Tabic II
PRECOOKED FISH+
Sampic
Taken
White Meat
.
White Meat
Location of Samplc
on Fish
Weight of Sample
in Grams
Radioactivity of Sample in
Disintegrations pcr Minute
Wet
Total
Ash
(D/m)
oper gram
oper gram
wet wt.
ash wt.
Lower licft loin 21"
32.00
1.0610
69
21
65
Upper left loin 21"
2h.43
0.8026
65
207
81
from snout flank
side (D-5)
from snout flank
side (A-5)
White Meat
Lowcr right loin 21"
32.43
0.8670
91
260
106
Dark Meat*
Tail :portion
17.07
0.3037
Sk
2el
178
Meats
Next to gill cavity
2h.hi
0.3595
110
hed
307
Vertcbrae
Midescction, head
1€.00
2.0662
b8.5
267
23
Skin
Tail portion
11.38
2.1879
63
5.6
29
Skin
Under gill flaps
15.h2
3.9463
6
545
21
Dark Meat* Head
18.36
0.2615
108
569
410
Bone
25.52
7.8720
110
4.3
Ly,
from snout (C5)
end
Head
Cooking exudate
*Not ordinarily canned
s*inalyses made Jugust lL
71h
92
18,600
26
2000