OpenLegislation

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

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 71,65733 – (0,22223 × S) + (0,032383 × F) – (0,20522 × MS) + (0,053050 × MF) – (0,13195 × WL) – (0,16384 × WaS)

where:

Ŷ

  • the estimated percentage of lean meat in a carcass,

    • S

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

    • F

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

    • MS

  • the average thickness of fat over M. gluteus medius (mm),

    • MF

  • the average muscle depth below M. gluteus medius (mm),

    • WL

  • the average length of vertebrae including spinal disks (mm),

    • WaS

  • the average thickness of fat over the 1st measured vertebra (a) (mm)