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17.8.2011 Official
Journal
of
the
European
Union L
209/43
DECISIONS
COMMISSION IMPLEMENTING DECISION
of 16 August 2011
amending Decision 2005/240/EC authorising methods for grading pig carcasses in Poland
(notified under document C(2011) 5745)
(Only the Polish text is authentic)
(2011/506/EU)
THE EUROPEAN COMMISSION,
implementation of the Community scales for the classifi
cation of beef, pig and sheep carcasses and the reporting
of prices thereof ( 3 ).
Having regard to the Treaty on the Functioning of the European
Union,
(4) 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 Council Regulation (EC) No 1234/2007 of
authorised in Poland.
22 October 2007 establishing a common organisation of agri
cultural markets and on specific provisions for certain agri
(5) Decision
2005/240/EC
should
therefore
be
amended
cultural products (Single CMO Regulation) ( 1 ), and in particular
accordingly.
Article 43(m), in conjunction with Article 4 thereof,
(6) Modifications
of
the
apparatus
or
grading
methods
should not be allowed, unless they are explicitly auth
Whereas:
orised by Commission Decision.
(7) The
measures
provided
for
in
this
Decision
are
in
(1) By
Commission
Decision
2005/240/EC
(
accordance with the opinion of the Management

2 ), the use of
four methods for grading pig carcasses in Poland was
Committee for the Common Organisation of the Agri
authorised.
cultural Markets,
HAS ADOPTED THIS DECISION:
(2)
Poland has stated that since the adoption of Decision
2005/240/EC the slaughter value of the fatteners in
Article 1
Poland has improved considerably. It is therefore
necessary to update the formula of the methods after
Decision 2005/240/EC is amended as follows:
nearly 6 years of use since their approval and to
obtain and use new, up-to-date grading methods with a
(1) Article 1 is replaced by the following:
view to increasing competition as well as to introduce
cheaper grading methods.
‘Article 1
The use of the following methods is authorised for grading
pig carcasses pursuant to point 1 of Section B.IV of Annex
(3) Poland
has
requested
the
Commission
to
authorise
the
V to Council Regulation (EC) No 1234/2007 (*) in Poland:
replacement of the formula used in the ‘CAPTEUR
GRAS/MAIGRE — SYDEL (CGM)’, ‘ULTRA FOM 300’,
(a) the “Capteur Gras/Maigre — Sydel (CGM)” apparatus
‘FULLY AUTOMATIC ULTRASONIC CARCASE
and the assessment methods related thereto, details of
GRADING (AUTOFOM)’ and ‘IM-03’, methods of
which are given in Part 1 of the Annex;
grading pig carcasses as well as to authorise four new
methods for grading pig carcasses on its territory and has
presented a detailed description of the dissection trial,
(b) the “Ultra FOM 300” apparatus and the assessment
indicating the principles on which that method is
methods related thereto, details of which are given in
based, the results of its dissection trial and the
Part 2 of the Annex;
equations used for assessing the percentage of lean
meat in the protocol provided for in Article 23(4) of
(c) the “Fully automatic ultrasonic carcass grading
Commission Regulation (EC) No 1249/2008 of
(Autofom)” apparatus and the assessment methods
10 December 2008 laying down detailed rules on the
related thereto, details of which are given in Part 3 of
the Annex;
( 1 ) OJ L 299, 16.11.2007, p. 1.
( 2 ) OJ L 74, 19.3.2005, p. 62.
( 3 ) OJ L 337, 16.12.2008, p. 3.

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L 209/44
EN
Official Journal of the European Union
17.8.2011
(d) the “IM-03” apparatus and the assessment methods
The manual method ZP, referred to in point (h) of the first
related thereto, details of which are given in Part 4 of
subparagraph, shall only be authorised for abattoirs having
the Annex;
a slaughter line with a capacity to process no more than 40
pigs per hour.
(e) the “Autofom III” apparatus and the assessment
methods related thereto, details of which are given in
___________
Part 5 of the Annex;
(*) OJ L 299, 16.11.2007, p. 1.’;
(f) the “CSB Image-Meater (CSB)” apparatus and the
assessment methods related thereto, details of which
(2) the Annex is replaced by the text in the Annex to this
are given in Part 6 of the Annex;
Decision.
(g) the “Fat-O-Meater II (FOM II)” apparatus and the
assessment methods related thereto, details of which
Article 2
are given in Part 7 of the Annex;
This Decision shall apply from 12 December 2011.
(h) the “manual method (ZP)” and the assessment methods
Article 3
related thereto, details of which are given in Part 8 of
the Annex.
This Decision is addressed to the Republic of Poland.
As regards the apparatus “Ultra FOM 300”, referred to in
point (b) of the first subparagraph, after the end of the
measurement procedure it must be possible to verify on
Done at Brussels, 16 August 2011.
the carcass that the apparatus measured the values of
measurement F 1 and F 2 on the site provided for in the
For the Commission
Annex, Part 2, point 3. The corresponding marking of the
measurement site must be made at the same time as the
Dacian CIOLO
measurement procedure.
Member of the Commission

