Links to EU Legislation and Regulation

General EU legislation  
Council Regulation  (EEC) No. 2759/75 Regulation (EEC) No 2759/75 of the Council of 29 October 1975 on the common organization of the market in pigmeat
Council Regulation (EEC) No. 3220/84 Council Regulation (EEC) No 3220/84 of 13 November 1984 determining the Community scale for grading pig carcases
Commission Regulation (EEC) No 2967/85 Commission Regulation (EEC) No 2967/85 of 24 October 1985 laying down detailed rules for the application of the Community scale for grading pig carcases
Council Regulation (EEC) No. 3530/86 Council Regulation (EEC) No 3530/86 of 17 November 1986 amending Regulation (EEC) No 3220/84 determining the Community scale for grading pig carcases
Council Regulation (EEC) No. 3577/90

 

Council Regulation (EEC) No 3577/90 of 4 December 1990 on the transitional measures and adjustments required in the agricultural sector as a result of German unification
Council Regulation (EC) No. 3513/93 Council Regulation (EC) No 3513/93 of 14 December 1993 amending Regulation (EEC) No 3220/84 determining the Community scale for grading pig carcases
Irish EUROPEAN COMMUNITIES (PIG CARCASE (GRADING)) (AMENDMENT) REGULATIONS, 1994.
89/471/EEC: Commission Decision of 14 July 1989 authorizing methods for grading pig carcases in Germany (Only the German text is authentic)
89/449/EEC 89/449/EEC: Commission Decision of 17 July 1989 authorizing methods for grading pig carcases in Greece (Only the Greek text is authentic)
2001/775/EC: 2001/775/EC: Commission Decision of 7 November 2001 amending Decision 88/479/EEC authorising methods for grading pig carcasses in Spain (notified under document number C(2001) 3383)
2001/468/EC 2001/468/EC: Commission Decision of 8 June 2001 authorising methods for grading pig carcasses in Italy (notified under document number C(2001) 1568)
Official Journal L 163 , 20/06/2001 P. 0031 - 0033
Austria Dissection trial for changing the pig carcass grading system in Austria under Annex II to Regulation (EEC) No 2967/85.
   
Post-Slaughter evaluation of the meat content in pig carcasses Part I