OpenLegislation

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

United Kingdom

Original text. Later amendments are not shown.

Ŷ

  • 44,589 – 0,190 × CW +  2 341,21 × (Q1/CW) – 936,097 × (Q2/CW) +  1 495,516 × (Q3/CW)

    • where:

    Ŷ

  • the estimated percentage of lean meat in a carcass;

    • CW

  • warm carcass weight (in kilograms);

    • Q1, Q2 and Q3

  • Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively.

    • This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).

    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).

    F2

    Inserted by Commission Implementing Decision (EU) 2019/252 of 11 February 2019 amending Decision 2005/240/EC authorising methods for grading pig carcasses in Poland (notified under document C(2019) 811) (Only the Polish text is authentic).