
Article 1 
Decision 2009/11/EC is amended as follows:

((1)) Article 1 is replaced by the following:
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Article 1 
The use of the following methods is authorised for grading pig carcasses pursuant to point 1 of Section B.IV of Annex IV to Regulation (EU) No 1308/2013 of the European Parliament and of the Council in Spain:

((a)) the “Fat-O-Meat'er (FOM)” apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex;
((b)) the “Fully automatic ultrasonic carcase grading (Autofom)” apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex;
((c)) the “Ultrafom 300” apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex;
((d)) the “Automatic vision system (VCS2000)” apparatus and the assessment methods related thereto, details of which are given in Part 4 of the Annex;
((e)) the “Fat-O-Meat'er II (FOM II)” apparatus and the assessment methods related thereto, details of which are given in Part 5 of the Annex;
((f)) the “AutoFOM III” apparatus and the assessment methods related thereto, details of which are given in Part 6 of the Annex;
((g)) the “manual method (ZP)” with a ruler and the assessment methods related thereto, details of which are given in Part 7 of the Annex;
((h)) the “CSB-Image-Meater” apparatus and the assessment methods related thereto, details of which are given in Part 8 of the Annex.
The manual method ZP with a ruler, referred to in point (g) of the first paragraph, shall only be authorised for abattoirs:

((a)) where the number of slaughters does not exceed 500 pigs per week on yearly average basis; and
((b)) having a slaughter line with a capacity to process no more than 40 pigs per hour.';
((2)) the Annex is amended in accordance with the Annex to this Decision.
Article 2 
This Implementing Decision is addressed to the Kingdom of Spain.
Done at Brussels, 16 January 2018.
For the Commission
Phil HOGAN
Member of the Commission
ANNEX

In the Annex to Decision 2009/11/EC the following Part 8 is added:
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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 “CSB-Image-Meater”.
 2. The CSB-Image-Meater consists in particular of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a rate mechanism and interfaces. The 4 CSB-Image-Meater variables are all measured at the split line in the ham area (around gluteus medius muscle); the measured values are transformed into estimation of a lean meat percentage by a central unit.
 3. 
Ŷ = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M)

where:

Ŷthe estimated percentage of lean meat in a carcass.Ffat thickness as thinnest layer above muscle gluteus medius (in millimetres).V4FAverage fat thickness of the complete bacon layer above the four lumbar vertebra (called VaF, VbF, VcF, VdF) (in millimetres).MMeat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in millimetres).V4MAverage meat thickness above the four lumbar vertebra (called VaM, VbM, VcM, VdM) (in millimetres).

This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).
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