Division 3

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

• ŷ = 66,5 — 0,95x₁ + 0,068x₂

  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'),

  or

  the average thickness of back-fat (including rind) in millimetres measured at 4 and 7,5 centimetres respectively off the midline of the carcase at the last rib (measurement known as ‘½ (P₁ + P₃)’),

x₂

• the weight of the cold carcase in kilograms.

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