
Article 1 
The use of the following methods is hereby authorised for grading pig carcases pursuant to Regulation (EEC) No 3220/84 in the United Kingdom, excluding Northern Ireland:

— the apparatus termed ‘Intrascope (Optical Probe)’ and assessment methods related thereto, details of which are given in Part 1 of Annex I,
— the apparatus termed ‘Fat-O-Meater (FOM)’ and assessment methods related thereto, details of which are given in Part 2 of Annex 1,
— the apparatus termed ‘Hennessy Grading Probe (HGP 4)’ and assessment methods related thereto, details of which are given in Part 3 of Annex I,
— the apparatus termed ‘CSB Ultra-Meater’ and the assessment method related thereto, details of which are given in Part 4 of Annex I,
— the apparatus termed ‘Fully automatic ultrasonic carcass grading’ (Autofom) and assessment methods related thereto, details of which are given in Part 5 of Annex I.
As regards the apparatus ‘CSB Ultra-Meater’ it is laid down that after the end of the measurement procedure it must be possible to verify on the carcase that the apparatus measured the values of measurement x1 and x2 on the site provided for in Annex I, Part 4, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.
Article 2 
The use of the following methods is hereby authorised for grading pig carcases pursuant to Regulation (EEC) No 3220/84 in Northern Ireland:

— the apparatus termed ‘Intrascope (Optical Probe)’ and assessment methods related thereto, details of which are given in Part 1 of Annex II,
— the apparatus termed ‘Mark II Ulster Probe’ and assessment methods related thereto, details of which are given in Part 2 of Annex II,
— the apparatus termed ‘Hennessy Grading Probe (HGP 4)’ and assessment methods related thereto, details of which are given in Part 3 of Annex II,
— the apparatus termed ‘Fully automatic ultrasonic carcass grading (Autofom)’ and assessment methods related thereto, details of which are in Part 4 of Annex II.
Article 3 
Notwithstanding the standard presentation referred to in Article 2 of Regulation (EEC) No 3220/84, pig carcases may be presented in the United Kingdom of Great Britain and Northern Ireland, with the tongue attached before being weighted and graded. In order to establish quotations for pig carcases on a comparable basis, the recorded hot weight shall be reduced by 0,3 kg.
Article 4 
Notwithstanding the standard presentation referred to in Article 2(1) of Regulation (EEC) No 3220/84, the flare fat, the kidneys and the diaphragm need not be removed from pig carcases before being weighed and graded. In order to establish quotations for pig carcases on a comparable basis, the recorded hot weight shall be reduced:

— for pig carcases up to 56 kg, by 0,7 kg
— for pig carcases from 56,5 to 74,5 kg, by 1,1 kg
— for pig carcases of 75 kg and over, by 1,6 kg.
Article 5 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 6 
Modifications of the apparata or of the assessment methods shall not be authorised.
Article 7 
Decision 88/234/EEC is hereby repealed.
Article 8 
This Decision is addressed to the United Kingdom of Great Britain and Northern Ireland.
ANNEX I
PART I
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Intrascope (Optical Probe)’.

2. The apparatus shall be equipped with a hexagonal-shaped probe of a maximum width of 12 millimetres (and of 19 millimetres at the blade at the top of the probe) containing a viewing window and a light source, a sliding barrel calibrated in millimetres, and having an operating distance of between 3 and 45 millimetres.

3. The lean meat content of the carcase shall be calculated according to the following formula:

 ŷ = 66,5 — 0,95x1 + 0,068x2
where:
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase at the last rib (measurement known as 'P2'),
or
the average thickness of back-fat (including rind) in millimetres measured at 4 and 7,5 centimetres respectively off the midline of the carcase at the last rib (measurement known as ‘½ (P1 + P3)’),x2the weight of the cold carcase in kilograms.
 The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 2
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Fat-O-Meater (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. The lean meat content of the carcase shall be calculated according to the following formula:

 ŷ = 63,4 — 0,51x1 — 0,45x3 + 0,18x4
where
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase at the last rib (measurement known as 'P2'),x3the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs (measurement known as 'rib-fat'),x4the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement known as 'rib-muscle').
 The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 3
1. Grading of pig carcases shall be carried out by means of the apparatus termed 'Hennessy Grading Probe (HGP 4)'.

2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade of the top of the probe) containing a photodiode (Siemens LED of the type LYU 260-EO and photodetector of the type 58 MR) 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 HGP 4 itself or a computer linked to it.

3. The lean meat content of the carcase shall be calculated according to the following formula:

 ŷ = 62,8 — 0,51x1 — 0,44x3 + 0,19x4
where
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase at the last rib (measurement known as ‘P2’),x3the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs (measurement known as ‘rib-fat’),x4the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement known as ‘rib-muscle’).
 The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 4
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘CSB Ultra-Meater’.

2. The apparatus shall be equipped with ultrasound head, ultrasound equipment, image generating board, computer, video recorder and printer.
The apparatus shall be equipped with a Pie Medical Netherlands 3,5 MHz scanner.
The distance from the marking point to the centre of the ultrasonic head shall be 12 cm.
The results of the measurements shall be converted into estimated lean meat content by means of the CSB Ultra-Meater apparatus itself.

