# 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 50,36925112 + 0,543385 × X1 – 9,06185 × X2 – 10,83 × X3 + 488,8033 × X4 – 2,56922 × X5 + 17,34226 × X6 – 2,00088 × 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-49/summary error of fitting points of cross section to circle with R sf radius at point P-23;
X2 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;
X3 the radius of curvature of cross section at point P-68/the radius of curvature of cross section at point P-51;
X4 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;
X5 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;
X6 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;
X7 cross section partial depth at point P-33 in 2/10 of the section width/maximum value of ham.
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/11/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-240/annex/part-11/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.