# 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 the carcase shall be calculated according to the following formula:

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

FOM = 61,213 + 0,152 × M – 0,624 × F
where:
the estimated lean meat content in the carcase (in percentage),
M the thickness of muscle measured between the second and third last ribs, 70 mm beside the mid-line of the split carcase (in millimetres),
F the thickness of fat (including rind), measured in the same point as the thickness of muscle (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/2/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-622/annex/part-2/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.