{
  "url": "https://openlegislation.uk/eu-decision-2019-252/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2019-252/annex.json",
  "legislation": "eudn/2019/252",
  "legislation_title": "Commission Implementing Decision (EU) 2019/252 of 11 February 2019 amending Decision 2005/240/EC authorising methods for grading pig carcasses in Poland (notified under document C(2019) 811) (Only the Polish text is authentic)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2019-252",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "In the Annex to Decision 2005/240/EC the following Parts 9, 10 and 11 are added:\n‘ Part 9\ngmSCAN\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 “gmSCAN”.\n2.\nThe gmSCAN uses magnetic induction to determine the dielectric properties of the carcasses without contact. The measurement system is formed by a number of transmitter coils that generate a variable and low intensity magnetic field. The receiver coils convert the signal from the perturbation of magnetic field caused by the carcass into a complex electric signal, related to the dielectric parameters of the muscle and fat tissue of the carcass.\n3.\nThe lean meat content of a carcass shall be calculated according to the following formula:\nŶ 44,589 – 0,190 × CW + 2 341,21 × (Q1/CW) – 936,097 × (Q2/CW) + 1 495,516 × (Q3/CW)\nwhere:\nŶ the estimated percentage of lean meat in a carcass;\nCW warm carcass weight (in kilograms);\nQ1, Q2 and Q3 Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).\nPart 10\nESTIMEAT\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 “ESTIMEAT”.\n2.\nESTIMEAT uses a depth camera to produce a three-dimensional picture of the carcass and to estimate carcass shape parameters. 130 cross sections are produced and for each cross section, the following parameters are determined in order to calculate the lean meat content: surface size, circuit, convexities.\n3.\nThe lean meat content of a carcass shall be calculated according to the following formula:\nŶ 38,39317497 + 508,24 × X1 – 148,557 × X2 – 3,63439 × X3 + 2,481331 × X4 + 8,353825 × X5 + 2,75896 × X6 + 268,8835 × X7\nwhere:\nŶ the estimated percentage of lean meat in a carcass;\nX1 summary error of fitting points of cross section to circle with Rsf radius at point P-66;\nX2 outside convexity of carcass between maximum convexity of ham and shoulder at point Z-80;\nX3 summary error of fitting points of cross section to circle with R radius at point P-58/summary error of fitting points of cross section to circle with R radius at point P-67;\nX4 summary error of fitting points of cross section to circle with Rsf radius at point P-103/summary error of fitting points of cross section to circle with Rsf radius at point P-111;\nX5 cross section partial depth at point P-49 in 3/10 of the section width/cross section partial depth at point P-49 in 5/10 of the section width;\nX6 cross section maximum depth at point P-18/cross section maximum depth at point P-49;\nX7 partial error in points of cross section to circle with R radius at point P-72 in the 4/10 of the cross sectional area.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).\nPart 11\nMEAT3D\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 “MEAT3D”.\n2.\nMEAT3D uses a scanner to produce a three-dimensional image of the carcass and to estimate carcass shape parameters. A specific frame is used for positioning the half carcass of pig during the scanning process. 130 cross sections are produced and for each cross section, the following parameters are determined in order to calculate the lean meat content: surface size, circuit, convexities.\n3.\nThe lean meat content of a carcass shall be calculated according to the following formula:\nŶ 50,36925112 + 0,543385 × X1 – 9,06185 × X2 – 10,83 × X3 + 488,8033 × X4 – 2,56922 × X5 + 17,34226 × X6 – 2,00088 × X7\nwhere:\nŶ the estimated percentage of lean meat in a carcass;\nX1 summary error of fitting points of cross section to circle with Rsf radius at point P-49/summary error of fitting points of cross section to circle with Rsf radius at point P-23;\nX2 summary error of fitting points of cross section to circle with R radius at point P-79/maximum value of carcass convexities in locations P_50 –P99;\nX3 the radius of curvature of cross section at point P-68/the radius of curvature of cross section at point P-51;\nX4 partial error in points of cross section to circle with R radius at point P-70 in the 3/10 of the cross sectional area;\nX5 summary error of fitting points of cross section to circle with Rsf radius at point P-55/summary error of fitting points of cross section to circle with Rsf radius at point P-71;\nX6 cross section partial depth at point P-62 in 3/10 of the section width/cross section partial depth at point P-62 in 6/10 of the section width;\nX7 cross section partial depth at point P-33 in 2/10 of the section width/maximum value of ham.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).’",
  "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/2019/252/annex",
    "retrieved_at": "2026-11-01T15:12:49.927947+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."
}