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

Ŷ = 66,324 – (0,526 × F) + (0,034 × M)

where:

1. Ŷ =

   the estimated percentage of lean meat in the carcass,

2. F =

   the minimum thickness of visible fat (including rind), in millimetres, on the midline of the split carcass in millimetres, covering the muscle gluteus medius ,

3. M =

   the visible thickness of the lumbar muscle, in millimetres, on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the muscle gluteus medius and the upper (dorsal) edge of the vertebral canal.

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