3. The lean meat content of the carcase should be calculated according to the following formula:

 ŷ = 65,1 — 1,158x1 + 0,176x2
where:
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the dorsal midline of the carcase, between the third and fourth last ribs,x2the thickness of muscle in millimetres, measured at the same time and in the same place as x1.
 The formula shall be valid for carcases weighing between 30 and 120 kilograms.

PART 5
1. Pig carcase grading shall be carried out using the apparatus termed Autofom (Fully automatic ultrasonic carcass grading).

2. The apparatus shall be equipped with 16 16,2 MHz ultrasonic transducers (Krautkrämer, SFK 2 NP), with an operating distance between transducers of 25 mm.
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. The carcase's lean meat content shall be calculated on the basis of 108 measurement points using the following formula:

 ŷ = 64,56076 – 0,011867x1 – 0,037750x2 – 0,013357x3 – 0,011163x4 – 0,021255x5 – 0,006461x6 – 0,016539x7 – 0,026134x8 – 0,011734x9 – 0,010533x10 – 0,021250x11 – 0,011591x12 – 0,023174x13 – 0,035567x14 – 0,012220x15 – 0,010566x16 – 0,024556x17 – 0,015644x18 – 0,012601x19 – 0,024600x20 – 0,011233x21 – 0,010434x22 – 0,022287x23 – 0,015566x24 + 0,003953x25 + 0,004604x26 + 0,004438x27 + 0,004865x28 – 0,035444x29 – 0,022043x30 – 0,035690x31 – 0,043143x32 – 0,035588x33 – 0,034093x34 – 0,037165x35 – 0,027871x36 – 0,029070x37 – 0,028929x38 – 0,028884x39 – 0,028174x40 – 0,023148x41 – 0,025299x42 – 0,035816x43 – 0,044413x44 – 0,044408x45 – 0,034309x46 – 0,029252x47 – 0,018420x48 – 0,008756x49 – 0,012405x50 – 0,016834x51 – 0,019488x52 – 0,021442x53 – 0,023237x54 – 0,022466x55 – 0,033462x56 – 0,031548x57 – 0,031020x58 – 0,030049x59 – 0,029518x60 – 0,030063x61 – 0,049797x62 – 0,050145x63 – 0,049625x64 – 0,049249x65 – 0,047528x66 – 0,045669x67 – 0,026058x68 – 0,025250x69 – 0,023297x70 – 0,022976x71 – 0,022032x72 – 0,022040x73 – 0,015719x74 – 0,028318x75 – 0,017586x76 + 0,007988x77 + 0,008649x78 + 0,009642x79 + 0,009355x80 + 0,008768x81 + 0,006580x82 + 0,005336x83 + 0,008744x84 + 0,008690x85 + 0,008155x86 + 0,008398x87 + 0,008496x88 + 0,009162x89 + 0,009559x90 + 0,009805x91 + 0,009867x92 + 0,009476x93 + 0,008720x94 + 0,008490x95 + 0,008367x96 + 0,008861x97 + 0,007226x98 + 0,007774x99 + 0,008204x100 + 0,008142x101 + 0,007890x102 + 0,007522x103 + 0,008219x104 + 0,007665x105 + 0,005622x106 + 0,008785x107 + 0,008284x108
where:
ŷthe estimated lean meat content of the carcase,
x1, x2… x108 are the variables measured by Autofom.

4. Descriptions of the measurement points and the statistical method can be found in Part II of the United Kingdom protocol forwarded to the Commission in accordance with Article 3(3) of Regulation (EEC) No 2967/85.
The formula shall be valid for carcases weighing between 30 and 120 kilograms.

ANNEX II
PART 1
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Intrascope (Optical Probe)’.

2. The apparatus shall be equipped with a hexagonal shaped probe of a maximum width of 12 millimetres (and of 19 millimetres at the blade at the top of the probe) containing a viewing window and a light source, a sliding barrel calibrated in millimetres and having an operating distance of between 3 and 45 millimetres.

3. The lean meat content of the carcase shall be calculated according to the following formula:
 = 71,4802 – 0,83659 x
where:
the estimated lean meat percentage in the carcase,xthe thickness of the backfat (including rind) in millimetres measured at 6 centimetres off the midline of the carcase at the last rib (known as ‘P2’)
The formula shall be valid for carcases weighing between 50 and 140 kilograms.

PART 2
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Mark II Ulster Probe’.

2. The apparatus shall be equipped with an oval-shaped probe of a maximum width of 11 millimetres containing an infra-red light-emitting photodiode (TFK type TS-US 5402) with a peak wave-length frequency of 950 nm and a matching infra-red photodetector (TRW Optron type OP 500) and having an operating distance of between 0 and 50 millimetres. The results of the measurements shall be converted into estimated lean mean content by means of a computer.

