
Article 1 

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 in Croatia:
(a) the ‘Hennessy Grading Probe 2 (HGP2)’ apparatus and the assessment methods related thereto, details of which are set out in Part I of the Annex;
(b) the ‘Hennessy Grading Probe 7 (HGP7)’ apparatus and the assessment methods related thereto, details of which are set out in Part II of the Annex;
(c) the ‘OptiGrade-MCP’ apparatus and the assessment methods related thereto, details of which are set out in Part III of the Annex.
(d) the ‘OptiScan-TP’ and the assessment methods related thereto, details of which are set out in Part IV of the Annex.
(e) the ‘manual method (ZP)’ with a ruler and the assessment methods related thereto, details of which are set out in Part V of the Annex.
2. The manual method ZP with a ruler and the assessment methods related thereto, referred to in point (e) of paragraph 1, shall only be authorised for slaughterhouses where the number of pigs slaughtered per week does not exceed 500, calculated as an annual average.
Article 2 
Modifications of the authorised apparatuses or grading methods shall not be allowed unless explicitly authorised by Commission Implementing Decision.
Article 3 
This Decision is addressed to the Republic of Croatia.
Done at Brussels, 17 November 2020.
For the Commission
Janusz WOJCIECHOWSKI
Member of the Commission
ANNEX
PART I
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 ‘Hennessy Grading Probe 2 (HGP 2)’.

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.

3. 

 LMPHGP 2 = 68,54165 – (0,7727577 × F) + (0,008924575 × M)

where:

LMPHGP 2the estimated percentage of lean meat in a carcass;Fthe thickness of backfat (including rind) in millimetres, measured 7 centimetres off the split line on the outside and 4 cm off the split line on the inside between the second and third last rib;Mthe thickness of muscle in millimetres, measured at the same time and in the same place as F.

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

PART II
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 ‘Hennessy Grading Probe 7 (HGP 7)’.

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.

3. 

 LMPHGP 7 = 66,92177 – (0,7505144 × F) + (0,03170816 × M)

where:

LMPHGP 7the estimated percentage of lean meat in a carcass;Fthe thickness of backfat (including rind) in millimetres, measured 7 centimetres off the split line on the outside and 4 cm off the split line on the inside between the second and third last rib;Mthe thickness of muscle in millimetres, measured at the same time and in the same place as F.

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

PART III
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 ‘OptiGrade-MCP’.

2. The apparatus shall be equipped with an optical probe of 6 mm in diameter, one infrared photodiode (Siemens) and a photo transistor (Siemens). The operating distance shall be between 0 and 110 mm.

3. 

 LMPMCP = 66,863 – (0,6809437 × F) + (0,02633554 × M)

where:

LMPMCPthe estimated percentage of lean meat in a carcass;Fthe thickness of backfat (including rind) in millimetres, measured 7 centimetres off the split line on the outside and 4 cm off the split line on the inside between the second and third last rib;Mthe thickness of muscle in millimetres, measured at the same time and in the same place as F.

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

PART IV
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 ‘OptiScan TP’.

2. The OptiScan-TP apparatus shall be equipped with a digital imager taking an illuminated photo of the two measurement points on the carcasses. The images shall be the base for the calculation of fat and muscle thickness. The results of the measurements shall be converted into estimated lean meat content by means of the Optiscan-TP apparatus itself. The photos are saved and can later be controlled. The integrated Bluetooth® interface permits easy data transfer.

3. 

 LMPTP = 66,52167 – (0,5215984 × F) + (0, 01604653 × M)

where:

LMPTPthe estimated percentage of lean meat in a carcass;Fthe minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;Mthe minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal

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

PART V
1. The rules provided for in this part shall apply when the grading of pig carcasses is carried out by means 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 carcass of the thickness of the fat and of the thickness of the muscle.

3. 

 LMPZP = 66,18242 – (0, 5312573 × F) + (0,02048905 × M)

where:

LMPZPthe estimated percentage of lean meat in a carcass;Fthe minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;Mthe minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal

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