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21.7.2012 Official
Journal
of
the
European
Union L
194/33
COMMISSION IMPLEMENTING DECISION
of 19 July 2012
authorising methods for grading pig carcasses in Belgium
(notified under document C(2012) 4933)
(Only the Dutch and French texts are authentic)
(2012/416/EU)
THE EUROPEAN COMMISSION,
(5) Examination
of
that
request
has
revealed
that
the
conditions for authorising those grading methods are
fulfilled. Those grading methods should therefore be
Having regard to the Treaty on the Functioning of the European
authorised in Belgium.
Union,
(6) Modifications
of
the
apparatus
or
grading
methods
Having regard to Council Regulation (EC) No 1234/2007 of
should not be allowed, unless they are explicitly auth
22 October 2007 establishing a common organisation of agri
orised by Commission Implementing Decision.
cultural markets and on specific provisions for certain agri
cultural products (Single CMO Regulation) ( 1 ), and in particular
Article 43(m), in conjunction with Article 4 thereof,
(7) For
reasons
of
clarity
and
legal
certainty,
Decision
97/107/EC should be repealed.
Whereas:
(8) In
view
of
the
technical
circumstances
while
introducing
new devices and new equations, the methods for grading
(1)
Point 1 of Section B.IV of Annex V to Regulation (EC)
pig carcasses authorised under Decision 97/107/EC
No 1234/2007 provides that, for the classification of pig
should continue to apply up to 30 September 2012.
carcasses, the lean-meat content has to be assessed by
means of grading methods authorised by the
Commission, which methods may only be statistically
(9) The
measures
provided
for
in
this
Decision
are
in
proven assessment methods based on the physical
accordance with the opinion of the Management
measurement of one or more anatomical parts of the
Committee for the Common Organisation of the Agri
pig carcass. The authorisation of grading methods is
cultural Markets,
subject to compliance with a maximum tolerance for
statistical error in assessment. That tolerance is defined
in Article 23(3) of Commission Regulation (EC) No
HAS ADOPTED THIS DECISION:
1249/2008 of 10 December 2008 laying down
detailed rules on the implementation of the
Article 1
Community scales for the classification of beef, pig and
sheep carcasses and the reporting of prices thereof (
The use of the following methods is authorised for grading pig

2 ).
carcasses pursuant to point 1 of Section B.IV of Annex V to
Regulation (EC) No 1234/2007 in Belgium:
(2) By
Decision
97/107/EC
( 3 ), the Commission authorised
the use of five methods for grading pig carcasses in
Belgium.
(a) the ‘Capteur Gras/Maigre — Sydel (CGM)’ apparatus and the
assessment methods related thereto, details of which are
given in Part 1 of the Annex;
(3)
Due to changes in the pig population, the formulae used
with these methods are currently underestimating the
lean meat content. It is therefore necessary to update
(b) the ‘Giralda Choirometer Pork Grader (PG 200)’ apparatus
the formula of the authorised methods and to obtain
and the assessment methods related thereto, details of which
and use three new grading methods.
are given in Part 2 of the Annex;
(4) Belgium
has
requested
the
Commission
to
authorise
eight (c) the ‘Hennessy Grading Probe (HGP 4)’ apparatus and the
methods for grading pig carcasses on its territory and has
assessment methods related thereto, details of which are
presented a detailed description of the dissection trial,
given in Part 3 of the Annex;
indicating the principles on which those methods are
based, the results of its dissection trial and the
(d) the ‘Fat-O-Meat’er (FOM II)’ apparatus and the assessment
equations used for assessing the percentage of lean
methods related thereto, details of which are given in Part 4
meat in the protocol provided for in Article 23(4) of
of the Annex;
Regulation (EC) No 1249/2008.
(e) the ‘OptiScan TP’ apparatus and the assessment methods
( 1 ) OJ L 299, 16.11.2007, p. 1.
( 2 ) OJ L 337, 16.12.2008, p. 3.
related thereto, details of which are given in Part 5 of the
( 3 ) OJ L 39, 8.2.1997, p. 17.
Annex;

