# Commission Implementing Decision (EU) 2020/871 of 23 June 2020 on authorising methods for grading pig carcasses in Lithuania (Only the Lithuanian text is authentic), Division 3: The lean meat content of a carcass shall be calculated according to the following formula:

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

LMPFOMS70 = 57,2500 – 0,2516 × F1 – 0,3926 × F2 + 0,1620 × M2
where:
LMPFOMS70 the estimated percentage of lean meat in a carcass;
F1 fat depth (including rind) in millimetres, measured between the 3rd and 4th vertebrae, 8 cm from the slaughter line;
F2 fat depth (including rind) in millimetres, measured between 3rd and 4th last rib, 6 cm from the slaughter line;
M2 Lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm from the slaughter line.

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Source: https://www.legislation.gov.uk/eudn/2020/871/annex/part/I/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2020-871/annex/part-I/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.