. Southern pork production. food. Composition of pork.—As a food pork may be con-sidered as composed of two materials, the edible partand the non-edible or waste. The non-edible part con-sists of such refuse as skin, bone and gristle. The amountof waste in a piece of pork is dependent upon the cutfrom which it comes. The waste in pork chops will runfrom 12 to 24 per cent, while for ham it will run from8 to 14 per cent. The edible portion is the portion inwhich we are primarily interested. This is made upof water, fat, protein and ash. All meats contain somewater. Dry salt pork contains a minim
. Southern pork production. food. Composition of pork.—As a food pork may be con-sidered as composed of two materials, the edible partand the non-edible or waste. The non-edible part con-sists of such refuse as skin, bone and gristle. The amountof waste in a piece of pork is dependent upon the cutfrom which it comes. The waste in pork chops will runfrom 12 to 24 per cent, while for ham it will run from8 to 14 per cent. The edible portion is the portion inwhich we are primarily interested. This is made upof water, fat, protein and ash. All meats contain somewater. Dry salt pork contains a minimum and may haveas little as 4 per cent of water. On the other hand, freshpork may contain as high as 60 per cent moisture. Thefat is likewise variable, and pork may contain all the way 236 SOUTHERN PORK PRODUCTION from 10 to 95 per cent. From the standpoint of economywe desire pork with as much fat as possible. The pro-teins or nitrogenous compounds of pork are very im-portant, as is the case with all meats. The amount of. Making pure-bred Tamworth pork on Westview Stock Farm,Winston-Salem, N. C. protein in pork will vary from 2 to 20 per cent. Theash of pork is of importance even though present in rathersmall quantities. On the whole, pork contains less wastematter than other foods, and the food value is greaterthan most other meats on account of its high fat content. Pork-slaughtering industry. — The pork-slaughteringindustry of the past on an extensive scale has for themost part been confined to northern markets. The south-ern markets are, however, coming to slaughter more andmore pork annually. Practically all of the slaughtering PORK 237 centers pattern after Chicago in so far as is practical,since this is the largest pork-packing center in the may be well, therefore, to refer to the industry as itis carried on there, where seven millions of hogs areslaughtered annually. It is here that the industry hasbeen carried to its present high point of specialization.
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