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Division 4 The lean meat content of carcasses may also be calculated on the basis of 3 t-values (principal component variables) according to the following formula:F1

United Kingdom

Original text. Later amendments are not shown.

LMP = 58,31148999 + 1,16880438•T1 + 0,66490881•T2 + 0,60981266•T3

where:

LMP

  • the estimated percentage of lean meat in the carcass,

    • T1, T2, T3

  • the principal component variables calculated on the basis of the 31 variables of paragraph 3.

    • 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).