Division 3 The lean meat content of carcasses shall be calculated according to the following formula:F1

$Ŷ=\mathrm{65,51}-{\mathrm{0,779\; X}}_1+{\mathrm{0,111\; X}}_2$

where:

Ŷ

the estimated percentage of lean meat in the carcass,

X ₁

the thickness of back-fat (including rind) in millimetres, measured at 6 centimetres off the midline of the split carcass, between the third and fourth last ribs,

X ₂

the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X ₁ .

This formula shall be valid for carcasses weighing between 55 and 120 kilograms.