{
  "url": "https://openlegislation.uk/eu-decision-2013-187/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2013-187/annex.json",
  "legislation": "eudn/2013/187",
  "legislation_title": "Commission Implementing Decision of 18 April 2013 amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic as regards the formulas of the authorised methods and the presentation of such carcasses (notified under document C(2013) 2037) (Only the Czech text is authentic) (2013/187/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2013-187",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "The Annex to Decision 2005/1/EC is amended as follows:\n(1) in Part 1 (Zwei-Punkte-Messverfahren (ZP)), point 2 is replaced by the following:\n‘2.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 59,08991 – 0,43868 × S + 0,09792 × M where:\nŶ the estimated percentage of lean meat in the carcass,\nS fat measure, measured by a slide rule — the minimum thickness of visible fat (including rind) covering the M. gluteus medius on the midline of the split carcass (mm),\nM meat measure, measured by a slide rule at 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.’;\n(2) in Part 2 (Fat-O-Meater (FOM)), point 3 is replaced by the following:\n‘3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 70,28164 – 0,75376 × S + 0,00270 × M where:\nŶ the estimated percentage of lean meat in the carcass,\nS the thickness of back-fat (including rind) in millimetres, measured at 6,5 centimetres off the midline of the carcass, between the second and third last ribs,\nM the thickness of muscle in millimetres, measured at the same time and in the same place as S.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;\n(3) in Part 3 (Hennessy Grading Probe (HGP 4)), point 3 is replaced by the following:\n‘3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 69,11354 – 0,67804 × S + 0,00432 × M where:\nŶ the estimated percentage of lean meat in the carcass,\nS the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres from the midline of the carcass, between the third and fourth last ribs,\nM the thickness of muscle in millimetres, measured at the same time and in the same place as S.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;\n(4) in Part 4 (Ultra-FOM 300), point 3 is replaced by the following:\n‘3.\nThe lean meat content of the carcase shall be calculated according to the following formula:\nŶ = 66,78382 – 0,80922 × S + 0,04746 × M where:\nŶ the estimated percentage of lean meat in the carcass,\nS the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the carcass between the second and third last ribs (measurement known as “P 2 ”),\nM the thickness of muscle in millimetres, measured at the same time and in the same place as S.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;\n(5) in Part 5 (Ultra-sound IS-D-05), point 3 is replaced by the following:\n‘3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 66,01987 – 0,69560 × S + 0,01947 × M where:\nŶ the estimated percentage of lean meat in the carcass,\nS the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the carcass between the second and third last ribs (measurement known as “P 2 ”),\nM the thickness of muscle in millimetres, measured at the same time and in the same place as S.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;\n(6) in Part 6 (Needle IS-D-15), point 3 is replaced by the following:\n‘3.\nThe lean meat content of the carcass shall be calculated according to the following formula:\nŶ = 66,37105 – 0,80124 × S + 0,05507 × M where:\nŶ the estimated percentage of lean meat in the carcass,\nS the thickness of back-fat (including rind) in millimetres, measured at 7,5 centimetres off the midline of the carcass between the second and third last ribs,\nM the thickness of muscle in millimetres, measured at the same time and in the same place as S.\nThis formula shall be valid for carcasses weighing between 60 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/2013/187/annex",
    "retrieved_at": "2026-11-01T15:15:07.305759+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."
}