OpenLegislation

Division 3

United Kingdom

Original text. Later amendments are not shown.

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

  • ŷ = 62,8 — 0,51x1 — 0,44x3 + 0,19x4

    where

    ŷ

  • the estimated percentage of lean meat in the carcase,

    • x1

  • the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase at the last rib (measurement known as ‘P2’),

    • x3

  • the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs (measurement known as ‘rib-fat’),

    • x4

  • the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement known as ‘rib-muscle’).

  • The formula shall be valid for carcases weighing between 30 and 120 kilograms.