Division 3 The lean meat content of a carcass shall be calculated according to the following formula:F1

Ŷ = 69,592 – (0,741 × X ₁ )+ (0,066 × X ₂ )

where:

1. Ŷ =

   the estimated percentage of lean meat in a carcass;

2. X1 =

   the thickness of back-fat (including rind) in millimetres, measured perpendicularly to the back of the carcass at 6 cm of the split line, between the third and fourth last ribs;

3. X2 =

   the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X ₁ .

This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).