{
  "url": "https://openlegislation.uk/eu-decision-2004-370/annex-I/part-4/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2004-370/annex-I/part-4/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/4/division/3",
  "kind": "division",
  "number": "3",
  "heading": null,
  "text": "The lean meat content of the carcase should be calculated according to the following formula:\nŷ = 65,1 — 1,158x1 + 0,176x2\nwhere:\nŷ the estimated percentage of lean meat in the carcase,\nx1 the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the dorsal midline of the carcase, between the third and fourth last ribs,\nx2 the thickness of muscle in millimetres, measured at the same time and in the same place as x1.\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/4/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."
}