Division 3 The lean meat content of carcasses shall be calculated on the basis of 23 measuring points according to the following formula:F1

69,4808 – 0,09178*X0 – 0,08778*X7 – 0,02047*X9 – 0,06525*X19 – 0,03135*X21 – 0,01352*X26 – 0,01257*X29 + 0,00660*X31 + 0,00726*X36 – 0,11207*X48 – 0,31733*X60 – 0,12530*X64 – 0,03016*X83 – 0,28903*X88 – 0,15229*X91 – 0,03713*X92 + 0,09666*X100 – 0,08611*X101 + 0,01797*X113 + 0,03736*X115 + 0,03356*X116 + 0,01313*X121 + 0,01547*X123

the estimated percentage of lean meat in the carcass,