# Commission Decision of 11 March 2005 authorising methods for grading pig carcases in Poland (notified under document number C(2005) 552) (Only the Polish text is authentic) (2005/240/EC), Division 3: The lean meat content of a carcass shall be calculated according to the following formula:

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

Ŷ 38,39317497 + 508,24 × X1 – 148,557 × X2 – 3,63439 × X3 + 2,481331 × X4 + 8,353825 × X5 + 2,75896 × X6 + 268,8835 × X7
where:
Ŷ the estimated percentage of lean meat in a carcass;
X1 summary error of fitting points of cross section to circle with R sf radius at point P-66;
X2 outside convexity of carcass between maximum convexity of ham and shoulder at point Z-80;
X3 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;
X4 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;
X5 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;
X6 cross section maximum depth at point P-18/cross section maximum depth at point P-49;
X7 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.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).

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Source: https://www.legislation.gov.uk/eudn/2005/240/annex/part/10/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-240/annex/part-10/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.