Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/65

 percentage of fat is the meat of the tail, while the smallest percentage is found in the tenderloins. The largest percentage of water in any part of the meat is in the tenderloins and the smallest in the meat of the tail.

Similar data were obtained for all of the other samples used, but the chemical composition is so nearly the same that it is not advisable to repeat the data for the other varieties. The Berkshire for which the data are given may be taken as a fair representative of the composition of the varied parts of the meat of pigs. The comparative weights of various parts of the Berkshire pig are given in Table B.

The data show that 88.19 percent of the weight of the carcass, after dressing, is composed of meat, fat, and lean, and 7.56 percent of bone. The complete data for the variety of Berkshire pig may be taken as a type for the other varieties and is given in Table C.

The composition of the bone, marrow, skin, spinal cord, tendons, and hoofs of the Berkshire pig is shown in Table D.

The percentages of the various parts of the original material of the Berkshire pig are found in Table E.

TABLE E.—REVISED ANALYTICAL DATA.

—BERKSHIRE.

[Percents original material.]

-++-++++                    |        |     |             |            |        |                     |        |     +-++++            |        |                     |        |     |Proteids,|            |      |      |            |        | | | |insoluble|            |      |      | |    | |       |     |   in    |Gelatinoids.|Flesh |Total.|            |        | |       |     |   hot   |            |bases.|      |            |        | |       |     | water. |           |      |      |            |        | -++-+-++++++ Meat:                |        |     |         |            |      |      |            |        | American backs,   |32.27   |57.69|   7.00  |    0.50    | 0.91 |  8.41|    0.15    | 0.51   | 99.03 American bellies, |37.27   |51.93|   7.00  |    0.56    | 1.22 |  8.78|    0.14    | 0.55   | 98.67 Short-cut hams,   |60.29 |22.19|  14.00  |    0.69    | 1.15 | 15.84|    0.65    | 0.96   | 99.93 New York shoulders,|54.97[B]|29.01| 11.25  |    0.81    | 1.56 | 13.62|    0.15    | 0.89   | 98.64 Four feet,        |61.28   |16.83|  12.19  |    4.69    | 2.34 | 19.22|    0.61    | 0.82   | 98.76 Spareribs,        |52.54   |29.10|  13.44  |    1.13    | 1.19 | 15.76|    0.35    | 1.00   | 98.75 Tenderloins,      |68.06   | 8.78|  18.56  |    0.50    | 1.06 | 20.12|    0.49    | 1.17   | 98.62 Neck bones,       |55.70   |27.92|  12.44  |    0.75    | 1.06 | 14.25|    0.68    | 0.81   | 99.36 Backbones,        |52.83   |27.22|  14.38  |    0.87    | 1.44 | 16.69|    0.26    | 1.24   | 98.24 Trimmings,        |29.68[B]|62.00|   5.19  |    0.69    | 1.03 |  6.91|    0.11    | 0.41   | 99.11 Tail,             |24.02   |68.23|   5.75  |    0.56    | 0.50 |  6.81|    0.17    | 0.39   | 99.62 Bones,              |38.94   |11.67|  17.50  |    0.38    | 1.25 | 19.13|    0.44    |26.12   | 96.30 Marrow,             |14.36   |81.51|   2.00  |    0.19    | 0.06 |  2.25|    0.46 |        | 98.58 Skin,               |50.24   |17.11|  25.25  |    6.69    | 1.37 | 33.31|    0.41    | 0.63   |101.70 Spinal cord,        |65.70   |26.76|   3.88  |    0.69    | 0.16 |  4.73|    1.47 | 0.40 | 97.19 Tendons,            |58.43   |13.40|  22.44  |    4.44    | 0.62 | 27.50|    0.45    | 1.18   |100.96 Hoofs,              |41.09   | 0.86|         |            |      | 58.00|            | 0.93   |100.88 -++-+-++++++