The use of the following methods is hereby authorised for grading pig carcases pursuant to Regulation (EEC) No 3220/84 in Slovenia:
(a)
the grading method known as β Zwei-Punkt β DM5 (ZP) β and assessment methods related thereto, details of which are given in Part 1 of the Annex;
(b)
the apparatus termed β Hennessy Grading Probe (HGP 4) β and the assessment methods related thereto, details of which are given in Part 2 of the Annex.
The authorisation for the ZP-DM5 grading method is granted until 31 December 2007.
Modifications of the apparata or the assessment methods shall not be authorised.
This Decision is addressed to the Republic of Slovenia.
ANNEXSupplementary provisions
ANNEX
METHODS FOR GRADING PIG CARCASES IN SLOVENIA
Part 1
ZWEI-PUNKT β DM5 (ZP)
1.
Grading of pig carcases shall be carried out by means of the method termed βZwei-Punkt β DM5 (ZP)β.
2.
The lean meat content of the carcase shall be calculated according to the following formula:
= 8,6980 + 66,7270 Z 1 + 9,7218 Z 2 + 33,2966 Z 3 β 19,8084 Z 4 β 0,1082 T
where:
=
estimated percentage of lean meat in the carcase,
M DM
=
visible thickness of the lumbar muscle on the midline of split carcase in millimetres, measured as the shortest connection between the front (cranial) end of lumbar muscle and the upper (dorsal) edge of the vertebral canal,
S DM
=
minimum thickness of visible (back) fat (including rind) on the midline of the split carcase in millimetres, covering the lumbar muscle (Musculus glutaeus medius) ,
Z 1
=
S DM /M DM
Z 2
=
Z 3
=
log
10 (S DM )
Z 4
=
T
=
warm carcase weight in kilograms.
This formula shall be valid for carcases weighing between 50 and 120Β kg.
Part 2
HENNESSY GRADING PROBE (HGP 4)
1.
Grading of pig carcases shall be carried out by means of the apparatus termed βHennessy Grading Probe (HGP 4)β.
2.
The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade on top of the probe) containing a photodiode (Siemens LED of the type LYU 260-EO) and photodetector of the type 58Β MR and having an operating distance of between 0 and 120 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of the HGP 4 itself or a computer linked to it.
3.
The lean meat content of the carcase shall be calculated according to the following formula:
= 64,9273 β 1,6690 S HGP + 0,01947 S 2
HGP + 0,2464 M HGP
where:
=
estimated percentage of lean meat in the carcase,
S HGP
=
the thickness of back fat (including rind) in millimetres, measured at 7Β cm off the midline of the carcase between second and third last rib,
M HGP
=
the thickness of muscle in millimetres measured at the same time and same place as S HGP .
This formula shall be valid for carcases weighing between 50 and 120Β kg.
