# 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 = 55,14067 + 1 598,66166 × (Q1/CW) – 579,58575 × (Q2/CW) + 970,83879 × (Q3/CW) – 0,18993 × CW
where:
Ŷ the estimated percentage of lean meat in a carcass;
Q1, Q2 and Q3 Magnetic Induction response (Volts) from the ham, middle and shoulder area, respectively;
CW warm carcass weight (in kilograms).
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/9/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-11/annex/part-9/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.