25
Ash Content Of Meats (Continued)
Moisture
Protein
Fat
Ash
Green Pork Material
Spiced Ham Trmgs.
61.10
16.90
21.00
1.00
Lean Ham Trmgs.
63.80
17.70
17.50
1.00
Hamette
66.40
18.40
14.20
1.00
Corned Pk. Shldr. Mt.
61.80
15.00
20.00
3.20
A Shoulder Trmgs.
61.80
17.10
20.10
1.00
B Shoulder Trmgs.
45.40
12.70
40.90
1.00
B & F Shldrs. 1/2” Fat
49.20
13.80
36.00
1.00
B & F Shldrs. 1” Fat
45.30
12.70
41.00
1.00
Lean Picnic Trmgs.
59.90
16.60
22.50
1.00
C.T. Butts
57.90
16.10
25.00
1.00
Boneless Boston Butts
47.30
13.20
38.50
1.00
Bnls. Packer Side Mt. 124-55
41.10
11.30
46.60
1.00
Skd. Belly Mt.
24.80
7.00
67.50
.70
Reg. Pk. Trmgs.
34.30
9.70
55.00
1.00
Neck Bone Trmgs.
51.50
14.40
33.10
1.00
Spec. Lean Trim.
58.10
15.90
25.00
1.00
A Pk. Trmgs.
68.80
22.50
8.00
.60
Blade Meat
73.10
18.00
7.80
1.10
Picnic Shank Meat
65.30
18.90
15.00
.80
Ham Shank Meat
62.60
17.60
19.00
.80
Pk. Trmgs. Pad for Ck.
64.00
15.00
20.00
1.00
Neck Fat Skin Off
13.00
2.60
84.00
.40
Skd. Jowls
22.10
5.70
71.70
.50
Belly Fat Skin Off
6.40
1.30
92.20
.10
Ham Fat Skin Off
11.80
3.10
84.90
.20
Back Fat Skin Off
5.70
1.30
92.90
.10
Gelatin Skins 10% Fat
47.50
22.80
28.50
1.20
Brains
77.40
11.80
9.80
1.00
Cheeks
67.25
15.75
16.00
1.00
Cheeks Pad. for Ck.
67.25
15.75
16.00
1.00
Diaphragm Meat
68.20
17.00
13.65
1.15
Gullet Mt.
74.60
16.20
8.00
1.20
Head Mt.
58.00
15.25
25.00
1.75
Head Skins
32.40
9.25
57.37
.98
Hearts
74.40
17.50
7.00
1.10
Jaw Mt
69.00
18.73
11.27
1.00
Livers
69.80
23.50
3.85
2.85
Melts
79.30
17.70
1.80
1.20
Snouts
52.25
14.61
32.14
1.00
Snout Mt.
59.00
16.43
23.57
1.00
Stomachs
70.25
13.85
13.50
1.90
Tongues
58.35
16.25
24.50
1.00
Tongue Trmgs.
26.50
8.65
64.85
.10