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

((a)) the Capteur Gras/Maigre — Sydel (CGM) apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex;
((b)) the CSB Ultra-Meater apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex;
((c)) the manual method (ZP) and the assessment methods related thereto, details of which are given in Part 3 of the Annex.
The manual method (ZP) may be applied only in slaughterhouses which do not exceed a weekly slaughtering of 200 pigs.
Article 2 
Notwithstanding the standard presentation referred to in Article 2 of Regulation (EEC) No 3220/84, pig carcases may be presented with the tongue attached during weighing and grading. In this case, in order to establish quotations for pig carcases on a comparable basis, the recorded hot weight shall be reduced by 0,5 %.
Article 3 
Modifications of the apparata or the assessment methods shall not be authorised.
Article 4 
Decision 97/28/EC is hereby repealed.
However, up to 17 December 2006, France may continue to apply the methods for grading pig carcases authorised under Decision 97/28/EC in place of the methods laid down by this Decision.
Article 5 
This Decision is addressed to the French Republic.
Done at Brussels, 14 November 2006.
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 version 01-A)’.

2. 
The results of the measurements shall be converted into estimated lean meat content by the CGM itself.

3. 
 = 63,20 – 0,334 G1 – 0,427 G2 + 0,144 M2

where:

the estimated percentage of lean meat in the carcase,G1the thickness of the fat (including rind), between the third and fourth last lumbar vertebrae, at 8 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres),G2the thickness of the fat (including rind), between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to this line (in millimetres),M2the thickness of the muscle, between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to this line (in millimetres).

This formula shall be valid for carcases weighing between 45 and 125 kg.

PART 2
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘CSB Ultra-Meater version 3.0’.

2. 
The results of the measurements shall be converted into estimated lean meat content using a computer.

3. 
 = 62,68 – 0,921 G + 0,204 M

where:

the estimated percentage of lean meat in the carcase,Gthe thickness of the fat (including rind), between the second and third last lumbar ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres),Mthe thickness of the muscle, between the second and third last lumbar ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres).

This formula shall be valid for carcases weighing between 45 and 125 kg.

PART 3
1. Grading of pig carcasses shall be carried out by use of the manual method (ZP).

2. This method may be implemented using a ruler, with the gradings determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcase of the thickness of the fat and of the thickness of the muscle.

3. 
 = 55,99 – 0,514 Gf + 0,157 Mf

where:

the estimated percentage of lean meat in the carcase,Gfthe thickness of visible fat on the midline of the split carcase in millimetres, covering the glutaeus medius muscle (in millimetres),Mfthe visible thickness of the lumbar muscle on the midline of the split carcase, measured as the shortest connection between the front (cranial) end of the glutaeus medius muscle and the upper (dorsal) edge of the vertebral canal (in millimetres).

This formula shall be valid for carcases weighing between 45 and 125 kg.
