When the UK left the EU, legislation.gov.uk published EU legislation that had been published by the EU up to IP completion day (31 December 2020 11.00 p.m.). On legislation.gov.uk, these items of legislation are kept up-to-date with any amendments made by the UK since then.
This is the original version as it was originally adopted in the EU.
This legislation may since have been updated - see the latest available (revised) version
carcases weighing between 110,1 and 180 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs
=
the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.
carcases weighing between 110,1 and 180 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,
=
the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.
carcases weighing between 110,1 and 180 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,
=
the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.
carcases weighing between 70 and 110 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
(R2P1) average skin thickness in mm
=
(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
=
(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin.
=
(R2P16) coarse assessment of size of fat layer depth
=
(R3P1) the meat measure at the selected P2 point in mm
=
(R3P5) the max meat measure
carcases weighing between 110,1 and 180 kg
where:
=
the estimated percentage of lean meat in the carcase
=
(R2P6) weighted average of the two minimum fat measures in mm
=
(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin
=
(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
=
(R3P5) maximum muscle depth
The results of the measurements shall be converted into estimates of the percentage of lean meat by using a computer.
carcases weighing between 70 and 110 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
(MF) mean lean mass, measured in correspondence of the muscle gluteus medius (mm)
=
(ML) length of the muscle gluteus medius
=
(MS) medium fat mass, measured in correspondence of the muscle gluteus medius (mm)
=
(WbS) medium fat mass, measured in correspondence of the second vertebra, detected starting from the front (cranial) end of the muscle gluteus medius (Vb)
carcases weighing between 110,1 and 180 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
(MF) mean meat measure — over the length of muscle gluteus medius (mm)
=
(ML) length of the muscle gluteus medius
=
(MS) mean fat measure above (dorsal of) muscle gluteus medius (mm)
=
S (mm) depth of the fat layer, measured at the thinnest point over the muscle gluteus medius
carcases weighing between 110,1 and 180 kg
where:
=
the estimated percentage of lean meat in the carcase,
=
the minimal fat depth in millimetres (including rind) over the muscle gluteus medius
=
the minimal muscle depth in millimetres between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullary canal
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