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24.5.2011 Official
Journal
of
the
European
Union L
136/95
COMMISSION IMPLEMENTING DECISION
of 20 May 2011
authorising methods for grading pig carcasses in the Netherlands
(notified under document C(2011) 3427)
(Only the Dutch text is authentic)
(2011/303/EU)
THE EUROPEAN COMMISSION,
(5) Modifications
of
the
apparatus
or
grading
methods
should not be allowed, unless they are explicitly au
Having regard to the Treaty on the Functioning of the European
thorised by Commission Decision.
Union,
(6) For
reasons
of
clarity
and
legal
certainty,
Decision
Having regard to Council Regulation (EC) No 1234/2007 of
2005/627/EC should be repealed.
22 October 2007 establishing a common organisation of agri
cultural markets and on specific provisions for certain agri
cultural products (Single CMO Regulation) (
(7) In
view
of
the
technical
circumstances
while
introducing

1 ), and in particular
Article 43(m), in conjunction with Article 4 thereof,
new devices and new equations, the methods for grading
pig carcasses authorised under this Decision should apply
from 3 October 2011.
Whereas:
(8) The
measures
provided
for
in
this
Decision
are
in
(1)
Point 1 of Section B.IV of Annex V to Regulation (EC)
accordance with the opinion of the Management
No 1234/2007 provides that, for the classification of pig
Committee for the Common Organisation of the Agri
carcasses, the lean-meat content has to be assessed by
cultural Markets,
means of grading methods authorised by the
Commission, which methods may only be statistically
proven assessment methods based on the physical
HAS ADOPTED THIS DECISION:
measurement of one or more anatomical parts of the
pig carcass. The authorisation of grading methods is
subject to compliance with a maximum tolerance for
Article 1
statistical error in assessment. That tolerance is defined
The use of the following methods is hereby authorised for
in Article 23(3) of Commission Regulation (EC) No
grading pig carcasses pursuant to point 1 of Section B.IV of
1249/2008 of 10 December 2008 laying down
Annex V to Regulation (EC) No 1234/2007 in the Netherlands:
detailed rules on the implementation of the
Community scales for the classification of beef, pig and
sheep carcasses and the reporting of prices thereof ( 2 ).
— the Hennessy Grading Probe (HGP 7) apparatus and the
assessment methods related thereto, details of which are
(2) By
Decision
2005/627/EC
(
given in Part 1 of the Annex,

3 ), the Commission authorised
the use of two methods for grading pig carcasses in the
Netherlands.
— the Capteur Gras/Maigre — Sydel (CGM) apparatus and the
assessment methods related thereto, details of which are
(3)
Due to technical adaptations and the fact that a change
given in Part 2 of the Annex,
in the Dutch pig population is foreseen as castrated
males are expected to be absent in the near future, the
Netherlands has requested the Commission to authorise
— the CSB Image-Meater (CSB) apparatus and the assessment
three methods for grading pig carcasses on its territory
methods related thereto, details of which are given in Part 3
and has presented a detailed description of the dissection
of the Annex.
trial, indicating the principles on which those methods
are based, the results of its dissection trial and the
Article 2
equations used for assessing the percentage of lean
meat in the protocol provided for in Article 23(4) of
Modifications of the authorised apparatus or assessment
Regulation (EC) No 1249/2008.
methods shall not be allowed, unless those modifications are
explicitly authorised by Commission Decision.
(4) Examination
of
that
request
has
revealed
that
the
conditions for authorising those grading methods are
Article 3
fulfilled. Those grading methods should therefore be
authorised in the Netherlands.
Decision 2005/627/EC is repealed.
( 1 ) OJ L 299, 16.11.2007, p. 1.
Article 4
( 2 ) OJ L 337, 16.12.2008, p. 3.
( 3 ) OJ L 224, 30.8.2005, p. 17.
This Decision shall apply from 3 October 2011.

