Chapter IX. Composition And Preparation Of Meats
Description
This section is from the book "A Textbook Of Domestic Science", by Matilda G. Campbell. Also available from Amazon: A textbook of domestic science for high schools.
Chapter IX. Composition And Preparation Of Meats
Average Composition Of Meats
Farmers' Bulletin No. 142, U. S. Dept. of Agriculture
REFUSE | : Water | Carbo-hydrates | Ash | |||
Beef: | Per ct. | Per ct. | Per ct. | Per ct. | Per ct. | Per ct. |
Porterhouse steak . | 12.7 | 52.4 | 19.1 | 17.9 | 0.8 | |
Sirloin steak . . . | 12.8 | 54.0 | 16.5 | 16.1 | 0.9 | |
Ribs..... | 20.8 | 43.8 | 13.9 | 21.2 | 0.7 | |
Round ..... | 7.2 | 60.7 | 19.0 | 12.8 | 1.0 | |
Rump..... | 20.7 | 45.0 | 13.8 | 20.2 | 0.7 | |
Flank..... | 10.2 | 54.0 | 17.0 | 19.0 | 0.7 | |
Veal: | ||||||
Leg...... | 14.2 | 60.1 | 15.5 | 7.9 | 0.9 | |
Breast..... | 21.3 | 52.0 | 15.4 | 11.0 | 0.8 | |
Leg cutlets . | 3.4 | 68.3 | 20.1 | 7.5 | -------- | 1.0 |
Leg, hind .... | 18.4 | 51.2 | 15.1 | 14.7 | 0.8 | |
Loin chops | 16.0 | 42.0 | 13.5 | 28.3 | 0.7 | |
Flank..... | 9.9 | 39.0 | 13.8 | 36.9 | 0.6 | |
Lamb: | ||||||
Breast..... | 19.1 | 45.5 | 15.4 | 19.1 | 0.8 | |
Leg, hind .... | 17.4 | 52.9 | 15.9 | 13.6 | 0.9 | |
Pork: | ||||||
Ham (fresh) . . . | 10.7 | 48.0 | 13.5 | 25.9 | 0.8 | |
Loin chops | 19.7 | 41.8 | 13.4 | 24.2 | 0.8 | |
Shoulder .... | 12.4 | 44.9 | 12.0 | 29.8 | 0.7 | |
Ham (smoked) . | 13.6 | 34.8 | 14.2 | 33.4 | 4.2 | |
Salt pork .... | 7.9 | 1.9 | 86.2 | 3.9 | ||
Bacon..... | 7.7 | 17.4 | 9.1 | 62.2 | 4.1 |
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