# Commission Implementing Decision of 20 May 2011 authorising methods for grading pig carcasses in the Netherlands (notified under document C(2011) 3427) (Only the Dutch text is authentic) (2011/303/EU), Division 3: The lean-meat content of the carcass shall be calculated according to the following formula:

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

LMP = 65,92 – 0,6337 * Fat + 0,0446 * Muscle
where:
LMP the estimated percentage of lean meat in the carcass,
Fat the HGP7 fat depth measurement (including rind) in millimetres, as measured at the third to fourth rib from last rib position, 6 centimetres from the dorsal midline,
Muscle the HGP7 muscle depth measurement (including rind) in millimetres, as measured at the same time and in the same place as Fat.
This formula shall be valid for carcasses weighing between 73,5 and 107,5 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2011/303/annex/part/1/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2011-303/annex/part-1/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.