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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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PART VI Manual method (ZP)
1.The rules provided for in this Part shall apply when the grading of pig carcases is carried out by use of the ‘manual method (ZP)’ measuring by ruler
2.This method may be implemented using a ruler, with the grading determined on the basis of the prediction equation. It is based on the manual measurement on the midline of the split carcase of the thickness of the fat and of the thickness of the muscle.
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:
Y
=
the estimated percentage of lean meat in the carcase,
x1
=
the minimal fat depth in millimetres (including rind) over the muscle gluteus medius
x2
=
the minimal muscle depth in millimetres between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullary canal
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