{
  "url": "https://openlegislation.uk/eu-decision-2004-370/annex-I/part-2/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2004-370/annex-I/part-2/division-3.json",
  "legislation": "eudn/2004/370",
  "legislation_title": "Commission Decision of 15 April 2004 authorising methods for grading pig carcases in the United Kingdom (notified under document number C(2004) 1340) (Only the English text is authentic) (2004/370/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2004-370",
  "path": "annex/I/part/2/division/3",
  "kind": "division",
  "number": "3",
  "heading": null,
  "text": "The lean meat content of the carcase shall be calculated according to the following formula:\nŷ = 63,4 — 0,51x1 — 0,45x3 + 0,18x4\nwhere\nŷ the estimated percentage of lean meat in the carcase,\nx1 the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase at the last rib (measurement known as 'P2'),\nx3 the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs (measurement known as 'rib-fat'),\nx4 the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement known as 'rib-muscle').\nThe formula shall be valid for carcases weighing between 30 and 120 kilograms.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2004/370/annex/I/part/2/division/3",
    "retrieved_at": "2026-11-01T15:18:13.345761+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}