31974R2507

5 . 10 . 74 Official Journal of the European Communities No L 271 / 1

I

(Acts whose publication is obligatory)

REGULATION ( EEC) No 2507 / 74 OF THE COUNCIL of 2 October 1974 amending Regulation (EEC) No 2108 /70 determining the Community scale for grading pig carcases

THE COUNCIL OF THE EUROPEAN used in the Community as originally constituted ; COMMUNITIES , whereas in particular a relatively important number of pigs are slaughtered there at lighter weights (porkers) ; Having regard to the Treaty establishing the European whereas for that reason the provision in these new Economic Community, and in particular Article 43 Member States for a special weight category for those thereof ; pigs slaughtered at a weight lower than 50 kg could be taken into consideration , Having regard to Council Regulation No 121 / 67/ EEC (') of 13 June 1967 on the common organiza­ tion of the market in pigmeat, as last amended by Regulation (EEC) No 1 652/73 (2), and in particular HAS ADOPTED THIS REGULATION : Articles 2 and 4 (5) thereof ;

Having regard to the proposal from the Commission ; Article I Having regard to the Opinion of the European Parlia­ ment ; Article 1 of Regulation ( EEC) No 2108 / 70 shall be amended as follows : Having regard to the Opinion of the Economic and Social Committee ; 1 . Paragraph 2 shall be replaced the following : Whereas after the accession of the new Member States, the Community scale for grading pig carcases, ' 2. Notwithstanding paragraph 1 , Member States provided for in Regulation (EEC) No 2108 /70 (3), must which so request may, in view of the characteristics be applied in all Member States ; of their pigmeat production , be authorized in accor­ dance with the procedure provided for in Article Whereas the methods of measuring the relation 24 of Regulation No 121 / 67/ EEC : between the content of fat and of lean meat in the carcase have undergone an important technical (a) to disregard weight categories of up to 60 kg ; change during recent years ; whereas it should there­ (b) to replace : fore be possible to allow the Member States to apply other methods of measurement than those at present — the weight categories for pig carcases of 90 in practice in the Community originally constituted ; kg and more in commercial grades I , II and III by a single weight category to include Whereas it is difficult to classify heavy pig carcases of pig carcases of which the thickness of the commercial grade E (extra) by applying the existing back fat does not exceed : scale ; whereas it is appropriate to mitigate the grading in grade I : 35 mm , differences between light and heavier carcases of the in grade II : 40 mm , said grade ; in grade III : 45 mm ; Whereas in certain new Member States the methods — the weight categories for pig carcases of 80 of marketing pigmeat differ somewhat from those kg and more in commercial grade E (extra) by a single weight category to include pig (') OJ No 117, 19 . 6 . 1967, p . 2283 / 67 . carcases of which the thickness of the ( 2 ) OJ No L 166, 23 . 6 . 1973 , p. 1 . h) OJ No L 234, 23 . 10 . 1970, p. 1 . back fat does not exceed 25 mm .'

No L 271 /2 Official Journal of the European Communities 5. 10 . 74

2. The following paragraph shall be added : Article 3 '3 . Member States shall apply one of the two Annex II to Regulation (EEC) No 2108 /70 shall be methods of grading pig carcases described in replaced by Annex II to this Regulation . Annex II (B).' Article 4

This Regulation shall enter into force on the day of its Article 2 publication in the Official Journal of the European Communities. Annex I to Regulation (EEC) No 2108/70 shall be replaced by Annex I to this Regulation . It shall apply as from 1 November 1974. -

This Regulation shall be binding in its entirety and directly applicable in all Member States .

