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Division 3 The lean meat content of the carcass shall be calculated according to the following formula:F1F2

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 66,01987 – 0,69560 × S + 0,01947 × M

where:

Ŷ

  • the estimated percentage of lean meat in the carcass,

    • S

  • the thickness of back-fat (including rind) in millimetres, measured at 7 centimetres off the midline of the carcass between the second and third last ribs (measurement known as ‘ P 2 ’ ),

    • M

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

    • This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

    Annotations

    Textual amendments

    F1

    Inserted by Commission Decision of 22 May 2006 amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic (notified under document number C(2006) 1982) (Only the Czech text is authentic) (2006/383/EC).

    F2

    Substituted by Commission Implementing Decision of 18 April 2013 amending Decision 2005/1/EC authorising methods for grading pig carcasses in the Czech Republic as regards the formulas of the authorised methods and the presentation of such carcasses (notified under document C(2013) 2037) (Only the Czech text is authentic) (2013/187/EU).