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

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

Y = 67,091 – 0,566 × S1 – 0,381 × S2 + 0,078 × M
where:
S1 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);
S2 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;
M the thickness of muscle in millimetres measured at 6 cm off the midline of the carcass between the 3rd and 4th ribs.

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Source: https://www.legislation.gov.uk/eudn/2016/170/annex/part/I/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2016-170/annex/part-I/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.