ANNEX VSupplementary provisions
ANNEX V Authorisation of grading methods for pig carcasses referred to in Article 11 PART A 1. CONDITIONS AND MINIMUM REQUIREMENT FOR AUTHORISATION The authorisation test shall consist of: (a) The selection of a representative sample of pig carcasses to be involved in a dissection trial. — The representative sample shall reflect the pig population concerned and shall consist of at least 120 carcasses. (b) The recording of measurements (predictor variables) on the representative sample of pig carcasses. — The measurements used to estimate the lean meat percentage are recorded in one or more slaughterhouses using the grading technique(s) to be authorised. (c) A dissection trial for the assessment of the reference lean meat percentage of the pig carcasses as described in point 2 of Part A. — The trial involves the dissection of the sample of pig carcasses into meat, fat and bone. The lean meat content of a pig carcass shall be the relationship between the total weight of the red striated muscles provided that they are separable by knife, and the weight of the carcass. The total weight of the red striated muscles is obtained either (i) by total dissection of the carcass as laid down in point 2.2 of Part A; or (ii) by partial dissection of the carcass as laid down in point 2.3 of Part A; or (iii) by a combination of total or partial dissection with a national quick method based on accepted statistical methods. The total dissection referred to in point (i) may also be replaced by assessing the lean meat percentage with a computer tomography (CT) apparatus on the condition that satisfactory comparative dissection results are provided. If a combination with a national quick method is used as referred to in point (iii), the number of carcasses for total or partial dissection may be reduced to 50 if the Member State can demonstrate that the precision is at least equal to that obtained using standard statistical methods on 120 carcasses. (d) The calculation of an equation (formula) for the grading method to be authorised. — An equation shall be derived to estimate the lean meat percentage of the representative sample of carcasses from the predictor variables measured on those carcasses. — The lean meat percentage of each carcass involved in the dissection trial shall be estimated from this formula. (e) The standard statistical analysis for the assessment of the result of the dissection trial. — The lean meat percentage estimated by the grading method concerned shall be compared to the reference lean meat percentage obtained from the dissection trial. (f) The introduction or amendment of an equation for the grading method for the prediction of the lean meat percentage of a pig carcass. — The equation shall be integrated into the grading technique after the application of the grading methods are authorised by the Commission. Grading methods shall be authorised only if the root mean squared error of prediction (RMSEP), computed by a full cross-validation technique or by a test set validation on a representative sample of at least 60 carcasses, is less than 2,5. In addition, any outliers shall be included in the calculation of RMSEP. Where, during an authorisation test, more than one carcass presentation is used, the differences between those carcass presentations shall not lead to differences in the classification results. 2. PROCEDURE FOR THE DISSECTION TRIAL TO PREDICT THE REFERENCE LEAN MEAT PERCENTAGE OF A PIG CARCASS 2.1. The prediction of the reference lean meat percentage is based on the total dissection of a left half carcass in accordance with the reference method as laid down in point (c) of Part 1. 2.2. Where total dissection is carried out, the reference lean meat percentage (Y TD ) is calculated as follows: The weight of the lean meat shall be calculated by subtracting the total weight of the non-lean elements from the total carcass weight before dissection. The feet and the head, except the cheek, are not dissected. 2.3. Where partial dissection is carried out, the prediction of the reference lean meat percentage (Y PD ) is based on the dissection of the four major cuts (shoulder, loin, ham and belly) plus the weight of the tenderloin. The partial dissection lean meat percentage is calculated as follows: The weight of the lean in the four major cuts (shoulder, loin, ham and belly) shall be calculated by subtracting the total weight of the non-lean elements of the four cuts from the total weight of the cuts before dissection. The bias between total and partial dissection is corrected based on a subsample with total dissection. 2.4. The lean meat percentage can be predicted by an analytical procedure based on scanning the left half carcass with a CT. If this CT procedure is not calibrated to the total dissection of carcasses, a potential bias to total dissection is corrected based on a subsample that is totally dissected according to the reference method. Only that part of the left half carcass containing lean meat as defined by the total dissection method needs to be scanned i.e. the feet and the head, except the cheek, need not be scanned. 2.5. The bias correction required for partial dissection or for a CT procedure is based on a representative subsample that includes all combinations of the sample with respect to the stratification factors such as breed, gender or fatness used to select the overall sample. At least 10 carcasses are selected for bias correction. If the slaughter pig population to be sampled has the same characteristics as the population for which partial dissection or a CT procedure has been previously bias corrected, no additional total dissection is required. If a CT procedure is described and is traceable by measurements to total dissection or another, bias-corrected CT procedure, no additional total dissection is required. PART B Information to be provided to the Commission and other Member States by the Member State concerned by means of protocols for the authorisation test 1. Part one of the protocol shall give a detailed description of the dissection trial and include in particular: (a) the trial period and time schedule for the whole authorisation procedure, (b) the number and location of the slaughterhouses, (c) the description of the pig population concerned by the assessment method, (d) the indication of the chosen dissection method (total or partial), (e) where use is made of a computer tomography apparatus as referred to in Part 1 of Part A to this annex a description of the procedure, (f) a presentation of the statistical methods used in relation to the sampling method chosen, (g) the description of the national quick method, if applied, (h) the exact presentation of the carcasses to be used. 2. Part two of the protocol shall give a detailed description of the results of the dissection trial and include in particular: (a) a presentation of the statistical methods used in relation to the sampling method chosen, (b) the equation which will be introduced or which has been amended, (c) a numerical and a graphic description of the results, (d) a description of the apparatus(es) concerned, (e) the weight limit of the pigs for which the new method may be used and any other limitation in relation to the practical use of the method, (f) the data used for the analysis must be provided in an electronic format.