{
  "url": "https://openlegislation.uk/eu-decision-2005-308/annex/part-2/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2005-308/annex/part-2/division-3.json",
  "legislation": "eudn/2005/308",
  "legislation_title": "Commission Decision of 12 April 2005 authorising methods for grading pig carcases in Estonia (notified under document number C(2005) 1099) (Only the Estonian text is authentic) (2005/308/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2005-308",
  "path": "annex/part/2/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of the carcase should be calculated according to the following formula:",
  "text": "= 64,19701 – 0,39379X2 + 0,08082X3 – 0,33910X4\nWhere:\nthe estimated percentage of lean meat in the carcase,\nX2 the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the carcase, at the last rib,\nX3 the thickness of muscle in millimetres, measured at the same time and in the same place as X2,\nX4 the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the carcase, between the third and the fourth last rib.\nThe formula shall be valid for carcases weighing between 60 and 120 kilograms.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2005/308/annex/part/2/division/3",
    "retrieved_at": "2026-11-01T15:17:56.870260+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}