{
  "url": "https://openlegislation.uk/eu-decision-2008-364/annex/part-4/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2008-364/annex/part-4/division-3.json",
  "legislation": "eudn/2008/364",
  "legislation_title": "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)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2008-364",
  "path": "annex/part/4/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of carcasses shall be calculated according to the following formula:",
  "text": "= 54,57800 – 0,47534 × F + 0,27035 × M – 0,09201 × W\nwhere:\nthe estimated percentage of lean meat in the carcass,\nF fat depth (including rind) in millimetres, measured at the slaughter line of the carcass at the thinnest location above the musculus gluteus medius,\nM thickness of the loin muscle in millimetres, measured on the slaughter line of the carcass as the shortest connection of the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal,\nW warm carcass weight in kilograms.\nThis formula shall be valid for carcasses weighing between 50 and 110 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/2008/364/annex/part/4/division/3",
    "retrieved_at": "2026-11-01T15:16:50.341902+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."
}