The use of the following methods is hereby authorised for grading pig carcasses pursuant to point 1 of Section B.IV of Annex V to Regulation (EC) No 1234/2007 in the Netherlands:
—
the Hennessy Grading Probe (HGP 7) apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex,
—
the Capteur Gras/Maigre — Sydel (CGM) apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex,
—
the CSB Image-Meater (CSB) apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex.
Modifications of the authorised apparatus or assessment methods shall not be allowed, unless those modifications are explicitly authorised by Commission Decision.
Decision 2005/627/EC is repealed.
This Decision shall apply from 3 October 2011.
This Decision is addressed to the Kingdom of the Netherlands.
ANNEXSupplementary provisions
ANNEX
METHODS FOR GRADING PIG CARCASSES IN THE NETHERLANDS
PART 1
Hennessy Grading Probe (HGP 7)
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 ‘Hennessy Grading Probe (HGP 7)’.
2.
The apparatus shall be equipped with a probe of 5,95 mm diameter (and have abutting 6,3 mm of blade on either side of the probe at its head) containing a photodiode (Siemens LED of the type LYU 260-EO and photodetector of the type 58 MR) and having an operating distance of between 0 and 120 mm. The results of the measurements shall be converted into estimated lean-meat content by means of the HGP 7 itself as well as a computer linked to it.
3.
The lean-meat content of the carcass shall be calculated according to the following formula:
LMP = 65,92 – 0,6337 * Fat + 0,0446 * Muscle
where:
LMP
=
the estimated percentage of lean meat in the carcass,
Fat
=
the HGP7 fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from last rib position, 6 centimetres from the dorsal midline,
Muscle
=
the HGP7 muscle depth measurement (including rind) in millimetres, as measured at the same time and in the same place as Fat.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
PART 2
Capteur Gras/Maigre — Sydel (CGM)
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 ‘Capteur Gras/Maigre — Sydel (CGM)’.
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 carcasses shall be calculated using the following formula:
LMP = 66,86 – 0,6549 * Fat + 0,0207 * Muscle
where:
LMP
=
the estimated percentage of lean meat in the carcass,
Fat
=
the CGM fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from last rib position, 6 centimetres from the dorsal midline,
Muscle
=
the CGM muscle depth measurement (including rind) in millimetres, as measured at the same time and in the same place as Fat.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
PART 3
CSB Image-Meater (CSB)
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 (CSB)’.
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 Image-Meater variables (16) 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 carcasses shall be calculated according to the following formula:
LMP = 65,2212 – 0,2741 S + 0,0160 F – 0,0302 ML – 0,2648 MS + 0,0831 MF – 0,1002 WL – 0,0509 WaS + 0,0172 WaF – 0,0169 WbS + 0,0006 WbF + 0,0341 WcS – 0,0097 WcF + 0,0223 WdS – 0,0008 WdF + 0,0132 ES – 0,0124 IS ,
where the 16 objective CSB measurements, taken at the split line, are:
LMP
=
the estimated percentage of lean meat in the carcass,
S
=
fat depth, minimal fat depth over muscle gluteus medius (mm),
F
=
muscle depth, minimal muscle depth between anterior extremity of muscle gluteus medius and the dorsal part of the medullar canal (mm),
ML
=
length of muscle gluteus medius (mm),
MS
=
mean bacon width below muscle gluteus medius (mm),
MF
=
mean lean-meat width below muscle gluteus medius (mm),
WL
=
mean length of vertebrae including spinal discs (mm),
Wa,b,c,dS
=
mean bacon width below 1st measured vertebra (a) and three other vertebrae (b, c, d) (mm),
Wa,b,c,dF
=
mean lean-meat width below 1st measured vertebra (a), and three other vertebrae (b, c, d) (mm),
ES
=
mean external bacon width above the four measured vertebrae (mm),
IS
=
mean internal bacon width above the four measured vertebrae (mm).
4.
The measuring points are described in Part II of the Protocol presented to the Commission by the Netherlands in accordance with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
