Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

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

TABLE E.—REVISED ANALYTICAL DATA.
PIG No. 1.—BERKSHIRE.

[Percents original material.]
Names of Cuts and Parts.	Water.		Fat.	Nitrogenous Substances.				Leci- thin.[6]		Ash.		Total.
				Pro- teids, insol- uble in hot water.	Gelati- noids.	Flesh bases.	Total.
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	[7]	22.19	14.00	0.69	1.15	15.84	0.65		0.96		99.93
New York shoulders,	54.97	[7]	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	[7]	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	[8]	..		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	[9]	0.40	[10]	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

[ [6] Lecithin in extracted sample only, unless otherwise noted.

[ [7] Result of direct determination on original material. Other numbers in this column represent the sum of the percent of water removed in the preparation of sample and the percent of water remaining in the air-dry sample.

[ [8] In fat extract.

[ [9] In fat extract, calculated from averages for like cuts.

[10] Calculated from averages of like cuts.

TABLE F.—DATA FOR THE ENTIRE DRESSED ANIMAL; THE HEAD, LEAF LARD, AND KIDNEYS HAVING BEEN REMOVED.
PIG NO. 1.—BERKSHIRE.

Names of Parts.	Weight of Parts—		Of Entire Pig.	Weight of Each Constituent.
	From each cut.	Total.		Water.	Fat.	Nitrogenous substances.				Leci- thin.		Ash.
						Pro- teids, insol- uble in hot water.	Gelati- noids.	Flesh bases.	Total.
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	[11]	..
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	[12]	0.2	[13]
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