Animal Foods, as Purchased. Beef: Neck..... Shoulder. % % 20.0 49.630.4 15.6 14.0 55.8 12.6 31.6 17.0 13.7 14.6 49.5 35.9 15.0 20.1 21.0 38.2 40.8 12.2 27.9 19.5 48.3 32.2 15.0 16.4 7.8 60.9 31.3 18.0 12.3 19.2 44.3 36.5 13.9 21.8 5.0 70.8 24.2 16.7 5.1 12.1 43.7 44.2 12.4 29.2 17.9 56.7 25.4 16.6 7.9 16.3 49.034.7 15.1 18.8 18.1 50.6 31.3 15.0 15.6 15.8 41.5 42.7 12.6 29.5 17.3 44.238.5 15.0 23.7 14.6 43.0 42.4 13.6 28.0 11.4 36.851.8 14.8 34.6 38 2 44.6 17.2 15.1 1.2 32.4 44.7 22.9 16.1 5.9 13.7 63.1 23.2 12.1 10.2 66.8 27.2 6.0 5.2 0.3 48.6 43.0 11.1 9.8 0.6 29.9 58.5 11.6 10.6 0.2 50.1 35.2 14.7 9.2 4.8 44.8 40.4 15.0 10.0 4.3 17.7 61.9 20.4 15.1 35.3 40.6 24.114.3 8.8 42.1 40.5 17.6 16.0 0.4 50.9 19.2 29.9 20.2 8.8 40.4 28.131.5 14.7 15.1 4.9 59.3 35.8 19.3 15.3 62.1 31.0 6.9 5.5 0.7 82.3 15.4 2.3 1.1 0.2 0.8 0.9 0.8 0.7 0.8 1.0 0.8 2.4 2.6 0.9 0.8 0.7 0.6 0.8 0.8 2.4 0.9 0.9 0.9 0.5 0.7 0.8 0.7 0.7 COMPOSITION OF FOOD MATERIALS. Protein compounds, e. g., lean of meat, white of egg, casein (curd) of milk, and gluten of wheat, make muscle, blood, bone, etc. Fats, e. g., fat of meat, butter, and oil, serve as fuel to yield heat |