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Division 3 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 = 54,48 + 0,1272 × M 1 – 0,3090 × F 1 + 0,0828 × M 2 – 0,2802 × F 2

where:

Ŷ

  • the estimated percentage of lean meat in the carcass,

    • M 1

  • the thickness of the dorsal muscle in millimetres, measured at the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,

    • M 2

  • the thickness of the dorsal muscle in millimetres, measured at the third to fourth rib from the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,

    • F 1

  • the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M 1 ,

    • F 2

  • the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M 2 ,

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

    Annotations

    Textual amendments

    F1

    Substituted by Commission Implementing Decision of 16 August 2011 amending Decision 2005/240/EC authorising methods for grading pig carcasses in Poland (notified under document C(2011) 5745) (Only the Polish text is authentic) (2011/506/EU).