Commission Implementing Decision (EU) 2020/871 of 23 June 2020 on authorising methods for grading pig carcasses in Lithuania (Only the Lithuanian text is authentic)
Commission Implementing Decision (EU) 2020/871 of 23 June 2020 on authorising methods for grading pig carcasses in Lithuania (Only the Lithuanian text is authentic)
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 ↗
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 in Lithuania:
(a)
the ‘Fat-O-Meat’er S70 (FOM S70)’ apparatus and the assessment methods related thereto, details of which are set out in Part I of the Annex;
(b)
the ‘Fat-O-Meat’er II (FOM II)’ apparatus and the assessment methods related thereto, details of which are set out in Part II of the Annex;
(c)
the ‘manual method (ZP)’ with a ruler and the assessment methods related thereto, details of which are set out in Part III of the Annex.
2. The manual method ZP with a ruler, referred to in point (c) of paragraph 1, shall only be authorised for slaughterhouses:
(a)
where the number of pigs slaughtered per week does not exceed 500, calculated as an annual average; or
(b)
only in case of failure of the grading methods referred to in point (a) and (b) of paragraph 1, where the number of pigs slaughtered per week exceeds 500, calculated as an annual average.
ANNEX
METHODS FOR GRADING PIG CARCASSES IN LITHUANIA
PART I
Fat-O-Meat’er S70 (FOM S70)
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-Meat’er S70 (FOM S70)’.
2.
The apparatus shall be equipped with a probe of 6 millimetres diameter containing a photodiode of the Siemens SFH 950/960 type and having an operating distance of between 3 and 103 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of a computer.
3.
The lean meat content of a carcass shall be calculated according to the following formula:
LMP FOMS70 = 57,2500 – 0,2516 × F1 – 0,3926 × F2 + 0,1620 × M2
where:
LMP FOMS70
=
the estimated percentage of lean meat in a carcass;
F1
=
fat depth (including rind) in millimetres, measured between the 3rd and 4th vertebrae, 8 cm from the slaughter line;
F2
=
fat depth (including rind) in millimetres, measured between 3rd and 4th last rib, 6 cm from the slaughter line;
M2
=
Lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm from the slaughter line.
4.
This formula shall be valid for carcasses weighing between 50 and 110 kilograms.
PART II
Fat-O-Meat’er II (FOM II)
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-Meat’er II (FOM II)’.
2.
The FOM II consists of an optical probe with a knife, a depth measurement device having an operating distance of between 0 and 125 millimetres and a data acquisition and analysis board. The results of the measurements shall be converted into estimated lean meat content by the FOM II apparatus itself.
3.
The lean meat content of a carcass shall be calculated according to the following formula:
LMP FOMII = 61,4200 – 0,6891 × F2 + 0,0977 × M2
where:
LMP FOMII
=
the estimated percentage of lean meat in a carcass;
F2
=
fat depth (including rind) in millimetres, measured between 3rd and 4th last rib, 6 cm from the slaughter line;
M2
=
lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm from the slaughter line.
4.
This formula shall be valid for carcasses weighing between 50 and 110 kilograms.
PART III
Manual method (ZP)
1.
The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by use of the ‘manual method (ZP)’ measuring by ruler.
2.
This method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcass of the thickness of the fat and of the thickness of the muscle.
3.
The lean meat content of carcasses shall be calculated according to the following formula:
LMPZP = 54,89 – 0,4751 × F +0,1204 × M
where:
LMPZP
=
the estimated percentage of lean meat in the carcass,
F
=
fat depth (including rind) in millimetres, measured at the thinnest location above the musculus gluteus medius of the carcass at the slaughter line;
M
=
Thickness of the loin muscle in millimetres, measured as the shortest connection of the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal of the carcass at the slaughter line.
4.
This formula shall be valid for carcasses weighing between 50 and 110 kg.
