29. 4. 81 Official Journal of the European Communities No L 117/7 COMMISSION REGULATION (EEC) No 1111/81 of 28 April 1981 amending Regulation (EEC) No 171/78 on special conditions for granting export refunds on certain pigmeat products THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Economic Community, Having regard to Regulation (EEC) No 2759/75 of the Council of 29 October 1975 on the common organiza- tion of the market in pigmeat (1), as last amended by Regulation (EEC) No 2966/80 (3, and in particular Articles 15 (6) and 22 thereof, Having regard to Regulation (EEC) No 2768/75 of the Council of 29 October 1975 laying down general rules for granting export refunds on pigmeat and criteria for fixing the amount of such refunds (%), and in particular Article 7 (3) thereof, HAS ADOPTED THIS REGULATION : Whereas Commission Regulation (EEC) No 171/78 (*) lays down certain quality requirements to be met by products intended for export and for which the grant of a refund has been requested ; whereas those require- ments appear no longer to cover all kinds of sausages of a commercial quality within the Community; whereas the quality requirements and the methods of analysis relating to those products must therefore be adapted ; Whereas it seems appropriate to take this opportunity to up-date the specification of the standardized methods of analysis for controlling the quality of the exported products; Whereas the measures provided for in this Regulation are in accordance with the opinion of the Manage- ment Committee for Pigmeat, Article 1 Regulation {EEC) No 171/78 is hereby amended as follows : 1. In Annex I the rules applying to products falling within subheading ex 16.01 B shall be replaced by the following : CCT heading Description Conditions No ‘ex 16.01 Sausages and the like, of meat, meat human consumption : B. Other: uncooked 282, 1. 11. 1975, p. 1. 307, 18. 11. 1980, p. 5. 282, 1. 11, 1975, p. 39. 00O St ey 277 oo o (el o offal or animal blood, suitable for I. Sausages, dry or for spreading, (a) protein  content by weight: minimum 12 % of the net weight (b) no addition of extraneous water (c) proteins  other than animal proteins are prohibited () OJ No L 25, 31. 1. 1978, p. 21.