{
  "url": "https://openlegislation.uk/eu-decision-2016-170/annex/part-I/division-3",
  "json_url": "https://openlegislation.uk/eu-decision-2016-170/annex/part-I/division-3.json",
  "legislation": "eudn/2016/170",
  "legislation_title": "Commission Implementing Decision (EU) 2016/170 of 5 February 2016 authorising methods for grading pig carcasses in Finland (notified under document C(2016) 658) (Only the Finnish and Swedish texts are authentic)",
  "legislation_url": "https://openlegislation.uk/eu-decision-2016-170",
  "path": "annex/part/I/division/3",
  "kind": "division",
  "number": "3",
  "heading": "The lean meat content of the carcass shall be calculated according to the following formula:",
  "text": "Y = 67,091 – 0,566 × S1 – 0,381 × S2 + 0,078 × M\nwhere:\nS1 the thickness of back fat (including rind) in millimetres measured at 8 cm off the midline of the carcass behind the last rib (between the 14th rib and the 1st lumbar vertebra);\nS2 the thickness of back fat (including rind) in millimetres measured at 6 cm off the midline of the carcass between the 3rd and 4th ribs;\nM the thickness of muscle in millimetres measured at 6 cm off the midline of the carcass between the 3rd and 4th ribs.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/2016/170/annex/part/I/division/3",
    "retrieved_at": "2026-11-01T15:14:04.889167+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}