{
  "url": "https://openlegislation.uk/eu-decision-2006-784/annex/part-2/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2006-784/annex/part-2/division-3.json",
  "legislation": "eudn/2006/784",
  "legislation_title": "Commission Decision of 14 November 2006 authorising methods for grading pig carcases in France (notified under document number C(2006) 5400) (Only the French text is authentic) (Text with EEA relevance) (2006/784/EC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2006-784",
  "path": "annex/part/2/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of carcases shall be calculated using the following formula:",
  "text": "= 62,68 – 0,921 G + 0,204 M\nwhere:\nthe estimated percentage of lean meat in the carcase,\nG the thickness of the fat (including rind), between the second and third last lumbar ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres),\nM the thickness of the muscle, between the second and third last lumbar ribs, at 6 cm off the dorsal midline, at a trajectory perpendicular to the rind (in millimetres).\nThis formula shall be valid for carcases weighing between 45 and 125 kg.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2006/784/annex/part/2/division/3",
    "retrieved_at": "2026-11-01T15:17:25.099488+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."
}