OpenLegislation

Division 6 The lean meat content of the carcass shall be calculated according to the following formula:

United Kingdom

Original text. Later amendments are not shown.

Y = 68,9849 − 0,61123 × GP2_F1 − 0,28522 × GP2_F2 + 0,0242 × GP2_M

where:

GP2_F1

  • The thickness of back fat including rind in mm, measured at 8 cm off the midline immediately behind the last rib

    • GP2_F2

  • The thickness of back fat including rind in mm measured at 6 cm off the midline 12 cm towards the head compared with F1.

    • GP2_M

  • The thickness of the muscle in mm measured at the same time and in the same place as F2.