ANNEX
METHODS FOR GRADING PIG CARCASES IN FRANCE
PART 1
Capteur Gras/Maigre — Sydel (CGM)
1.
Grading of pig carcases is carried out by means of the apparatus known as ‘Capteur Gras/Maigre — Sydel (CGM version 01-A)’.
2.
The apparatus shall be equipped with a high-definition Sydel probe 8 mm in diameter, a light-emitting infra-red diode (Honeywell) and two light sensors (Honeywell). The operating distance shall be between 0 and 95 mm.
The results of the measurements shall be converted into estimated lean meat content by the CGM itself.
3.
The lean meat content of carcases shall be calculated using the following formula:
= 63,20 – 0,334 G1 – 0,427 G2 + 0,144 M2
where:
=
the estimated percentage of lean meat in the carcase,
G1
=
the thickness of the fat (including rind), between the third and fourth last lumbar vertebrae, at 8 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres),
G2
=
the thickness of the fat (including rind), between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to this line (in millimetres),
M2
=
the thickness of the muscle, between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to this line (in millimetres).
This formula shall be valid for carcases weighing between 45 and 125 kg.
PART 2
CSB Ultra-Meater
1.
Grading of pig carcases shall be carried out by means of the apparatus termed ‘CSB Ultra-Meater version 3.0’.
2.
The apparatus shall be equipped with a 3,5 MHz probe (Pie Medical). The operating distance shall be between 0 and 200 mm.
The results of the measurements shall be converted into estimated lean meat content using a computer.
3.
The lean meat content of carcases shall be calculated using the following formula:
= 62,68 – 0,921 G + 0,204 M
where:
=
the estimated percentage of lean meat in the carcase,
G
=
the thickness of the fat (including rind), between the second and third last lumbar ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres),
M
=
the thickness of the muscle, between the second and third last lumbar ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres).
This formula shall be valid for carcases weighing between 45 and 125 kg.
PART 3
Manual method (ZP)
1.
Grading of pig carcasses shall be carried out by use of the manual method (ZP).
2.
This method may be implemented using a ruler, with the gradings 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 carcases shall be calculated according to the following formula:
= 55,99 – 0,514 Gf + 0,157 Mf
where:
=
the estimated percentage of lean meat in the carcase,
Gf
=
the thickness of visible fat on the midline of the split carcase in millimetres, covering the glutaeus medius muscle (in millimetres),
Mf
=
the visible thickness of the lumbar muscle on the midline of the split carcase, measured as the shortest connection between the front (cranial) end of the glutaeus medius muscle and the upper (dorsal) edge of the vertebral canal (in millimetres).
This formula shall be valid for carcases weighing between 45 and 125 kg.
