{
  "url": "https://openlegislation.uk/eu-decision-2013-187/article-1",
  "json_url": "https://openlegislation.uk/eu-decision-2013-187/article-1.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": "article/1",
  "kind": "article",
  "number": "1",
  "heading": null,
  "text": "Decision 2005/1/EC is amended as follows:\n(1) the third paragraph of Article 1 is replaced by the following:\n‘As regards the apparatus “Ultra FOM 300” and “Ultra-sound IS-D-05” it is laid down that after the end of the measurement procedure it must be possible to verify on the carcass that the apparatus measured the values of measurement P2 on the site provided for in the Annex, Part 4, point 3 and Part 5, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.’;\n(2) Article 1a is replaced by the following:\n‘Article 1a Notwithstanding the standard presentation laid down in the first paragraph of point B.III of Annex V to Regulation (EC) No 1234/2007, pig carcasses in the Czech Republic may be presented:\n(a) without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:\nhot carcass weight = weight of hot carcass without ears + 0,274 kg ; and\n(b) without the flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:\nhot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat ; and\n(c) without the flare fat having been removed and without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:\nhot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat and without ears + 0,274 kg .’;\n(3) Article 2 is replaced by the following:\n‘Article 2 Modifications of the authorised apparatus or grading methods shall not be allowed, unless those modifications are explicitly authorised by Commission Implementing Decision.’;\n(4) the Annex is amended in accordance with the Annex to this Decision.",
  "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/article/1",
    "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."
}