# Commission Decision of 8 December 2005 authorising methods for grading pig carcases in Slovenia (notified under document number C(2005) 4744) (Only the Slovenian text is authentic) (2005/879/EC), Division 2: The lean meat content of the carcasse shall be calculated according to the following formula:

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

Ŷ = 60,81879 – 0,72992 × F DM + 0,12157 × M DM
where:
Ŷ estimated percentage of lean meat in the carcasse
F DM minimum thickness of visible (back) fat (including rind) on the midline of the split carcasse in millimetres, covering the lumbar muscle ( Musculus glutaeus medius )
M DM visible thickness of the lumbar muscle on the midline of split carcasse in millimetres, measured as the shortest connection between the front (cranial) end of lumbar muscle and the upper (dorsal) edge of the vertebral canal
This formula shall be valid for carcasses weighing between 50 and 120 kg.

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Source: https://www.legislation.gov.uk/eudn/2005/879/annex/part/1/division/2 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-879/annex/part-1/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.