Division 3 The lean meat content of carcases shall be calculated on the basis of 40 variables according to the following formula:F1
United Kingdom
| Ŷ = | 122,458 + 0,05805 * X1 + 0,01449 * X2 – 0,02996 * X3 – 0,001585 * X4 – 39,297 * X5 – 47,553 * X6 + 38,877 * X7 – 0,1013 * X8 + 0,00004308 * X9 – 817,242 * X10 + 10,135 * X11 + 15,277 * X12 – 25,777 * X13 – 90,738 * X14 + 0,0005792 * X15 + 2,743 * X16 – 0,06866 * X17 + 3,511 * X18 – 0,1681 * X19 – 0,007867 * X20 – 0,1082 * X21 – 0,01290 * X22 + 0,02957 * X23 + 0,03856 * X24 – 0,003353 * X25 – 0,03378 * X26 – 0,01661 * X27 + 2,368 * X28 – 0,3133 * X29 – 0,01386 * X30 – 0,02100 * X31 – 0,01908 * X32 – 0,02442 * X33 + 0,06009 * X34 – 0,007792 * X35 – 2,598 * X36 – 7,632 * X37 – 0,004848 * X38 – 0,9099 * X39 – 20,514 * X40 |
where:
Ŷ = the estimated percentage of lean meat in the carcase,
X1, X2, … X40 are the variables measured by VCS 2000.
Descriptions of the variables and the statistical method can be found in Part II of the French protocol forwarded to the Commission in accordance with Article 3(3) of Regulation (EEC) No 2967/85.
The formula shall be valid for carcases weighing between 45 and 125 kg.