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Division 3 The lean meat content of the carcase shall be calculated according to one of the following two formulae:

United Kingdom

Original text. Later amendments are not shown.

  1. (a)

    carcases weighing between 70 and 110 kg

    ŷ = 69,8930 − 0,7338 x 1 + 0,0279 x 2
  2. (b)

    carcases weighing between 110,1 and 180 kg

    X1 ŷ = 66,5261 − 0,4514 x 1 − 0,0140 x 2

    where:

    ŷ

  3. the estimated percentage of lean meat in the carcase,

    4. x1

  4. the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,

    5. x2

  5. the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.

Annotations

Editorial notes

X1

Substituted by Corrigendum to Commission Implementing Decision 2014/38/EU of 24 January 2014 authorising methods for grading pig carcases in Italy (Official Journal of the European Union L 23 of 28 January 2014).