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Division 3 The lean meat content of a carcass shall be calculated according to the following formula:

United Kingdom

Original text. Later amendments are not shown.

  • LMPTP = 66,52167 – (0,5215984 × F) + (0, 01604653 × M)

where:

LMPTP

  • the estimated percentage of lean meat in a carcass;

    • F

  • the minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;

    • M

  • the minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal