ANNEX U.K. Method for grading pig carcasses in the Grand Duchy of Luxembourg

1. Grading of pig carcases shall be carried out by means of the apparatus termed ‘Hennessy Grading Probe (HGP 4)’. U.K.

2. The apparatus shall be equipped with a probe of 5,95 millimetres diameter (and of 6,3 millimetres at the blade on top of the probe) containing a photodiode (Siemens LED of the type LYU 260-EO) and photodetector of the type Silonex SLCD-61N1 and having an operating distance of between 0 and 120 millimetres. The results of the measurements shall be converted into estimated lean meat content by means of the HGP 4 itself or a computer linked to it. U.K.

3. The lean meat content of the carcass shall be calculated according to the following formula: U.K.

LMP = 62,49268 – 0,94725·F + 0,16604·M

4. where: U.K.

LMP

=

the estimated percentage of lean meat in the carcass,

F

=

the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the split carcass, between the second and third last ribs,

M

=

the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as F.

This formula shall be valid for carcasses weighing between 50 and 120 kilograms.