Commission Implementing Decision (EU) 2023/1156 of 9 June 2023 authorising grading methods for the classification of pig carcasses in Slovakia and repealing Decision 2009/622/EC (notified under document C(2023) 3684) (Only the Slovak text is authentic)
Commission Implementing Decision (EU) 2023/1156 of 9 June 2023 authorising grading methods for the classification of pig carcasses in Slovakia and repealing Decision 2009/622/EC (notified under document C(2023) 3684) (Only the Slovak 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 ↗
The use of the following grading methods is authorised for the assessment of the lean meat content of pig carcasses pursuant to Section B.IV, point 1, of Annex IV to Regulation (EU) No 1308/2013 in Slovakia:
(a)
the ‘Two-point method (Zwei-punkte, ZP)’ and the assessment methods related thereto, the details of which are set out in Part I of the Annex to this Decision;
(b)
the ‘Fat-O-Meater (FOM)’ apparatus and the assessment methods related thereto, the details of which are set out in Part II of the Annex to this Decision;
(c)
the ‘Fat-O-Meater II (FOM II)’ apparatus and the assessment methods related thereto, the details of which are set out in Part III of the Annex to this Decision;
(d)
the ‘UltraFOM 300 (UFOM)’ apparatus and the assessment methods related thereto, the details of which are set out in Part IV of the Annex to this Decision.
Modifications of the authorised grading methods or apparatuses thereof referred to in Article 1 shall be authorised by Commission Implementing Decision.
ANNEX
GRADING METHODS FOR THE CLASSIFICATION OF PIG CARCASSES IN SLOVAKIA
PART I
Two-Point (Zwei Punkte – ZP)
1.
The rules provided for in this Part shall apply when the classification of pig carcasses is carried out by use of the ‘Two-point method (Zwei-punkte, 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 mid-line of the split carcass of the thickness of the muscle and of the thickness of the fat.
3.
The lean meat content of carcasses shall be calculated in accordance with the following formula:
Y = 60,45 – 0,4 × F + 0,075 × M
where:
Y
=
the estimated percentage of lean meat in the carcass;
F
=
the thickness of fat (including rind) in millimeters, measured on the mid-line of the split carcass at the thinnest location above the musculus gluteus medius ;
M
=
the thickness of muscle in millimeters, measured on the mid-line of the split carcass at the shortest connection between the front (cranial) end of the musculus gluteus medius and the upper (dorsal) edge of the spinal canal.
This formula shall be valid for carcasses weighing between 60 and 120 kg.
PART II
Fat-O-Meater (FOM)
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 (FOM)’.
2.
The apparatus shall be equipped with a probe of 6-millimetre diameter containing a photodiode of the Siemens SFH 950 type and a photodetector (type SFH 960), having an operation distance of between 3 and 103 millimeters. The results of the measurements are converted into estimated lean meat content by means of a computer.
3.
The lean meat content of the carcass shall be calculated in accordance with the following formula:
Y = 61,213 + 0,152 × M – 0,624 × F
where:
Y
=
the estimated lean meat content in the carcass;
M
=
the thickness of muscle in millimeters measured between the second and third last ribs, 70 mm beside the mid-line of the split carcass;
F
=
the thickness of fat (including rind) in millimeters, measured between the second and third last ribs, 70 mm beside the mid-line of the split carcass;
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
PART III
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 connected with long-term storage of collected data. All legally relevant acquisitions and analyses are contained within the FOM II pistol.
3.
The lean meat content of carcasses shall be calculated in accordance with the following formula:
Y = 63,21 – 0,643 × F + 0,089 × M
where:
Y
=
the estimated percentage of lean meat in the carcass;
M
=
the thickness of the muscle in millimeters, measured between the second and the third last ribs, 70 mm beside the mid-line of the split line;
F
=
the thickness of the fat in millimeters, measured between the second and the third last ribs, 70 mm beside the mid-line of the split line;
This formula shall be valid for carcasses weighing between 60 and 120 kg.
PART IV
UltraFOM 300 (UFOM)
1.
The rules provided for in this Part shall apply when the classification of pig carcasses is carried out by means of the apparatus ‘UltraFOM 300 (UFOM)’.
2.
The apparatus shall be equipped with an ultrasonic probe at 4 MHz (Krautkrämer MB 4 SE). The ultrasonic signal is digitised, stored and processed by a microprocessor (type Intel 80 C 32). The results of the measurements shall be converted into estimated lean meat content by means of the Ultrafom apparatus itself.
3.
The lean meat content of the carcasses shall be calculated in accordance with the following formula:
Y = 64,436 + 0,073 × M – 0,742 × F
where:
Y
=
the estimated lean meat content in the carcass;
M
=
the thickness of muscle in millimeters measured between the second and third last ribs, 70 mm beside the mid-line of the split carcass;
F
=
the thickness of fat (including rind) in millimeters, measured between the second and third last ribs, 70 mm beside the mid-line of the split carcass;
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
