
Article 1 
Decision 2005/240/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 Poland:

((a)) the “Capteur Gras/Maigre — Sydel (CGM)” apparatus and the assessment methods related thereto, details of which are given in Part 1 of the Annex;
((b)) the “Ultra FOM 300” apparatus and the assessment methods related thereto, details of which are given in Part 2 of the Annex;
((c)) the “Fully automatic ultrasonic carcass grading (Autofom)” apparatus and the assessment methods related thereto, details of which are given in Part 3 of the Annex;
((d)) the “IM-03” apparatus and the assessment methods related thereto, details of which are given in Part 4 of the Annex;
((e)) the “Autofom III” apparatus and the assessment methods related thereto, details of which are given in Part 5 of the Annex;
((f)) the “CSB Image-Meater (CSB)” apparatus and the assessment methods related thereto, details of which are given in Part 6 of the Annex;
((g)) the “Fat-O-Meater II (FOM II)” apparatus and the assessment methods related thereto, details of which are given in Part 7 of the Annex;
((h)) the “manual method (ZP)” and the assessment methods related thereto, details of which are given in Part 8 of the Annex;
((i)) the “gmSCAN” apparatus and the assessment methods related thereto, details of which are given in Part 9 of the Annex;
((j)) the “ESTIMEAT” apparatus and the assessment methods related thereto, details of which are given in Part 10 of the Annex;
((k)) the “MEAT3D” apparatus and the assessment methods related thereto, details of which are given in Part 11 of the Annex.
As regards the apparatus “Ultra FOM 300”, referred to in point (b) of the first subparagraph, after the end of the measurement procedure it must be possible to verify on the carcass that the apparatus measured the values of measurement F1 and F2 on the site provided for in the Annex, Part 2, point 3. The corresponding marking of the measurement site must be made at the same time as the measurement procedure.
The manual method ZP, referred to in point (h) of the first subparagraph, shall only be authorised for abattoirs having a slaughter line with a capacity to process no more than 40 pigs per hour.';
((2)) Article 2 is replaced by the following:
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Article 2 
Notwithstanding the standard presentation referred to Section B.III of Annex IV to Regulation (EU) No 1308/2013, the flare fat, the kidneys and the diaphragm need not be removed from pig carcasses before being weighed and graded whereas the external auditory canal may be removed. In order to establish quotations for pig carcasses on a comparable basis, the recorded hot weight shall be:

((a)) reduced:

((1)) for diaphragm by 0,23 %;
((2)) for flare fat and kidneys by:

— 1,90 % for carcasses grade S and E,
— 2,11 % for carcasses grade U,
— 2,54 % for carcasses grade R,
— 3,12 % for carcasses grade O,
— 3,35 % for carcasses grade P;
((b)) increased by 260 grams per carcass for both external auditory canals.';
((3)) the Annex is amended in accordance with the Annex to this Decision.
Article 2 
This Decision is addressed to the Republic of Poland.
Done at Brussels, 11 February 2019.
For the Commission
Phil HOGAN
Member of the Commission
ANNEX

In the Annex to Decision 2005/240/EC the following Parts 9, 10 and 11 are added:
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Part 9  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 “gmSCAN”.
 2. The gmSCAN uses magnetic induction to determine the dielectric properties of the carcasses without contact. The measurement system is formed by a number of transmitter coils that generate a variable and low intensity magnetic field. The receiver coils convert the signal from the perturbation of magnetic field caused by the carcass into a complex electric signal, related to the dielectric parameters of the muscle and fat tissue of the carcass.
 3. 
Ŷ44,589 – 0,190 × CW + 2 341,21 × (Q1/CW) – 936,097 × (Q2/CW) + 1 495,516 × (Q3/CW)

where:

Ŷthe estimated percentage of lean meat in a carcass;CWwarm carcass weight (in kilograms);Q1, Q2 and Q3Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively.

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

Part 10  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 “ESTIMEAT”.
 2. ESTIMEAT uses a depth camera to produce a three-dimensional picture of the carcass and to estimate carcass shape parameters. 130 cross sections are produced and for each cross section, the following parameters are determined in order to calculate the lean meat content: surface size, circuit, convexities.
 3. 
Ŷ38,39317497 + 508,24 × X1 – 148,557 × X2 – 3,63439 × X3 + 2,481331 × X4 + 8,353825 × X5 + 2,75896 × X6 + 268,8835 × X7

where:

Ŷthe estimated percentage of lean meat in a carcass;X1summary error of fitting points of cross section to circle with Rsf radius at point P-66;X2outside convexity of carcass between maximum convexity of ham and shoulder at point Z-80;X3summary error of fitting points of cross section to circle with R radius at point P-58/summary error of fitting points of cross section to circle with R radius at point P-67;X4summary error of fitting points of cross section to circle with Rsf radius at point P-103/summary error of fitting points of cross section to circle with Rsf radius at point P-111;X5cross section partial depth at point P-49 in 3/10 of the section width/cross section partial depth at point P-49 in 5/10 of the section width;X6cross section maximum depth at point P-18/cross section maximum depth at point P-49;X7partial error in points of cross section to circle with R radius at point P-72 in the 4/10 of the cross sectional area.

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

Part 11  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 “MEAT3D”.
 2. MEAT3D uses a scanner to produce a three-dimensional image of the carcass and to estimate carcass shape parameters. A specific frame is used for positioning the half carcass of pig during the scanning process. 130 cross sections are produced and for each cross section, the following parameters are determined in order to calculate the lean meat content: surface size, circuit, convexities.
 3. 
Ŷ50,36925112 + 0,543385 × X1 – 9,06185 × X2 – 10,83 × X3 + 488,8033 × X4 – 2,56922 × X5 + 17,34226 × X6 – 2,00088 × X7

where:

Ŷthe estimated percentage of lean meat in a carcass;X1summary error of fitting points of cross section to circle with Rsf radius at point P-49/summary error of fitting points of cross section to circle with Rsf radius at point P-23;X2summary error of fitting points of cross section to circle with R radius at point P-79/maximum value of carcass convexities in locations P_50 –P99;X3the radius of curvature of cross section at point P-68/the radius of curvature of cross section at point P-51;X4partial error in points of cross section to circle with R radius at point P-70 in the 3/10 of the cross sectional area;X5summary error of fitting points of cross section to circle with Rsf radius at point P-55/summary error of fitting points of cross section to circle with Rsf radius at point P-71;X6cross section partial depth at point P-62 in 3/10 of the section width/cross section partial depth at point P-62 in 6/10 of the section width;X7cross section partial depth at point P-33 in 2/10 of the section width/maximum value of ham.

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