# 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 3: The lean meat content of the carcasse shall be calculated according to the following formula:

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

Ŷ = 68,52500 – 0,91029 × F HGP4 + 0,08512 × M HGP4
where:
Ŷ estimated percentage of lean meat in the carcasse
F HGP4 the thickness of back fat (including rind) in millimetres, measured at 7 cm off the midline of the carcasse between the third and fourth last rib
M HGP4 the thickness of muscle in millimetres measured at the same time and same place as F HGP4
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/2/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-879/annex/part-2/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.