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17.8.2011 Official
Journal
of
the
European
Union L
209/49
COMMISSION IMPLEMENTING DECISION
of 16 August 2011
amending Decision 2005/382/EC authorising methods for grading pig carcasses in Hungary
(notified under document C(2011) 5746)
(Only the Hungarian text is authentic)
(2011/507/EU)
THE EUROPEAN COMMISSION,
(7) The
measures
provided
for
in
this
Decision
are
in
accordance with the opinion of the Management
Having regard to the Treaty on the Functioning of the European
Committee for the Common Organisation of the Agri
Union,
cultural Markets,
Having regard to Council Regulation (EC) No 1234/2007 of
HAS ADOPTED THIS DECISION:
22 October 2007 establishing a common organisation of agri
cultural markets and on specific provisions for certain agri
cultural products (Single CMO Regulation) (
Article 1

1 ), and in particular
Article 43(m), in conjunction with Article 4 thereof,
Decision 2005/382/EC is amended as follows:
Whereas:
(1) Article 1 is replaced by the following:
(1) By
Commission
Decision
2005/382/EC
( 2 ), the use of
four methods for grading pig carcasses in Hungary was
‘Article 1
authorised.
The use of the following methods is authorised for grading
pig carcasses pursuant to point 1 of Section B.IV of Annex
(2)
Hungary has stated that since the adoption of Decision
V to Council Regulation (EC) No 1234/2007 (*) in Hungary:
2005/382/EC the formula and grading methods have
evolved considerably. It is therefore necessary to update
(a) the “Fat-O-Meater FOM S70” and “Fat-O-Meater FOM
the formula of one of the methods, to replace the three
S71” apparatus and the assessment methods related
other methods, to add a new method, and to simplify the
thereto, details of which are given in Part I of the
grading methods through the use of only one
Annex;
measurement point instead of the present two
measurement points.
(b) the “Ultra FOM 300” apparatus and the assessment
(3) Hungary
has
requested
the
Commission
to
authorise
the
methods related thereto, details of which are given in
replacement of the formula used in the ‘Fat-O-Meater
Part II of the Annex;
FOM S70 and Fat-O-Meater FOM S71’, method of
grading pig carcasses as well as to authorise four new
(c) the “OptiScan-TP” apparatus and the assessment
methods for grading pig carcasses on its territory and has
methods related thereto, details of which are given in
presented a detailed description of the dissection trial,
Part III of the Annex;
indicating the principles on which those methods are
based, the results of its dissection trial and the
(d) the “IM-03” apparatus and the assessment methods
equations used for assessing the percentage of lean
related thereto, details of which are given in Part IV
meat in the protocol provided for in Article 23(4) of
of the Annex;
Commission Regulation (EC) No 1249/2008 of
10 December 2008 laying down detailed rules on the
(e) the “OptiGrade-MCP” apparatus and the assessment
implementation of the Community scales for the classifi
methods related thereto, details of which are given in
cation of beef, pig and sheep carcases and the reporting
Part V of the Annex.
of prices thereof ( 3 ).
As regards the apparatus “Ultra FOM 300”, referred to in
(4) Examination
of
that
request
has
revealed
that
the
point (b) of the first subparagraph, after the end of the
conditions for authorising those grading methods are
measurement procedure it must be possible to verify on
fulfilled. Those grading methods should therefore be
the carcass that the apparatus measured the values of
authorised in Hungary.
measurement BF and LD on the site provided for in the
Annex, Part II, point 3. The corresponding marking of the
(5) Decision
2005/382/EC
should
therefore
be
amended
measurement site must be made at the same time as the
accordingly.
measurement procedure.
(6) Modifications
of
the
apparatus
or
grading
methods
should not be allowed, unless they are explicitly auth
___________
orised by Commission Decision.
(*) OJ L 299, 16.11.2007, p. 1.’;
( 1 ) OJ L 299, 16.11.2007, p. 1.
( 2 ) OJ L 126, 19.5.2005, p. 55.
(2) the Annex is replaced by the text in the Annex to this
( 3 ) OJ L 337, 16.12.2008, p. 3.
Decision.

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L 209/50
EN
Official Journal of the European Union
17.8.2011
Article 2
This Decision shall apply from 2 July 2012.
Article 3
This Decision is addressed to the Republic of Hungary.
Done at Brussels, 16 August 2011.
For the Commission
Dacian CIOLO
Member of the Commission

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EN
17.8.2011 Official
Journal
of
the
European
Union L
209/51
ANNEX
‘ANNEX
METHODS FOR GRADING PIG CARCASSES IN HUNGARY
Part I
FAT-O-MEATER FOM S70 AND FAT-O-MEATER FOM S71
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 “FOM S70” and “Fat-O-Meater S71”.
2. The apparatus shall be equipped with a probe of 6 millimetres (mm) diameter containing an optical sonde of the
Fremstillet AF Radiometer Copenhagen/Slagteriernes Forskningsinstitut Optisk Sonde MQ type and having an
operating distance of between 5 and 105 mm. The results of the measurements are converted into estimated lean
meat content by means of a computer type S70 and S71 respectively.
3. The lean meat content of the carcass shall be calculated according to the following formula:
= 63,78987 – 0,77968 × BF + 0,10715 × LD
where:
= the estimated percentage of lean meat in the carcass,
BF = the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass,
between the second and third last ribs,
LD = the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part II
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 probe with an array of transducer emitting ultrasonic waves at
3,5 MHz. The ultrasonic signal is digitised, stored and processed by a microprocessor. The results of the measurements
shall be converted into estimated lean meat content by means of the Ultra FOM 300 apparatus itself.
3. The lean meat content of carcasses shall be calculated according to the following formula:
= 69,38252 – 0,79120 × BF + 0,00994 × LD
where:
= the estimated percentage of lean meat in the carcass,
BF = the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the split carcass,
between the second and third last ribs,
LD = the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part III
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 are 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.

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L 209/52
EN
Official Journal of the European Union
17.8.2011
3. The lean meat content of carcasses shall be calculated according to the following formula:
= 58,31147 – 0,62677 × BF + 0,14664 × LD
where:
= the estimated percentage of lean meat in the carcass,
BF = the minimal fat depth (including rind) in millimetres over the M.gluteus medius,
LD = the minimal muscle depth in millimetres between the anterior extremity of the M. gluteus medius and the dorsal
part of medullar canal.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part IV
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 an optical needle probe (single line scanner SLS01) of 7 mm diameter with the
knife. The probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating
distance is between 0 and 132 mm. The results of the measurements shall be converted into estimated lean meat
content by means of the IM-03 apparatus itself.
3. The lean meat content of carcasses shall be calculated according to the following formula:
= 59,63994 – 0,63951 × BF + 0,12083 × LD
where:
= the estimated percentage of lean meat in the carcass,
BF = the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass,
between the second and third last ribs,
LD = the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.
Part V
OPTIGRADE-MCP
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 “OptiGrade-MCP”.
2. The apparatus shall be equipped with an optical probe 6 mm in diameter, one infrared photodiode (Siemens) and a
photo transistor (Siemens). The operating distance shall be between 0 and 110 mm.
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:
= 61,45261 – 0,62941 × BF + 0,11736 × LD
where:
= the estimated percentage of lean meat in the carcass,
BF = the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass,
between the second and the third last ribs,
LD = the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.
This formula shall be valid for carcasses weighing between 50 and 120 kg.’

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