{
  "url": "https://openlegislation.uk/eu-decision-2011-506/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2011-506/annex.json",
  "legislation": "eudn/2011/506",
  "legislation_title": "Commission Implementing Decision of 16 August 2011 amending Decision 2005/240/EC authorising methods for grading pig carcasses in Poland (notified under document C(2011) 5745) (Only the Polish text is authentic) (2011/506/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2011-506",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "‘ANNEX\nMETHODS FOR GRADING PIG CARCASSES IN POLAND\nPart 1\nCAPTEUR GRAS/MAIGRE — SYDEL (CGM)\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 “Capteur Gras/Maigre — Sydel (CGM)”.\n2.\nThe apparatus shall be equipped with a high-definition Sydel probe 8 mm in width, a light-emitting infra-red diode (Honeywell) and two light sensors (Honeywell). The operating distance is between 0 and 105 mm. The values measured will be converted into estimated lean meat content by the CGM itself.\n3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 59,42 + 0,1322 × M2 – 0,6275 × F2\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nM2 the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres from the dorsal midline, measured parallel to the split line of the carcass,\nF2 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.\nPart 2\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 an ultrasonic transducer array at 3,5 MHz (U-Systems). The results of the measurements shall be converted into estimated lean meat content by means of the Ultra FOM apparatus itself.\n3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 54,48 + 0,1272 × M1 – 0,3090 × F1 + 0,0828 × M2 – 0,2802 × F2\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nM1 the thickness of the dorsal muscle in millimetres, measured at the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,\nM2 the thickness of the dorsal muscle in millimetres, measured at the third to fourth rib from the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,\nF1 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M1,\nF2 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2,\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.\nPart 3\nFULLY AUTOMATIC ULTRASONIC CARCASS GRADING (AUTOFOM)\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 “Autofom (Fully automatic ultrasonic carcass grading)”.\n2.\nThe apparatus shall be equipped with 16 ultrasonic transducers at 2 MHz (GE Inspection Technologies). The ultrasonic data shall comprise measurements of back-fat thickness and muscle thickness. The results of the measurements are converted into estimated lean meat content using a computer.\n3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 62,9442 + (AF1_IP005 × – 0,018154) + (AF1_IP006 × – 0,027186) + (AF1_IP008 × – 0,047431) + (AF1_IP022 × – 0,011910) + (AF1_IP023 × – 0,071926) + (AF1_IP024 × 0,005814) + (AF1_IP034 × 0,029288) + (AF1_IP036 × 0,005096) + (AF1_IP038 × 0,010231) + (AF1_IP039 × 0,012659) + (AF1_IP041 × 0,022470) + (AF1_IP047 × – 0,007939) + (AF1_IP049 × – 0,075061) + (AF1_IP050 × – 0,028977) + (AF1_IP052 × – 0,091722) + (AF1_IP055 × – 0,060411) + (AF1_IP058 × – 0,098989) + (AF1_IP060 × – 0,064891) + (AF1_IP061 × – 0,065688) + (AF1_IP063 × – 0,064035) + (AF1_IP074 × – 0,078333) + (AF1_IP078 × – 0,078486) + (AF1_IP079 × – 0,035330) + (AF1_IP081 × – 0,048421) + (AF1_IP091 × – 0,107559) + (AF1_IP094 × 0,008816) + (AF1_IP096 × 0,000797) + (AF1_IP098 × 0,014608) + (AF1_IP103 × 0,007774) + (AF1_IP104 × 0,008251) + (AF1_IP122 × 0,012957)\nwhere:\nŶ = the estimated percentage of lean meat in the carcass,\nAF1_IP005, AF1_IP006, AF1_IP008 … AF1_IP122 are the variables measured by Autofom.\n4.\nThe measuring points and the statistical method are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Commission Regulation (EC) No 1249/2008.\nThis formula shall be valid for carcasses weighing between 60 and 120 kg.\nPart 4\nIM-03\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 “IM-03”.\n2.\nThe apparatus shall be equipped with a needle-optical probe (single line scanner SLS01) of 7 millimetres diameter. The probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating distance is between 0 and 132 millimetres.