Date: 2018-10-12Category: Not ApplicableState: Union GovernmentCountry: Europe
Commission Implementing Decision (EU) 2018/1521 of 10 October 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 6507)
Issued by European Commission
· Directorate-General for Agriculture and Rural Development
Executive Summary:
This Commission Implementing Decision EU 2018/1521 amends Decision 2009/11/EC, authorising an additional method for grading pig carcasses in Spain. The decision, based on Regulation EU No 1308/2013, approves the ‘gmSCAN’ apparatus for assessing lean meat content. It entered into force on October 10, 2018 and is addressed to the Kingdom of Spain.
Key Points / Main Content:
* **Authorisation of Grading Methods:** The lean meat content of pig carcasses must be assessed via Commission-authorised grading methods, based on physical measurements and statistical validation.
* **Amendment to Decision 2009/11/EC:** Decision 2009/11/EC is amended to include a new authorised method for grading pig carcasses in Spain.
* **Authorised Grading Methods in Spain:** The following methods are authorised for grading pig carcasses in Spain:
* FatOMeat'er FOM
* Fully automatic ultrasonic carcase grading Autofom
* Ultrafom 300
* Automatic vision system VCS2000
* FatOMeat'er II FOM II
* AutoFOM III
* Manual method ZP with a ruler (restricted to abattoirs slaughtering <=500 pigs/week on average and processing <=40 pigs/hour)
* CSBImageMeater
* gmSCAN
* **gmSCAN Method Details:**
* The gmSCAN apparatus uses magnetic induction to determine carcass dielectric properties.
* Lean meat content is calculated using a specific formula involving magnetic induction responses from ham, middle, and shoulder areas, along with warm carcass weight.
* The formula is valid for carcasses weighing between 60 and 120 kg (warm weight).
* **Restrictions:** Modifications to apparatus or grading methods are prohibited without explicit Commission authorisation.
Impact Analysis:
Kingdom of Spain:
* Impact: An additional method, gmSCAN, is authorised for grading pig carcasses within Spain, providing an alternative assessment tool.
* Action Required: Implement and oversee the use of the gmSCAN method according to the specifications outlined in the Annex.
Abattoirs in Spain:
* Impact: Abattoirs have a new option for grading pig carcasses, potentially improving efficiency and accuracy. Those using the manual method ZP with a ruler must adhere to slaughter volume restrictions.
* Action Required: Abattoirs may choose to adopt the gmSCAN method and must ensure compliance with the specifications if implemented. Abattoirs using the manual ZP method must ensure compliance with slaughter volume restrictions.
European Commission:
* Impact: The Commission is responsible for authorising and overseeing pig carcass grading methods within the EU.
* Action Required: Monitor the implementation and effectiveness of the authorised gmSCAN method in Spain.
Key Entities Referenced
European Union: A political and economic union of member states located primarily in Europe.
Spain: A country in southwestern Europe, member state of the European Union, where the pig carcass grading methods are authorized.
European Parliament: One of the legislative bodies of the European Union.
Council of the European Union: A legislative body of the European Union comprising government ministers from each member state.
Commission Decision 2009/11/EC: A previous Commission Decision authorizing methods for grading pig carcasses in Spain, which is being amended by this new decision.
Regulation (EU) No 1308/2013: Regulation of the European Parliament and of the Council establishing a common organisation of the markets in agricultural products.
Commission Implementing Decision (EU) 2018/1521: The title of the policy document being analyzed which amends Decision 2009/11/EC.
gmSCAN: A new method utilizing magnetic induction for grading pig carcasses, which is being authorized for use in Spain.
L 256/84 EN Official Journal of the European Union 12.10.2018
COMMISSION IMPLEMENTING DECISION (EU) 2018/1521
of 10 October 2018
amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain
(notified under document C(2018) 6507)
(Only the Spanish text is authentic)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013
establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC)
No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular Article 20(p) and (t)
thereof,
Whereas:
(1) Point 1 of Section B.IV of Annex IV to Regulation (EU) No 1308/2013 provides that, for the classification of pig
carcasses, the lean-meat content has to be assessed by means of grading methods authorised by the Commission
and only statistically proven assessment methods based on the physical measurement of one or more anatomical
parts of the pig carcass may be authorised. The authorisation of grading methods should be subject to
compliance with a maximum tolerance for statistical error in assessment. That tolerance is defined in Part A of
Annex V to Commission Delegated Regulation (EU) 2017/1182 (2).
(2) By Commission Decision 2009/11/EC (3), the use of eight methods for grading pig carcasses in Spain was
authorised.
