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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:
(a)
carcases weighing between 70 and 110 kg
where:
Y
=
the estimated percentage of lean meat in the carcase,
x1
=
(R2P1) average skin thickness in mm
x2
=
(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
x3
=
(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin.
x4
=
(R2P16) coarse assessment of size of fat layer depth
x5
=
(R3P1) the meat measure at the selected P2 point in mm
x6
=
(R3P5) the max meat measure
(b)
carcases weighing between 110,1 and 180 kg
where:
Y
=
the estimated percentage of lean meat in the carcase
x1
=
(R2P6) weighted average of the two minimum fat measures in mm
x2
=
(R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin
x3
=
(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
x4
=
(R3P5) maximum muscle depth
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