{
  "url": "https://openlegislation.uk/eu-decision-2006-784/annex/part-3/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2006-784/annex/part-3/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/3/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of carcases shall be calculated according to the following formula:",
  "text": "= 55,99 – 0,514 Gf + 0,157 Mf\nwhere:\nthe estimated percentage of lean meat in the carcase,\nGf the thickness of visible fat on the midline of the split carcase in millimetres, covering the glutaeus medius muscle (in millimetres),\nMf the visible thickness of the lumbar muscle on the midline of the split carcase, measured as the shortest connection between the front (cranial) end of the glutaeus medius muscle and the upper (dorsal) edge of the vertebral canal (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/3/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."
}