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The lean meat content of the carcase shall be calculated according to the following formula
= 68,1746 – 0,3220 x1 – 0,5326 x2 + 0,0836 x3
where:
=
the thickness of backfat (including rind) in millimetres, measured at 8 cm off the midline of the carcase between the third and fourth last lumbar vertebrae.
=
the thickness of backfat (including rind) in millimetres, measured at 6 cm off the midline of the carcase between the third and fourth last ribs.
=
the thickness of muscle in millimetres, measured at the same time and in the same place as x2.
The formulae shall be valid for carcases weighing between 50 and 110 kg.
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