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Division 2 The lean meat content of the carcasse shall be calculated according to the following formula:F1

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 60,81879 – 0,72992 × F DM + 0,12157 × M DM

where:

Ŷ

  • estimated percentage of lean meat in the carcasse

    • F DM

  • minimum thickness of visible (back) fat (including rind) on the midline of the split carcasse in millimetres, covering the lumbar muscle ( Musculus glutaeus medius )

    • M DM

  • visible thickness of the lumbar muscle on the midline of split carcasse in millimetres, measured as the shortest connection between the front (cranial) end of lumbar muscle and the upper (dorsal) edge of the vertebral canal

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

    Annotations

    Textual amendments

    F1

    Substituted by Commission Decision of 18 February 2008 amending Decision 2005/879/EC authorising methods for grading pig carcases in Slovenia (notified under document number C(2008) 554) (Only the Slovenian text is authentic) (2008/167/EC).