Commission Decision of 13 December 1995 authorizing a method for grading pig carcases in Austria (Only the German text is authentic) (96/4/EC)

[F1 ANNEX U.K. ZWEI-PUNKTE-MESSVERFAHREN (ZP)

Textual Amendments

F1 Substituted by Commission Decision of 14 March 2007 amending Decision 96/4/EC authorising a method for grading pig carcasses in Austria (notified under document number C(2007) 833) (Only the German text is authentic) (2007/165/EC).

1. Grading of pig carcasses shall be carried out by use of the method termed ‘ Zwei-Punkte-Messverfahren (ZP) ’ . U.K.

2. The lean meat content of the carcass shall be calculated according to the following formula: U.K.

ŷ = 48,7719 – 0,48330 × a + 0,23127 × b

where:

ŷ

=

the estimated percentage of lean meat in the carcass,

a

=

thickness of fat (including rind) in millimetres on the midline of the split carcass at its thinnest part covering the Musculus glutaeus medius ,

b

=

the visible thickness in millimetres of the lumbar muscle on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the Musculus glutaeus medius and the upper (dorsal) edge of the vertebral canal.

The formula shall be valid for carcasses weighing between 70 and 130 kilograms.]