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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 = 66,49 – 0,891 G + 0,104 M

where

Ŷ

  • the estimated percentage of lean meat in the carcass,

    • G

  • the thickness of the fat (including rind) between the second and third last ribs, at 7 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres),

    • M

  • the thickness of the muscle between the second and third last ribs, at 7 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres).

    • The formula shall be valid for carcasses weighing between 45 and 125 kg.

    Annotations

    Textual amendments

    F1

    Inserted by Commission Decision of 17 July 2007 amending Decision 2006/784/EC authorising methods for grading pig carcases in France (notified under document number C(2007) 3419) (Only the French text is authentic) (2007/510/EC).