{
  "url": "https://openlegislation.uk/eu-decision-2005-382/annex/part-IV/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2005-382/annex/part-IV/division-3.json",
  "legislation": "eudn/2005/382",
  "legislation_title": "Commission Decision of 18 May 2005 authorising methods for grading pig carcases in Hungary (notified under document number C(2005) 1448) (Only the Hungarian text is authentic) (2005/382/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2005-382",
  "path": "annex/part/IV/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of carcasses shall be calculated according to the following formula:",
  "text": "Ŷ = 59,63994 – 0,63951 × BF + 0,12083 × LD\nwhere:\nŶ the estimated percentage of lean meat in the carcass,\nBF the thickness of back-fat (including rind) in millimetres, measured at 6 cm off the midline of the split carcass, between the second and third last ribs,\nLD the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as BF.\nThis formula shall be valid for carcasses weighing between 50 and 120 kg.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Implementing Decision of 16 August 2011 amending Decision 2005/382/EC authorising methods for grading pig carcasses in Hungary (notified under document C(2011) 5746) (Only the Hungarian text is authentic) (2011/507/EU)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2005/382/annex/part/IV/division/3",
    "retrieved_at": "2026-11-01T15:17:55.098902+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."
}