2011/507/EU: Commission Implementing Decision of 16 August 2011 amending Decision 2005/382/EC authorising methods for grading pig carcasses in Hungary (notified under document C(2011) 5746)
2011/507/EU: Commission Implementing Decision of 16 August 2011 amending Decision 2005/382/EC authorising methods for grading pig carcasses in Hungary (notified under document C(2011) 5746)
Decision 2005/382/EC · 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 2005/382/EC is amended as follows:
(1)
Article 1 is replaced by the following:
‘Article 1
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 Hungary:
(a)
the “Fat-O-Meater FOM S70” and “Fat-O-Meater FOM S71” apparatus and the assessment methods related thereto, details of which are given in Part I of the Annex;
(b)
the “Ultra FOM 300” apparatus and the assessment methods related thereto, details of which are given in Part II of the Annex;
(c)
the “OptiScan-TP” apparatus and the assessment methods related thereto, details of which are given in Part III of the Annex;
(d)
the “IM-03” apparatus and the assessment methods related thereto, details of which are given in Part IV of the Annex;
(e)
the “OptiGrade-MCP” apparatus and the assessment methods related thereto, details of which are given in Part V of the Annex.
As regards the apparatus “Ultra FOM 300”, referred to in point (b) of the first subparagraph, after the end of the measurement procedure it must be possible to verify on the carcass that the apparatus measured the values of measurement BF and LD on the site provided for in the Annex, Part II, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.
( *1 )
OJ L 299, 16.11.2007, p. 1 .’;"
(2)
the Annex is replaced by the text in the Annex to this Decision.
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.’
