{
  "url": "https://openlegislation.uk/eu-decision-2011-507/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2011-507/annex.json",
  "legislation": "eudn/2011/507",
  "legislation_title": "Commission Implementing Decision of 16 August 2011 amending Decision 2005/382/EC authorising methods for grading pig carcasses in Hungary (notified under document C(2011) 5746) (Only the Hungarian text is authentic) (2011/507/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2011-507",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "ANNEX\nMETHODS FOR GRADING PIG CARCASSES IN HUNGARY\nPart I\nFAT-O-MEATER FOM S70 AND FAT-O-MEATER FOM S71\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 “FOM S70” and “Fat-O-Meater S71”.\n2.\nThe apparatus shall be equipped with a probe of 6 millimetres (mm) diameter containing an optical sonde of the Fremstillet AF Radiometer Copenhagen/Slagteriernes Forskningsinstitut Optisk Sonde MQ type and having an operating distance of between 5 and 105 mm. The results of the measurements are converted into estimated lean meat content by means of a computer type S70 and S71 respectively.\n3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 63,78987 – 0,77968 × BF + 0,10715 × LD\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nBF the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and third last ribs,\nLD the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.\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 an ultrasonic probe with an array of transducer emitting ultrasonic waves at 3,5 MHz. The ultrasonic signal is digitised, stored and processed by a microprocessor. The results of the measurements shall be converted into estimated lean meat content by means of the Ultra FOM 300 apparatus itself.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 69,38252 – 0,79120 × BF + 0,00994 × LD\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nBF the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the split carcass, between the second and third last ribs,\nLD the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.\nPart III\nOPTISCAN TP\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 “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)”.\nThe 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 can later be controlled. The integrated Bluetooth® interface permits easy data transfer.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 58,31147 – 0,62677 × BF + 0,14664 × LD\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nBF the minimal fat depth (including rind) in millimetres over the M.gluteus medius,\nLD the minimal muscle depth in millimetres between the anterior extremity of the M. gluteus medius and the dorsal part of medullar canal.\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.\nPart IV\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 an optical needle probe (single line scanner SLS01) of 7 mm diameter with the knife. The probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating distance is between 0 and 132 mm. The results of the measurements shall be converted into estimated lean meat content by means of the IM-03 apparatus itself.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 59,63994 – 0,63951 × BF + 0,12083 × LD\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nBF the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and third last ribs,\nLD the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.\nPart V\nOPTIGRADE-MCP\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 “OptiGrade-MCP”.\n2.\nThe apparatus shall be equipped with an optical probe 6 mm in diameter, one infrared photodiode (Siemens) and a photo transistor (Siemens). The operating distance shall be between 0 and 110 mm.\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 = 61,45261 – 0,62941 × BF + 0,11736 × LD\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nBF the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and the third last ribs,\nLD the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.\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/2011/507/annex",
    "retrieved_at": "2026-11-01T15:15:42.143664+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."
}