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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.

Ŷ = 62,400 – 0,495 × X 1 – 0,559 × Χ 2 + 0,129 × Χ 3

where:

Ŷ

  • the estimated percentage of lean meat in the carcase,

    • Χ 1

  • the thickness of back-fat (without rind) in millimetres, measured at 8 centimetres off the midline of the carcase at the level of the last rib,

    • Χ 2

  • the thickness of back-fat (without rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs,

    • Χ 3

  • the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X 2 .

    • This formula shall be valid for carcases weighing between 60 and 120 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).