# 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 carcases shall be calculated on the basis of 40 variables according to the following formula:

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

Ŷ =
122,458 + 0,05805 * X1 + 0,01449 * X2 – 0,02996 * X3 – 0,001585 * X4 – 39,297 * X5 – 47,553 * X6 + 38,877 * X7 – 0,1013 * X8 + 0,00004308 * X9 – 817,242 * X10 + 10,135 * X11 + 15,277 * X12 – 25,777 * X13 – 90,738 * X14 + 0,0005792 * X15 + 2,743 * X16 – 0,06866 * X17 + 3,511 * X18 – 0,1681 * X19 – 0,007867 * X20 – 0,1082 * X21 – 0,01290 * X22 + 0,02957 * X23 + 0,03856 * X24 – 0,003353 * X25 – 0,03378 * X26 – 0,01661 * X27 + 2,368 * X28 – 0,3133 * X29 – 0,01386 * X30 – 0,02100 * X31 – 0,01908 * X32 – 0,02442 * X33 + 0,06009 * X34 – 0,007792 * X35 – 2,598 * X36 – 7,632 * X37 – 0,004848 * X38 – 0,9099 * X39 – 20,514 * X40
where:
Ŷ = the estimated percentage of lean meat in the carcase,
X1, X2, … X40 are the variables measured by VCS 2000.
Descriptions of the variables and the statistical method can be found in Part II of the French protocol forwarded to the Commission in accordance with Article 3(3) of Regulation (EEC) No 2967/85.
The formula shall be valid for carcases weighing between 45 and 125 kg.

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Source: https://www.legislation.gov.uk/eudn/2006/784/annex/part/7/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2006-784/annex/part-7/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.