{
  "url": "https://openlegislation.uk/eu-decision-2012-416",
  "json_url": "https://openlegislation.uk/eu-decision-2012-416.json",
  "id": "eudn/2012/416",
  "title": "Commission Implementing Decision of 19 July 2012 authorising methods for grading pig carcasses in Belgium (notified under document C(2012) 4933) (Only the Dutch and French texts are authentic) (2012/416/EU)",
  "short_title": "Commission Implementing Decision of 19 July 2012 authorising methods for grading pig carcasses in Belgium (notified under document C(2012) 4933) (Only the Dutch and French texts are authentic) (2012/416/EU)",
  "long_title": "Commission Implementing Decision of 19 July 2012 authorising methods for grading pig carcasses in Belgium (notified under document C(2012) 4933) (Only the Dutch and French texts are authentic) (2012/416/EU)",
  "citation": "EU Decision 2012/416",
  "type": "eudn",
  "year": "2012",
  "number": "416",
  "version": "current",
  "date": "2012-07-19",
  "revised": false,
  "valid_from": null,
  "extent": "E+W+S+N.I.",
  "unapplied_effects": 0,
  "provisions": [
    {
      "path": "introduction",
      "kind": "introduction",
      "number": null,
      "heading": "Introductory text",
      "url": "https://openlegislation.uk/eu-decision-2012-416/introduction",
      "extent": "E+W+S+N.I.",
      "status": null,
      "parent": null
    },
    {
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      "heading": null,
      "url": "https://openlegislation.uk/eu-decision-2012-416/article-1",
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    {
      "path": "article/3",
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    {
      "path": "article/4",
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      "status": null,
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    },
    {
      "path": "signature",
      "kind": "signature",
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      "heading": "Signature",
      "url": "https://openlegislation.uk/eu-decision-2012-416/signature",
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      "status": null,
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    },
    {
      "path": "annex",
      "kind": "annex",
      "number": null,
      "heading": "METHODS FOR GRADING PIG CARCASSES IN BELGIUM",
      "url": null,
      "extent": "E+W+S+N.I.",
      "status": null,
      "parent": null
    },
    {
      "path": "annex/part/1",
      "kind": "part",
      "number": "1",
      "heading": "Capteur gras/maigre — Sydel (CGM)",
      "url": null,
      "extent": "E+W+S+N.I.",
      "status": null,
      "parent": "annex"
    },
    {
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    {
      "path": "annex/part/1/division/2",
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    },
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      "path": "annex/part/1/division/3",
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      "heading": "Giralda choirometer pork grader (PG200)",
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    },
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    },
    {
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    },
    {
      "path": "annex/part/3",
      "kind": "part",
      "number": "3",
      "heading": "Hennessy grading probe (HGP4)",
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    },
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    },
    {
      "path": "annex/part/3/division/3",
      "kind": "division",
      "number": "3",
      "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
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      "parent": "annex/part/3"
    },
    {
      "path": "annex/part/4",
      "kind": "part",
      "number": "4",
      "heading": "Fat-O-Meat’er (FOM II)",
      "url": null,
      "extent": "E+W+S+N.I.",
      "status": null,
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    },
    {
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      "heading": null,
      "url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-4/division-1",
      "extent": "E+W+S+N.I.",
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      "parent": "annex/part/4"
    },
    {
      "path": "annex/part/4/division/2",
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      "heading": null,
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    },
    {
      "path": "annex/part/4/division/3",
      "kind": "division",
      "number": "3",
      "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
      "url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-4/division-3",
      "extent": "E+W+S+N.I.",
      "status": null,
      "parent": "annex/part/4"
    },
    {
      "path": "annex/part/5",
      "kind": "part",
      "number": "5",
      "heading": "OptiScan TP",
      "url": null,
      "extent": "E+W+S+N.I.",
      "status": null,
      "parent": "annex"
    },
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      "path": "annex/part/5/division/1",
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    {
      "path": "annex/part/5/division/2",
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      "number": "2",
      "heading": "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 shall be the base for the calculation of fat and muscle thickness according to the two points method ‘Zwei-Punkte Messverfahren (ZP)’.",
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    "retrieved_at": "2026-10-31T18:19:11.336921+00:00"
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  "licence": "Open Government Licence v3.0",
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}