Total | | | | | | weights, | 6,143.5 | 523.3 | 683.0 |7,654.9 |161.33 | 151.3 Total per-| | | | | | cents of | | | | | | original | | | | | | material, | 10.45| 0.89| 1.16| 13.02| 0.27 | 2.57 --------------+---------+---------+--------+--------+---------+--------- [11] In fat extract. [12] In residue and fat extract, calculated from averages of like cuts. [13] Calculated from average of like cuts. The data for the entire dressed animal after the removal of the head, hoofs, lard, and kidneys are shown in Table F. =General Conclusions.=--The composition of the flesh of pigs has been given in detail for two reasons. First, because the data relative to this point are much more complete than those of any other flesh product and were obtained in a more systematic way. In the second place, pork is one of the chief meat products of the United States,--the industry being one of great magnitude, and pork being a common article of diet among all classes of people. Further than this, the data indicate the general character of fresh meat, and illustrate as well as that of any of the typical animals the nutritive value and properties of flesh. The study of pork, therefore, may be regarded as a typical study of meat products. It is quite as important that all people should be informed respecting the nature of the wholesome meat which they consume and its value as a diet as it is that they should be certain these meats be procured from healthy animals and in a sanitary way. These two classes of knowledge together give a complete scheme of information which the consumers in this and other countries are entitled to have.