# 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), Division 3: The lean meat content of the carcass shall be calculated according to the following formula:

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

Ŷ = 60,12 – 0,487 × G3 – 0,133 × G4 + 0,111 × M3 + 0,036 × M4
where:
Ŷ = the estimated percentage of lean meat in the carcass,
G3 — the minimal fat depth (including rind) over the muscle gluteus medius (in millimetres),
G4 — the average fat depth (including rind) over the four lumbar vertebra (called Va, Vb, Vc, Vd) (in millimetres),
M3 — the minimal muscle depth between the anterior extremity of the muscle gluteus medius and the dorsal part of the medullar canal (in millimetres),
M4 — the average muscle depth over the four lumbar vertebra (called Va, Vb, Vc, Vd) (in millimetres).
This formula shall be valid for carcasses weighing between 45 and 125 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2006/784/annex/part/6/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2006-784/annex/part-6/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.