# 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
Y = 72,9994 − 0,4653 x 1 + 0,2494 x 2 − 0,5291 x 3 − 0,3981 x 4 + 0,0326 x 5 + 0,1028 x 6 where:
Y the estimated percentage of lean meat in the carcase,
x1 (R2P1) average skin thickness in mm
x2 (R2P4) the P2 fat measure at the selected position in mm where P2 is the minimum fat depth 7 cm from the midline 2/3 rib without skin
x3 (R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin.
x4 (R2P16) coarse assessment of size of fat layer depth
x5 (R3P1) the meat measure at the selected P2 point in mm
x6 (R3P5) the max meat measure
(b) carcases weighing between 110,1 and 180 kg
Y = 79,0934 − 0,2959 x 1 + 0,0929 x 2 − 0,2336 x 3 + 0,0212 x 4 where:
Y the estimated percentage of lean meat in the carcase
x1 (R2P6) weighted average of the two minimum fat measures in mm
x2 (R2P11) minpair filter result. Vector of cross section at minimum fat thickness position of the loin
x3 (R2P14) The initial assessment of carcase size minus P2 skin, where P2 is the minimum fat depth 7 cm from the midline 2/3 rib
x4 (R3P5) maximum muscle depth

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