# Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Spain (notified under document number C(2008) 8477) (Only the Spanish text is authentic) (2009/11/EC), Division 3: The lean meat content of a carcass shall be calculated according to the following formula:

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

Ŷ = 69,592 – (0,741 × X 1 )+ (0,066 × X 2 )
where:
Ŷ = the estimated percentage of lean meat in a carcass;
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;
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).

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Source: https://www.legislation.gov.uk/eudn/2009/11/annex/part/5/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-11/annex/part-5/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.