Division 3 The lean meat content of a carcass shall be calculated according to the following formula:F1

Ŷ = 75,39088 – (1,39968 × R2P1) – (0,45787 × R2P4) – (0,47094 × R2P10) + (0,20349 × R4P6)

where:

1. Ŷ =

   the estimated percentage of lean meat in a carcass,

2. R2P1 =

   the average thickness of the skin;

3. R2P4 =

   the P2 fat measure at the selected position in mm;

4. R2P10 =

   minimum fat of the cross-section in mm;

5. R4P6 =

   the fat 1 measurements in the selected MFT point.

This formula is valid for carcasses weighing between 60 and 120 kg (warm weight).