# 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), Division 3: The lean meat content of a carcass shall be calculated according to the following formula:

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

Ŷ = 72,82182 – (0,055746 × R2P2) – (0,056757 × R2P3) – (0,054895 × R2P4) – (0,055823 × R2P6) – (0,056800 × R2P7) – (0,054876 × R2P8) – (0,056419 × R2P10) – (0,055541 × R2P11) – (0,022251 × R2P13) – (0,022702 × R2P14) – (0,051975 × R2P15) – (0,030301 × R2P16) + (0,011064 × R3P1) + (0,011312 × R3P3) + (0,011353 × R3P5) + (0,011789 × R3P6) + (0,012286 × R3P7) + (0,010915 × R3P9) – (0,033450 × R4P7) – (0,020275 × R4P8) – (0,032423 × R4P9) – (0,038300 × R4P10) – (0,062709 × R4P11) – (0,027456 × R4P12) – (0,052494 × R4P13) – (0,064748 × R4P15) – (0,076343 × R4P16)
where:
Ŷ the estimated percentage of lean meat in a carcass,
R2P2, R2P3, R2P4 … R4P16 — are the variables measured by AutoFOM III,

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Source: https://www.legislation.gov.uk/eudn/2012/416/annex/part/8/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2012-416/annex/part-8/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.