2008/169/EC: Commission Decision of 22 February 2008 authorising methods for grading pig carcases in Romania (notified under document number C(2008) 676)
Data as of 2026-07-04 Β· Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. Β· Read the official text β
The use of the following methods is hereby authorised for grading pig carcases pursuant to Regulation (EEC) No 3220/84 in Romania: (a) the Fat-O-Meatβer (FOM) apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex; (b) the OptiGrade-Pro (OGP) apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex.
Modifications of the apparata or the assessment methods shall not be authorised.
This Decision is addressed to Romania.
ANNEX Methods for grading pig carcasses in Romania PART 1 FAT-O-MEATβER (FOM) 1. Grading of pig carcases is carried out by means of the apparatus known as βFat-O-Meatβer (FOM)β. 2. The apparatus shall be equipped with a probe of 6 millimetres diameter containing a photodiode of the Siemens SFH 950/960 type and having an operating distance of between 3 and 103 millimetres. The results of the measurements are converted into estimated lean meat content by means of a computer. 3. The lean meat content of the carcasse shall be calculated according to the following formula: ΕΆ = 60,26989 β 0,81506Β *Β X1 + 0,20097Β *Β X2 where: ΕΆ = the estimated percentage of lean meat in the carcasse X1 = thickness of fat, including rind, in millimetres, measured at 7 cm from the midline X2 = thickness of the muscle in millimetres, measured at 7 cm from the midline, between the third and fourth last rib This formula shall be valid for carcasses weighing between 50 and 120 kilograms. PART 2 OPTIGRADE-PRO (OGP) 1. Grading of pig carcasses shall be carried out by means of the apparatus termed βOptiGrade-Pro (OGP)β. 2. The apparatus shall be equipped with an optical probe 6 mm in diameter, one infrared photodiode (Siemens) and a photo transistor (Siemens). The operating distance shall be between 0 and 110 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 carcasses shall be calculated using the following formula: ΕΆ = 61,21920 β 0,77665Β *Β X1 + 0,15239Β *Β X2 where: ΕΆ = the estimated percentage of lean meat in the carcasse X1 = thickness of fat, including rind, in millimetres, measured at 7 cm from the midline, between the third and fourth last rib X2 = thickness of the muscle in millimetres, measured at 7 cm from the midline, between the third and fourth last rib This formula shall be valid for carcasses weighing between 50 and 120 kilograms.
Source: EUR-Lex (Publications Office of the EU), Β© European Union, reuse permitted under Commission Decision 2011/833/EU.