{
  "url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-5/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-5/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/5/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
  "text": "Ŷ = 58,81491 – 0,64150 × X1 + 0,16873 × X2\nwhere:\nŶ the estimated percentage of lean meat in a carcass,\nX1 the minimal thickness of fat (including rind) in millimetres, over the M. gluteus medius,\nX2 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.\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/5/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."
}