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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 = 55,14067 +  1 598,66166 × (Q1/CW) – 579,58575 × (Q2/CW) + 970,83879 × (Q3/CW) – 0,18993 × CW

where:

Ŷ

  • the estimated percentage of lean meat in a carcass;

    • Q1, Q2 and Q3

  • Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively;

    • CW

  • warm carcass weight (in kilograms).

    • 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) 2018/1521 of 10 October 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 6507) (Only the Spanish text is authentic).