Division 3 The lean meat content of a carcass shall be calculated according to the following formula:F1F2

38,39317497 + 508,24 × X1 – 148,557 × X2 – 3,63439 × X3 + 2,481331 × X4 + 8,353825 × X5 + 2,75896 × X6 + 268,8835 × X7

the estimated percentage of lean meat in a carcass;

summary error of fitting points of cross section to circle with R _sf radius at point P-66;

outside convexity of carcass between maximum convexity of ham and shoulder at point Z-80;

summary error of fitting points of cross section to circle with R radius at point P-58/summary error of fitting points of cross section to circle with R radius at point P-67;

summary error of fitting points of cross section to circle with R _sf radius at point P-103/summary error of fitting points of cross section to circle with R _sf radius at point P-111;

cross section partial depth at point P-49 in 3/10 of the section width/cross section partial depth at point P-49 in 5/10 of the section width;

cross section maximum depth at point P-18/cross section maximum depth at point P-49;

partial error in points of cross section to circle with R radius at point P-72 in the 4/10 of the cross sectional area.