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Annex

United Kingdom

Original text. Later amendments are not shown.

In the Annex to Decision 2009/11/EC the following Part 8 is added:

‘ Part 8

CSB-IMAGE-MEATER

1.

The 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”.

2.

The 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 rate mechanism and interfaces. The 4 CSB-Image-Meater variables are all measured at the split line in the ham area (around gluteus medius muscle); the measured values are transformed into estimation of a lean meat percentage by a central unit.

3.

The lean meat content of a carcass shall be calculated according to the following formula:

Ŷ = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M)

where:

Ŷ

  • the estimated percentage of lean meat in a carcass.

    • F

  • fat thickness as thinnest layer above muscle gluteus medius (in millimetres).

    • V4F

  • Average fat thickness of the complete bacon layer above the four lumbar vertebra (called VaF, VbF, VcF, VdF) (in millimetres).

    • M

  • Meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in millimetres).

    • V4M

  • Average meat thickness above the four lumbar vertebra (called VaM, VbM, VcM, VdM) (in millimetres).

    • This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).’