# 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 = 67,4309 + 0,1182 x 1 − 0,0450 x 2 − 0,5762 x 3 − 0,1861 x 4 where:
Y the estimated percentage of lean meat in the carcase,
x1 (MF) mean lean mass, measured in correspondence of the muscle gluteus medius (mm)
x2 (ML) length of the muscle gluteus medius
x3 (MS) medium fat mass, measured in correspondence of the muscle gluteus medius (mm)
x4 (WbS) medium fat mass, measured in correspondence of the second vertebra, detected starting from the front (cranial) end of the muscle gluteus medius (Vb)
(b) carcases weighing between 110,1 and 180 kg
Y = 56,2091 + 0,1303 x 1 − 0,0227 x 2 − 0,3506 x 3 − 0,1643 x 4 where:
Y the estimated percentage of lean meat in the carcase,
x1 (MF) mean meat measure — over the length of muscle gluteus medius (mm)
x2 (ML) length of the muscle gluteus medius
x3 (MS) mean fat measure above (dorsal of) muscle gluteus medius (mm)
x4 S (mm) depth of the fat layer, measured at the thinnest point over the muscle gluteus medius

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