OpenLegislation

Division 3 The lean meat content of carcasses shall be calculated according to the following formula:F1

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 52,61 – 0,6148 × F + 0,1842 × M

where:

Ŷ

  • the estimated percentage of lean meat in the carcass,

    • F

  • the minimum thickness of visible fat on the midline of the split carcass in millimetres, covering the M. gluteus medius (mm),

    • M

  • the visible thickness of the lumbar muscle on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the M. gluteus medius and the upper (dorsal) edge of the vertebral canal (mm).

    • 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).