ANNEX METHODS FOR GRADING PIG CARCASES IN ITALY

PART II Hennessy Grading Probe (HGP 7)

3. The lean meat content of the carcase shall be calculated according to one of the following two formulae:

(a)

carcases weighing between 70 and 110 kg

(b)

carcases weighing between 110,1 and 180 kg

where:

ŷ

=

the estimated percentage of lean meat in the carcase,

x₁

=

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,

x₂

=

the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x₁.