
Article 1 
Decision 2005/240/EC is amended as follows:

((1)) Article 1 is replaced by the following:
'
Article 1 
The use of the following methods is authorised for grading pig carcasses pursuant to point 1 of Section B.IV of Annex V to Council Regulation (EC) No 1234/2007 in Poland:

((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 “Ultra FOM 300” apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex;
((c)) the “Fully automatic ultrasonic carcass grading (Autofom)” apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex;
((d)) the “IM-03” apparatus and the assessment methods related thereto, details of which are given in Part 4 of the Annex;
((e)) the “Autofom III” apparatus and the assessment methods related thereto, details of which are given in Part 5 of the Annex;
((f)) the “CSB Image-Meater (CSB)” apparatus and the assessment methods related thereto, details of which are given in Part 6 of the Annex;
((g)) the “Fat-O-Meater II (FOM II)” apparatus and the assessment methods related thereto, details of which are given in Part 7 of the Annex;
((h)) the “manual method (ZP)” and the assessment methods related thereto, details of which are given in Part 8 of the Annex.
As regards the apparatus “Ultra FOM 300”, referred to in point (b) of the first subparagraph, after the end of the measurement procedure it must be possible to verify on the carcass that the apparatus measured the values of measurement F1 and F2 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.
The manual method ZP, referred to in point (h) of the first subparagraph, shall only be authorised for abattoirs having a slaughter line with a capacity to process no more than 40 pigs per hour.';
((2)) the Annex is replaced by the text in the Annex to this Decision.
Article 2 
This Decision shall apply from 12 December 2011.
Article 3 
This Decision is addressed to the Republic of Poland.
Done at Brussels, 16 August 2011.
For the Commission
Dacian CIOLOŞ
Member of the Commission
ANNEX


‘ANNEX 
Part 1 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 width, a light-emitting infra-red diode (Honeywell) and two light sensors (Honeywell). The operating distance is between 0 and 105 mm. The values measured will be converted into estimated lean meat content by the CGM itself.
 3. 
Ŷ = 59,42 + 0,1322 × M2 – 0,6275 × F2

where:

Ŷthe estimated percentage of lean meat in the carcass,M2the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres from the dorsal midline, measured parallel to the split line of the carcass,F2the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.

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

Part 2 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 “Ultra FOM 300”.
 2. The apparatus shall be equipped with an ultrasonic transducer array at 3,5 MHz (U-Systems). The results of the measurements shall be converted into estimated lean meat content by means of the Ultra FOM apparatus itself.
 3. 
Ŷ = 54,48 + 0,1272 × M1 – 0,3090 × F1 + 0,0828 × M2 – 0,2802 × F2

where:

Ŷthe estimated percentage of lean meat in the carcass,M1the thickness of the dorsal muscle in millimetres, measured at the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,M2the thickness of the dorsal muscle in millimetres, measured at the third to fourth rib from the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,F1the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M1,F2the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2,

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

Part 3 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 “Autofom (Fully automatic ultrasonic carcass grading)”.
 2. The apparatus shall be equipped with 16 ultrasonic transducers at 2 MHz (GE Inspection Technologies). 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. 
Ŷ = 62,9442 + (AF1_IP005 × – 0,018154) + (AF1_IP006 × – 0,027186) + (AF1_IP008 × – 0,047431) + (AF1_IP022 × – 0,011910) + (AF1_IP023 × – 0,071926) + (AF1_IP024 × 0,005814) + (AF1_IP034 × 0,029288) + (AF1_IP036 × 0,005096) + (AF1_IP038 × 0,010231) + (AF1_IP039 × 0,012659) + (AF1_IP041 × 0,022470) + (AF1_IP047 × – 0,007939) + (AF1_IP049 × – 0,075061) + (AF1_IP050 × – 0,028977) + (AF1_IP052 × – 0,091722) + (AF1_IP055 × – 0,060411) + (AF1_IP058 × – 0,098989) + (AF1_IP060 × – 0,064891) + (AF1_IP061 × – 0,065688) + (AF1_IP063 × – 0,064035) + (AF1_IP074 × – 0,078333) + (AF1_IP078 × – 0,078486) + (AF1_IP079 × – 0,035330) + (AF1_IP081 × – 0,048421) + (AF1_IP091 × – 0,107559) + (AF1_IP094 × 0,008816) + (AF1_IP096 × 0,000797) + (AF1_IP098 × 0,014608) + (AF1_IP103 × 0,007774) + (AF1_IP104 × 0,008251) + (AF1_IP122 × 0,012957)

where:


