{
  "url": "https://openlegislation.uk/eu-decision-2011-418/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2011-418/annex.json",
  "legislation": "eudn/2011/418",
  "legislation_title": "Commission Implementing Decision of 14 July 2011 amending Decision 2005/7/EC authorising a method for grading pig carcasses in Cyprus (notified under document C(2011) 4996) (Only the Greek text is authentic) (2011/418/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2011-418",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "ANNEX\nMETHODS FOR GRADING PIG CARCASSES IN CYPRUS\nPART I\nHennessy Grading Probe (HGP 4)\n1.\nThe rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “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 of the 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 carcass shall be calculated according to the following formula:\nŶ = 61,10 – 0,629 X 1 + 0,160 X 2 where:\nŶ the estimated percentage of lean meat in the carcass,\nX1 the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the split carcass, between the third and fourth last ribs,\nX2 the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X1.\nThis formula shall be valid for carcasses weighing between 55 and 120 kilograms.\nPART II\nUltra FOM 300\n1.\nThe rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “Ultra FOM 300”.\n2.\nThe apparatus shall be equipped with a 3,5 MHz ultrasound probe, 5 centimetres in length, featuring 64 ultrasound transducers. The ultrasound signal shall be digitalised; stored and processed by a microprocessor (type SHARC ADSP-21060L).\nThe results of the measurements shall be converted into estimated lean meat content by the Ultra FOM 300 apparatus itself.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 65,51 – 0,779 X 1 + 0,111 X 2 where:\nŶ the estimated percentage of lean meat in the carcass,\nX1 the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the split carcass, between the third and fourth last ribs,\nX2 the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X1.\nThis formula shall be valid for carcasses weighing between 55 and 120 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/2011/418/annex",
    "retrieved_at": "2026-11-01T15:15:44.548040+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."
}