# Commission Decision of 28 April 2008 authorising methods for grading pig carcasses in Lithuania (notified under document number C(2008) 1595) (only the Lithuanian text is authentic) (2008/364/EC), Division 3: The lean meat content of the carcasse shall be calculated according to the following formula:

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

= 62,56600 – 0,85013 × F2 + 0,16150 × M2
where:
the estimated percentage of lean meat in the carcass,
F2 fat depth (including rind) in millimetres, measured between the 3rd and 4th last rib, 6 cm beside the slaughter line,
M2 lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm beside the slaughter line.
This formula shall be valid for carcasses weighing between 50 and 110 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2008/364/annex/part/2/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2008-364/annex/part-2/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.