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

United Kingdom

Original text. Later amendments are not shown.

  1. 3a.

    Formula for grading pig carcases presented in accordance with the first sentence of point B.III of Annex V to Regulation (EC) No 1234/2007:

    Ŷ = 62,94974 – 0,79348 × X 1 + 0,13218 × Χ 2

    where:

    Ŷ

  2. the estimated percentage of lean meat in the carcase,

    3. Χ 1

  3. the minimal thickness of fat (including rind) in millimetres, over the M. gluteus medius ,

    4. Χ 2

  4. the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.

  • 3b.

    Formula for grading dehided pig carcases:

    Ŷ = 60,91227 – 0,80881 × X 1s + 0,13710 × Χ 2

    where:

    Ŷ

  • the estimated percentage of lean meat in the carcase,

    • Χ 1s

  • the minimal thickness of fat (without rind) in millimetres, over the M. gluteus medius ,

    • Χ 2

  • the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.

    • These formulas shall be valid for carcases weighing between 50 and 110 kilograms.

    Annotations

    Textual amendments

    F1

    Substituted by Commission Implementing Decision of 14 August 2013 amending Decision 2010/642/EU authorising a method for grading pig carcases in Greece and repealing Decision 89/449/EEC authorising methods for grading pig carcases in Greece (notified under document C(2013) 5302) (Only the Greek text is authentic) (2013/437/EU).