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Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Spain (notified under document number C(2008) 8477) (Only the Spanish text is authentic) (2009/11/EC)
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3.The lean meat content of the carcase shall be calculated according to the following formula:
where:
X1
=
the thickness of the fat between the third and fourth last rib at 60 mm of the midline of the carcase (in millimetres),
X2
=
the thickness of muscle measured at the same time and in the same place as X1 (in millimetres).
This formula shall be valid for carcases weighing between 60 and 120 kilograms.
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