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Division 3 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 = 68,52500 – 0,91029 × F HGP4 + 0,08512 × M HGP4

where:

Ŷ

  • estimated percentage of lean meat in the carcasse

    • F HGP4

  • the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcasse between the third and fourth last rib

    • M HGP4

  • the thickness of muscle in millimetres measured at the same time and same place as F HGP4

    • 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).