OpenLegislation

Division 2 F1

United Kingdom

Original text. Later amendments are not shown.

The lean meat content of the carcass shall be calculated according to the following formula:

LMP = 60,98501 – 0,85831•x 1 + 0,16449•x 2

where:

LMP

  • the estimated percentage of lean meat in the carcass,

    • x 1

  • the thickness of backfat (including rind) in millimetres, measured at 7 centimetres off the midline of the split carcass, between the second and third last ribs,

    • x 2

  • the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as x 1 .

    • This formula shall be valid for carcasses weighing between 50 and 120 kilograms.

    Annotations

    Textual amendments

    F1

    Substituted by Commission Implementing Decision of 27 April 2011 amending Decision 89/471/EEC authorising methods for grading pig carcasses in Germany (notified under document C(2011) 2709) (Only the German text is authentic) (2011/258/EU).

    Notes on Part 1

    Textual amendments

    F1

    Substituted by Commission Decision of 26 August 2005 amending Decision 89/471/EEC authorising methods for grading pig carcases in Germany (notified under document number C(2005) 3238) (Only the German text is authentic) (2005/628/EC).