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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 = 72,05017 – (1,31831 × R2P5) – (0,37231 × R2P10) – (0,36672 × R2P11) + (0,03146 × R3P3) + (0,05058 × R3P5) – (0,02641 × R4P8) – (0,06667 × R4P10) – (0,27698 × R4P11)

where:

Ŷ

  • the estimated percentage of lean meat in a carcass,

    • R2P5, R2P10, R2P11, R3P3, R3P5, R4P8, R4P10 and R4P11 — are the variables measured by AutoFOM III.

    Annotations

    Textual amendments

    F1

    Inserted by Commission Implementing Decision of 12 July 2012 amending Decision 2009/12/EC authorising methods for grading pig carcasses in Denmark (notified under document C(2012) 4712) (Only the Danish text is authentic) (2012/385/EU).