ANNEX
‘ANNEX
METHODS FOR GRADING PIG CARCASSES IN HUNGARY
Part I
FAT-O-MEATER FOM S70 AND FAT-O-MEATER FOM S71
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 Fat-O-Meater “FOM S70” and “Fat-O-Meater S71”.
2.
The apparatus shall be equipped with a probe of 6 millimetres (mm) diameter containing an optical sonde of the Fremstillet AF Radiometer Copenhagen/Slagteriernes Forskningsinstitut Optisk Sonde MQ type and having an operating distance of between 5 and 105 mm. The results of the measurements are converted into estimated lean meat content by means of a computer type S70 and S71 respectively.
3.
The lean meat content of the carcass shall be calculated according to the following formula:
Ŷ = 63,78987 – 0,77968 × BF + 0,10715 × LD
where:
Ŷ
=
the estimated percentage of lean meat in the carcass,
BF
=
the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and third last ribs,
LD
=
the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part II
ULTRA FOM 300
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 “Ultra FOM 300”.
2.
The apparatus shall be equipped with an ultrasonic probe with an array of transducer emitting ultrasonic waves at 3,5 MHz. The ultrasonic signal is digitised, stored and processed by a microprocessor. The results of the measurements shall be converted into estimated lean meat content by means of the Ultra FOM 300 apparatus itself.
3.
The lean meat content of carcasses shall be calculated according to the following formula:
Ŷ = 69,38252 – 0,79120 × BF + 0,00994 × LD
where:
Ŷ
=
the estimated percentage of lean meat in the carcass,
BF
=
the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the split carcass, between the second and third last ribs,
LD
=
the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part III
OPTISCAN TP
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 “OptiScan TP”.
2.
The Optiscan-TP apparatus shall be equipped with a digital imager taking an illuminated photo of the two measurement points on the carcasses. The images are the base for the calculation of fat and muscle thickness according to the two points method “Zwei-Punkte Messverfahren (ZP)”.
The results of the measurements shall be converted into estimated lean meat content by means of the Optiscan-TP apparatus itself. The photos are saved and can later be controlled. The integrated Bluetooth® interface permits easy data transfer.
3.
The lean meat content of carcasses shall be calculated according to the following formula:
Ŷ = 58,31147 – 0,62677 × BF + 0,14664 × LD
where:
Ŷ
=
the estimated percentage of lean meat in the carcass,
BF
=
the minimal fat depth (including rind) in millimetres over the M.gluteus medius ,
LD
=
the minimal muscle depth in millimetres between the anterior extremity of the M. gluteus medius and the dorsal part of medullar canal.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part IV
IM-03
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 “IM-03”.
2.
The apparatus shall be equipped with an optical needle probe (single line scanner SLS01) of 7 mm diameter with the knife. The probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating distance is between 0 and 132 mm. The results of the measurements shall be converted into estimated lean meat content by means of the IM-03 apparatus itself.
3.
The lean meat content of carcasses shall be calculated according to the following formula:
Ŷ = 59,63994 – 0,63951 × BF + 0,12083 × LD
where:
Ŷ
=
the estimated percentage of lean meat in the carcass,
BF
=
the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and third last ribs,
LD
=
the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part V
OPTIGRADE-MCP
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 “OptiGrade-MCP”.
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 carcasses shall be calculated according to the following formula:
Ŷ = 61,45261 – 0,62941 × BF + 0,11736 × LD
where:
Ŷ
=
the estimated percentage of lean meat in the carcass,
BF
=
the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and the third last ribs,
LD
=
the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.’
