# Commission Implementing Decision of 11 June 2013 amending Decision 2006/784/EC as regards the formula of an authorised method for grading pig carcasses in France (notified under document C(2013) 3437) (Only the French text is authentic) (2013/282/EU), Annex

Extent: E+W+S+N.I.

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:
Ŷ = 60,12 – 0,487 × G3 – 0,133 × G4 + 0,111 × M3 + 0,036 × M4 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.’.

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Source: https://www.legislation.gov.uk/eudn/2013/282/annex (the official version)
Page: https://openlegislation.uk/eu-decision-2013-282/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.