2011/258/EU: Commission Implementing Decision of 27 April 2011 amending Decision 89/471/EEC authorising methods for grading pig carcasses in Germany (notified under document C(2011) 2709)
2011/258/EU: Commission Implementing Decision of 27 April 2011 amending Decision 89/471/EEC authorising methods for grading pig carcasses in Germany (notified under document C(2011) 2709)
Decision 89/471/EEC · Decision · 4 articles
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Decision 89/471/EEC is amended as follows:
1.
Article 1a is replaced by the following:
‘Article 1a
By way of derogation from Article 1(2) and (3), the use of the following methods is authorised for grading pig carcasses pursuant to point 1 of Section B.IV of Annex V to Council Regulation (EC) No 1234/2007 ( *1 ) in Germany:
—
the “
Autofom I
” apparatus and the assessment methods related thereto, details of which are given in Part III of the Annex,
—
the “
Autofom III
” apparatus and the assessment methods related thereto, details of which are given in Part IV of the Annex,
—
the “
CSB Image-Meater
” apparatus and the assessment methods related thereto, details of which are given in Part V of the Annex.
( *1 )
OJ L 299, 16.11.2007, p. 1 .’;"
2.
the Annex is amended in accordance with the Annex to this Decision.
ANNEX
The Annex to Decision 89/471/EEC is amended as follows:
(1)
in Part I (Ultrasonic Scanner GE Logiq 200pro), point 2 is replaced by the following:
‘2.
The lean meat content of the carcass shall be calculated according to the following formula:
LMP = 60,98501 – 0,85831•x 1 + 0,16449•x 2
where:
LMP
=
the estimated percentage of lean meat in the carcass,
x 1
=
the thickness of backfat (including rind) in millimetres, measured at 7 centimetres off the midline of the split carcass, between the second and third last ribs,
x 2
=
the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as x 1 .
This formula shall be valid for carcasses weighing between 50 and 120 kilograms.’;
(2)
in Part II (Zwei-Punkt-Meßverfahren (ZP)), point 2 is replaced by the following:
‘2.
The lean meat content of carcases shall be calculated according to the following formula:
LMP = 58,10122 – 0,56495•F + 0,13199•M
where:
LMP =
the estimated percentage of lean meat in the carcass,
F —
fat measure, the minimum thickness of visible fat (including rind) covering the M. glutaeus medius on the midline of the split carcass (mm),
M —
meat measure, measured at the shortest connection between the front (cranial) end of the M. glutaeus medius and the upper (dorsal) edge of the vertebral canal (mm).
This formula shall be valid for carcasses weighing between 50 and 120 kg.’;
(3)
Part III (Fully automatic ultrasonic carcase grading (Autofom)) is replaced by the following:
‘
PART III
Autofom I
1.
The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “Autofom I”.
2.
The apparatus shall be equipped with 16 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm.
The ultrasonic data shall comprise measurements of backfat thickness, muscle thickness and related parameters.
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
3.
The lean meat content of carcasses shall be calculated on the basis of 31 variables according to the following formula:
LMP = 63,95382561 – 0,11923455•IP001 – 0,09558979•IP002 – 0,10584604•IP007 – 0,05155666•IP009 – 0,13640649•IP016 – 0,14213204•IP022 + 0,03049588•IP030 + 0,01790568•IP032 + 0,01105555•IP038 – 0,16701099•IP042 – 0,06005469•IP071 – 0,22169624•IP079 + 0,06666878•IP084 + 0,05392766•IP086 – 0,21648737•IP090 – 0,26525617•IP091 – 0,09417923•IP092 – 0,01909767•IP093 – 0,01964313•IP094 – 0,02064380•IP095 – 0,01600385•IP096 – 0,01119575•IP103 – 0,00827959•IP109 – 0,00687431•IP111 – 0,00757384•IP112 + 0,01885055•IP113 + 0,06095365•IP115 + 0,05703606•IP116 + 0,04184455•IP120 + 0,04682307•IP121 + 0,03958671•IP122
where:
LMP = the estimated percentage of lean meat in the carcass,
IP001, IP002, IP007…IP122 are the variables measured by Autofom I.
4.
The lean meat content of carcasses may also be calculated on the basis of 3 t-values (principal component variables) according to the following formula:
LMP = 58,31148999 + 1,16880438•T1 + 0,66490881•T2 + 0,60981266•T3
where:
LMP
=
the estimated percentage of lean meat in the carcass,
T1, T2, T3
=
the principal component variables calculated on the basis of the 31 variables of paragraph 3.
5.
The measuring points and the statistical method are described in Part II of the protocol presented to the Commission by Germany in accordance with Article 23(4) of Commission Regulation (EC) No 1249/2008 ( *1 ) .
This formula shall be valid for carcasses weighing between 50 and 120 kg.
( *1 )
OJ L 337, 16.12.2008, p. 3 .’;"
(4)
the following Parts IV and V are added:
‘
PART IV
Autofom III
1.
The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “Autofom III.”
2.
The apparatus shall be equipped with 16 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm.
The ultrasonic data shall comprise measurements of backfat thickness, muscle thickness and related parameters.
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
3.
The lean meat content of carcasses shall be calculated on the basis of 5 variables according to the following formula:
LMP = 65,21715434 – 0,23517230•R2P2 – 0,23350031•R2P6 – 0,25098775•R2P10 – 0,10926670•R2P13 + 0,19342930•R3P5
where:
LMP =
the estimated percentage of lean meat in the carcass,
R2P2 —
weighted average of two fat measures without skin (mm), weighted 2/3 and 1/3, respectively,
R2P6 —
weighted average of two minimum fat measures (mm), weighted 2/3 and 1/3, respectively,
R2P10 —
minimum fat of the cross-section (mm),
R2P13 —
the initial assessment of the carcass size,
R3P5 —
the maximum meat measure (maximum rib position minus minimum fat position converted to mm).
4.
The measuring points are described in Part II of the protocol presented to the Commission by Germany in accordance with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
PART V
CSB Image-Meater
1.
The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the apparatus known as “CSB Image-Meater”.
2.
The CSB Image-Meater consists in particular of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a rate mechanism and interfaces. The 3 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius ):
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
3.
The lean meat content of carcases shall be calculated according to the following formula:
LMP = 68,06616 – 0,45829•MS + 0,11278•MF – 0,25545•WL
where:
LMP =
the estimated percentage of lean meat in the carcass,
MS —
mean fat measure above (dorsal of) M. gluteus medius (mm),
MF —
mean meat measure — over the length of M. gluteus medius (mm),
WL —
mean length of the four lumbar vertebral bodies cranial of the M. gluteus medius (mm).
4.
The measuring points are described in Part II of the protocol presented to the Commission by Germany in accordance with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for carcasses weighing between 50 and 120 kg.’.
( *1 )
OJ L 337, 16.12.2008, p. 3 .’;’