Done at Luxembourg, 2 October 1974. For the Council

The President Ch . BONNET

5 . 10. 74 Official Journal of the European Communities No L 271/3

ANNEX 1

Community scale for grading pig carcases

Commercial Thickness of back fat Required meat Grade Subgrade Carcase weight in kg in mm Description content ( % )

E E AA 35 or more but less than 50 up to 12 inclusive showing exceptional 55 or more extra 50 or more but less than 60 up to 15 inclusive muscular development in 60 or more but less than 70 up to 15 inclusive all principal parts of the 70 or more but less than 80 up to 20 inclusive carcase 80 or more but less than 90 up to 25 inclusive 90 or more but less than 100 up to 30 inclusive 100 or more but less than 120 up to 35 inclusive 120 or more but less than 140 up to 45 inclusive 140 or more but less than 160 up to 50 inclusive 160 and over up to 55 inclusive

I A 35 or more but less than 50 up to 15 inclusive showing very good 50 or more very good 50 or more but less than 60 up to 18 inclusive muscular development in proportion 60 or more but less than 70 up to 20 inclusive all principal parts of the of meat 70 or more but less than 80 up to 25 inclusive carcase 80 or more but less than 90 up to 30 inclusive 90 or more but less than 100 up to 35 inclusive 100 or more but less than 120 up to 40 inclusive 120 or more but less than 140 up to 50 inclusive 140 or more but less than 160 up to 55 inclusive 160 and over up to 60 inclusive

II II A 35 or more but less than 50 up to 19 inclusive showing good muscular 45 or more good 50 or more but less than 60 up to 22 inclusive development in all proportion 60 or more but less than 70 up to 25 inclusive principal parts of the of meat 70 or more but less than 80 up to 30 inclusive carcase 80 or more but less than 90 up to 35 inclusive 90 or more but less than 100 up to 40 inclusive 100 or more but less than 120 up to 45 inclusive 120 or more but less than 140 up to 55 inclusive 140 or more but less than 160 up to 65 inclusive 160 and over up to 70 inclusive or

B weight of carcase and thickness of backfat as for I . . . but defective in one principal part of the carcase

III III A 35 or more but less than 50 up to 24 inclusive showing average muscular 40 or more average 50 or more but less than 60 up to 27 inclusive development in all proportion 60 or more but less than 70 up to 30 inclusive principal parts of the of meat 70 or more but less than 80 up to 35 inclusive carcase 80 or more but les& than 90 up to 40 inclusive 90 or more but less than 100 up to 45 inclusive 100 or more but less than 120 up to 50 inclusive 120 or more but less than 140 up to 60 inclusive 140 or more but less than 160 up to 70 inclusive 160 and over up to 75 inclusive or

I B weight of carcase and thickness of backfat as for II . . but defective in one principal part of the carcase or

C weight of carcase and thickness of backfat as for 1 but defective in two principal parts of the carcase V all carcases not falling within the above grades * 1 sow carcases with a very good proportion of meat 2 other sow carcases V boar carcases

No L 271 /4 Official Journal of the European Communities 5 . 10 . 74

ANNEX II

Bases for grading pig carcases

A. Definitions 1 . ' Carcases ' Carcases, bled and drawn , whole or divided down the middle, without tongue, bristles, hooves or genital organs. 2 . ' Sow carcases ' Carcases of all weights of female domestic swine having farrowed at least once . 3 . ' Boar carcases' Carcases of all weights of male domestic swine having been used for breeding. 4 . 'Weight' Weight of carcase cold . 5 . ' Lean meat content' The relationship between the weight of muscles obtained by total dissection of the carcase and the weight of this carcase .

B. Pig carcases are graded : 1 . either by combining : — assessment of fatness arrived at by measuring the thickness of back fat in accordance with C 1 of this Annex in relation to the weight of the carcase , and — subjective assessment of the muscular development in the principal parts of the carcase, i.e. ham , loin , shoulder and belly ; 2. or by estimating the lean meat content by measuring the thickness of the back fat off the mid­ line in accordance with C 2 of this Annex and/or by means of other objective measurements .

C. Thickness of back fat is measured : 1 . either on a split carcase, skin included, in the centre of the muscular mass at the level of the sacrum and at the level of the last rib ; the greater thickness resulting from these two measure­ ments being adopted ; 2. or off the mid-line at the level of the last rib by a method which allows the back fat thickness to be determined in close correlation with that established by the method in 1 .