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L 194/34
EN
Official Journal of the European Union
21.7.2012
(f) the ‘CSB Image-Meater’ apparatus and the assessment
Article 3
methods related thereto, details of which are given in Part
6 of the Annex;
Decision 97/107/EC is repealed.
However, up to 30 September 2012, Belgium may continue to
(g) the ‘VCS 2000’ apparatus and the assessment methods
apply the methods for grading pig carcasses authorised under
related thereto, details of which are given in Part 7 of the
Decision 97/107/EC.
Annex;
Article 4
This Decision is addressed to the Kingdom of Belgium.
(h) the ‘AutoFOM III’ apparatus and the assessment methods
related thereto, details of which are given in Part 8 of the
Annex.
Done at Brussels, 19 July 2012.
Article 2
For the Commission
Modifications of the authorised apparatus or assessment
methods shall not be allowed, unless those modifications are
Dacian CIOLO
explicitly authorised by Commission Implementing Decision.
Member of the Commission

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EN
21.7.2012 Official
Journal
of
the
European
Union L
194/35
ANNEX
METHODS FOR GRADING PIG CARCASSES IN BELGIUM
PART 1
Capteur gras/maigre — Sydel (CGM)
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘Capteur Gras/Maigre — Sydel (CGM)’.
2. The apparatus shall be equipped with a high-definition Sydel probe 8 mm in width, a light-emitting infra-red diode
(Honeywell) and two light sensors (Honeywell). The operating distance shall be between 0 and 105 mm. The values
measured shall be converted into estimated lean meat content by the CGM itself.
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 66,09149 – 0,82047 × X 1 + 0,10762 × X 2
where:
= the
estimated
percentage
of
lean
meat
in
a
carcass,
X 1 = the thickness of backfat (including rind) in millimetres, measured 6 cm off the split line between the third and
the fourth last ribs,
X 2 = the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same
way as X 1 .
This formula shall be valid for a carcass weighing between 60 and 130 kilograms.
PART 2
Giralda choirometer pork grader (PG200)
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘Giralda Choirometer Pork Grader (PG 200)’.
2. The PG200 apparatus shall be equipped with a probe (Siemens KOM 2110) 6 mm in width, a light diode (LED
Siemens F 28) and a light sensor (Siemens F 232). The operating distance shall be between 0 and 125 mm. The values
measured shall be converted into estimated lean meat content by the PG200 apparatus itself.
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 70,09860 – 0,84616 × X 1 + 0,091860 × X 2
where:
= the
estimated
percentage
of
lean
meat
in
a
carcass,
X 1 = the thickness of backfat (including rind) in millimetres, measured perpendicularly to the back of the carcass
(7 cm off the split line on the outside and ± 4 cm off the split line on the inside) between the third and the
fourth last ribs,
X 2 = the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same
way as X 1
This formula shall be valid for a carcass weighing between 60 and 130 kilograms.
PART 3
Hennessy grading probe (HGP4)
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘Hennessy Grading Probe (HGP4)’.
2. The HGP4 apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade
on top of the probe) containing a photodiode and photodetector and having an operating distance of between 0 and
120 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of the
HGP4 apparatus itself or a computer linked to it.

