_{233 + 14,62961} * X₂₃₄ – 0,97067 * X₂₄₂ – 2,084821 * X_{243 –} 3,11945 * X_{259 + 14,72706} * X₂₇₀ – 0,949448 * X₂₇₃

Where

Ŷ

the estimated percentage of lean meat in the carcasses

X₅, X₁₅ … X₂₇₃ are the variables measured by VCS 2000.

4.

Descriptions of the measurement points and the statistical method can be found in Part II of the Belgian protocol forwarded to the Commission in accordance with Article 3(3) of Regulation (EEC) No 2967/85.

This formula shall be valid for carcasses weighing between 60 and 130 kilograms.

PART 4

HENNESSY GRADING PROBE (HGP4)

1.

Grading of pig carcasses is carried out by means of the apparatus termed “Hennessy Grading Probe (HGP4)”.

2.

The HGP4 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 and photodetector 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 HGP4 itself or a computer linked to it.

3.

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

Ŷ = 65,42464 – 1,06279 * X1 + 0,17920 * X2

where

Ŷ

the estimated percentage of lean meat in the carcasses

X1

fat depth (including skin) in millimetres, measured 6 cm off the split line between the third and fourth last rib

X2

muscle depth in millimetres, measured 6 cm off the split line between the third and fourth last rib

This formula shall be valid for carcasses weighing between 60 and 130 kilograms.

PART 5

OPTISCAN-TP

1.

Grading of pig carcasses is carried out by means of the apparatus termed “Optiscan-TP”.

2.

The Optiscan-TP apparatus shall be equipped with a digital imager taking an illuminated photo of the two measurement points on the carcasses. The images are the base for the calculation of fat and muscle thickness according to the two points method “Zwei-Punkte Messverfahren (ZP)”. The results of the measurements shall be converted into estimated lean meat content by means of the Optiscan-TP apparatus itself. The photos are saved and later can be controlled. The integrated Bluetooth^® interface permits easy data transfer.

3.

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

Ŷ = 53,04153 – 0,68318 * X1 + 0,23131 * X2

where

Ŷ

the estimated percentage of lean meat in the carcasses

X1

smallest fat depth (including skin) over the musculus gluteus medius in millimetres

X2

lumbar muscle depth in millimetres, measured as the shortest distance from the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal

This formula shall be valid for carcasses weighing between 60 and 130 kilograms.’