# 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.

Ŷ = 62,400 – 0,495 × X 1 – 0,559 × Χ 2 + 0,129 × Χ 3
where:
Ŷ the estimated percentage of lean meat in the carcase,
Χ 1 the thickness of back-fat (without rind) in millimetres, measured at 8 centimetres off the midline of the carcase at the level of the last rib,
Χ 2 the thickness of back-fat (without rind) in millimetres, measured at 6 centimetres off the midline of the carcase between the third and fourth last ribs,
Χ 3 the thickness of the dorsal muscle in millimetres, measured at the same time and in the same place as X 2 .
This formula shall be valid for carcases weighing between 60 and 120 kilograms.

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