# Commission Decision of 27 December 2004 authorising a method for grading pig carcases in Cyprus (notified under document number C(2004) 5296) (Only the Greek text is authentic) (2005/7/EC), Division 3: The lean meat content of carcasses shall be calculated according to the following formula:

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

Ŷ = 65,51 − 0,779 X 1 + 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.

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Source: https://www.legislation.gov.uk/eudn/2005/7/annex/part/II/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-7/annex/part-II/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.