# 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), Division 3

Extent: E+W+S+N.I.

The lean meat content of the carcase shall be calculated according to the following formula:
ŷ = 63,4 — 0,51x1 — 0,45x3 + 0,18x4
where
ŷ the estimated percentage of lean meat in the carcase,
x1 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'),
x3 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'),
x4 the thickness of muscle in millimetres, measured at the same time and in the same place as x3 (measurement known as 'rib-muscle').
The formula shall be valid for carcases weighing between 30 and 120 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2004/370/annex/I/part/2/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2004-370/annex-I/part-2/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.