OpenLegislation

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

United Kingdom

Original text. Later amendments are not shown.

LMP = 65,2212 – 0,2741 S + 0,0160 F – 0,0302 ML – 0,2648 MS + 0,0831 MF – 0,1002 WL – 0,0509 WaS + 0,0172 WaF – 0,0169 WbS + 0,0006 WbF + 0,0341 WcS – 0,0097 WcF + 0,0223 WdS – 0,0008 WdF + 0,0132 ES – 0,0124 IS,

where the 16 objective CSB measurements, taken at the split line, are:

LMP

  • the estimated percentage of lean meat in the carcass,

    • S

  • fat depth, minimal fat depth over muscle gluteus medius (mm),

    • F

  • muscle depth, minimal muscle depth between anterior extremity of muscle gluteus medius and the dorsal part of the medullar canal (mm),

    • ML

  • length of muscle gluteus medius (mm),

    • MS

  • mean bacon width below muscle gluteus medius (mm),

    • MF

  • mean lean-meat width below muscle gluteus medius (mm),

    • WL

  • mean length of vertebrae including spinal discs (mm),

    • Wa,b,c,dS

  • mean bacon width below 1st measured vertebra (a) and three other vertebrae (b, c, d) (mm),

    • Wa,b,c,dF

  • mean lean-meat width below 1st measured vertebra (a), and three other vertebrae (b, c, d) (mm),

    • ES

  • mean external bacon width above the four measured vertebrae (mm),

    • IS

  • mean internal bacon width above the four measured vertebrae (mm).