(1)

By Commission Decision 96/550/EC (2), the use of two methods for grading pig carcases in Finland was authorised.

(2)

The Government of Finland has requested the Commission to authorise the application of new formulae for the calculation of the lean meat content of carcases in the framework of the existing grading methods and has submitted the details required in Article 3 of Commission Regulation (EEC) No 2967/85 of 24 October 1985 laying down detailed rules for the application of the Community scale for grading pig carcases (3).

(3)

The examination of this request has revealed that the conditions for authorising the new formulae are fulfilled.

(4)

Decision 96/550/EC should therefore be amended accordingly.

(5)

The measures provided for in this Decision are in accordance with the opinion of the Management Committee for Pigmeat,

1.

Point 3 of Part 1 is replaced by the following:

‘3.

The lean content of the carcase shall be calculated according to the following formula: = 56,713 – 0,271 • X1 – 0,620 • X2 + 0,258 • X3 Where: = the estimated lean meat of the carcase; X1 = the thickness of back-fat (including rind) in mm measured at 8 cm off the midline of the carcase behind the last rib; X2 = the thickness of back-fat (including rind) in mm measured at 6 cm off the midline of the carcase between the third and fourth last rib; X3 = the thickness of muscle in mm measured at the same time and the same place as X2. The formula shall be valid for carcases weighing between 51 and 120 kilograms.’

2.

Point 3 of Part 2 is replaced by the following:

‘3.

The lean meat content of the carcase shall be calculated according to the following formula: = 69,931 – 0,843 • X1 Where: = the estimated lean meat of the carcase; X1 = the thickness of back-fat (including rind) in mm measured at 6 cm off the midline of the carcase between the third and fourth last rib. The formula shall be valid for carcases weighing between 51 and 120 kilograms.’