
Article 1 
The use of the following methods is hereby authorised for grading pig carcases pursuant to Regulation (EEC) No 3220/84 in Poland:

((a)) the apparatus termed ‘Capteur Gras/Maigre — Sydel (CGM)’ and the assessment methods related thereto, details of which are given in Part 1 of the Annex;
((b)) the apparatus termed ‘Ultra FOM 300’ and the assessment methods related thereto, details of which are given in part 2 of the Annex;
((c)) the apparatus called ‘Fully automatic ultrasonic carcase grading (Autofom)’ and the assessment methods related thereto, details of which are given in part 3 of the Annex.
As regards the apparatus ‘Ultra FOM 300’, referred in the first paragraph, point (b), it is laid down that after the end of the measurement procedure it must be possible to verify on the carcase that the apparatus measured the values of measurement T1 and T2 on the site provided for in the Annex, part 2, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.
Article 2 
Notwithstanding the standard presentation referred to in Article 2(1) of Regulation (EEC) No 3220/84, the flare fat, the kidneys and the diaphragm need not be removed from pig carcases before being weighed and graded. In order to establish quotations for pig carcases on a comparable basis, the recorded hot weight shall be reduced:

((a)) for diaphragm by 0,23 %
((b)) for flare fat and kidneys by:

— 1,90 % for carcases grade S and E,
— 2,11 % for carcases grade U,
— 2,54 % for carcases grade R,
— 3,12 % for carcases grade O,
— 3,35 % for carcases grade P.
Article 3 
Modifications of the apparata or the assessment methods shall not be authorised.
Article 4 
This Decision is addressed to the Republic of Poland.
Done at Brussels, 11 March 2005.
For the Commission
Mariann FISCHER BOEL
Member of the Commission
ANNEX
Part 1
1. Grading of pig carcases is carried out by means of the apparatus known as ‘Capteur gras/maigre — Sydel (CGM)’.

2. 
The values measured will be converted into estimated lean meat content by the CGM itself.

3. 
 = 50,11930 – 0,62421X1 + 0,26979X2

where:

the estimated percentage of lean meat in the carcase,X1the thickness of back fat (including rind) in millimetres measured at 6 centimetres off the midline of the carcase between the third and fourth last rib,X2the thickness of the muscle in millimetres measured at the same time and in the same place as X1.

This formula shall be valid for carcases weighing between 60 and 120 kilograms.

Part 2
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Ultra-FOM 300’.

2. 
The results of the measurements shall be converted into estimated lean meat content by means of the Ultra-FOM apparatus itself.

3. 
 = 49,88792 – 0,41858T1 – 0,22302T2 + 0,16050M1 + 0,11181M2

where:

the estimated percentage of lean meat in the carcase,T1the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcase, at the last rib,T2the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcase, between the third and fourth last rib,M1the thickness of muscle in millimetres, measured at the same time and in the same place as T1,M2the thickness of muscle in millimetres, measured at the same time and in the same place as T2.

This formula shall be valid for carcases weighing between 60 and 120 kilograms.

Part 3
1. Pig carcase grading shall be carried out using the apparatus termed Autofom (Fully automatic ultrasonic carcase grading).

2. 
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. 
 = 56,252136* – 0,028473*x1 – 0,027282*x2 – 0,015806*x3 – 0,016142*x4 – 0,022851*x6 – 0,034145*x7 – 0,020363*x8 – 0,041058*x10 – 0,037529*x12 – 0,037360*x13 – 0,033079x14 – 0,040317x16 – 0,031628*x18 – 0,047627*x19 – 0,037751x20 – 0,053476*x22 – 0,025057*x23 – 0,008859x36 – 0,029586*x51 – 0,029084x52 – 0,028232*x53 – 0,037867*x55 – 0,042106*x56 – 0,040204*x57 – 0,027405*x60 – 0,033291*x61 – 0,036111*x62 – 0,040422*x63 – 0,041369*x64 – 0,025033*x70 – 0,027128*x71 – 0,032544*x72 – 0,035766*x73 – 0,033897*x74 – 0,035085*x75 – 0,035188*x76 – 0,036037*x77 – 0,030996*x78 – 0,031859*x79 – 0,031764*x80 – 0,033305*x81 – 0,033473*x82 – 0,034710*x83 – 0,042587*x90 – 0,039693*x91 – 0,033790*x92 + 0,044578x115 + 0,041854*x116 + 0,037605*x117 + 0,034210*x118 + 0,035420*x119 + 0,031481*x120 + 0,020061*x124 + 0,030630*x125 + 0,030004*x126

where:

the estimated percentage of lean meat in the carcase,x1, x2 ... x126 are the variables measured by Autofom.

4. 
The formula shall be valid for carcases weighing between 60 and 120 kilograms.
