CHARACTERISTICS OF SAUSAGE INGREDIENTS FROM PORK
	                                             Moisture	
                        Fat	                      Protein  Added
Ingredients, Pork      Level   Color*  Bind**  Protein Ratio   Water
                         %	                 %       %	

Bacon ends		70	0.10	0.05	8.8	2.40	26.5
Backfat, untrimmed	80	0.20	0.30	4.2	3.83	11.9
Backfat, trimmings	62	0.25	0.15	8.1	3.71	13.6
Belly, trimmings	70	0.20	0.30	6.3	3.75	12.8
Blade meat		8	0.80	0.95	19.2	3.76	16.2
Cheek meat, trimmed	15	0.65	0.75	17.8	3.79	15.2
Ears			10	0.10	0.20	22.5	3.00	36.0
Ham, boneless		19	0.60	0.80	16.9	3.80	15.2
Head meat		25	0.50	0.80	16.1	3.60	11.8
Hearts			17	0.85	0.30	15.3	4.40	4.2
Jaw meat		8	0.80	0.80	20.9	3.40	24.9
Jowls, skinned		70	0.20	0.35	6.3	3.72	13.1
Lips			31	0.05	0.10	20.1	3.42	23.8
Liver			8	0.80	0.00	20.6	3.47	23.1
Neckbone, trimmings	25	0.60	0.70	15.9	3.55	19.0
Nose meat		15	0.45	0.70	17.9	3.74	16.2
Picnic, trimmings	25	0.60	0.80	15.6	3.80	14.4
Skin			32	0.05	0.20	28.3	1.40	92.6
Skirts			30	0.50	0.45	14.2	3.90	12.6
Snouts			35	0.05	0.10	14.6	3.45	19.9
Spleens			15	0.60	0.00	15.9	4.33	5.2
Stomachs, scalded	13	0.20	0.05	16.7	4.20	7.3
Tongues			19	0.15	0.20	16.3	3.95	11.9
Tongue, trimmings	32	0.15	1.10	15.6	4.34	5.1
Trimmings, lean, 95%	10	0.70	0.90	18.9	3.73	16.8
Trimmings, lean, 50%	55	0.35	0.55	9.7	3.64	15.0
Trimmings, regular	60	0.30	0.35	8.4	3.77	13.1
Weasand meat		17	0.80	0.80	16.4	4.05	10.1
* 0.00 = white and 1.00 for bull meat
1.00 to 0.00 in order of decreasing desirability