
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 Regulation (EC) No 1234/2007 in Belgium:

((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 ‘Giralda Choirometer Pork Grader (PG 200)’ apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex;
((c)) the ‘Hennessy Grading Probe (HGP 4)’ apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex;
((d)) the ‘Fat-O-Meat’er (FOM II)’ apparatus and the assessment methods related thereto, details of which are given in Part 4 of the Annex;
((e)) the ‘OptiScan TP’ apparatus and the assessment methods related thereto, details of which are given in Part 5 of the Annex;
((f)) the ‘CSB Image-Meater’ apparatus and the assessment methods related thereto, details of which are given in Part 6 of the Annex;
((g)) the ‘VCS 2000’ apparatus and the assessment methods related thereto, details of which are given in Part 7 of the Annex;
((h)) the ‘AutoFOM III’ apparatus and the assessment methods related thereto, details of which are given in Part 8 of the Annex.
Article 2 
Modifications of the authorised apparatus or assessment methods shall not be allowed, unless those modifications are explicitly authorised by Commission Implementing Decision.
Article 3 
Decision 97/107/EC is repealed.
However, up to 30 September 2012, Belgium may continue to apply the methods for grading pig carcasses authorised under Decision 97/107/EC.
Article 4 
This Decision is addressed to the Kingdom of Belgium.
Done at Brussels, 19 July 2012.
For the Commission
Dacian CIOLOȘ
Member of the Commission
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 shall be between 0 and 105 mm. The values measured shall be converted into estimated lean meat content by the CGM itself.

3. 
Ŷ = 66,09149 – 0,82047 × X1 + 0,10762 × X2

where:

Ŷthe estimated percentage of lean meat in a carcass,X1the thickness of backfat (including rind) in millimetres, measured 6 cm off the split line between the third and the fourth last ribs,X2the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1.

This formula shall be valid for a carcass weighing between 60 and 130 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 ‘Giralda Choirometer Pork Grader (PG 200)’.

2. The PG200 apparatus shall be equipped with a probe (Siemens KOM 2110) 6 mm in width, a light diode (LED Siemens F 28) and a light sensor (Siemens F 232). The operating distance shall be between 0 and 125 mm. The values measured shall be converted into estimated lean meat content by the PG200 apparatus itself.

3. 
Ŷ = 70,09860 – 0,84616 × X1 + 0,091860 × X2

where:

Ŷthe estimated percentage of lean meat in a carcass,X1the thickness of backfat (including rind) in millimetres, measured perpendicularly to the back of the carcass (7 cm off the split line on the outside and ± 4 cm off the split line on the inside) between the third and the fourth last ribs,X2the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1

This formula shall be valid for a carcass weighing between 60 and 130 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 ‘Hennessy Grading Probe (HGP4)’.

2. The HGP4 apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade on top of the probe) containing a photodiode and photodetector and having an operating distance of between 0 and 120 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of the HGP4 apparatus itself or a computer linked to it.

3. 
Ŷ = 70,37871 – 0,86986 × X1 + 0,080138 × X2

where:

Ŷthe estimated percentage of lean meat in a carcass,X1the thickness of backfat (including rind) in millimetres, measured 6 cm off the split line between the third and the fourth last ribs,X2the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1.

This formula shall be valid for a carcass weighing between 60 and 130 kilograms.

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 ‘Fat-O-Meat’er (FOM II)’.

2. The apparatus is a new version of the Fat-O-Meat’er measurement system. The FOM II consists of an optical probe with a knife, a depth measurement device having an operating distance of between 0 and 125 millimetres and a data acquisition and analysis board — Carometec Touch Panel i15 computer (Ingress Protection IP69K). The results of the measurements shall be converted into estimated lean meat content by the FOM II apparatus itself.

3. 
Ŷ = 68,85997 – 0,94985 × X1 + 0,088314 × X2

where:

Ŷthe estimated percentage of lean meat in a carcass,X1the thickness of backfat (including rind) in millimetres, measured perpendicularly to the back of the carcass (7 cm off the split line on the outside and ± 4 cm off the split line on the inside) between the second and third last ribs,X2the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1.

This formula shall be valid for a carcass weighing between 60 and 130 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 ‘OptiScan TP’.

2. 
The results of the measurements shall be converted into estimated lean meat content by means of the Optiscan-TP apparatus itself. The photos are saved and can later be controlled. The integrated Bluetooth® interface permits easy data transfer.

3. 
Ŷ = 58,81491 – 0,64150 × X1 + 0,16873 × X2

where:

Ŷthe estimated percentage of lean meat in a carcass,X1the minimal thickness of fat (including rind) in millimetres, over the M. gluteus medius,X2the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.

This formula shall be valid for a carcass weighing between 60 and 130 kilograms.

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 CSB-Image-Meater apparatus is an online picture-processing system where via a camera system carcass’s halves are automatically filmed. The picture data is then processed in a computer by special picture processing software. The CSB-Image-Meater variables shall be measured at the split line in the ham area (around M. gluteus medius). The results of the measurements shall be converted into estimates of the percentage of lean meat.

