Division 3: The lean meat content of the carcass shall be calculated according to the following formula: - Commission Implementing Decision of 17 July 2014 authorising methods for grading pig carcases in Sweden and repealing Decision 97/370/EC (notified under document C(2014) 4946) (Only the Swedish text is authentic) (2014/476/EU)

Y = 68,1839 - 0,55266 \times SP_F1

where:

SP_F1

The thickness of the back fat including rind in mm, measured at 8 cm off the midline immediately behind the last rib

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