ANNEX
GRADING METHODS FOR THE CLASSIFICATION OF PIG CARCASSES IN DENMARK
PART I
Automatic ultrasound instrument (AutoFOM III)
1.
The rules provided for in this part shall apply when the classification of pig carcasses is carried out by means of the apparatus ‘Automatic ultrasound instrument (AutoFOM III)’.
2.
The apparatus shall be equipped with sixteen 2 MHz ultrasonic transducers (Frontmatec), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of back fat thickness, muscle thickness and related parameters. The results of the measurements are converted into estimates of the percentage of lean meat by the apparatus.
3.
The lean meat content of a carcass shall be calculated according to the following formulas:
(a)
for female and castrated pigs:
Y = 72,37797649 + (R2P1 × -0,35013939) + (R2P4 × 0,20785366) + (R2P5 × -0,44928653) + (R2P8 × -0,38095230) + (R2P9 × -0,46950184) + (R2P10 × -0,69871531) + (R2P15 × -0,14912761) + (R4P3 × 0,06461598) + (R4P6 × -0,05431414);
(b)
for entire male pigs:
Y = 78,75696993 + (R2P1 × -0,79436326) + (R2P4 × -0,38023008) + (R2P5 × -0,78847225) + (R2P8 × -0,30711330) + (R2P9 × -0,83062854) + (R2P10 × -0,49646032) + (R2P15 × 0,17342717) + (R4P3 × -0,08364211) + (R4P6 × -0,10359715)
where:
Y
=
the estimated percentage of lean meat in a carcass;
R2P1
=
average skin thickness (in mm);
R2P4
=
back fat thickness without skin (in mm) measured at the longitudinal Minimum Fat Thickness position in the loin closest to the bottom of the array (‘MFT2’), 70 mm from the spine center;
R2P5
=
skin thickness (in mm) measured at the longitudinal MFT2, 70 mm from the spine center;
R2P8
=
back fat thickness without skin (in mm) measured in the MFT2;
R2P9
=
skin thickness (in mm) measured in the MFT2;
R2P10
=
minimum fat thickness without skin (in mm) in the Minimum Fat Thickness position in the entire carcass (‘MFT1’);
R2P15
=
average fat thickness with skin (in mm) of the two loin muscles measured at the longitudinal MFT1 70 mm from the spine center;
R4P3
=
fat layer 1 thickness (in mm) measured at the longitudinal MFT2, 70 mm from the spine center;
R4P6
=
fat layer 1 thickness (in mm) in the MFT2.
4.
This formula shall be valid for carcasses weighing between 50 and 120 kilograms.
PART II
Fully automatic ultrasonic equipment (AutoFOM IV)
1.
The rules provided for in this part shall apply when the classification of pig carcasses is carried out by means of the apparatus ‘Fully automatic ultrasonic equipment (AutoFOM IV)’.
2.
The apparatus shall be equipped with 25 wide band ultrasonic transducers (Frontmatec), with an operating distance between transducers of 16,5 mm. The ultrasonic data shall comprise measurements of back fat thickness, muscle thickness and related parameters. The results of the measurements are converted into estimates of the percentage of lean meat by the apparatus.
3.
