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Division 2 F1

United Kingdom

Original text. Later amendments are not shown.

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

LMP = 58,10122 – 0,56495•F + 0,13199•M

where:

LMP =

  • the estimated percentage of lean meat in the carcass,

    • F —

  • fat measure, the minimum thickness of visible fat (including rind) covering the M. glutaeus medius on the midline of the split carcass (mm),

    • M —

  • meat measure, measured at the shortest connection between the front (cranial) end of the M. glutaeus medius and the upper (dorsal) edge of the vertebral canal (mm).

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

    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).