{
  "url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-2/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-2/division-3.json",
  "legislation": "eudn/2012/416",
  "legislation_title": "Commission Implementing Decision of 19 July 2012 authorising methods for grading pig carcasses in Belgium (notified under document C(2012) 4933) (Only the Dutch and French texts are authentic) (2012/416/EU)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2012-416",
  "path": "annex/part/2/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
  "text": "Ŷ = 70,09860 – 0,84616 × X1 + 0,091860 × X2\nwhere:\nŶ the estimated percentage of lean meat in a carcass,\nX1 the thickness of backfat (including rind) in millimetres, measured perpendicularly to the back of the carcass (7 cm off the split line on the outside and ± 4 cm off the split line on the inside) between the third and the fourth last ribs,\nX2 the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1\nThis formula shall be valid for a carcass weighing between 60 and 130 kilograms.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2012/416/annex/part/2/division/3",
    "retrieved_at": "2026-11-01T15:15:24.243944+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}