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Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU)
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3.The lean meat content of the carcase shall be calculated according to one of the following two formulae:
(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.
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