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

((a)) the grading method known as ‘Zwei-Punkt — DM5 (ZP)’ and assessment methods related thereto, details of which are given in Part 1 of the Annex;
((b)) the apparatus termed ‘Hennessy Grading Probe (HGP 4)’ and the assessment methods related thereto, details of which are given in Part 2 of the Annex.
The authorisation for the ZP-DM5 grading method is granted until 31 December 2007.
Article 2 
Modifications of the apparata or the assessment methods shall not be authorised.
Article 3 
This Decision is addressed to the Republic of Slovenia.
ANNEX
Part 1  1. Grading of pig carcasses shall be carried out by means of the method termed ‘Zwei-Punkt — DM5 (ZP)’.
 2. 
Ŷ = 60,81879 – 0,72992 × FDM + 0,12157 × MDM

where:

Ŷestimated percentage of lean meat in the carcasseFDMminimum thickness of visible (back) fat (including rind) on the midline of the split carcasse in millimetres, covering the lumbar muscle (Musculus glutaeus medius)MDMvisible thickness of the lumbar muscle on the midline of split carcasse in millimetres, measured as the shortest connection between the front (cranial) end of lumbar muscle and the upper (dorsal) edge of the vertebral canal

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

Part 2  1. Grading of pig carcasses 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 on 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. 
Ŷ = 68,52500 – 0,91029 × FHGP4 + 0,08512 × MHGP4

where:

Ŷestimated percentage of lean meat in the carcasseFHGP4the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcasse between the third and fourth last ribMHGP4the thickness of muscle in millimetres measured at the same time and same place as FHGP4

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