# 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 the carcass shall be calculated according to the following formula:

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

Ŷ = 54,48 + 0,1272 × M 1 – 0,3090 × F 1 + 0,0828 × M 2 – 0,2802 × F 2
where:
Ŷ the estimated percentage of lean meat in the carcass,
M 1 the thickness of the dorsal muscle in millimetres, measured at the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,
M 2 the thickness of the dorsal muscle in millimetres, measured at the third to fourth rib from the last rib position, 7 centimetres from the dorsal midline perpendicularly to the muscle,
F 1 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M 1 ,
F 2 the thickness of back-fat (including rind) in millimetres measured at the same time, in the same place and in the same way as M 2 ,
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2005/240/annex/part/2/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-240/annex/part-2/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.