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Commission Implementing Decision (EU) 2018/114 of 16 January 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 87) (Text with EEA relevance. )

Commission Implementing Decision (EU) 2018/114 of 16 January 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 87) (Text with EEA relevance. )

Implementing Decision (EU) 2018/114 · Decision · 3 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 ↗

Article 1

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Decision 2009/11/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 IV to Regulation (EU) No 1308/2013 of the European Parliament and of the Council  ( *1 ) in Spain: (a) the “Fat-O-Meat'er (FOM)” apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex; (b) the “Fully automatic ultrasonic carcase grading (Autofom)” apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex; (c) the “Ultrafom 300” apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex; (d) the “Automatic vision system (VCS2000)” apparatus and the assessment methods related thereto, details of which are given in Part 4 of the Annex; (e) the “Fat-O-Meat'er II (FOM II)” apparatus and the assessment methods related thereto, details of which are given in Part 5 of the Annex; (f) the “AutoFOM III” apparatus and the assessment methods related thereto, details of which are given in Part 6 of the Annex; (g) the “manual method (ZP)” with a ruler and the assessment methods related thereto, details of which are given in Part 7 of the Annex; (h) the “CSB-Image-Meater” apparatus and the assessment methods related thereto, details of which are given in Part 8 of the Annex. The manual method ZP with a ruler, referred to in point (g) of the first paragraph, shall only be authorised for abattoirs: (a) where the number of slaughters does not exceed 500 pigs per week on yearly average basis; and (b) having a slaughter line with a capacity to process no more than 40 pigs per hour. ( *1 )   Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 ( OJ L 347, 20.12.2013, p. 671 ).’;" (2) the Annex is amended in accordance with the Annex to this Decision.

Article 2

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This Implementing Decision is addressed to the Kingdom of Spain.

Supplementary provisions

ANNEXSupplementary provisions

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ANNEX In the Annex to Decision 2009/11/EC the following Part 8 is added: ‘ Part 8 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 4 CSB-Image-Meater variables are all measured at the split line in the ham area (around gluteus medius muscle); the measured values are transformed into estimation of a lean meat percentage by a central unit. 3. The lean meat content of a carcass shall be calculated according to the following formula: Ŷ = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M) where: Ŷ = the estimated percentage of lean meat in a carcass. F = fat thickness as thinnest layer above muscle gluteus medius (in millimetres). V4F = Average fat thickness of the complete bacon layer above the four lumbar vertebra (called VaF, VbF, VcF, VdF) (in millimetres). M = Meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in millimetres). V4M = Average meat thickness above the four lumbar vertebra (called VaM, VbM, VcM, VdM) (in millimetres). This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).’

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Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.

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