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

((1)) the third paragraph of Article 1 is replaced by the following:
'As regards the apparatus “Ultra FOM 300” and “Ultra-sound IS-D-05” it is laid down that after the end of the measurement procedure it must be possible to verify on the carcass that the apparatus measured the values of measurement P2 on the site provided for in the Annex, Part 4, point 3 and Part 5, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.';
((2)) Article 1a is replaced by the following:
'
Article 1a 
Notwithstanding the standard presentation laid down in the first paragraph of point B.III of Annex V to Regulation (EC) No 1234/2007, pig carcasses in the Czech Republic may be presented:

((a)) without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:
hot carcass weight = weight of hot carcass without ears + 0,274 kg; and
((b)) without the flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:
hot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat; and
((c)) without the flare fat having been removed and without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:
hot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat and without ears + 0,274 kg.';
((3)) Article 2 is replaced by the following:
'
Article 2 
Modifications of the authorised apparatus or grading methods shall not be allowed, unless those modifications are explicitly authorised by Commission Implementing Decision.';
((4)) the Annex is amended in accordance with the Annex to this Decision.
Article 2 
This Decision shall apply from 1 July 2013.
Article 3 
This Decision is addressed to the Czech Republic.
Done at Brussels, 18 April 2013.
For the Commission
Dacian CIOLOȘ
Member of the Commission
ANNEX

The Annex to Decision 2005/1/EC is amended as follows:

((1)) in Part 1 (Zwei-Punkte-Messverfahren (ZP)), point 2 is replaced by the following:
'
2. Ŷ = 59,08991 – 0,43868 × S + 0,09792 × M
where:

Ŷthe estimated percentage of lean meat in the carcass,Sfat measure, measured by a slide rule — the minimum thickness of visible fat (including rind) covering the M. gluteus medius on the midline of the split carcass (mm),Mmeat measure, measured by a slide rule at 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.
';
((2)) in Part 2 (Fat-O-Meater (FOM)), point 3 is replaced by the following:
'
3. Ŷ = 70,28164 – 0,75376 × S + 0,00270 × M
where:

Ŷthe estimated percentage of lean meat in the carcass,Sthe thickness of back-fat (including rind) in millimetres, measured at 6,5 centimetres off the midline of the carcass, between the second and third last ribs,Mthe thickness of muscle in millimetres, measured at the same time and in the same place as S.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
';
((3)) in Part 3 (Hennessy Grading Probe (HGP 4)), point 3 is replaced by the following:
'
3. Ŷ = 69,11354 – 0,67804 × S + 0,00432 × M
where:

Ŷthe estimated percentage of lean meat in the carcass,Sthe thickness of back-fat (including rind) in millimetres, measured at 7 centimetres from the midline of the carcass, between the third and fourth last ribs,Mthe thickness of muscle in millimetres, measured at the same time and in the same place as S.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
';
((4)) in Part 4 (Ultra-FOM 300), point 3 is replaced by the following:
'
3. Ŷ = 66,78382 – 0,80922 × S + 0,04746 × M
where:

Ŷthe estimated percentage of lean meat in the carcass,Sthe thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the carcass between the second and third last ribs (measurement known as “P2”),Mthe thickness of muscle in millimetres, measured at the same time and in the same place as S.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
';
((5)) in Part 5 (Ultra-sound IS-D-05), point 3 is replaced by the following:
'
3. Ŷ = 66,01987 – 0,69560 × S + 0,01947 × M
where:

Ŷthe estimated percentage of lean meat in the carcass,Sthe thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the carcass between the second and third last ribs (measurement known as “P2”),Mthe thickness of muscle in millimetres, measured at the same time and in the same place as S.

This formula shall be valid for carcasses weighing between 60 and 120 kilograms.
';
((6)) in Part 6 (Needle IS-D-15), point 3 is replaced by the following:
'
3. Ŷ = 66,37105 – 0,80124 × S + 0,05507 × M
where:

Ŷthe estimated percentage of lean meat in the carcass,Sthe thickness of back-fat (including rind) in millimetres, measured at 7,5 centimetres off the midline of the carcass between the second and third last ribs,Mthe thickness of muscle in millimetres, measured at the same time and in the same place as S.

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