# Commission Decision of 25 October 2010 authorising a method for grading pig carcases in Greece (notified under document C(2010) 7230) (Only the Greek text is authentic) (2010/642/EU), Division 3: The lean meat content of the carcase shall be calculated according to the following formula:

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

3a. Formula for grading pig carcases presented in accordance with the first sentence of point B.III of Annex V to Regulation (EC) No 1234/2007:
Ŷ = 62,94974 – 0,79348 × X 1 + 0,13218 × Χ 2
where:
Ŷ the estimated percentage of lean meat in the carcase,
Χ 1 the minimal thickness of fat (including rind) in millimetres, over the M. gluteus medius ,
Χ 2 the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.
3b. Formula for grading dehided pig carcases:
Ŷ = 60,91227 – 0,80881 × X 1s + 0,13710 × Χ 2
where:
Ŷ the estimated percentage of lean meat in the carcase,
Χ 1s the minimal thickness of fat (without rind) in millimetres, over the M. gluteus medius ,
Χ 2 the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of the M. gluteus medius to the upper (dorsal) edge of the spinal canal.
These formulas shall be valid for carcases weighing between 50 and 110 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2010/642/annex/part/I/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2010-642/annex/part-I/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.