Repository: UIHistories Project: Board of Trustees Minutes - 1884 [PAGE 156]

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160 In preparing for the latter the several parts were reduced to small pieces and thoroughly mixed. From each lot a sample, sufficiently large to fill a can of one quart capacity, was taken, enclosed in the can, and the latter labeled to indicate the source of the material. From these cans the samples for analyses were drawn. The contents of each can were very thoroughly mixed, about fifty grammes separated and reduced to a finely divided condition, and the quantities needed in each operation of the analysis taken from the material thus prepared. For the estimation of moisture and oil, from 0.7 to 1.5 grammes was taken from each sample, placed within the tube of the continuous extraction apparatus, and dried with suitable precautions. The loss of weight by evaporation at 110 deg. C. (238 deg. F) was reckoned as moisture. The residue, from determination of moisture with ether in a continuous extraction apparatus, until completely exhausted of fat. The ether solution of the latter evaporated in a small flask, and the residual of fat weighed. Ash was determined by carefully incinerating 50 to 100 grammes of the well-mixed material in a weighed platinum dish, and the residual mineral matter weighed. Proteine in this case was estimated by difference, because of the difficulty experienced in securing accurate and satisfactory results by the combustion process. The results obtained in these analyses, expressed in percentage of each part, are given in the following table:

ANALYSES OF D I F F E R E N T PARTS OF HOGS' CARCASSES. ,

BREED—Constituents.

Moistu'e

Fat.

Ash.

Proteine

1. 2. 3. 4. 5. 10. 6. 7. 8. 9. 11. 12.

Gutfat Side fat Kidney or leaf fat F l e s h or lean m e a t Bones (crude) Skin Gut fat Side fat Kidneyfat Flesh . B o n e s (crude) Skin.

Poland.

9 63 5.00 4.118 60.58 38.655 53.32 „ : 19.35 8.13 1.73 67.30 40.944 49.380

88.39 92.33 93 336 U.5U5 21 1706 3.742 78.61 95.846 96.425 15.5S4 20>83 4.625

1.91 0 0015 0.0666 1.232 24.808 0.344 0.0023 0.0428 0 0445 0.779 27.136 0.6i0

2.937 2.668 1 25 24 7-i3 16 3644 42 594 2 04 0.9*12

2 8<»o5 '16 837 10.997 45 715

Berkshire.

It must be observed that in the separation of the fat and lean meat more care was taken to prevent leaving meat with the fat than leaving fat with the meat. The proportion of fat in the flesh is therefore considerably higher in this case than obtains in flesh free from large particles of fat. And the same is true of the bones, for while they are separated from the flesh as completely as possible, yet a comparatively high proportion of flesh and fat adhered to them, and so modified the proportions of the constituents shown in our analyses. In the calculation of the proximate composition of the carcass, however, these figures are, we believe, all that are desired.