3. The lean meat content of the carcase shall be calculated according to the following formula:
 = 71,4384 – 0,84119 x
where:
the estimated lean meat percentage in the carcase,xthe thickness of the backfat (including rind) in millimetres measured at 6 centimetres off the midline of the carcase at the last rib (known as ‘P2’)
The formula shall be valid for carcases weighing between 50 and 140 kilograms.

PART 3
1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Hennessy Grading Probe (HGP 4)’.

2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade of the top of the probe) containing a photodiode (Siemens LED of the type LYU 260-EO and photodetector of the type 58 MR) 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 HGP 4 itself or a computer linked to it.

3. 
 = 71,5278 – 0,86638 x

where:

the estimated lean meat percentage in the carcase,xthe thickness of the backfat (including rind) in millimetres measured at 6 centimetres off the midline of the carcase at the last rib (known as ‘P2’)

The formula shall be valid for carcases weighing between 50 and 140 kilograms.

PART 4
1. Pig carcase grading shall be carried out using the apparatus termed Autofom (Fully automatic ultrasonic carcass grading).

2. 
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. 
 = b0 + ip1b1 + ip2b2+ ip3b3+… ip127b127.

where:

the estimated lean meat content of the carcase,ip1-ip127Input parameters of Autofom image analysisb0-b127Constants from the model calibration

The 127 b-coefficients are, in order IP1-IP127:


 – 1,6866978E-002
 – 2,7395384E-002
 – 1,9907279E-002
 – 8,5862307E-003
 – 1,7233329E-002
 – 1,2928455E-002
 – 7,2069578E-003
 0,0000000E+000
 0,0000000E+000
 9,9210571E-003
 – 2,7280254E-002
 – 1,1866679E-002
 – 1,6877903E-002
 – 3,3714309E-002
 – 2,2873893E-002
 – 1,2976709E-002
 – 1,9736953E-002
 0,0000000E+000
 – 1,0441692E-002
 – 2,6023159E-002
 – 1,6019909E-002
 – 1,2085976E-002
 – 2,0802582E-002
 – 1,2004912E-002
 4,9544591E-003
 2,1012272E-003
 3,5626963E-003
 5,4210355E-003
 2,8231265E-003
 0,0000000E+000
 3,4462682E-003
 4,9613826E-003
 3,1486694E-003
 0,0000000E+000
 3,3405393E-003
 0,0000000E+000
 0,0000000E+000
 1,0592665E-003
 0,0000000E+000
 0,0000000E+000
 2,3835478E-003
 0,0000000E+000
 – 2,3957171E-002
 – 1,6251475E-002
 0,0000000E+000
 – 2,1446949E-002
 0,0000000E+000
 – 2,4741126E-002
 – 2,2376098E-002
 – 1,6962735E-002
 – 2,8594572E-002
 – 1,9001560E-002
 – 2,7471537E-002
 – 3,2565221E-002
 – 3,1170983E-002
 – 2,9708274E-002
 – 2,7283320E-002
 – 2,5577871E-002
 – 3,2280222E-002
 – 3,1662315E-002
 – 3,3039205E-002
 – 3,2290529E-002
 – 3,0902216E-002
 – 2,9116826E-002
 – 2,5646536E-002
 – 2,3514079E-002
 – 2,7472775E-002
 – 2,6122212E-002
 – 2,3694078E-002
 – 2,7969513E-002
 – 2,8660055E-002
 – 2,8413385E-002
 – 3,2624107E-002
 – 3,2517981E-002
 – 3,1576648E-002
 – 3,1543616E-002
 – 3,1162977E-002
 – 3,0734278E-002
 – 3,4127805E-002
 – 3,4164313E-002
 – 3,4327772E-002
 – 3,4017213E-002
 – 3,3313580E-002
 – 3,3459395E-002
 – 2,4075206E-002
 – 2,5336761E-002
 – 2,6048595E-002
 – 2,6499119E-002
 – 2,6947299E-002
 – 2,7433341E-002
 – 3,1328205E-002
 – 3,1818397E-002
 – 2,7329659E-002
 6,0837399E-003
 6,8703182E-003
 7,7951970E-003
 8,3265398E-003
 7,6311678E-003
 6,6542262E-003
 5,8027613E-003
 8,4376512E-003
 8,3114961E-003
 8,2320096E-003
 8,0569442E-003
 7,7763004E-003
 7,6648975E-003
 7,3420489E-003
 7,2652618E-003
 7,1755257E-003
 7,1458751E-003
 7,1670651E-003
 6,9467919E-003
 7,0396927E-003
 7,2869365E-003
 5,7384889E-003
 7,6241307E-003
 7,3343012E-003
 6,9868541E-003
 6,6073379E-003
 6,9390922E-003
 6,3295597E-003
 6,0446505E-003
 1,0994689E-002
 9,2938738E-003
 4,4189114E-003
 4,3836362E-003
 4,6389205E-003

The b0-coefficient is 6,3457577E+001

4. 
The formula shall be valid for carcases weighing between 50 and 140 kilograms.

ANNEX III

