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Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU)
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PART V CSB Image Meater
1.The rules provided for in this Part shall apply when the grading of pig carcases is carried out by means of the apparatus known as ‘CSB Image-Meater’.
2.The CSB Image-Meater consists in particular of a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a rate mechanism and interfaces. The 3 Image-Meater variables are all measured at the split line in the ham area (around M. gluteus medius):
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
3.The lean meat content of the carcase shall be calculated according to one of the following two formulae:
(a)
carcases weighing between 70 and 110 kg
where:
Y
=
the estimated percentage of lean meat in the carcase,
x1
=
(MF) mean lean mass, measured in correspondence of the muscle gluteus medius (mm)
x2
=
(ML) length of the muscle gluteus medius
x3
=
(MS) medium fat mass, measured in correspondence of the muscle gluteus medius (mm)
x4
=
(WbS) medium fat mass, measured in correspondence of the second vertebra, detected starting from the front (cranial) end of the muscle gluteus medius (Vb)
(b)
carcases weighing between 110,1 and 180 kg
where:
Y
=
the estimated percentage of lean meat in the carcase,
x1
=
(MF) mean meat measure — over the length of muscle gluteus medius (mm)
x2
=
(ML) length of the muscle gluteus medius
x3
=
(MS) mean fat measure above (dorsal of) muscle gluteus medius (mm)
x4
=
S (mm) depth of the fat layer, measured at the thinnest point over the muscle gluteus medius
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