
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 Lithuania:
(a) the ‘Fat-O-Meat’er S70 (FOM S70)’ apparatus and the assessment methods related thereto, details of which are set out in Part I of the Annex;
(b) the ‘Fat-O-Meat’er II (FOM II)’ apparatus and the assessment methods related thereto, details of which are set out in Part II of the Annex;
(c) the ‘manual method (ZP)’ with a ruler and the assessment methods related thereto, details of which are set out in Part III of the Annex.
2. The manual method ZP with a ruler, referred to in point (c) of paragraph 1, shall only be authorised for slaughterhouses:
(a) where the number of pigs slaughtered per week does not exceed 500, calculated as an annual average; or
(b) only in case of failure of the grading methods referred to in point (a) and (b) of paragraph 1, where the number of pigs slaughtered per week exceeds 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 
Decision 2008/364/EC is repealed with effect from 1 May 2021.
Article 4 
This Decision is addressed to the Republic of Lithuania.
Done at Brussels, 23 June 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 ‘Fat-O-Meat’er S70 (FOM S70)’.

2. The apparatus shall be equipped with a probe of 6 millimetres diameter containing a photodiode of the Siemens SFH 950/960 type and having an operating distance of between 3 and 103 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of a computer.

3. 
LMPFOMS70 = 57,2500 – 0,2516 × F1 – 0,3926 × F2 + 0,1620 × M2

where:

LMPFOMS70the estimated percentage of lean meat in a carcass;F1fat depth (including rind) in millimetres, measured between the 3rd and 4th vertebrae, 8 cm from the slaughter line;F2fat depth (including rind) in millimetres, measured between 3rd and 4th last rib, 6 cm from the slaughter line;M2Lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm from the slaughter line.

4. This formula shall be valid for carcasses weighing between 50 and 110 kilograms.

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 ‘Fat-O-Meat’er II (FOM II)’.

2. 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. The results of the measurements shall be converted into estimated lean meat content by the FOM II apparatus itself.

3. 
LMPFOMII = 61,4200 – 0,6891 × F2 + 0,0977 × M2

where:

LMPFOMIIthe estimated percentage of lean meat in a carcass;F2fat depth (including rind) in millimetres, measured between 3rd and 4th last rib, 6 cm from the slaughter line;M2lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm from the slaughter line.

4. This formula shall be valid for carcasses weighing between 50 and 110 kilograms.

PART III
1. The rules provided for in this Part shall apply when the grading of pig carcasses 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 carcass of the thickness of the fat and of the thickness of the muscle.

3. 
LMPZP = 54,89 – 0,4751 × F +0,1204 × M

where:

LMPZPthe estimated percentage of lean meat in the carcass,Ffat depth (including rind) in millimetres, measured at the thinnest location above the musculus gluteus medius of the carcass at the slaughter line;MThickness of the loin muscle in millimetres, measured as the shortest connection of the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal of the carcass at the slaughter line.

4. This formula shall be valid for carcasses weighing between 50 and 110 kg.
