# Commission Implementing Decision of 24 January 2014 authorising methods for grading pig carcases in Italy (notified under document C(2014) 279) (Only the Italian text is authentic) (2014/38/EU), Division 3: The lean meat content of the carcase shall be calculated according to one of the following two formulae:

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

(a) carcases weighing between 70 and 110 kg
ŷ = 69,8930 − 0,7338 x 1 + 0,0279 x 2
(b) carcases weighing between 110,1 and 180 kg
ŷ = 66,5261 − 0,4514 x 1 − 0,0140 x 2
where:
ŷ the estimated percentage of lean meat in the carcase,
x1 the thickness of back fat (including rind) in millimetres, measured at 8 cm off the midline of the carcase at the level placed between the third and fourth last ribs,
x2 the thickness of the Longissimus dorsi muscle, measured at the same time and in the same place as x1.

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Source: https://www.legislation.gov.uk/eudn/2014/38/annex/part/II/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2014-38/annex/part-II/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.