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Commission Decision of 15 April 2004 authorising methods for grading pig carcases in the United Kingdom (notified under document number C(2004) 1340) (Only the English text is authentic) (2004/370/EC)
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PART 2U.K.Fat-O-Meater (FOM)
1.Grading of pig carcases shall be carried out by means of the apparatus termed ‘Fat-O-Meater (FOM)’.U.K.
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 are converted into estimated lean meat content by means of a computer.U.K.
3.The lean meat content of the carcase shall be calculated according to the following formula:U.K.
ŷ = 63,4 — 0,51x1 — 0,45x3 + 0,18x4
where
ŷ=
the estimated percentage of lean meat in the carcase,
x1=
the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase at the last rib (measurement known as 'P2'),
x3=
the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs (measurement known as 'rib-fat'),
x4=
the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement known as 'rib-muscle').
The formula shall be valid for carcases weighing between 30 and 120 kilograms.
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