{
  "url": "https://openlegislation.uk/eu-decision-2009-11/annex/part-8/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2009-11/annex/part-8/division-3.json",
  "legislation": "eudn/2009/11",
  "legislation_title": "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)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2009-11",
  "path": "annex/part/8/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
  "text": "Ŷ = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M)\nwhere:\nŶ the estimated percentage of lean meat in a carcass,\nF fat thickness as thinnest layer above muscle gluteus medius (in millimetres),\nV4F Average fat thickness of the complete bacon layer above the four lumbar vertebra (called VaF, VbF, VcF, VdF) (in millimetres),\nM Meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in millimetres),\nV4M Average meat thickness above the four lumbar vertebra (called VaM, VbM, VcM, VdM) (in millimetres).\nThis formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Inserted by Commission Implementing Decision (EU) 2018/114 of 16 January 2018 amending Decision 2009/11/EC authorising methods for grading pig carcasses in Spain (notified under document C(2018) 87) (Text with EEA relevance)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2009/11/annex/part/8/division/3",
    "retrieved_at": "2026-11-01T15:16:36.123725+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."
}