ANNEX
‘ANNEX
METHODS FOR GRADING PIG CARCASES IN GREECE
Part I
OptiScan-TP
1.
The rules provided for in this Part shall apply when the grading of pig carcases 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 carcases. The images shall be 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 shall be saved and can later be controlled. The integrated Bluetooth® interface permits easy data transfer.
3.
The lean meat content of the carcase shall be calculated according to the following formula:
3a.
Formula for grading pig carcases presented in accordance with the first sentence of point B.III of Annex V to Regulation (EC) No 1234/2007:
where:
Ŷ
=
the estimated percentage of lean meat in the carcase,
Χ 1
=
the minimal thickness of fat (including rind) in millimetres, over the M. gluteus medius ,
Χ 2
=
the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.
3b.
Formula for grading dehided pig carcases:
where:
Ŷ
=
the estimated percentage of lean meat in the carcase,
Χ 1s
=
the minimal thickness of fat (without rind) in millimetres, over the M. gluteus medius ,
Χ 2
=
the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.
These formulas shall be valid for carcases weighing between 50 and 110 kilograms.
Part II
Hennessy Grading Probe (HGP 4)
1.
The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus known as “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:
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.’