 Ŷ = the estimated percentage of lean meat in the carcass,
 AF1_IP005, AF1_IP006, AF1_IP008 … AF1_IP122 are the variables measured by Autofom.
 4. 
This formula shall be valid for carcasses weighing between 60 and 120 kg.

Part 4 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 “IM-03”.
 2. The apparatus shall be equipped with a needle-optical probe (single line scanner SLS01) of 7 millimetres diameter. The probe contains the line of contact image sensors (CIS) and green light-emitting diodes. The operating distance is between 0 and 132 millimetres.
 3. 
Ŷ = 60,55 + 0,1142 × M2 – 0,6292 × F2

where:

Ŷthe estimated percentage of lean meat in the carcass,M2the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 6 centimetres from the dorsal midline, measured parallel to the split line of the carcass,F2the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.

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

Part 5 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 “Autofom III”.
 2. The apparatus shall be equipped with 16 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of back-fat thickness, muscle thickness and related parameters. The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
 3. 
Ŷ = 73,8876 + (AF3_R2P1 × – 1,036616) + (AF3_R2P3 × – 0,180173) + (AF3_R2P13 × – 0,144679) + (AF3_R2P15 × – 0,221519) + (AF3_R3P5 × 0,136061) + (AF3_R4P4 × 0,249888) + (AF3_R4P5 × 0,330109) + (AF3_R4P6 × 0,184696) + (AF3_R4P8 × – 0,112875) + (AF3_R4P9 × – 0,113663)

where:


 Ŷ = the estimated percentage of lean meat in the carcass,
 R2P1, R2P3, R2P13 … R4P9 — are the variables measured by Autofom III.
 4. 
This formula shall be valid for carcasses weighing between 60 and 120 kg.

Part 6 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”.
 2. 
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
 3. 
Ŷ = 54,0770376148 – (0,4460170496 × MS) + (0,1046346719 × MF) – (0,0575429366 × VaF) + (0,2303135777 × VcF) – (0,1637971133 × VdF)

where:


 Ŷ = the estimated percentage of lean meat in the carcass,
 MS — mean averaged fat depth over M. gluteus medius (mm),
 MF — mean averaged muscle depth of the muscles lumbar and M. gluteus medius (mm),
 VaF, VcF, VdF — mean averaged muscle depth over the selected three lumbar vertebral bodies cranial (mm).
 4. 
This formula shall be valid for carcasses weighing between 60 and 120 kg.

Part 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 “Fat-O-Meater II”.
 2. 
All legally relevant acquisition and analysis are contained within the FOM II pistol. The terminal is part of the FOM II and fully integrated with it.

The results of the measurements are converted into estimated lean meat content by means of a computer.
 3. 
Ŷ = 59,75 + 0,1533 × M2 – 0,6342 × F2

where:

Ŷthe estimated percentage of lean meat in the carcass,M2the thickness of the dorsal muscle in millimetres, measured at the third to fourth last rib position, 7 centimetres from the dorsal midline, measured perpendicularly to the muscle,F2the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M2.

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

Part 8 1. The rules provided for in this Part shall apply when the grading of pig carcasses is carried out by use of the “manual method (ZP)” measuring by ruler.
 2. This method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcass of the thickness of the fat and of the thickness of the muscle.
 3. 
Ŷ = 52,61 – 0,6148 × F + 0,1842 × M

where:

Ŷthe estimated percentage of lean meat in the carcass,Fthe minimum thickness of visible fat on the midline of the split carcass in millimetres, covering the M. gluteus medius (mm),Mthe visible thickness of the lumbar muscle on the midline of the split carcass, measured as 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.

