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/66

 TABLE F.—DATA FOR THE ENTIRE DRESSED ANIMAL; THE HEAD, LEAF LARD, AND KIDNEYS HAVING BEEN REMOVED.

PIG NO. 1.—BERKSHIRE.

+-+++-+-+-++++-+                                       | |          |                                                                   +-++          +-+-++-+                                        |         |        |          |         |         |        Nitrogenous substances. |        |                         |         |        | |         |         +-++++         |                                        |  From   | Total. |  Pig.}}   | Water. | Fat. |Proteids,|           |        |        |Lecithin.|   Ash. |each cut.|       |          |         |         |insoluble|Gelatinoids.| Flesh  | Total. |        |                                        |         |        |          |         |         | in hot  |            | bases. |       |         |                                        |         |        |          |         |         | water. |           |        |        |         | +-+++-+-+-++++-+ Meat (fat and lean):                    |Grams. |Grams.|Percent.|Grams. |Grams. |Grams. |  Grams.  |Grams.|Grams.|Grams. | Grams. Backs,                               | 14,767.9|        |          | 4,765.6 | 8,519.6 | 1,033.8 |    73.8    | 134.4  |1,242.0 | 22.15   |   75.3 Bellies,                             |  8,230.6|        |          | 3,067.5 | 4,274.2 |   576.1 |    46.1    | 100.4  |  722.6 | 11.52   |   45.3 Hams,                                |  9,407.9|        |          | 5,672.9 | 2,087.6 | 1,317.2 |    64.9    | 108.2  |1,490.3 | 61.15   |   90.3 Shoulders,                           |  8,448.2|        |          | 4,644.2 | 2,450.6 |   950.4 |    68.4    | 131.8  |1,150.6 | 12.67   |   75.2 Feet,                                |    325.3|        |          |   199.3 |    54.7 |    39.6 |    15.3    |   7.6  |   62.5 |  1.98   |    2.7 Spareribs,                           |  1,683.8|        |          |   884.7 |   490.0 |   226.4 |    19.0    |  20.0  |  265.4 |  5.89   |   16.8 Tenderloins,                         |    470.8|        |          |   320.4 |    41.3 |    87.4 |     2.3    |   5.0  |   94.7 |  2.31   |    5.5 Neck bones,                          |    493.2|        |          |   274.7 |   137.7 |    61.4 |     3.7    |   5.2  |   70.3 |  3.35   |    4.0 Backbones,                           |    704.0|        |          |   371.9 |   191.7 |   101.3 |     6.1    |  10.1  |  117.5 |  1.83   |    8.7 Trimmings,                           |  7,021.5|        |          | 2,084.0 | 4,353.1 |   364.4 |    48.4    |  72.3  |  485.1 |  7.72   |   28.8 Tail,                                |    291.7|        |          |    70.1 |   199.1 |    16.8 |     1.6    |   1.5  |   19.9 |  0.50   |    1.1 +-+++-+-+-++++-+   Total for meats,                    |         |51,844.9|   88.19  |22,354.4 |22,799.6 | 4,774.8 |   349.6    | 596.5  |5,720.9 |131.07   |  353.7 Bones (less marrow),                   |         | 4,374.7|    7.44  | 1,703.6 |   510.6 |   765.6 |    16.6    |  54.7  |  836.9 | 19.25   |1,142.6 Marrow,                                |         |    69.7|    0.12  |    10.0 |    56.8 |     1.4 |     0.2    |   0.1  |    1.7 |  0.32 | Skin,                                  |         | 2,232.5|    3.80  | 1,121.6 |   381.9 |   563.7 |   149.4    |  30.6  |  743.7 |  9.15   |   14.1 Spinal cord,                           |         |    55.7|    0.09  |    36.6 |    14.9 |     2.2 |     0.4    |   0.1  |    2.7 |  0.82 |    0.2 Tendons,                               |         |   159.5|    0.27  |    93.2 |    21.4 |    35.8 |     7.1    |   1.0  |   43.9 |  0.72   |    1.9 Hoofs,                                 |         |    52.6|    0.09  |    21.6 |     0.4 |         |            |        |   30.5 |         |    0.5 +-+++-+-+-++++-+   Total weights,                      |         |58,789.6|          |25,341.0 |23,785.6 | 6,143.5 |   523.3    | 683.0  |7,654.9 |161.33   |  151.3 Total percents of original material,|        |        |          |    43.10|    40.46|    10.45|     0.89   |   1.16 |   13.02|  0.27   |    2.57 +-+++-+-+-++++-+