2010/642/EU: Commission Decision of 25 October 2010 authorising a method for grading pig carcases in Greece (notified under document C(2010) 7230)

• Articles: 5

Article 1

The use of the following method is hereby authorised for grading dehided pig carcases pursuant to point B.IV, paragraph 1, of Annex V to Regulation (EC) No 1234/2007 in Greece: the apparatus termed ‘Hennessy Grading Probe (HGP 4)’ and the assessment method related thereto, details of which are given in the Annex.

Article 2

Notwithstanding the standard presentation laid down in the first paragraph of point B.III of Annex V to Regulation (EC) No 1234/2007, pig carcases in Greece may be dehided in a uniform manner before being weighed and graded. In order to establish quotations for pig carcases on a comparable basis, the recorded hot carcase weight shall be adjusted according to the following formula:

hot carcase weight = 1,05232 × weight of the dehided carcase

Article 3

Modifications of the apparatus or the assessment method shall not be authorised.

Article 4

This Decision is addressed to the Hellenic Republic.

Schedules & Appendices

ANNEX

ANNEX

METHOD FOR GRADING PIG CARCASES IN GREECE

1.

Grading of dehided pig carcases shall be carried out by means of the apparatus termed ‘Hennessy Grading Probe (HGP 4)’.

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 Silonex SLCD-61N1 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:

Ŷ = 62,400 – 0,495Χ 1 – 0,559Χ 2 + 0,129Χ 3

where:

Ŷ

=

the estimated percentage of lean meat in the carcase,

Χ 1

=

the thickness of back-fat (without rind) in millimetres, measured at 8 centimetres off the midline of the carcase at the level of the last rib,

Χ 2

=

the thickness of back-fat (without rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs

Χ 3

=

the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X 2 .

This formula shall be valid for carcases weighing between 60 and 120 kilograms.