{
  "url": "https://openlegislation.uk/eu-decision-2008-176/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2008-176/annex.json",
  "legislation": "eudn/2008/176",
  "legislation_title": "Commission Decision of 22 February 2008 amending Decision 97/107/EC authorising methods for grading pig carcases in Belgium (notified under document number C(2008) 678) (Only the French and Dutch texts are authentic) (2008/176/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2008-176",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "In the Annex to Decision 97/107/EC the following Parts 3, 4 and 5 are added:\n‘PART 3\nVCS 2000\n1.\nGrading of pig carcasses is carried out by means of the apparatus known as “VCS 2000”.\n2.\nThe 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.\n3.\nThe lean meat content of the carcasses shall be calculated on the basis of 38 variables according to the following formula:\nŶ 54,078892 + 0,037085 * X5 + 0,256113 * X15 + 0,021655 * X16 + 33,97699 * X59 – 0,149103 * X88 – 0,106705 * X90 – 0,0768985 * X91 – 0,079832 * X95 – 0,079042 * X96 – 0,084983 * X97 + 0,039831 * X107 – 0,681172 * X108 + 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 * X196 + 141,2392 * X198 -141 236 * X199 – 12,7862 * X222 – 27,3973 * X227 – 289 576 * X228 + 425,3549 * X233 + 14,62961 * X234 – 0,97067 * X242 – 2,084821 * X243 – 3,11945 * X259 + 14,72706 * X270 – 0,949448 * X273\nWhere\nŶ the estimated percentage of lean meat in the carcasses\nX5, X15 … X273 are the variables measured by VCS 2000.\n4.\nDescriptions 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.\nThis formula shall be valid for carcasses weighing between 60 and 130 kilograms.\nPART 4\nHENNESSY GRADING PROBE (HGP4)\n1.\nGrading of pig carcasses is carried out by means of the apparatus termed “Hennessy Grading Probe (HGP4)”.\n2.\nThe 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.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 65,42464 – 1,06279 * X1 + 0,17920 * X2\nwhere\nŶ the estimated percentage of lean meat in the carcasses\nX1 fat depth (including skin) in millimetres, measured 6 cm off the split line between the third and fourth last rib\nX2 muscle depth in millimetres, measured 6 cm off the split line between the third and fourth last rib\nThis formula shall be valid for carcasses weighing between 60 and 130 kilograms.\nPART 5\nOPTISCAN-TP\n1.\nGrading of pig carcasses is carried out by means of the apparatus termed “Optiscan-TP”.\n2.\nThe 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.\n3.\nThe lean meat content of the carcasses shall be calculated according to the following formula:\nŶ = 53,04153 – 0,68318 * X1 + 0,23131 * X2\nwhere\nŶ the estimated percentage of lean meat in the carcasses\nX1 smallest fat depth (including skin) over the musculus gluteus medius in millimetres\nX2 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\nThis formula shall be valid for carcasses weighing between 60 and 130 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/2008/176/annex",
    "retrieved_at": "2026-11-01T15:16:54.413337+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."
}