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Division 3 The lean meat content of carcasses shall be calculated on the basis of 5 variables according to the following formula:F1

United Kingdom

Original text. Later amendments are not shown.

LMP = 65,21715434 – 0,23517230•R2P2 – 0,23350031•R2P6 – 0,25098775•R2P10 – 0,10926670•R2P13 + 0,19342930•R3P5

where:

LMP =

  • the estimated percentage of lean meat in the carcass,

    • R2P2 —

  • weighted average of two fat measures without skin (mm), weighted 2/3 and 1/3, respectively,

    • R2P6 —

  • weighted average of two minimum fat measures (mm), weighted 2/3 and 1/3, respectively,

    • R2P10 —

  • minimum fat of the cross-section (mm),

    • R2P13 —

  • the initial assessment of the carcass size,

    • R3P5 —

  • the maximum meat measure (maximum rib position minus minimum fat position converted to mm).

    • Annotations

    Textual amendments

    F1

    Inserted 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).