Annex

In Part 6 (CSB Image-Meater) of the Annex to Decision 2006/784/EC, points 2 and 3 are replaced by the following:

‘2.

The CSB Image-Meater consists in particular in a video camera, a PC equipped with an image-analysis card, a screen, a printer, a command mechanism, a rate mechanism and interfaces. The 4 Image-Meater variables are all measured at the split line; the measured values are transformed into estimation of a lean meat percentage by a central unit.

3.

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

$$\mathrm{Ŷ\; =\; 60,12\; –}\left(\mathrm{0,487 \times G3}\right)–\left(\mathrm{0,133 \times G4}\right)+\left(\mathrm{0,111 \times M3}\right)+\left(\mathrm{0,036 \times M4}\right)$$

where:

Ŷ =

the estimated percentage of lean meat in the carcass,

G3 —

the minimal fat depth (including rind) over the muscle gluteus medius (in millimetres),

G4 —

the average fat depth (including rind) over the four lumbar vertebra (called Va, Vb, Vc, Vd) (in millimetres),

M3 —

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

M4 —

the average muscle depth over the four lumbar vertebra (called Va, Vb, Vc, Vd) (in millimetres).

This formula shall be valid for carcasses weighing between 45 and 125 kilograms.’.