This document is an excerpt from the EUR-Lex website
Document 02014D0038-20140101
Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU)
Consolidated text: Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU)
Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU)
02014D0038 — EN — 01.01.2014 — 000.001
This text is meant purely as a documentation tool and has no legal effect. The Union's institutions do not assume any liability for its contents. The authentic versions of the relevant acts, including their preambles, are those published in the Official Journal of the European Union and available in EUR-Lex. Those official texts are directly accessible through the links embedded in this document
|
COMMISSION IMPLEMENTING DECISION of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (OJ L 023 28.1.2014, p. 35) |
Corrected by:
COMMISSION IMPLEMENTING DECISION
of 24 January 2014
authorising methods for grading pig carcases in Italy
(notified under document C(2014) 279)
(Only the Italian text is authentic)
(2014/38/EU)
Article 1
The use of the following methods is authorised for grading pig carcases pursuant to point 1 of Section B.IV of Annex V to Regulation (EC) No 1234/2007 in Italy:
the ‘Fat-O-Meater I (FOM I)’ apparatus and the assessment methods related thereto, details of which are given in Part I of the Annex;
the ‘Hennessy Grading Probe 7 (HGP 7)’ apparatus and the assessment methods related thereto, details of which are given in Part II of the Annex;
the ‘Fat-O-Meat’er II (FOM II)’ apparatus and the assessment methods related thereto, details of which are given in Part III of the Annex;
the ‘AutoFom III’ apparatus and the assessment methods related thereto, details of which are given in Part IV of the Annex;
the ‘CSB-Image-Meater’ apparatus and the assessment methods related thereto, details of which are given in Part V of the Annex;
the ‘Manual method ZP’ apparatus and the assessment methods related thereto, details of which are given in Part VI of the Annex.
Article 2
Notwithstanding the standard presentation laid down in the first paragraph of Section B.III of Annex V to Regulation (EC) No 1234/2007, pig carcases in Italy may be presented without the diaphragm and flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcase weight shall be adjusted in accordance with the following formula:
where:
|
Y |
= |
carcase weight as defined by Regulation (EC) No 1249/2008 |
|
X |
= |
warm carcase weight with flare fat and diaphragm |
|
a |
= |
sum of flare fat and diaphragm (%) |
Article 3
Modifications of the authorised apparatus or grading methods shall not be allowed, unless those modifications are explicitly authorised by Commission Implementing Decision.
Article 4
Decision 2001/468/EC is repealed.
Article 5
This Decision shall apply from 1 January 2014.
Article 6
This Decision is addressed to the Italian Republic.
ANNEX
METHODS FOR GRADING PIG CARCASES IN ITALY
PART I
Fat-O-Meater I (FOM I)
1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus termed ‘Fat-O-Meater I’ (FOM I).
2. The apparatus shall be equipped with a probe of 6 mm diameter containing a photodiode of the Siemens SFH 950 type and a photo detector (type SFH 960), having an operating distance of between 5 and 115 mm. The results of the measurements are converted into estimated lean meat content by means of a computer.
3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:
carcases weighing between 70 and 110 kg
carcases weighing between 110,1 and 180 kg
where:
|
ŷ |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs |
|
x2 |
= |
the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1. |
PART II
Hennessy Grading Probe (HGP 7)
1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus called ‘Hennessy Grading Probe 7’ (HGP 7).
2. The apparatus shall be equipped with a probe of 5,95 mm diameter (and have abutting 6,3 mm of blade on either side of the probe at its head)containing a photodiode (Siemens LED of the type LYU 260-EO and photodetector of the type 58 MR) and having an operating distance of between 0 and 120 mm. The results of the measurements shall be transformed in terms of estimated lean meat content by means of the HGP 7 itself as well as a computer linked to it.
3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:
carcases weighing between 70 and 110 kg
carcases weighing between 110,1 and 180 kg
where:
|
ŷ |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs, |
|
x2 |
= |
the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1. |
PART III
Fat-O-Meat’er II (FOM II)
1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus called ‘Fat-O-Meat’er II’ (FOM II).
2. The 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.
3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:
carcases weighing between 70 and 110 kg
carcases weighing between 110,1 and 180 kg
where:
|
ŷ |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs, |
|
x2 |
= |
the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1. |
PART IV
AutoFom III
1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus known as ‘AutoFom III’.
2. The 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.
3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:
carcases weighing between 70 and 110 kg
where:
|
Y |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
(R2P1) average skin thickness in mm |
|
x2 |
= |
(R2P4) the P2 fat measure at the selected position in mm where P2 is the minimum fat depth 7 cm from the midline 2/3 rib without skin |
|
x3 |
= |
(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin. |
|
x4 |
= |
(R2P16) coarse assessment of size of fat layer depth |
|
x5 |
= |
(R3P1) the meat measure at the selected P2 point in mm |
|
x6 |
= |
(R3P5) the max meat measure |
carcases weighing between 110,1 and 180 kg
where:
|
Y |
= |
the estimated percentage of lean meat in the carcase |
|
x1 |
= |
(R2P6) weighted average of the two minimum fat measures in mm |
|
x2 |
= |
(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin |
|
x3 |
= |
(R2P14) The initial assessment of carcase size minus P2 skin, where P2 is the minimum fat depth 7 cm from the midline 2/3 rib |
|
x4 |
= |
(R3P5) maximum muscle depth |
PART V
CSB Image Meater
1. The rules provided for in this Part shall apply when the grading of pig carcases 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 3 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius):
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:
carcases weighing between 70 and 110 kg
where:
|
Y |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
(MF) mean lean mass, measured in correspondence of the muscle gluteus medius (mm) |
|
x2 |
= |
(ML) length of the muscle gluteus medius |
|
x3 |
= |
(MS) medium fat mass, measured in correspondence of the muscle gluteus medius (mm) |
|
x4 |
= |
(WbS) medium fat mass, measured in correspondence of the second vertebra, detected starting from the front (cranial) end of the muscle gluteus medius (Vb) |
carcases weighing between 110,1 and 180 kg
where:
|
Y |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
(MF) mean meat measure — over the length of muscle gluteus medius (mm) |
|
x2 |
= |
(ML) length of the muscle gluteus medius |
|
x3 |
= |
(MS) mean fat measure above (dorsal of) muscle gluteus medius (mm) |
|
x4 |
= |
S (mm) depth of the fat layer, measured at the thinnest point over the muscle gluteus medius |
PART VI
Manual method (ZP)
1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by use of the ‘manual method (ZP)’ measuring by ruler
2. This 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 carcase of the thickness of the fat and of the thickness of the muscle.
3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:
carcases weighing between 70 and 110 kg
carcases weighing between 110,1 and 180 kg
where:
|
Y |
= |
the estimated percentage of lean meat in the carcase, |
|
x1 |
= |
the minimal fat depth in millimetres (including rind) over the muscle gluteus medius |
|
x2 |
= |
the minimal muscle depth in millimetres between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullary canal |
( 1 ) OJ L 299, 16.11.2007, p. 1.
( 2 ) Commission Regulation (EC) No 1249/2008 of 10 December 2008 laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcases and the reporting of prices thereof (OJ L 337, 16.12.2008, p. 3).
( 3 ) Commission Decision 2001/468/EC of 8 June 2001 authorising methods for grading pig carcases in Italy (OJ L 163, 20.6.2001, p. 31).