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L 136/96
EN
Official Journal of the European Union
24.5.2011
Article 5
This Decision is addressed to the Kingdom of the Netherlands.
Done at Brussels, 20 May 2011.
For the Commission
Dacian CIOLO
Member of the Commission

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EN
24.5.2011 Official
Journal
of
the
European
Union L
136/97
ANNEX
METHODS FOR GRADING PIG CARCASSES IN THE NETHERLANDS
PART 1
Hennessy Grading Probe (HGP 7)
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 (HGP 7)’.
2. The apparatus shall be equipped with a probe of 5,95 mm diameter (and have abutting 6,3 mm of blade on either side
of the probe at its head) containing a photodiode (Siemens LED of the type LYU 260-EO and photodetector of the
type 58 MR) and having an operating distance of between 0 and 120 mm. The results of the measurements shall be
converted into estimated lean-meat content by means of the HGP 7 itself as well as a computer linked to it.
3. The lean-meat content of the carcass shall be calculated according to the following formula:
LMP = 65,92 – 0,6337 * Fat + 0,0446 * Muscle
where:
LMP = the estimated percentage of lean meat in the carcass,
Fat
= the HGP7 fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from
last rib position, 6 centimetres from the dorsal midline,
Muscle = the HGP7 muscle depth measurement (including rind) in millimetres, as measured at the same time and in
the same place as Fat.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
PART 2
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 diameter, a light-emitting infra-red diode
(Honeywell) and two light sensors (Honeywell). The operating distance shall be between 0 and 95 mm.
The results of the measurements shall be converted into estimated lean-meat content by the CGM itself.
3. The lean-meat content of carcasses shall be calculated using the following formula:
LMP = 66,86 – 0,6549 * Fat + 0,0207 * Muscle
where:
LMP = the estimated percentage of lean meat in the carcass,
Fat
= the CGM fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from
last rib position, 6 centimetres from the dorsal midline,
Muscle = the CGM muscle depth measurement (including rind) in millimetres, as measured at the same time and in the
same place as Fat.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.
PART 3
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 (CSB)’.
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 rate mechanism and interfaces. The Image-Meater variables (16) 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.

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L 136/98
EN
Official Journal of the European Union
24.5.2011
3. The lean-meat content of carcasses shall be calculated according to the following formula:
LMP = 65,2212 – 0,2741 S + 0,0160 F – 0,0302 ML – 0,2648 MS + 0,0831 MF – 0,1002 WL – 0,0509 WaS +
0,0172 WaF – 0,0169 WbS + 0,0006 WbF + 0,0341 WcS – 0,0097 WcF + 0,0223 WdS – 0,0008 WdF + 0,0132 ES
– 0,0124 IS,
where the 16 objective CSB measurements, taken at the split line, are:
LMP
= the estimated percentage of lean meat in the carcass,
S
= fat depth, minimal fat depth over muscle gluteus medius (mm),
F
= muscle depth, minimal muscle depth between anterior extremity of muscle gluteus medius and the dorsal
part of the medullar canal (mm),
ML =
length
of
muscle
gluteus
medius
(mm),
MS =
mean
bacon
width
below
muscle
gluteus
medius
(mm),
MF =
mean
lean-meat
width
below
muscle
gluteus
medius
(mm),
WL =
mean
length
of
vertebrae
including
spinal
discs
(mm),
Wa,b,c,dS = mean bacon width below 1st measured vertebra (a) and three other vertebrae (b, c, d) (mm),
Wa,b,c,dF = mean lean-meat width below 1st measured vertebra (a), and three other vertebrae (b, c, d) (mm),
ES =
mean
external
bacon
width
above
the
four
measured
vertebrae
(mm),
IS =
mean
internal
bacon
width
above
the
four
measured
vertebrae
(mm).
4. The measuring points are described in Part II of the Protocol presented to the Commission by the Netherlands in
accordance with Article 23(4) of Regulation (EC) No 1249/2008.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.

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