878 



EXPERIMENT STATION RECORD. 



Composition of fresh substance of flesh of different breeds of pigs. 



No. 



Breed of pi{ 



I merican clear backs. 



Berkshire 



Tamworth 



( Jhester White 



Poland China 



I >h i oc. Jersey 



Do 



I>o 



Yorkshire 



American clear bellies. 



Berkshire 



Tamworth 



Chester White 



Poland China 



Duroe Jersey 



Do 



Do 



Yorkshire 



Short-cut hams. 



Berkshire 



Tamworth 



Chester White 



Poland China 



Duroc Jersey 



Do 



Do 



Yorkshire 



Spareribs. 



Berkshire 



Tamworth 



Chester White 



Poland China 



Duroc Jersey 



Do 



Do 



Yorkshire 



Nil rogenous substances. 



Pro- 

 Water, teids in- 

 soluble 

 I in hot 

 water. 



Per et. 

 32. 27 



29. 13 

 23. 72 

 26. 13 

 20. 75 

 20. 32 

 20.23 

 28.55 



37.27 

 33. 69 

 30. 54 

 30. 78 

 29. 13 

 34.52 

 21.53 

 33.79 



60.29 

 57. 93 

 53. 15 

 54.78 

 50. 45 

 37. 26 

 44. 26 

 59.14 



:VJ. :.t 

 49.2i 

 53. 23 



52. 95 

 54.09 

 49.84 



53. 20 

 52.31 



Per et. 



7. 00 

 5. 75 

 4.50 

 5. 13 

 3.94 

 3.75 

 4.06 

 5.94 



7.00 

 7.00 

 5.44 

 4.81 

 5.06 

 4. 38 

 2.81 

 6. 75 



14.00 

 13. 00 

 11.13 

 10.69 



8.38 

 17.38 



9.56 

 11.50 



13. 44 

 11.56 



13. 63 

 10.06 



14. 06 

 13. 63 

 14.56 

 13. 56 



Gelati- Flesh 

 noids. bases. 



Per et. 



0. 50 

 .09 

 .44 

 . 56 

 .50 

 .44 

 .56 



1.00 



.56 

 .63 

 .03 

 .63 

 .56 

 .56 

 .38 

 1.25 



.69 

 .63 



.63 



.81 

 1. 00 



1.25 



.87 



.87 



1.13 



1.31 



.87 



.63 



.81 



1.13 



1.13 



1.13 



Per et. 

 0.91 



.91 

 .75 

 .81 

 .84 

 .72 

 .50 

 .62 



1.22 

 .91 



1.03 

 1.19 

 1.00 

 .59 

 .31 

 .66 



1.15 

 1.25 

 1.97 

 1.28 



.50 

 1.69 



.81 

 1.09 



1.19 

 1.40 

 1.65 

 3.09 

 1.53 

 1.09 

 1.09 

 1.34 



Peret. 



8.41 

 7. 35 

 5. 69 

 6.50 

 5.28 

 4.91 

 5*12 

 7. 62 



8.54 



7. 10 

 6. 63 

 6.62 

 5.53 

 3. 50 



8. 66 



15.84 

 14.88 

 13. 73 

 12.78 

 9.88 

 20. 32 

 11.24 

 13.46 



15.76 

 14.27 

 16.15 

 13.78 

 16.411 

 15.85 

 16.78 

 10.03 



Total. 



Pent . 

 99. 03 

 OS, Ml 

 lull. 1)1 

 99.55 

 99. 65 

 99. 3.5 



100. 07 

 99. 43 



98. 67 

 99.37 

 98.87 

 98.65 



99. Ill 

 99. 36 

 99.28 

 99. 40 



99. 93 



98. 32 



99. 02 

 98. 67 



97. 01 



98. 35 



99. 98 

 98. 99 



98.75 

 98. 53 

 98.51 



97. 54 



98. 55 

 99.07 

 99.33 



99. 00 



a In extracted sample. b Calculated from averages of like cuts. 



c In residue and fat extract. 



The average composition of the meat from all cuts of the dressed 

 carcass, the bones, marrow, etc., is shown in the following table: 



Average composition of carcasses of pigs. 



Nitrogenous substances. 



Pro- 

 Water, [teids in- 

 soluble 



in hot 

 water. 



Gelati- 



noids. 



Flesh 



bases. 



Total. 



Leci- 

 thin. 



Ash. Total. 



Meat fi'om all cuts 



Dressed carcass (with 

 head, leaf lard, and kid- 

 neys removed) 



Bones 



Marrow 



Skin 



Spinal cord 



Tendons 



Hoofs 



Per et. 



35.85 



36. 43 

 38. 55 

 14.57 

 46. 33 

 48. 27 

 59. 05 

 43.82 



Per et. 

 7.20 



8.12 

 18. 03 



2.10 

 13. 09 



5.61 

 23. 97 



Per et. 



0.72 



1.10 

 .79 

 .14 



8.67 

 .86 



4.35 



Per ct. 



0.90 



1.14 



1. 14 

 .06 



4.59 

 .29 



1.10 



Per et. 



10.40 

 19. 95 



2.29 

 26. 35 



6.77 

 29.41 



Per et. 



53.51 



49.67 

 14.01 

 81.13 

 22. 89 

 41.21 

 11.15 

 .67 



Per 



0. 



Per ct. 

 0.54 



2.11 



25. 44 



.62 

 .39 



1.07 



Per ct. 

 ■ 98.99 



98.90 

 98.26 

 98.11 

 96. 52 

 97.94 

 100.87 

 100.77 