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EN
17.8.2011 Official
Journal
of
the
European
Union L
209/45
ANNEX
‘ANNEX
METHODS FOR GRADING PIG CARCASSES IN POLAND
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 is between 0 and 105 mm. The values
measured will be converted into estimated lean meat content by the CGM itself.
3. The lean meat content of the carcass shall be calculated according to the following formula:
= 59,42 + 0,1322 × M 2 – 0,6275 × F 2
where:
= the estimated percentage of lean meat in the carcass,
M 2 = the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres
from the dorsal midline, measured parallel to the split line of the carcass,
F 2 = the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the
same way as M2.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
Part 2
ULTRA FOM 300
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 “Ultra FOM 300”.
2. The apparatus shall be equipped with an ultrasonic transducer array at 3,5 MHz (U-Systems). The results of the
measurements shall be converted into estimated lean meat content by means of the Ultra FOM apparatus itself.
3. The lean meat content of the carcass shall be calculated according to the following formula:
= 54,48 + 0,1272 × M 1 – 0,3090 × F 1 + 0,0828 × M 2 – 0,2802 × F 2
where:
= the estimated percentage of lean meat in the carcass,
M 1 = the thickness of the dorsal muscle in millimetres, measured at the last rib position, 7 centimetres from the dorsal
midline perpendicularly to the muscle,
M 2 = the thickness of the dorsal muscle in millimetres, measured at the third to fourth rib from the last rib position, 7
centimetres from the dorsal midline perpendicularly to the muscle,
F 1 = the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the
same way as M 1 ,
F 2 = the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the
same way as M 2 ,

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L 209/46
EN
Official Journal of the European Union
17.8.2011
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
Part 3
FULLY AUTOMATIC ULTRASONIC CARCASS GRADING (AUTOFOM)
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 (Fully automatic ultrasonic carcass grading)”.
2. The apparatus shall be equipped with 16 ultrasonic transducers at 2 MHz (GE Inspection Technologies). The ultrasonic
data shall comprise measurements of back-fat thickness and muscle thickness. The results of the measurements are
converted into estimated lean meat content using a computer.
3. The lean meat content of the carcass shall be calculated according to the following formula:

=
62,9442 + (AF1_IP005
× –
0,018154) + (AF1_IP006
×
–
0,027186) + (AF1_IP008
× –
0,047431) +
(AF1_IP022 × – 0,011910) + (AF1_IP023 × – 0,071926) + (AF1_IP024 × 0,005814) + (AF1_IP034 × 0,029288)
+ (AF1_IP036 × 0,005096) + (AF1_IP038 × 0,010231) + (AF1_IP039 × 0,012659) + (AF1_IP041 × 0,022470) +
(AF1_IP047 × – 0,007939) + (AF1_IP049 × – 0,075061) + (AF1_IP050 × – 0,028977) + (AF1_IP052 ×
– 0,091722) + (AF1_IP055 × – 0,060411) + (AF1_IP058 × – 0,098989) + (AF1_IP060 × – 0,064891) +
(AF1_IP061 × – 0,065688) + (AF1_IP063 × – 0,064035) + (AF1_IP074 × – 0,078333) + (AF1_IP078 ×
– 0,078486) + (AF1_IP079 × – 0,035330) + (AF1_IP081 × – 0,048421) + (AF1_IP091 × – 0,107559) +
(AF1_IP094 × 0,008816) + (AF1_IP096 × 0,000797) + (AF1_IP098 × 0,014608) + (AF1_IP103 × 0,007774) +
(AF1_IP104 × 0,008251) + (AF1_IP122 × 0,012957)
where:
= the estimated percentage of lean meat in the carcass,
AF1_IP005, AF1_IP006, AF1_IP008 … AF1_IP122 are the variables measured by Autofom.
4. The measuring points and the statistical method are described in Part II of the protocol presented to the Commission
by Poland in accordance with Article 23(4) of Commission Regulation (EC) No 1249/2008 (*).
This formula shall be valid for carcasses weighing between 60 and 120 kg.
Part 4
IM-03
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 “IM-03”.
2. The apparatus shall be equipped with a needle-optical probe (single line scanner SLS01) of 7 millimetres diameter. The
probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating distance is
between 0 and 132 millimetres.
3. The lean meat content of the carcass shall be calculated according to the following formula:
= 60,55 + 0,1142 × M 2 – 0,6292 × F 2
where:
= the estimated percentage of lean meat in the carcass,
M 2 = the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres
from the dorsal midline, measured parallel to the split line of the carcass,
F 2 = the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the
same way as M 2.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

