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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 = 58,31147 – 0,62677 × BF + 0,14664 × LD

where:

Ŷ

  • the estimated percentage of lean meat in the carcass,

    • BF

  • the minimal fat depth (including rind) in millimetres over the M.gluteus medius ,

    • LD

  • the minimal muscle depth in millimetres between the anterior extremity of the M. gluteus medius and the dorsal part of medullar canal.

    • 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).