The lean meat content of a carcass shall be calculated according to the following formulas:
(a)
for female and castrated pigs:
Y = 69,84677591 + (R2P1 × -0,26533522) + (R2P4 × 0,02198992) + (R2P5 × -0,21983787) + (R2P8 × -0,33652390) + (R2P9 × -0,24649355) + (R2P10 × -0,58982872) + (R2P15 × -0,05016562) + (R4P3 × 0,10929868) + (R4P6 × -0,03863696);
(b)
for entire male pigs:
Y = 74,44553377 + (R2P1 × -0,38670790) + (R2P4 × -0,30489132) + (R2P5 × -0,59474907) + (R2P8 × -0,08150558) + (R2P9 × -0,60928997) + (R2P10 × -0,33877660) + (R2P15 × -0,44580592) + (R4P3 × 0,18532086) + (R4P6 × 0,12614701)
where:
Y
=
the estimated percentage of lean meat in a carcass;
R2P1
=
average skin thickness (in mm);
R2P4
=
back fat thickness without skin (in mm) measured at the longitudinal MFT2, 70 mm from the spine center;
R2P5
=
skin thickness (in mm) measured at the longitudinal MFT2, 70 mm from the spine center;
R2P8
=
back fat thickness without skin (in mm) measured in the MFT2;
R2P9
=
skin thickness (in mm) measured in the MFT2;
R2P10
=
minimum fat thickness without skin (in mm) in the MFT1;
R2P15
=
average fat thickness with skin (in mm) of the two loin muscles measured at the longitudinal MFT1 70 mm from the spine center;
R4P3
=
fat layer 1 thickness (in mm) measured at the longitudinal MFT2, 70 mm from the spine center;
R4P6
=
fat layer 1 thickness (in mm) in the MFT2.
4.
This formula shall be valid for carcasses weighing between 50 and 120 kilograms.
PART III
Fat-O-Meater/Manuel Klassificering (FOM/MK)
1.
The rules provided for in this Part shall apply when the classification of pig carcasses is carried out by means of the apparatus ‘Fat-O-Meater/Manuel Klassificering (FOM/MK)’.
2.
The apparatus is a manual probe type of equipment and it shall be equipped with a probe of six mm diameter containing a photodetector and having an operation distance of between 1 and 94 mm.
3.
The lean meat content of carcasses shall be calculated according to the following formula:
Y = 69,3882 + (S 1 × -0,5673) + (S 2 × -0,3282) + (S 3 × 0,0397)
where:
Y
=
the estimated percentage of lean meat in the carcass;
S 1
=
the thickness of backfat (including rind) in mm, measured at 8 cm off the midline of the carcass between the third and fourth last lumbar vertebrae;
S 2
=
the thickness of backfat (including rind) in mm, measured at 6 cm off the midline of the carcass between the third and fourth last ribs;
S 3
=
the thickness of muscle in mm, measured at the same time and in the same place as S 2 .
4.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
PART IV
Fat-O-Meater II (FOM II)
1.
The rules provided for in this Part shall apply when the classification of pig carcasses is carried out by means of the apparatus ‘Fat-o-Meater II (FOM II)’.
2.
The apparatus is a Fat-O-Meater type of equipment and it shall be equipped with a probe of six mm diameter containing a photodetector (Siemens of the type SFH 960 – BP 103 or similar) and having an operating depth up to 125 mm. All legally relevant acquisition and analysis are contained within the FOM II pistol.
3.
The lean meat content of carcasses shall be calculated according to the following formula:
Y = 69,2265+ (S 1 × -0,5564) + (S 2 × -0,3550) + (S 3 × 0,0408)
where:
Y
=
the estimated percentage of lean meat in the carcass;
S 1
=
the thickness of backfat (including rind) in mm, measured at 8 cm off the midline of the carcass between the third and fourth last lumbar vertebrae;
S 2
=
the thickness of backfat (including rind) in mm, measured perpendicularly to the back of the carcass at 6 cm of the split line, between the third and fourth last ribs;
S 3
=
the thickness of the longissimus dorsi muscle in mm, measured at the same time and in the same place as S 2 .
4.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
PART V
Manual method (ZP)
1.
The rules provided for in this Part shall apply when the classification 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:
Y = 60,3129 + (G × -0,4788) + (M × 0,0671)
where:
Y
=
the estimated percentage of lean meat in the carcass;
G
=
fat thickness defined as the short measurement of fat plus skin thicknesses over the muscle gluteus medius;
M
=
muscle depth defined as the minimum distance from the vertebral channel to the cranial end of the muscle gluteus medius.
4.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