(3) Spain has requested the Commission to authorise one new method for grading pig carcasses on its territory and
has presented a detailed description of the dissection trial, indicating the principles on which this method is
based, the results of its dissection trial and the equation used for assessing the percentage of lean meat in the
protocol provided for in Article 11(3) of Delegated Regulation (EU) 2017/1182.
(4) Examination of that request has revealed that the conditions for authorising this grading method are fulfilled.
This grading method should therefore be authorised in Spain.
(5) Decision 2009/11/EC should therefore be amended accordingly.
(6) Modifications of the apparatus or grading methods should not be allowed, unless they are explicitly authorised
by Commission Implementing Decision.
(7) The measures provided for in this Decision are in accordance with the opinion of the Committee for the
Common Organisation of the Agricultural Markets,
HAS ADOPTED THIS DECISION:
Article 1
Decision 2009/11/EC is amended as follows:
(1) Article 1 is replaced by the following:
‘Article 1
The use of the following methods is authorised for grading pig carcasses pursuant to point 1 of Section B.IV of
Annex IV to Regulation (EU) No 1308/2013 of the European Parliament and of the Council (*) in Spain:
(a) the “Fat-O-Meat'er (FOM)” apparatus and the assessment methods related thereto, details of which are given in
Part 1 of the Annex;
(1) OJ L 347, 20.12.2013, p. 671.
(2) 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 (OJ L 171, 4.7.2017, p. 74).
(3) Commission Decision 2009/11/EC of 19 December 2008 authorising methods for grading pig carcases in Spain (OJ L 6, 10.1.2009,
p. 79).12.10.2018 EN Official Journal of the European Union L 256/85
(b) the “Fully automatic ultrasonic carcase grading (Autofom)” apparatus and the assessment methods related
thereto, details of which are given in Part 2 of the Annex;
(c) the “Ultrafom 300” apparatus and the assessment methods related thereto, details of which are given in Part 3 of
the Annex;
(d) the “Automatic vision system (VCS2000)” apparatus and the assessment methods related thereto, details of which
are given in Part 4 of the Annex;
(e) the “Fat-O-Meat'er II (FOM II)” apparatus and the assessment methods related thereto, details of which are given
in Part 5 of the Annex;
(f) the “AutoFOM III” apparatus and the assessment methods related thereto, details of which are given in Part 6 of
the Annex;
(g) the “manual method (ZP)” with a ruler and the assessment methods related thereto, details of which are given in
Part 7 of the Annex;
(h) the “CSB-Image-Meater” apparatus and the assessment methods related thereto, details of which are given in
Part 8 of the Annex;
(i) the “gmSCAN” apparatus and the assessment methods related thereto, details of which are given in Part 9 of the
Annex.
The manual method ZP with a ruler, referred to in point (g) of the first paragraph, shall only be authorised for
abattoirs:
(a) where the number of slaughters does not exceed 500 pigs per week on yearly average basis; and
(b) having a slaughter line with a capacity to process no more than 40 pigs per hour.
(*) Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013
establishing a common organisation of the markets in agricultural products and repealing Council Regulations
(EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (OJ L 347, 20.12.2013,
p. 671).’
(2) The Annex is amended in accordance with the Annex to this Decision.
Article 2
This Decision is addressed to the Kingdom of Spain.
Done at Brussels, 10 October 2018.
For the Commission
Phil HOGAN
Member of the CommissionL 256/86 EN Official Journal of the European Union 12.10.2018
ANNEX
In the Annex to Decision 2009/11/EC the following Part 9 is added:
‘Part 9
gmSCAN
1. The rules provided for in this part shall apply when the grading of pig carcasses is carried out by means of the
apparatus known as ‘gmSCAN’.
2. The gmSCAN uses magnetic induction to determine the dielectric properties of the carcasses without contact. The
measurement system is formed by a number of transmitter coils that generate a variable and low intensity magnetic
field. The receiver coils converts the signal from the perturbation of magnetic field caused by the carcass into
a complex electric signal, related to the dielectric parameters of the muscle and fat tissue of the carcass.
3. The lean meat content of a carcass shall be calculated according to the following formula:
^
Y = 55,14067 + 1 598,66166 × (Q1/CW) – 579,58575 × (Q2/CW) + 970,83879 × (Q3/CW) – 0,18993 × CW
where:
^
Y = the estimated percentage of lean meat in a carcass;
Q1, Q2 and Q3 = Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively;
CW = warm carcass weight (in kilograms).
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).’