ANNEX
Methods for grading pig carcasses in Croatia
PART I
Hennessy Grading Probe 2 (HGP 2)
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 ‘Hennessy Grading Probe 2 (HGP 2)’.
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 58 MR) and having an operating distance of between 0 and 120 millimetres.
3.
The lean meat content of a carcass shall be calculated according to the following formula:
LMP HGP 2 = 68,54165 – (0,7727577 × F) + (0,008924575 × M)
where:
LMP HGP 2
=
the estimated percentage of lean meat in a carcass;
F
=
the thickness of backfat (including rind) in millimetres, measured 7 centimetres off the split line on the outside and 4 cm off the split line on the inside between the second and third last rib;
M
=
the thickness of muscle in millimetres, measured at the same time and in the same place as F.
4.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).
PART II
Hennessy Grading Probe 7 (HGP 7)
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 ‘Hennessy Grading Probe 7 (HGP 7)’.
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 58 MR) and having an operating distance of between 0 and 120 millimetres.
3.
The lean meat content of a carcass shall be calculated according to the following formula:
LMP HGP 7 = 66,92177 – (0,7505144 × F) + (0,03170816 × M)
where:
LMP HGP 7
=
the estimated percentage of lean meat in a carcass;
F
=
the thickness of backfat (including rind) in millimetres, measured 7 centimetres off the split line on the outside and 4 cm off the split line on the inside between the second and third last rib;
M
=
the thickness of muscle in millimetres, measured at the same time and in the same place as F.
4.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).
PART III
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 of 6 mm in diameter, one infrared photodiode (Siemens) and a photo transistor (Siemens). The operating distance shall be between 0 and 110 mm.
3.
The lean meat content of a carcass shall be calculated according to the following formula:
LMP MCP = 66,863 – (0,6809437 × F) + (0,02633554 × M)
where:
LMP MCP
=
the estimated percentage of lean meat in a carcass;
F
=
the thickness of backfat (including rind) in millimetres, measured 7 centimetres off the split line on the outside and 4 cm off the split line on the inside between the second and third last rib;
M
=
the thickness of muscle in millimetres, measured at the same time and in the same place as F.
4.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).
PART IV
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 shall be the base for the calculation of fat and muscle thickness. 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 a carcass shall be calculated according to the following formula:
LMP TP = 66,52167 – (0,5215984 × F) + (0, 01604653 × M)
where:
LMP TP
=
the estimated percentage of lean meat in a carcass;
F
=
the minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;
M
=
the minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal
4.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).
PART V
Manual method (ZP)
1.
The rules provided for in this part shall apply when the grading of pig carcasses is carried out by means 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 a carcass shall be calculated according to the following formula:
LMP ZP = 66,18242 – (0, 5312573 × F) + (0,02048905 × M)
where:
LMP ZP
=
the estimated percentage of lean meat in a carcass;
F
=
the minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;
M
=
the minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal
4.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).
