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