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23.4.2013 Official
Journal
of
the
European
Union L
111/103
COMMISSION IMPLEMENTING DECISION
of 18 April 2013
amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic
as regards the formulas of the authorised methods and the presentation of such carcasses
(notified under document C(2013) 2037)
(Only the Czech text is authentic)
(2013/187/EU)
THE EUROPEAN COMMISSION,
different from the standard presentation defined in the
first paragraph of point B.III of Annex V to Regulation
(EC) No 1234/2007.
Having regard to the Treaty on the Functioning of the European
Union,
(6)
In accordance with the second paragraph of point B.III of
Annex V to Regulation (EC) No 1234/2007, Member
Having regard to Council Regulation (EC) No 1234/2007 of
States may be authorised to provide for a presentation
22 October 2007 establishing a common organisation of agri
of pig carcasses different from the standard presentation
cultural markets and on specific provisions for certain agri
defined in the first paragraph of that point, where normal
cultural products (Single CMO Regulation) ( 1 ), and in particular
commercial practice in their territory differs from that
Article 43(m), in conjunction with Article 4 thereof,
standard presentation. In its request, the Czech
Republic specified that in its territory it is commercial
practice that carcasses can be presented without ears and
Whereas:
with the flare fat. These presentations that differ from the
standard presentation should therefore be authorised in
the Czech Republic.
(1) By
Commission
Decision
2005/1/EC
( 2 ), the use of six
methods for grading pig carcasses in the Czech
Republic was authorised.
(7) In
order
to
establish
quotations
for
pig
carcasses
on
a
comparable basis, this different presentation should be
taken into account by adjusting the weight recorded in
(2)
Due to changes in the pig population in the Czech
such cases in relation to the weight for standard presen
Republic, higher lean meat content can be expected for
tation.
the present population of pigs for slaughter. It is
therefore necessary to update the formulas of the auth
orised methods.
(8) Decision
2005/1/EC
should
therefore
be
amended
accordingly.
(3) The
Czech
Republic
has
requested
the
Commission
to
authorise the replacement of the formulas used for
(9) Modifications
of
the
apparatus
or
grading
methods
grading pig carcasses on its territory and has presented
should not be allowed, unless they are explicitly auth
a detailed description of the dissection trial, indicating the
orised by Commission Implementing Decision.
principles on which those formulas are based, the result
of its dissection trial and the equations used for assessing
the percentage of lean meat in the protocol provided for
(10) In
view
of
the
technical
circumstances
while
introducing
in Article 23(4) of Commission Regulation (EC) No
new formulas and new equations, the formulas of the
1249/2008 of 10 December 2008 laying down
authorised methods for grading pig carcasses authorised
detailed rules on the implementation of the
under this Decision should apply from 1 July 2013.
Community scales for the classification of beef, pig and
sheep carcasses and the reporting of prices thereof ( 3 ).
(11) The
measures provided for in this Decision are in
accordance with the opinion of the Management
(4) Examination
of
that
request
has
revealed
that
the
Committee for the Common Organisation of the Agri
conditions for authorising those new formulas are
cultural Markets,
fulfilled. Those formulas should therefore be authorised
in the Czech Republic.
HAS ADOPTED THIS DECISION:
(5) The
Czech
Republic
has
requested
the
Commission
to
be
Article 1
authorised to provide for a presentation of pig carcasses
Decision 2005/1/EC is amended as follows:
( 1 ) OJ L 299, 16.11.2007, p. 1.
( 2 ) OJ L 1, 4.1.2005, p. 8.
( 3 ) OJ L 337, 16.12.2008, p. 3.
(1) the third paragraph of Article 1 is replaced by the following:

