{
  "url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-6/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2012-416/annex/part-6/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/6/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of a carcass shall be calculated according to the following formula:",
  "text": "Ŷ = 71,65733 – (0,22223 × S) + (0,032383 × F) – (0,20522 × MS) + (0,053050 × MF) – (0,13195 × WL) – (0,16384 × WaS)\nwhere:\nŶ the estimated percentage of lean meat in a carcass,\nS the minimal thickness of fat (including rind) in millimetres, over M. gluteus medius,\nF the thickness of the lumbar muscle in millimetres, measured as the shortest distance from the front (cranial) end of M. gluteus medius to the upper (dorsal) edge of the spinal canal,\nMS the average thickness of fat over M. gluteus medius (mm),\nMF the average muscle depth below M. gluteus medius (mm),\nWL the average length of vertebrae including spinal disks (mm),\nWaS the average thickness of fat over the 1st measured vertebra (a) (mm)",
  "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/6/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."
}