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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 = 69,38252 – 0,79120 × BF + 0,00994 × LD

where:

Ŷ

  • the estimated percentage of lean meat in the carcass,

    • BF

  • the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the split carcass, between the second and third last ribs,

    • LD

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

    • This formula shall be valid for carcasses weighing between 50 and 120 kg.

    Annotations

    Textual amendments

    F1

    Substituted by Commission Implementing Decision of 16 August 2011 amending Decision 2005/382/EC authorising methods for grading pig carcasses in Hungary (notified under document C(2011) 5746) (Only the Hungarian text is authentic) (2011/507/EU).