OpenLegislation

Division 7 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 = 69,199 − 0,70871 × GP7_F1 − 0,20261 × GP7_F2 + 0,0272 × GP7_M

where:

GP7_F1

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

    • GP7_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.

    • GP7_M

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