3. 
Ŷ = 71,65733 – (0,22223 × S) + (0,032383 × F) – (0,20522 × MS) + (0,053050 × MF) – (0,13195 × WL) – (0,16384 × WaS)

where:

Ŷthe estimated percentage of lean meat in a carcass,Sthe minimal thickness of fat (including rind) in millimetres, over M. gluteus medius,Fthe thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of M. gluteus medius to the upper (dorsal) edge of the spinal canal,MSthe average thickness of fat over M. gluteus medius (mm),MFthe average muscle depth below M. gluteus medius (mm),WLthe average length of vertebrae including spinal disks (mm),WaSthe average thickness of fat over the 1st measured vertebra (a) (mm)

4. 
This formula shall be valid for a carcass weighing between 60 and 130 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 ‘VCS 2000’.

2. The VCS 2000 apparatus is an online picture-processing system where via a camera system the carcass halves are automatically filmed. The picture data is then processed in a computer by special picture processing software. The results of the measurements shall be converted into estimated lean meat content.

3. 
Ŷ = 51,85549 + (0,013351 × TL1) + (0,020216 × TL4) + (0,012917 × TL6) – (0,0061754 × TL7) + (0,014479 × TL8) – (0,000020016 × HF13) – (0,0067020 × HL7) – (0,015821 × HL8) + (10,97550 × HV1) – (0,000010969 × HF26) – (0,00043912 × HF28) – (0,000021232 × HF31) – (0,000019406 × HF34) – (0,024227 × HL15) – (0,0099866 × HL17) – (0,0085447 × HL18) – (0,020238 × HL20) – (0,0086577 × HL21) – (0,0076468 × HL23) – (0,0074809 × HL24) + (0,074204 × HV19) – (0,0058634 × HL31) – (0,015560 × SBAR1) – (0,015265 × SBAR2) – (0,019170 × SBAM2) + (0,043510 × VBAM2) – (0,026957 × FBAR4) – (0,010999 × KBAR4) – (0,018434 × FBAM4) – (0,017239 × SBAR5) + (0,072272 × VBAR5) – (0,0071030 × SBAM5) + (0,068737 × VBM5) – (3,68219 × TL2/TL8) – (1,17220 × TL5/TL8) – (3,19090 × TL7/TL8) + (4,49917 × TL1/TL5) + (9,13323 × TL4/TL5) + (4,82528 × TL6/TL5) – (6,62198 × HL15/HL7) – (2,36961 × HL17/HL7) – (1,75295 × HL18/HL7) – (5,58346 × HL20/HL7) – (1,66395 × HL23/HL7) + (2,85610 × HL30/HL7) + (0,0034487 × HL1/HL18) + (0,0036430 × HL4/HL18) + (0,0046569 × HL9/HL18) + (0,096880 × HL10/HL18) + (0,0051002 × HL12/HL18) + (0,076501 × HL13/HL18) + (0,0054646 × HL14/HL18) – (1,49515 × HL15/HL18) – (1,18547 × HL20/HL18) + (0,082962 × HL27/HL18) + (0,071890 × HL30/HL18) + (0,086655 × HL32/HL18) + (44,62296 × HF2/HF1) – (44,62325 × HF3/HF1) + (26,92160 × HF4/HF1) – (2,60469 × HF26/HF1) – (138,22300 × HF28/HF1) – (5,26517 × HF31/HF1) – (4,09877 × HF34/HF1) + (108,30840 × HF37/HF1) + (8,05099 × HF40/HF1) + (0,30959 × HF4/HF26) + (1,21963 × HF20/HF26) – (20,88758 × HF28/HF26) + (1,67606 × HF37/HF26) + (0,15193 × HF40/HF26)

where:

Ŷthe estimated percentage of lean meat in a carcass,

TL1, TL4, TL6 … HF40/HF26 are the variables measured by VCS 2000.

4. 
This formula shall be valid for a carcass weighing between 60 and 130 kg.

PART 8
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 sixteen 2 MHz ultrasonic transducers (Carometec A/S), with an operating distance between transducers of 25 mm. The ultrasonic data shall comprise measurements of backfat 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 = 72,82182 – (0,055746 × R2P2) – (0,056757 × R2P3) – (0,054895 × R2P4) – (0,055823 × R2P6) – (0,056800 × R2P7) – (0,054876 × R2P8) – (0,056419 × R2P10) – (0,055541 × R2P11) – (0,022251 × R2P13) – (0,022702 × R2P14) – (0,051975 × R2P15) – (0,030301 × R2P16) + (0,011064 × R3P1) + (0,011312 × R3P3) + (0,011353 × R3P5) + (0,011789 × R3P6) + (0,012286 × R3P7) + (0,010915 × R3P9) – (0,033450 × R4P7) – (0,020275 × R4P8) – (0,032423 × R4P9) – (0,038300 × R4P10) – (0,062709 × R4P11) – (0,027456 × R4P12) – (0,052494 × R4P13) – (0,064748 × R4P15) – (0,076343 × R4P16)

where:

Ŷthe estimated percentage of lean meat in a carcass,

R2P2, R2P3, R2P4 … R4P16 — are the variables measured by AutoFOM III,

4. 
This formula shall be valid for a carcass weighing between 60 and 130 kg.
