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

((a)) the Fat-O-Meat’er (FOM) apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex;
((b)) the OptiGrade-Pro (OGP) apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex.
Article 2 
Modifications of the apparata or the assessment methods shall not be authorised.
Article 3 
This Decision is addressed to Romania.
Done at Brussels, 22 February 2008.
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 ‘Fat-O-Meat’er (FOM)’.

2. The apparatus shall be equipped with a probe of 6 millimetres diameter containing a photodiode of the Siemens SFH 950/960 type and having an operating distance of between 3 and 103 millimetres. The results of the measurements are converted into estimated lean meat content by means of a computer.

3. 
Ŷ = 60,26989 – 0,81506 * X1 + 0,20097 * X2

where:

Ŷthe estimated percentage of lean meat in the carcasseX1thickness of fat, including rind, in millimetres, measured at 7 cm from the midlineX2thickness of the muscle in millimetres, measured at 7 cm from the midline, between the third and fourth last rib

This formula shall be valid for carcasses weighing between 50 and 120 kilograms.

PART 2
1. Grading of pig carcasses shall be carried out by means of the apparatus termed ‘OptiGrade-Pro (OGP)’.

2. The apparatus shall be equipped with an optical probe 6 mm in diameter, one infrared photodiode (Siemens) and a photo transistor (Siemens). The operating distance shall be between 0 and 110 mm. The results of the measurements are converted into estimated lean meat content by means of a computer.

3. 
Ŷ = 61,21920 – 0,77665 * X1 + 0,15239 * X2

where:

Ŷthe estimated percentage of lean meat in the carcasseX1thickness of fat, including rind, in millimetres, measured at 7 cm from the midline, between the third and fourth last ribX2thickness of the muscle in millimetres, measured at 7 cm from the midline, between the third and fourth last rib

This formula shall be valid for carcasses weighing between 50 and 120 kilograms.