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L 111/104
EN
Official Journal of the European Union
23.4.2013
‘As regards the apparatus “Ultra FOM 300” and “Ultra-sound
(c) without the flare fat having been removed and without
IS-D-05” it is laid down that after the end of the
ears, ears having been removed before the carcass is
measurement procedure it must be possible to verify on
being weighed and graded. In the case of such presen
the carcass that the apparatus measured the values of
tation the recorded hot carcass weight shall be adjusted
measurement P 2 on the site provided for in the Annex,
in accordance with the following formula:
Part 4, point 3 and Part 5, point 3. The corresponding
marking of the measurement site must be made at the
hot carcass weight = 1,65651 + 0,96139 × (weight of
same time as the measurement procedure.’;
the hot carcass with the flare fat and without ears +
0,274 kg).’;
(2) Article 1a is replaced by the following:
(3) Article 2 is replaced by the following:
‘Article 1a
‘Article 2
Notwithstanding the standard presentation laid down in the
Modifications of the authorised apparatus or grading
first paragraph of point B.III of Annex V to Regulation (EC)
methods shall not be allowed, unless those modifications
No 1234/2007, pig carcasses in the Czech Republic may be
are explicitly authorised by Commission Implementing
presented:
Decision.’;
(a) without ears, ears having been removed before the
(4) the Annex is amended in accordance with the Annex to this
carcass is being weighed and graded. In the case of
Decision.
such presentation the recorded hot carcass weight
shall be adjusted in accordance with the following
Article 2
formula:
This Decision shall apply from 1 July 2013.
hot carcass weight = weight of hot carcass without ears
Article 3
+ 0,274 kg; and
This Decision is addressed to the Czech Republic.
(b) without the flare fat having been removed before being
weighed and graded. In the case of such presentation
Done at Brussels, 18 April 2013.
the recorded hot carcass weight shall be adjusted in
accordance with the following formula:
For the Commission
hot carcass weight = 1,65651 + 0,96139 × weight of
Dacian CIOLO
the hot carcass with the flare fat; and
Member of the Commission

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EN
23.4.2013 Official
Journal
of
the
European
Union L
111/105
ANNEX
The Annex to Decision 2005/1/EC is amended as follows:
(1) in Part 1 (Zwei-Punkte-Messverfahren (ZP)), point 2 is replaced by the following:
‘2. The lean meat content of the carcass shall be calculated according to the following formula:
= 59,08991 – 0,43868 × S + 0,09792 × M
where:
— the estimated percentage of lean meat in the carcass,
S — fat measure, measured by a slide rule — the minimum thickness of visible fat (including rind) covering the
M. gluteus medius on the midline of the split carcass (mm),
M — meat measure, measured by a slide rule at 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.’;
(2) in Part 2 (Fat-O-Meater (FOM)), point 3 is replaced by the following:
‘3. The lean meat content of the carcass shall be calculated according to the following formula:
= 70,28164 – 0,75376 × S + 0,00270 × M
where:
— the estimated percentage of lean meat in the carcass,
S — the thickness of back-fat (including rind) in millimetres, measured at 6,5 centimetres off the midline of the
carcass, between the second and third last ribs,
M — the thickness of muscle in millimetres, measured at the same time and in the same place as S.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;
(3) in Part 3 (Hennessy Grading Probe (HGP 4)), point 3 is replaced by the following:
‘3. The lean meat content of the carcass shall be calculated according to the following formula:
= 69,11354 – 0,67804 × S + 0,00432 × M
where:
— the estimated percentage of lean meat in the carcass,
S — the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres from the midline of the
carcass, between the third and fourth last ribs,
M — the thickness of muscle in millimetres, measured at the same time and in the same place as S.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;
(4) in Part 4 (Ultra-FOM 300), point 3 is replaced by the following:
‘3. The lean meat content of the carcase shall be calculated according to the following formula:
= 66,78382 – 0,80922 × S + 0,04746 × M
where:
— the estimated percentage of lean meat in the carcass,
S — the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the
carcass between the second and third last ribs (measurement known as “P 2 ”),
M — the thickness of muscle in millimetres, measured at the same time and in the same place as S.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;

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L 111/106
EN
Official Journal of the European Union
23.4.2013
(5) in Part 5 (Ultra-sound IS-D-05), point 3 is replaced by the following:
‘3. The lean meat content of the carcass shall be calculated according to the following formula:
= 66,01987 – 0,69560 × S + 0,01947 × M
where:
— the estimated percentage of lean meat in the carcass,
S — the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the
carcass between the second and third last ribs (measurement known as “P 2 ”),
M — the thickness of muscle in millimetres, measured at the same time and in the same place as S.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.’;
(6) in Part 6 (Needle IS-D-15), point 3 is replaced by the following:
‘3. The lean meat content of the carcass shall be calculated according to the following formula:
= 66,37105 – 0,80124 × S + 0,05507 × M
where:
— the estimated percentage of lean meat in the carcass,
S — the thickness of back-fat (including rind) in millimetres, measured at 7,5 centimetres off the midline of the
carcass between the second and third last ribs,
M — the thickness of muscle in millimetres, measured at the same time and in the same place as S.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.’.

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Document Outline

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