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Commission Delegated Regulation (EU) 2017/1182Show full title
Commission Delegated Regulation (EU) 2017/1182 of 20 April 2017 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals
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CHAPTER I UNION SCALES FOR THE CLASSIFICATION OF CARCASSES
Article 1.Identification of age and categories of bovine animals
Article 2.Derogations from the compulsory classification of carcasses
Article 3.Additional provisions regarding the classes of conformation, fat cover and carcass weight for bovine animals and sheep
Article 6.Additional requirements on carcass presentation for the purpose of establishing comparable market prices
Article 9.Methods for classification of beef, pig and sheep carcasses
Article 10.Authorisation of automated grading methods for beef and sheep carcasses
Article 11.Authorisation of grading methods for pig carcasses
Article 12.Additional provisions on classification by automated grading techniques
CHAPTER II REPORTING OF MARKET PRICES FOR CARCASSES AND LIVE ANIMALS
Article 14.Reporting of market prices for carcasses of bovine animals aged eight months or more and of pigs
Article 15.Reporting of market prices for carcasses of bovine animals aged less than eight months and of sheep aged less than 12 months
Article 17.Additional provisions for reporting of market prices for carcasses and live animals
CHAPTER III CALCULATION OF AVERAGE UNION PRICE
Authorisation of automated grading methods for beef and sheep carcasses referred to in Article 10
Authorisation of grading methods for pig carcasses referred to in Article 11
2. PROCEDURE FOR THE DISSECTION TRIAL TO PREDICT THE REFERENCE LEAN...
2.1. The prediction of the reference lean meat percentage is based...
2.2. Where total dissection is carried out, the reference lean meat...
2.3. Where partial dissection is carried out, the prediction of the...
2.4. The lean meat percentage can be predicted by an analytical...
2.5. The bias correction required for partial dissection or for a...
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