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EN
17.8.2011 Official
Journal
of
the
European
Union L
209/47
Part 5
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 16 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance
between transducers of 25 mm. The ultrasonic data shall comprise 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 carcasses shall be calculated on the basis of 10 variables according to the following formula:

=
73,8876 + (AF3_R2P1
×
–
1,036616) + (AF3_R2P3
× –
0,180173) + (AF3_R2P13
× –
0,144679) +
(AF3_R2P15 × – 0,221519) + (AF3_R3P5 × 0,136061) + (AF3_R4P4 × 0,249888) + (AF3_R4P5 × 0,330109) +
(AF3_R4P6 × 0,184696) + (AF3_R4P8 × – 0,112875) + (AF3_R4P9 × – 0,113663)
where:
= the estimated percentage of lean meat in the carcass,
R2P1, R2P3, R2P13 … R4P9 — are the variables measured by Autofom III.
4. The measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance
with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for carcasses weighing between 60 and 120 kg.
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 consists in particular 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 5 Image-Meater variables are all 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 by using a computer.
3. The lean meat content of carcases shall be calculated according to the following formula:
= 54,0770376148 – (0,4460170496 × MS) + (0,1046346719 × MF) – (0,0575429366 × VaF) + (0,2303135777 ×
VcF) – (0,1637971133 × VdF)
where:
= the estimated percentage of lean meat in the carcass,
MS — mean averaged fat depth over M. gluteus medius (mm),
MF — mean averaged muscle depth of the muscles lumbar and M. gluteus medius (mm),
VaF, VcF, VdF — mean averaged muscle depth over the selected three lumbar vertebral bodies cranial (mm).
4. The measuring points are described in Part II of the protocol presented to the Commission by Poland in accordance
with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for carcasses weighing between 60 and 120 kg.

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L 209/48
EN
Official Journal of the European Union
17.8.2011
Part 7
FAT-O-MEATER II (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-Meater II”.
2. The apparatus is a new version of the Fat-O-Meater measurement system. The FOM II consists of an optical probe with
a knife, a depth measurement device having a measurement depth of 125 mm and a data acquisition and analysis
board – Carometec Touch Panel i15 computer (Ingress Protection IP69K).
All legally relevant acquisition and analysis are contained within the FOM II pistol. The terminal is part of the FOM II
and fully integrated with it.
The results of the measurements are converted into estimated lean meat content by means of a computer.
3. The lean meat content of carcasses shall be calculated according to the following formula:
= 59,75 + 0,1533 × M 2 – 0,6342 × F 2
where:
= the estimated percentage of lean meat in the carcass,
M 2 = the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 7 centimetres
from the dorsal midline, measured perpendicularly to the muscle,
F 2 = the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the
same way as M 2.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
Part 8
MANUAL METHOD (ZP)
1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by use of the “manual
method (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 midline of the split carcass of the thickness of the fat and of the
thickness of the muscle.
3. The lean meat content of carcasses shall be calculated according to the following formula:
= 52,61 – 0,6148 × F + 0,1842 × M
where:
= the estimated percentage of lean meat in the carcass,
F = the minimum thickness of visible fat on the midline of the split carcass in millimetres, covering the M. gluteus
medius (mm),
M = the visible thickness of the lumbar muscle on the midline of the split carcass, measured as the shortest connection
between the front (cranial) end of the M. gluteus medius and the upper (dorsal) edge of the vertebral canal (mm).
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
___________
(*) OJ L 337, 16.12.2008, p. 3.’.

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