59 



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



TENDERLOINS. 

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



TABLE 8 H. Chemical composition of the meat of the pig*, by cuts. 



NECK BONES. 

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



TABLE 8 I. Chemical composition of the meat of the pif/s, by cuts. 



BACKBONES. 

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



a In extracted sample. 



6 In residue and fat extract. 