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L 194/36
EN
Official Journal of the European Union
21.7.2012
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 70,37871 – 0,86986 × X 1 + 0,080138 × X 2
where:
= the
estimated
percentage
of
lean
meat
in
a
carcass,
X 1 = the thickness of backfat (including rind) in millimetres, measured 6 cm off the split line between the third and
the fourth last ribs,
X 2 = the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same
way as X 1 .
This formula shall be valid for a carcass weighing between 60 and 130 kilograms.
PART 4
Fat-O-Meat’er (FOM II)
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘Fat-O-Meat’er (FOM II)’.
2. The apparatus is a new version of the Fat-O-Meat’er measurement system. The FOM II consists of an optical probe
with a knife, a depth measurement device having an operating distance of between 0 and 125 millimetres and a data
acquisition and analysis board — Carometec Touch Panel i15 computer (Ingress Protection IP69K). The results of the
measurements shall be converted into estimated lean meat content by the FOM II apparatus itself.
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 68,85997 – 0,94985 × X 1 + 0,088314 × X 2
where:
= the
estimated
percentage
of
lean
meat
in
a
carcass,
X 1 = the thickness of backfat (including rind) in millimetres, measured perpendicularly to the back of the carcass
(7 cm off the split line on the outside and ± 4 cm off the split line on the inside) between the second and third
last ribs,
X 2 = the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same
way as X 1 .
This formula shall be valid for a carcass weighing between 60 and 130 kilograms.
PART 5
OptiScan TP
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘OptiScan TP’.
2. The Optiscan-TP apparatus shall be equipped with a digital imager taking an illuminated photo of the two
measurement points on the carcasses. The images shall be the base for the calculation of fat and muscle thickness
according to the two points method ‘Zwei-Punkte Messverfahren (ZP)’.
The results of the measurements shall be converted into estimated lean meat content by means of the Optiscan-TP
apparatus itself. The photos are saved and can later be controlled. The integrated Bluetooth interface permits easy
data transfer.
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 58,81491 – 0,64150 × X 1 + 0,16873 × X 2
where:
= the
estimated
percentage
of
lean
meat
in
a
carcass,
X 1 = the minimal thickness of fat (including rind) in millimetres, over the M. gluteus medius,
X 2 = the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end
of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.
This formula shall be valid for a carcass weighing between 60 and 130 kilograms.

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EN
21.7.2012 Official
Journal
of
the
European
Union L
194/37
PART 6
CSB Image Meater (CSB)
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘CSB Image-Meater’.
2. The CSB-Image-Meater apparatus is an online picture-processing system where via a camera system carcass’s halves are
automatically filmed. The picture data is then processed in a computer by special picture processing software. The
CSB-Image-Meater variables shall be measured at the split line in the ham area (around M. gluteus medius). The results
of the measurements shall be converted into estimates of the percentage of lean meat.
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 71,65733 – (0,22223 × S) + (0,032383 × F) – (0,20522 × MS) + (0,053050 × MF) – (0,13195 × WL) –
(0,16384 × WaS)
where:
=
the
estimated
percentage
of
lean
meat
in
a
carcass,
S
= the minimal thickness of fat (including rind) in millimetres, over M. gluteus medius,
F
= the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial)
end of M. gluteus medius to the upper (dorsal) edge of the spinal canal,
MS = the average
thickness
of fat over M. gluteus medius (mm),
MF = the
average
muscle
depth
below M. gluteus medius (mm),
WL = the average length of vertebrae including spinal disks (mm),
WaS = the average thickness of fat over the 1st measured vertebra (a) (mm)
4. The measuring points are described in Part II of the protocol presented to the Commission by Belgium in accordance
with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for a carcass weighing between 60 and 130 kg.
PART 7
VCS 2000
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘VCS 2000’.
2. The VCS 2000 apparatus is an online picture-processing system where via a camera system the carcass halves are
automatically filmed. The picture data is then processed in a computer by special picture processing software. The
results of the measurements shall be converted into estimated lean meat content.
3. The lean meat content of a carcass shall be calculated according to the following formula:
= 51,85549 + (0,013351 × TL1) + (0,020216 × TL4) + (0,012917 × TL6) – (0,0061754 × TL7) + (0,014479 ×
TL8) – (0,000020016 × HF13) – (0,0067020 × HL7) – (0,015821 × HL8) + (10,97550 × HV1) –
(0,000010969 × HF26) – (0,00043912 × HF28) – (0,000021232 × HF31) – (0,000019406 × HF34) –
(0,024227 × HL15) – (0,0099866 × HL17) – (0,0085447 × HL18) – (0,020238 × HL20) – (0,0086577 ×
HL21) – (0,0076468 × HL23) – (0,0074809 × HL24) + (0,074204 × HV19) – (0,0058634 × HL31) –
(0,015560 × SBAR1) – (0,015265 × SBAR2) – (0,019170 × SBAM2) + (0,043510 × VBAM2) – (0,026957 ×
FBAR4) – (0,010999 × KBAR4) – (0,018434 × FBAM4) – (0,017239 × SBAR5) + (0,072272 × VBAR5) –
(0,0071030 × SBAM5) + (0,068737 × VBM5) – (3,68219 × TL2/TL8) – (1,17220 × TL5/TL8) – (3,19090 ×
TL7/TL8) + (4,49917 × TL1/TL5) + (9,13323 × TL4/TL5) + (4,82528 × TL6/TL5) – (6,62198 × HL15/HL7) –
(2,36961 × HL17/HL7) – (1,75295 × HL18/HL7) – (5,58346 × HL20/HL7) – (1,66395 × HL23/HL7) +
(2,85610 × HL30/HL7) + (0,0034487 × HL1/HL18) + (0,0036430 × HL4/HL18) + (0,0046569 × HL9/HL18)
+ (0,096880 × HL10/HL18) + (0,0051002 × HL12/HL18) + (0,076501 × HL13/HL18) + (0,0054646 ×
HL14/HL18) – (1,49515 × HL15/HL18) – (1,18547 × HL20/HL18) + (0,082962 × HL27/HL18) + (0,071890 ×
HL30/HL18) + (0,086655 × HL32/HL18) + (44,62296 × HF2/HF1) – (44,62325 × HF3/HF1) + (26,92160 ×
HF4/HF1) – (2,60469 × HF26/HF1) – (138,22300 × HF28/HF1) – (5,26517 × HF31/HF1) – (4,09877 ×
HF34/HF1) + (108,30840 × HF37/HF1) + (8,05099 × HF40/HF1) + (0,30959 × HF4/HF26) + (1,21963 ×
HF20/HF26) – (20,88758 × HF28/HF26) + (1,67606 × HF37/HF26) + (0,15193 × HF40/HF26)

