# Commission Decision of 20 August 2009 authorising methods for grading pig carcases in Slovakia (notified under document C(2009) 6389) (Only the Slovak text is authentic) (2009/622/EC), Division 3: The lean meat content of carcases shall be calculated according to the following formula:

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

ZP = 59,790 + 0,107 × M – 0,581 × F
where:
the estimated lean meat content in the carcase (in percentage),
M the thickness of muscle, measured on the mid-line of the split carcase at the shortest connection between the front (cranial) end of the musculus gluteus medius and the upper (dorsal) edge of the spinal canal (in millimetres),
F the thickness of fat (including rind), measured on the mid-line of the split carcase at the thinnest location above the musculus gluteus medius (in millimetres).
This formula shall be valid for carcases weighing between 60 and 120 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2009/622/annex/part/1/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-622/annex/part-1/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.