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Commission Implementing Decision (EU) 2024/1322 of 14 May 2024 authorising a grading method for the classification of pig carcasses in Malta (notified under document C(2024) 3102)

Commission Implementing Decision (EU) 2024/1322 of 14 May 2024 authorising a grading method for the classification of pig carcasses in Malta (notified under document C(2024) 3102)

Implementing Decision (EU) 2024/1322 · Decision · 4 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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The use of the following grading method 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 Malta: the ‘CSB Image-Meater 2.0’ apparatus and the assessment methods related thereto, the details of which are set out in the Annex to this Decision.

Article 2

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Modifications of the authorised grading method or apparatus thereof referred to in Article 1 shall be authorised by Commission Implementing Decision.

Supplementary provisions

ANNEXSupplementary provisions

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ANNEX GRADING METHOD FOR THE CLASSIFICATION OF PIG CARCASSES IN MALTA CSB Image-Meater 2.0 1. The rules of this grading method shall apply when the grading of pig carcasses is carried out by means of the apparatus known as ‘CSB Image-Meater 2.0’. 2. The CSB Image-Meater 2.0 consists of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a trigger mechanism and interfaces. The four CSB Image-Meater 2.0 variables are measured at the split line in the ham area (around gluteus medius muscle). The measured values are transformed into estimation of the lean meat percentage by a central unit. 3. The lean meat content of a carcass shall be calculated in accordance with the following formula: Y = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M) Where: Y = the estimated percentage of lean meat in a carcass, F = fat thickness as thinnest layer above muscle gluteus medius (in mm), V4F = average fat thickness of the complete bacon layer above the four lumbar vertebrae (called VaF, VbF, VcF, VdF) (in mm), M = meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in mm), V4M = average meat thickness above the four lumbar vertebrae (called VaM, VbM, VcM, VdM) (in mm). This formula shall be valid for carcasses weighing between 60 and 120 kg (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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