28.1.2014

EN

Official Journal of the European Union

L 23/35

(1)

Point 1 of Section B.IV of Annex V to Regulation (EC) No 1234/2007 provides that, for the classification of pig carcases, the lean-meat content has to be assessed by means of grading methods authorised by the Commission, which methods may only be statistically proven assessment methods based on the physical measurement of one or more anatomical parts of the pig carcase. The authorisation of grading methods is 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 1249/2008 (2).

(2)

By Commission Decision 2001/468/EC (3), the use of two methods for grading pig carcases in Italy was authorised.

(3)

As the authorised grading methods needed technical adaptation Italy has requested the Commission to authorise the replacement of the formula used in the ‘楩at-O-Meater‘�and ‘楬ennessy Grading Probe 7‘�methods, as well as to authorise the four new methods ‘楢utoFom III‘� ‘楩at-O-Meat‘檈r II‘� ‘楥SB-Image-Meater‘�and ‘楳anual method ZP‘�for grading pig carcases on its territory. Italy has presented a detailed description of the dissection trial, indicating the principles on which the new formula are based, the result of its dissection trial and the equations used for assessing the percentage of lean meat in the protocol provided for in Article 23(4) of Regulation (EC) No 1249/2008.

(4)

Examination of that request has revealed that the conditions for authorising those new formulae are fulfilled. Those formulae should therefore be authorised in Italy.

(5)

Italy has requested the Commission to be authorised to provide for a presentation of pig carcases different from the standard presentation laid down in the first paragraph of Section B.III of Annex V to Regulation (EC) No 1234/2007.

(6)

In accordance with the second paragraph of Section B.III of Annex V to Regulation (EC) No 1234/2007, Member States may be authorised to provide for a presentation of pig carcases different from the standard presentation defined in the first paragraph of that point, where normal commercial practice in their territory differs from that standard presentation. In its request, Italy specified that in its territory it is commercial practice that carcases can be presented without the diaphragm and flare fat having been removed before being weighed and graded. This presentation that differs from the standard presentation should therefore be authorised in Italy.

(7)

In order to establish quotations for pig carcases on a comparable basis, this different presentation should be taken into account by adjusting the weight recorded in such cases in relation to the weight for standard presentation.

(8)

For reasons of clarity and legal certainty, a new decision should be adopted. Decision 2001/468/EC should therefore be repealed.

(9)

Modifications of the apparatuses or grading methods should not be allowed, unless they are explicitly authorised by Commission Implementing Decision.

(10)

The measures provided for in this Decision are in accordance with the opinion of the Management Committee for the Common Organisation of the Agricultural Markets,

(a)

the ‘楩at-O-Meater I (FOM I)‘�apparatus and the assessment methods related thereto, details of which are given in Part I of the Annex;

(b)

the ‘楬ennessy Grading Probe 7 (HGP 7)‘�apparatus and the assessment methods related thereto, details of which are given in Part II of the Annex;

(c)

the ‘楩at-O-Meat‘檈r II (FOM II)‘�apparatus and the assessment methods related thereto, details of which are given in Part III of the Annex;

(d)

the ‘楢utoFom III‘�apparatus and the assessment methods related thereto, details of which are given in Part IV of the Annex;

(e)

the ‘楥SB-Image-Meater‘�apparatus and the assessment methods related thereto, details of which are given in Part V of the Annex;

(f)

the ‘楳anual method ZP‘�apparatus and the assessment methods related thereto, details of which are given in Part VI of the Annex.

Y

=

carcase weight as defined by Regulation (EC) No 1249/2008

X

=

warm carcase weight with flare fat and diaphragm

a

=

sum of flare fat and diaphragm (%)

‘�/p>

for diaphragm, equivalent to 0,29 % (carcase weight from 110,1 to 180 kg) and to 0,26 % (carcase weight from 70 to 110 kg),

‘�/p>

for flare fat, equivalent to: