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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations — John Shaqi

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and RegulationsWiley, Harvey Washington

Science

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

Name: Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Wiley, Harvey Washington

Wiley, Harvey Washington

Food; Food adulteration and inspection

------------------+-------------------+-----------------------------
                    |                   |PREPARATION OF AIR-DRY SAMPLES.
                    |                   +--------+---------+---------+
                    |      DIRECT       |        |         |Weight of|
                    | DETERMINATIONS ON |        | Air-dry | air-dry |
                    | ORIGINAL MATERIAL.| Weight |sample of|  sample |
                    +---------+---------+of fresh| original|after ex-|
    NAMES OF CUTS.  | Water.  |   Fat.  | sample.|material.|traction.|
  ------------------+---------+---------+--------+---------+---------+
                    |_Per ct._|_Per ct._|_Grams._|_Per ct._| _Grams._|
  Two American clear|         |         |        |         |         |
  backs,            |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  31.33  |  58.21  |  833.0 |  13.16  |  109.6  |
  Two clear bellies,|   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  36.09  |  52.69  |  741.2 |  14.33  |  106.2  |
  Two short-cut     |         |         |        |         |         |
  hams,             |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  60.29  |  22.19  |  532.5 |  22.95  |  122.2  |
  Two New York      |         |         |        |         |         |
  shoulders,        |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  54.97  |  29.01  |  532.5 |  17.65  |   94.0  |
  Four feet (seven  |         |         |        |         |         |
  hoofs),           |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  59.78  |  17.04  |  221.1 |  25.10  |   55.5  |
  Spareribs,        |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  50.33  |  30.05  |  359.9 |  20.81  |   74.9  |
  Tenderloins,      |  67.14  |   9.14  |  427.9 |  27.11  |  116.0  |
  Neck bones,       |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  53.82  |  28.72  |  390.6 |  20.02  |   78.2  |
  Backbones,        |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  51.89  |  27.16  |  397.5 |  22.24  |   88.4  |
  Trimmings,        |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  29.68  |  62.00  |  783.7 |   9.72  |   76.3  |
  Tail,             |   ..    |   ..    |   ..   |   ..    |   ..    |
      Meat,         |  23.99  |  69.25  |  199.2 |   8.73  |   17.4  |
                    +---------+---------+--------+---------+---------+
        Total,      |   ..    |   ..    |   ..   |   ..    |   ..    |
  ------------------+---------+---------+--------+---------+---------+

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

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