3.The lean meat content of carcases shall be calculated using the following formula: = 62,19 – 0,729 G2 + 0,144 M2where:the estimated percentage of lean meat in the carcase,G2the thickness of the fat (including rind), between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory parallel to this line (in millimetres),M2the thickness of the muscle, between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory parallel to this line (in millimetres).This formula shall be valid for carcases weighing between 45 and 125 kg.