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L 194/38
EN
Official Journal of the European Union
21.7.2012
where:
= the estimated percentage of lean meat in a carcass,
TL1, TL4, TL6 … HF40/HF26 are the variables measured by VCS 2000.
4. The measuring points are described in Part II of the protocol presented to the Commission by Belgium in accordance
with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for a carcass weighing between 60 and 130 kg.
PART 8
AutoFOM III
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘AutoFOM III’.
2. The apparatus shall be equipped with sixteen 2 MHz ultrasonic transducers (Carometec A/S), with an operating
distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of backfat 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 a carcass shall be calculated according to the following formula:
= 72,82182 – (0,055746 × R2P2) – (0,056757 × R2P3) – (0,054895 × R2P4) – (0,055823 × R2P6) –
(0,056800 × R2P7) – (0,054876 × R2P8) – (0,056419 × R2P10) – (0,055541 × R2P11) – (0,022251 ×
R2P13) – (0,022702 × R2P14) – (0,051975 × R2P15) – (0,030301 × R2P16) + (0,011064 × R3P1) +
(0,011312 × R3P3) + (0,011353 × R3P5) + (0,011789 × R3P6) + (0,012286 × R3P7) + (0,010915 ×
R3P9) – (0,033450 × R4P7) – (0,020275 × R4P8) – (0,032423 × R4P9) – (0,038300 × R4P10) –
(0,062709 × R4P11) – (0,027456 × R4P12) – (0,052494 × R4P13) – (0,064748 × R4P15) – (0,076343 ×
R4P16)
where:
= the estimated percentage of lean meat in a carcass,
R2P2, R2P3, R2P4 … R4P16 — are the variables measured by AutoFOM III,
4. The measuring points are described in Part II of the protocol presented to the Commission by Belgium in accordance
with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for a carcass weighing between 60 and 130 kg.

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Document Outline

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