{
  "url": "https://openlegislation.uk/eu-decision-2020-113/annex",
  "json_url": "https://openlegislation.uk/eu-decision-2020-113/annex.json",
  "legislation": "eudn/2020/113",
  "legislation_title": "Commission Implementing Decision (EU) 2020/113 of 23 January 2020 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2020) 232) (Only the Spanish text is authentic)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2020-113",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "The Annex is amended as follows:\n(1) Part 3 is deleted;\n(2) Parts 5, 6 and 7 are replaced by the following:\n‘ Part 5\nFAT-O-MEAT’ER (FOM II)\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 “Fat-O-Meat’er (FOM II)”.\n2.\nThe apparatus is a new version of the Fat-O-Meat’er measurement system. The FOM II consists of an optical probe with a knife, a depth measurement device having an operating distance of between 0 and 125 millimetres and a data acquisition and analysis board – Carometec Touch Panel i15 computer (Ingress Protection IP69K). The results of the measurements are converted into estimated lean meat content by the FOM II apparatus itself.\n3.\nThe lean meat content of a carcass shall be calculated according to the following formula:\nŶ = 69,592 – (0,741 × X1)+ (0,066 × X2)\nwhere:\nŶ = the estimated percentage of lean meat in a carcass;\nX1 = the thickness of back-fat (including rind) in millimetres, measured perpendicularly to the back of the carcass at 6 cm of the split line, between the third and fourth last ribs;\nX2 = the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1.\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).\nPart 6\nAUTOFOM III\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 “AutoFOM III”.\n2.\nThe apparatus shall be equipped with sixteen 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of back fat thickness, muscle thickness and related parameters. The results of the measurements are converted into estimates of the percentage of lean meat by using a computer.\n3.\nThe lean meat content of a carcass shall be calculated according to the following formula:\nŶ = 75,39088 – (1,39968 × R2P1) – (0,45787 × R2P4) – (0,47094 × R2P10) + (0,20349 × R4P6)\nwhere:\nŶ = the estimated percentage of lean meat in a carcass,\nR2P1 = the average thickness of the skin;\nR2P4 = the P2 fat measure at the selected position in mm;\nR2P10 = minimum fat of the cross-section in mm;\nR4P6 = the fat 1 measurements in the selected MFT point.\nThis formula is valid for carcasses weighing between 60 and 120 kg (warm weight).\nPart 7\nMANUAL METHOD (ZP)\n1.\nThe rules provided for in this Part shall apply when the grading of pig carcasses is carried out by use of the “manual method (ZP)” measuring by ruler.\n2.\nThis method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcass of the thickness of the fat and of the thickness of the muscle.\n3.\nThe lean meat content of carcasses shall be calculated according to the following formula:\nŶ = 66,324 – (0,526 × F) + (0,034 × M)\nwhere:\nŶ = the estimated percentage of lean meat in the carcass,\nF = the minimum thickness of visible fat (including rind), in millimetres, on the midline of the split carcass in millimetres, covering the muscle gluteus medius,\nM = the visible thickness of the lumbar muscle, in millimetres, on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the muscle gluteus medius and the upper (dorsal) edge of the vertebral canal.\nThis formula shall valid for carcasses weighing between 60 and 120 kg (warm weight).’;\n(3) the following Part 10 is added:\n‘ Part 10\nOPTISCAN TP\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 “OptiScan TP”.\n2.\nThe 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. The results of the measurements shall be converted into estimated lean meat content by means of the Optiscan-TP apparatus itself. The photos are saved and can later be controlled. The integrated Bluetooth® interface permits easy data transfer.\n3.\nThe lean meat content of a carcass shall be calculated according to the following formula:\nŶ = 67,496 – (0,522 x F) + (0,032 x M)\nwhere:\nŶ = the estimated percentage of lean meat in a carcass;\nF = the minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;\nM = the visible thickness of the lumbar muscle, in millimetres, on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the muscle gluteus medius and the upper (dorsal) edge of the vertebral canal.\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/2020/113/annex",
    "retrieved_at": "2026-11-01T15:12:24.134872+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."
}