Commission Implementing Decision (EU) 2026/1799 of 24 July 2026 authorising grading methods for the classification of pig carcasses in the Netherlands and repealing Implementing Decision 2011/303/EU (notified under document C(2026) 5120)
Commission Implementing Decision (EU) 2026/1799 of 24 July 2026 authorising grading methods for the classification of pig carcasses in the Netherlands and repealing Implementing Decision 2011/303/EU (notified under document C(2026) 5120)
Data as of 2026-07-30 · 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 the Netherlands:
(a)
the ‘AutoFom IV’ apparatus and the assessment methods related thereto, details of which are set out in Part I of the Annex;
(b)
the ‘CSB Image-Meater 2.0’ apparatus and the assessment methods related thereto, details of which are set out in Part II of the Annex;
(c)
the ‘Fat-O-Meat’er II (FOM II)’ apparatus and the assessment methods related thereto, details of which are set out in Part III of the Annex;
(d)
the ‘Capteur Gras Maigre (CGM)’ apparatus and the assessment methods related thereto, details of which are set out in Part IV of the Annex.
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 THE NETHERLANDS
PART I
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 ‘AutoFOM IV’.
(2)
The apparatus consists of 25 wide band ultrasonic transducers (Frontmatec A/S), with an operating distance between transducers of 16,5 mm. The ultrasonic data comprises measurements of back-fat thickness, muscle thickness and related parameters. The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
(3)
The lean meat content of the carcass shall be calculated in accordance with the following formula:
Y = 64,48671 – 0,37519 × R2P4 – 0,34035 × R2P10 + 0,03625 × R3P9,
Where:
Y
=
the estimated lean meat percentage,
R2P4
=
the thickness of back-fat (not including rind) in millimetres, in the P2 position,
R2P10
=
the minimum thickness of back-fat (not including rind) in millimetres in the entire carcass (this point defines MFT1 position),
R3P9
=
the thickness of the loin in millimetres in the MFT1 position.
The MFT refers to the position of the minimum fat thickness (not including rind). MFT1 refers to the minimum fat thickness in the entire carcass and MFT2 refers to the minimum fat thickness in the loin closest to the bottom of the array. P2 position is at 70 millimetres from the spine in MFT2.
This formula shall be valid for carcasses weighing between 60 and 140 kg warm weight.
PART II
CSB Image-Meater 2.0
(1)
The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the method known as ‘CSB Image-Meater 2.0’.
(2)
The CSB Image-Meater 2.0 apparatus (CSB-System SE) consists of a straight guiding bar, a small angle black/white camera, 4 LED lightbars in a rhombus shape and a PC for image analysis. The Image-Meater variables are all measured at the split line in the ham area (around the musculus gluteus medius ). The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
(3)
The lean meat content of the carcass shall be calculated in accordance with the following formula:
Y = 66,56517 – 0,18436 × ZPF + 0,04177 × ZPM – 0,14654 × MF – 0,17818 × V4F,
Where:
Y
=
the estimated lean meat percentage,
ZPF
=
the smallest thickness of fat (including rind) in millimetres over the musculus gluteus medius ,
ZPM
=
the thickness of lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal,
MF
=
mean fat thickness in millimetres of the musculus gluteus medius,
V4F
=
mean fat thickness (mm) above the fourth vertebrae.
This formula shall be valid for carcasses weighing between 60 and 140 kg warm weight.
PART III
Fat-O-Meat’er 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-Meat’er II (FOM II)’.
(2)
The FOM II apparatus (Frontmatec A/S) consists of an optical sensor element, a depth measurement device and a data acquisition and analysis board along with a display.
(3)
The lean meat content of the carcass shall be calculated in accordance with the following formula:
Y = 68,94293 – 0,80855 × X 1 + 0,02912 × X 2 ,
Where:
Y
=
the estimated lean meat percentage,
X 1
=
the thickness of back-fat (including rind) in millimetres, measured perpendicularly at 7 centimetres off the midline of the carcass on the outside and 4 centimetres off the midline of the carcass on the inside, between the second and third last ribs,
X 2
=
the thickness of muscle in millimetres measured perpendicularly at 7 centimetres off the midline of the carcass on the outside and 4 centimetres off the midline of the carcass on the inside, between the second and third last ribs.
This formula shall be valid for carcasses weighing between 60 and 140 kg warm weight.
PART IV
‘Capteur Gras Maigre (CGM)’
(1)
The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the method known as ‘Capteur Gras Maigre (CGM)’.
(2)
The CGM apparatus (Fives Syleps) is equipped with a probe of 8 millimetres which consists of an optical sensor element, a depth measurement device and a data acquisition and analysis board. 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 = 69,14504 – 0,77025 × X 1 + 0,00922 × X 2
Where:
Y
=
the estimated lean meat percentage,
X 1
=
the thickness of back-fat (including rind) in millimetres, measured perpendicularly at 6 centimetres off the midline of the carcass on the outside and 2,5 centimetres off the midline of the carcass on the inside, between the third and fourth last ribs,
X 2
=
the thickness of muscle in millimetres, measured perpendicularly at 6 centimetres off the midline of the carcass on the outside and 2,5 centimetres off the midline of the carcass on the inside, between the third and fourth last ribs.
This formula shall be valid for carcasses weighing between 60 and 140 kg warm weight.