\n3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 60,55 + 0,1142 × M2 – 0,6292 × F2\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nM2 the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres from the dorsal midline, measured parallel to the split line of the carcass,\nF2 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.\nPart 5\nAUTOFOM III\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 “Autofom III”.\n2.\nThe apparatus shall be equipped with 16 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of back-fat thickness, muscle thickness and related parameters. The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.\n3.\nThe lean meat content of carcasses shall be calculated on the basis of 10 variables according to the following formula:\nŶ = 73,8876 + (AF3_R2P1 × – 1,036616) + (AF3_R2P3 × – 0,180173) + (AF3_R2P13 × – 0,144679) + (AF3_R2P15 × – 0,221519) + (AF3_R3P5 × 0,136061) + (AF3_R4P4 × 0,249888) + (AF3_R4P5 × 0,330109) + (AF3_R4P6 × 0,184696) + (AF3_R4P8 × – 0,112875) + (AF3_R4P9 × – 0,113663)\nwhere:\nŶ = the estimated percentage of lean meat in the carcass,\nR2P1, R2P3, R2P13 … R4P9 — are the variables measured by Autofom III.\n4.\nThe measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Regulation (EC) No 1249/2008.\nThis formula shall be valid for carcasses weighing between 60 and 120 kg.\nPart 6\nCSB IMAGE-MEATER (CSB)\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 “CSB Image-Meater”.\n2.\nThe CSB Image-Meater consists in particular of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a trigger mechanism and interfaces. The 5 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius).\nThe results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.\n3.\nThe lean meat content of carcases shall be calculated according to the following formula:\nŶ = 54,0770376148 – (0,4460170496 × MS) + (0,1046346719 × MF) – (0,0575429366 × VaF) + (0,2303135777 × VcF) – (0,1637971133 × VdF)\nwhere:\nŶ = the estimated percentage of lean meat in the carcass,\nMS — mean averaged fat depth over M. gluteus medius (mm),\nMF — mean averaged muscle depth of the muscles lumbar and M. gluteus medius (mm),\nVaF, VcF, VdF — mean averaged muscle depth over the selected three lumbar vertebral bodies cranial (mm).\n4.\nThe measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance with Article 23(4) of Regulation (EC) No 1249/2008.\nThis formula shall be valid for carcasses weighing between 60 and 120 kg.\nPart 7\nFAT-O-MEATER II (FOM II)\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 “Fat-O-Meater II”.\n2.\nThe apparatus is a new version of the Fat-O-Meater measurement system. The FOM II consists of an optical probe with a knife, a depth measurement device having a measurement depth of 125 mm and a data acquisition and analysis board – Carometec Touch Panel i15 computer (Ingress Protection IP69K).\nAll legally relevant acquisition and analysis are contained within the FOM II pistol. The terminal is part of the FOM II and fully integrated with it.\nThe results of the measurements are converted into estimated lean meat content by means of a computer.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 59,75 + 0,1533 × M2 – 0,6342 × F2\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nM2 the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 7 centimetres from the dorsal midline, measured perpendicularly to the muscle,\nF2 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.\nPart 8\nMANUAL METHOD (ZP)\n1.\nThe rules provided for in this Part shall apply when the grading of pig carcasses is carried out by use of the “manual method (ZP)” measuring by ruler.\n2.\nThis method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcass of the thickness of the fat and of the thickness of the muscle.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 52,61 – 0,6148 × F + 0,1842 × M\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nF the minimum thickness of visible fat on the midline of the split carcass in millimetres, covering the M. gluteus medius (mm),\nM the visible thickness of the lumbar muscle on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the M. gluteus medius and the upper (dorsal) edge of the vertebral canal (mm).\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "OJ L 337, 16.12.2008, p. 3.’."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2011/506/annex",
    "retrieved_at": "2026-11-01T15:15:42.176546+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."
}