ANNEXSupplementary provisions
ZWEI-PUNKTE-MESSVERFAHREN (ZP) 1. Grading pig carcases by use of the method termed 'Zwei-Punkte-Meßverfahren (ZP)`. 2. The lean meat content of the carcase shall be calculated according to the following formula: ^y = 28,7886 - 1,17338 ×a + 0,01470 x a2 + 0,89053 × b - 0,00426 × b2 where: ^y = the estimated percentage of lean meat in the carcase, a = the minimum thickness in millimetres of visible fat (including rind) on the midline of the split carcase, covering the lumbar muscle (M. glutaeus medius), b = the visible thickness in millimetres of the lumbar muscle on the midline of the split carcase, measured at the shortest distance between the front (cranial) end of the lumbar muscle and the upper (dorsal) edge of the vertebral canal. The formula shall be valid for carcases weighing between 60 and 130 kilograms.