68 



all the others in having a maximum quantity of water and a minimum 

 quantity of fat in its feet. The smallest quantity of water was found 

 in the feet of the Poland China, and the smallest quantity of fat in the 

 feet of the Berkshire. 



Spareribs. Table 8 F contains a comparison of the composition of 

 the meat of the spareribs. In this case the largest percentage of water 

 was found in Duroc Jersey, No. 5, and the smallest in the Tamworth. 

 The smallest quantity of fat was found in Duroc Jersey, No. 5, and the 

 largest in the Tamworth. The spareribs are rich in nitrogenous matters, 

 mostly of a proteid nature. The content of flesh bases in the Poland 

 China is remarkably high, being nearly double that of the average. The 

 summations of the analyses for this table are satisfactory. 



Tenderloins. Table 8 G contains a comparison of the tenderloins of 

 the different animals. The maximum content of water in these cuts 

 was found in Duroc Jersey, No. 7, and the minimum in Duroc Jersey, 

 No. 0. The maximum content of fat is found in the Duroc Jersey, No. 6, 

 and the minimum in the Berkshire. The tenderloins differ from all the 

 preceding cuts in having a largely increased quantity of water and a 

 decreased quantity of fat. On account of the muscular nature of the 

 tissue the proportion of nitrogenous substances is larger than in any of 

 the cuts preceding. These substances are mostly of a proteid nature, 

 there being only a comparatively small quantity of gelatinoids and flesh 

 bases. The ash of these meats is also quite high, showing a large con- 

 tent of mineral nutritive substances. The summations of the analyses 

 are quite satisfactory. 



Neck bones. Table 8 H contains a comparison of the meat from the 

 neck bones of the animal. These meats show quite a uniform composi- 

 tion, there being less variation among the different animals than in 

 almost any of the cuts secured. For instance, the maximum content of 

 water in these meats is 55.70 and the minimum 49.30, while the maximum 

 content of fat is 34.92 and the minimum 2(3.03. There is also a quite uni- 

 form agreement in the content of nitrogenous substances as a whole and 

 in each x^articular class, the variations being only nominal. The ash is 

 also uniform in amount and the summation of the analyses satisfactory. 

 The meat from the neck bones, therefore, shows the most uniform agree- 

 ment in composition of different animals of any of the cuts yet studied. 



Backbones. Table 8 I contains a comparison of the composition of 

 the meat from the backbones. There is also here a quite uniform 

 agreement in the content of water and fat, the maximum content of 

 water being 53.09 and the minimum 47.54, while in the case of the fat 

 the maximum content is 35.96 and the minimum 27.22. The whole 

 of the nitrogenous substances show also a greater uniformity, the only 

 variation being in the case of Duroc Jersey, ^o. 5, where the total of 

 the nitrogenous bodies is considerably higher than the mean of the 

 other animals. Most of the nitrogenous matter in the meat of the back- 

 bones is protein, although the quantity of flesh bases is in every case 



