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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

    Y = 72,9994 − 0,4653 x 1 + 0,2494 x 2 − 0,5291 x 3 − 0,3981 x 4 + 0,0326 x 5 + 0,1028 x 6

    where:

    Y

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

    3. x1

  3. (R2P1) average skin thickness in mm

    4. x2

  4. (R2P4) the P2 fat measure at the selected position in mm where P2 is the minimum fat depth 7 cm from the midline 2/3 rib without skin

    5. x3

  5. (R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin.

    6. x4

  6. (R2P16) coarse assessment of size of fat layer depth

    7. x5

  7. (R3P1) the meat measure at the selected P2 point in mm

    8. x6

  8. (R3P5) the max meat measure

  • (b)

    carcases weighing between 110,1 and 180 kg

    Y = 79,0934 − 0,2959 x 1 + 0,0929 x 2 − 0,2336 x 3 + 0,0212 x 4

    where:

    Y

  • the estimated percentage of lean meat in the carcase

    • x1

  • (R2P6) weighted average of the two minimum fat measures in mm

    • x2

  • (R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin

    • x3

  • (R2P14) The initial assessment of carcase size minus P2 skin, where P2 is the minimum fat depth 7 cm from the midline 2/3 rib

    • x4

  • (R3P5) maximum muscle depth