OpenLegislation

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

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M)

where:

Ŷ

  • the estimated percentage of lean meat in a carcass,

    • F

  • fat thickness as thinnest layer above muscle gluteus medius (in millimetres),

    • V4F

  • Average fat thickness of the complete bacon layer above the four lumbar vertebra (called VaF, VbF, VcF, VdF) (in millimetres),

    • M

  • Meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in millimetres),

    • V4M

  • Average meat thickness above the four lumbar vertebra (called VaM, VbM, VcM, VdM) (in millimetres).

    • This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).

    Annotations

    Textual amendments

    F1

    Inserted by Commission Implementing Decision (EU) 2018/114 of 16 January 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 87) (Text with EEA relevance).