# 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 = 63,2758 + 0,081174 × R2P1 – 1,11488 × R2P5 – 0,89933 × R2P10 + 0,057066 × R3P3 + 0,097869 × R3P5
where:
R2P1 the average thickness of the skin.
R2P5 the skin at the selected P2 position in mm.
R2P10 minimum fat of the cross-section in mm.
R3P3 the meat measured at the selected MFT point in mm.
R3P5 the maximum meat measured in mm.

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