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Division 3 The lean meat content of the carcass shall be calculated according to the following formula:F1F2

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 60,12 – 0,487 × G3 – 0,133 × G4 + 0,111 × M3 + 0,036 × M4

where:

Ŷ =

  • the estimated percentage of lean meat in the carcass,

    • G3 —

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

    • G4 —

  • the average fat depth (including rind) over the four lumbar vertebra (called Va, Vb, Vc, Vd) (in millimetres),

    • M3 —

  • the minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal (in millimetres),

    • M4 —

  • the average muscle depth over the four lumbar vertebra (called Va, Vb, Vc, Vd) (in millimetres).

    • This formula shall be valid for carcasses weighing between 45 and 125 kilograms.

    Annotations

    Textual amendments

    F1

    Inserted by Commission Decision of 4 April 2008 amending Decision 2006/784/EC authorising methods for grading pig carcasses in France (notified under document number C(2008) 1235) (Only the French text is authentic) (2008/293/EC).

    F2

    Substituted by Commission Implementing Decision of 11 June 2013 amending Decision 2006/784/EC as regards the formula of an authorised method for grading pig carcasses in France (notified under document C(2013) 3437) (Only the French text is authentic) (2013/282/EU).