OpenLegislation

Division 3

United Kingdom

Original text. Later amendments are not shown.

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

  • ŷ = 65,1 — 1,158x1 + 0,176x2

    where:

    ŷ

  • the estimated percentage of lean meat in the carcase,

    • x1

  • the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the dorsal midline of the carcase, between the third and fourth last ribs,

    • x2

  • the thickness of muscle in millimetres, measured at the same time and in the same place as x1.

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