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

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 60,26989 – 0,81506 * X1 + 0,20097 * X2

where:

Ŷ

  • the estimated percentage of lean meat in the carcasse

    • X1

  • thickness of fat, including rind, in millimetres, measured at 7 cm from the midline

    • X2

  • thickness of the muscle in millimetres, measured at 7 cm from the midline, between the third and fourth last rib

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