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

50,36925112 + 0,543385 × X1 – 9,06185 × X2 – 10,83 × X3 + 488,8033 × X4 – 2,56922 × X5 + 17,34226 × X6 – 2,00088 × 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-49/summary error of fitting points of cross section to circle with R _sf radius at point P-23;

summary error of fitting points of cross section to circle with R radius at point P-79/maximum value of carcass convexities in locations P_50 –P99;

the radius of curvature of cross section at point P-68/the radius of curvature of cross section at point P-51;

partial error in points of cross section to circle with R radius at point P-70 in the 3/10 of the cross sectional area;

summary error of fitting points of cross section to circle with R _sf radius at point P-55/summary error of fitting points of cross section to circle with R _sf radius at point P-71;

cross section partial depth at point P-62 in 3/10 of the section width/cross section partial depth at point P-62 in 6/10 of the section width;

cross section partial depth at point P-33 in 2/10 of the section width/maximum value of ham.