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)

Article 2

Notwithstanding the standard presentation laid down in the first paragraph of Section B.III of Annex V to Regulation (EC) No 1234/2007, pig carcases in Italy may be presented without the diaphragm and flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcase weight shall be adjusted in accordance with the following formula:

where:

Y

=

carcase weight as defined by Regulation (EC) No 1249/2008

X

=

warm carcase weight with flare fat and diaphragm

a

=

sum of flare fat and diaphragm (%)

• for diaphragm, equivalent to 0,29 % (carcase weight from 110,1 to 180 kg) and to 0,26 % (carcase weight from 70 to 110 kg),

• for flare fat, equivalent to:

  • 0,99 % (carcase weight from 70 to 80,0 kg),

  • 1,29 % (carcase weight from 80,1 to 90,0 kg),

  • 1,52 % (carcase weight from 90,1 to 100,0 kg),

  • 2,05 % (carcase weight from 100,1 to 110 kg),

  • 2,52 % (carcase weight from 110,1 to 130 kg),

  • 2,62 % (carcase weight from 130,1 to 140 kg),

  • 2,83 % (carcase weight from 140,1 to 150 kg),

  • 2,96 % (carcase weight from 150,1 to 180 kg).