# 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 = 75,39088 – (1,39968 × R2P1) – (0,45787 × R2P4) – (0,47094 × R2P10) + (0,20349 × R4P6)
where:
Ŷ = the estimated percentage of lean meat in a carcass,
R2P1 = the average thickness of the skin;
R2P4 = the P2 fat measure at the selected position in mm;
R2P10 = minimum fat of the cross-section in mm;
R4P6 = the fat 1 measurements in the selected MFT point.
This formula is valid for carcasses weighing between 60 and 120 kg (warm weight).

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Source: https://www.legislation.gov.uk/eudn/2009/11/annex/part/6/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-11/annex/part-6/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.