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

((a)) the ‘Fat-O-Meater I (FOM I)’ apparatus and the assessment methods related thereto, details of which are given in Part I of the Annex;
((b)) the ‘Hennessy Grading Probe 7 (HGP 7)’ apparatus and the assessment methods related thereto, details of which are given in Part II of the Annex;
((c)) the ‘Fat-O-Meat’er II (FOM II)’ apparatus and the assessment methods related thereto, details of which are given in Part III of the Annex;
((d)) the ‘AutoFom III’ apparatus and the assessment methods related thereto, details of which are given in Part IV of the Annex;
((e)) the ‘CSB-Image-Meater’ apparatus and the assessment methods related thereto, details of which are given in Part V of the Annex;
((f)) the ‘Manual method ZP’ apparatus and the assessment methods related thereto, details of which are given in Part VI of the Annex.
Article 2 
Notwithstanding the standard presentation laid down in the first paragraph of Section B.III of Annex V to Regulation (EC) No 1234/2007, pig carcases in Italy may be presented without the diaphragm and flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcase weight shall be adjusted in accordance with the following formula:Y=X− X× a %where:Ycarcase weight as defined by Regulation (EC) No 1249/2008Xwarm carcase weight with flare fat and diaphragmasum of flare fat and diaphragm (%)
— for diaphragm, equivalent to 0,29 % (carcase weight from 110,1 to 180 kg) and to 0,26 % (carcase weight from 70 to 110 kg),
— for flare fat, equivalent to:
 0,99 % (carcase weight from 70 to 80,0 kg),
 1,29 % (carcase weight from 80,1 to 90,0 kg),
 1,52 % (carcase weight from 90,1 to 100,0 kg),
 2,05 % (carcase weight from 100,1 to 110 kg),
 2,52 % (carcase weight from 110,1 to 130 kg),
 2,62 % (carcase weight from 130,1 to 140 kg),
 2,83 % (carcase weight from 140,1 to 150 kg),
 2,96 % (carcase weight from 150,1 to 180 kg).
Article 3 
Modifications of the authorised apparatus or grading methods shall not be allowed, unless those modifications are explicitly authorised by Commission Implementing Decision.
Article 4 
Decision 2001/468/EC is repealed.
Article 5 
This Decision shall apply from 1 January 2014.
Article 6 
This Decision is addressed to the Italian Republic.
ANNEX
PART I  1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus termed ‘Fat-O-Meater I’ (FOM I).
 2. The apparatus shall be equipped with a probe of 6 mm diameter containing a photodiode of the Siemens SFH 950 type and a photo detector (type SFH 960), having an operating distance of between 5 and 115 mm. The results of the measurements are converted into estimated lean meat content by means of a computer.
 3. 

((a)) carcases weighing between 70 and 110 kg
ŷ=69,4903− 0,6596 x1+ 0,0112 x2
((b)) carcases weighing between 110,1 and 180 kg
ŷ=65,9993− 0,4619 x1− 0,0048 x2
where:
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribsx2the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.

PART II  1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus called ‘Hennessy Grading Probe 7’ (HGP 7).
 2. The apparatus shall be equipped with a probe of 5,95 mm diameter (and have abutting 6,3 mm of blade on either side of the probe at its head)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 mm. The results of the measurements shall be transformed in terms of estimated lean meat content by means of the HGP 7 itself as well as a computer linked to it.
 3. 

((a)) carcases weighing between 70 and 110 kg
ŷ=69,8930− 0,7338 x1+ 0,0279 x2
((b)) carcases weighing between 110,1 and 180 kg
ŷ=66,5261− 0,4514 x1− 0,0140 x2
where:
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,x2the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.

PART III  1. The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus called ‘Fat-O-Meat’er II’ (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 are converted into estimated lean meat content by the FOM II apparatus itself.
 3. 

((a)) carcases weighing between 70 and 110 kg
ŷ=70,2193− 0,7140 x1+ 0,0174 x2
((b)) carcases weighing between 110,1 and 180 kg
ŷ=64,2444− 0,4565 x1+ 0,0234 x2
where:
ŷthe estimated percentage of lean meat in the carcase,x1the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,x2the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.

PART IV  1. The rules provided for in this Part shall apply when the grading of pig carcases 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 back fat thickness, muscle thickness and related parameters. The results of the measurements are converted into estimates of the percentage of lean meat by using a computer.
 3. 

((a)) carcases weighing between 70 and 110 kg
Y=72,9994− 0,4653 x1+ 0,2494 x2− 0,5291 x3− 0,3981 x4+ 0,0326 x5+ 0,1028 x6
where:
Ythe estimated percentage of lean meat in the carcase,x1(R2P1) average skin thickness in mmx2(R2P4) the P2 fat measure at the selected position in mm where P2 is the minimum fat depth 7 cm from the midline 2/3 rib without skinx3(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin.x4(R2P16) coarse assessment of size of fat layer depthx5(R3P1) the meat measure at the selected P2 point in mmx6(R3P5) the max meat measure
((b)) carcases weighing between 110,1 and 180 kg
Y=79,0934− 0,2959 x1+ 0,0929 x2− 0,2336 x3+ 0,0212 x4
where:
Ythe estimated percentage of lean meat in the carcasex1(R2P6) weighted average of the two minimum fat measures in mmx2(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loinx3(R2P14) The initial assessment of carcase size minus P2 skin, where P2 is the minimum fat depth 7 cm from the midline 2/3 ribx4(R3P5) maximum muscle depth

PART V  1. The rules provided for in this Part shall apply when the grading of pig carcases 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. 

((a)) carcases weighing between 70 and 110 kg
Y=67,4309+ 0,1182 x1− 0,0450 x2− 0,5762 x3− 0,1861 x4
where:
Ythe estimated percentage of lean meat in the carcase,x1(MF) mean lean mass, measured in correspondence of the muscle gluteus medius (mm)x2(ML) length of the muscle gluteus mediusx3(MS) medium fat mass, measured in correspondence of the muscle gluteus medius (mm)x4(WbS) medium fat mass, measured in correspondence of the second vertebra, detected starting from the front (cranial) end of the muscle gluteus medius (Vb)
((b)) carcases weighing between 110,1 and 180 kg
Y=56,2091+ 0,1303 x1− 0,0227 x2− 0,3506 x3− 0,1643 x4
where:
Ythe estimated percentage of lean meat in the carcase,x1(MF) mean meat measure — over the length of muscle gluteus medius (mm)x2(ML) length of the muscle gluteus mediusx3(MS) mean fat measure above (dorsal of) muscle gluteus medius (mm)x4S (mm) depth of the fat layer, measured at the thinnest point over the muscle gluteus medius

PART VI  1. The rules provided for in this Part shall apply when the grading of pig carcases 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 carcase of the thickness of the fat and of the thickness of the muscle.
 3. 

((a)) carcases weighing between 70 and 110 kg
Y=58,4789− 0,5697 x1+ 0,1230 x2
((b)) carcases weighing between 110,1 and 180 kg
Y=57,7975− 0,5126 x1+ 0,0834 x2
where:
Ythe estimated percentage of lean meat in the carcase,x1the minimal fat depth in millimetres (including rind) over the muscle gluteus mediusx2the minimal muscle depth in millimetres between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullary canal
