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Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Denmark (notified under document number C(2008) 8498) (Only the Danish text is authentic) (2009/12/EC)
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Part 2FAT-O-MEATER/MANUEL KLASSIFICERING (FOM/MK)
1.Pig carcase grading shall be carried out using the apparatus termed ‘Fat-O-Meater/Manuel Klassificering (FOM/MK)’.
2.The apparatus is a Fat-O-Meater type of equipment and it shall be equipped with a probe of six millimetres diameter containing a photodetector (Siemens of the type SFH 960 — BP 103 or similar) and having an operation distance of between one and 94 millimetres.
3.The results of the measurements are converted into estimated lean meat content by means of a central unit.
The lean meat content of the carcase shall be calculated according to the following formula
where:
4.The measurement points are:
x1
=
the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between the third and fourth last lumbar vertebrae.
x2
=
the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between the third and fourth last ribs.
x3
=
the thickness of muscle in millimetres, measured at the same time and in the same place as x2.
The formulae shall be valid for carcases weighing between 50 and 110 kg.
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