# 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 carcases shall be calculated according to the following formula:

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

Ŷ = 54,0770376148 – (0,4460170496 × MS) + (0,1046346719 × MF) – (0,0575429366 × VaF) + (0,2303135777 × VcF) – (0,1637971133 × VdF)
where:
Ŷ = the estimated percentage of lean meat in the carcass,
MS — mean averaged fat depth over M. gluteus medius (mm),
MF — mean averaged muscle depth of the muscles lumbar and M. gluteus medius (mm),
VaF, VcF, VdF — mean averaged muscle depth over the selected three lumbar vertebral bodies cranial (mm).

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Source: https://www.legislation.gov.uk/eudn/2005/240/annex/part/6/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-240/annex/part-6/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.