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
Wiley, Harvey Washington
Food; Food adulteration and inspection
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PERCENT ORIGINAL MATERIAL.
+-----------------------------+-----+-------
| Nitrogenous substances. | |
+-------+-------+------+------+ |
| Pro- | | | | |
| teids | | | | |
| in | | | | |
|soluble| | | | |
NAMES OF | in hot|Gelati-| Flesh| | |
PARTS. | water.| noids.|bases.|Total.| Ash.| Total.
--------------+-------+-------+------+------+-----+-------
Bones, | 17.50 | 0.38 | 1.25 |19.13 |26.12| 95.86
(Fat extracted| | | | | |
with ether), | .. | .. | .. | .. |(.03)| ..
Marrow, | 2.00 | 0.19 | 0.06 | 2.25 | .. | 98.12
(Fat extracted| | | | | |
with ether), | .. | .. | .. | .. | .. | ..
Skin, | 25.25 | 6.69 | 1.37 |33.31 | 0.63|{108.44
| | | | | |{101.89
(Fat extracted| | | | | |
with ether), | .. | .. | .. | .. | .. | ..
| | | | | |
| | | | | |
Spinal cord, | 3.88 | 0.69 | 0.16 | 4.73 | .. | 97.19
Tendons, | 22.44 | 4.44 | 0.62 |27.50 | 1.18| 100.51
(Fat extracted| | | | | |
with ether), | .. | .. | .. | .. | .. | ..
| | | | | |
| | | | | |
Hoofs, | .. | .. | .. |58.00 | 0.93| 100.88
--------------+-------+-------+------+------+-----+-------
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.
PIG NO. 1.--BERKSHIRE.
[Percents original material.]
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