58 



TABLE 8 D. Chemical composition of the meat of the piyx, ~by cuts. 



NEW YORK SHOULDERS. 

 [Data are stated in percentages of the original material.] 



TABLE 8 E. Chemical composition of the meat of the pigs, by cuts. 



FEET. 

 [Data are stated in percentages of the original material.] 



TABLE 8 F. Chemical composition of the meat of the pigs, by cuts. 



SPARER1BS. 

 [Data are stated in percentages of the original material.] 



o In extracted sample. 6 In residue and fat extract. c Calculated from averages of like cuts. 



