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Division 2 The lean meat content of the carcass shall be calculated according to the following formula:F1

United Kingdom

Original text. Later amendments are not shown.

ŷ = 48,7719 – 0,48330 × a + 0,23127 × b

where:

ŷ

  • the estimated percentage of lean meat in the carcass,

    • a

  • thickness of fat (including rind) in millimetres on the midline of the split carcass at its thinnest part covering the Musculus glutaeus medius ,

    • b

  • the visible thickness in millimetres of the lumbar muscle on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the Musculus glutaeus medius and the upper (dorsal) edge of the vertebral canal.

    • The formula shall be valid for carcasses weighing between 70 and 130 kilograms.

    Annotations

    Textual amendments

    F1

    Substituted by Commission Decision of 14 March 2007 amending Decision 96/4/EC authorising a method for grading pig carcasses in Austria (notified under document number C(2007) 833) (Only the German text is authentic) (2007/165/EC).