2 BULLETIX 1086, T. S. DEPAETMEXT OE AGRICULTURE. 



acreage and h.og production increased rapidly, thus constantly 

 increasing the supply of soft and oily pork. 



This kind of pork has not been a satisfactory product from the 

 standpoint of the packer or retailer, and this fact has been one of the 

 most disturbing elements in the southern live-stock markets for 

 several years, because of the price penalties imposed on hogs that 

 are alleged to be soft or oily. The development and importance of 

 the hog industry in the South may be realized by comparing the 

 figures of the Department of Agriculture, which show that about 

 20,000,000 hogs were on farms in the Southern States January 1, 

 1921, with the slaughter records of some of the southern packing 

 plants, which show that 30 to 50 per cent of the total number of hogs 

 killed during heavy marketing seasons are soft and oily. 



Oily pork differs from firm pork m that it remains soft and flabby 

 when chilled. The fat has a yellowish tinge and a glossy appearance. 

 The pork known as ''soft'" resembles a blending of the characteristics 

 of both the firm and oily. It is whiter than the oily and not so glossy 

 or flabby. It is also much softer than firm meat. Soft or oily meat 

 is more difficult to handle than firm meat and is unattractive in 

 appearance, especially to those accustomed to white, firm meat. 



Packers object to handling hogs which produce such pork except 

 at heavy discounts, claiming that the product is more difficult to 

 sell and that it shrinks more than firm pork. 



CAUSES OF SOFT AND OILY PORK. 



All of the factors that cause soft and oily pork have probably not 

 been discovered, but most of the scientific investigators who have 

 made careful studies of the problem are unanimous in their opinion 

 that feed is the principal factor. It has been demonstrated by care- 

 ful experiments that hogs fattened almost exclusively on corn or 

 feed of a similar composition dull firm, while hogs fattened exclusively 

 on peanuts invariably chill soft or oily. The increased numbers of 

 peanut-fattened hogs, together with the objectionable features in 

 their products, resulted in a reduction in their market prices that 

 was alleged to be discriminatory. This created much dissatis- 

 faction among southern swine producers, who protested vigorously 

 against such practices. 



Before the hog is slaughtered it is impossible to determine the kind 

 of carcass or meat product it will produce, and many shippers fail 

 to understand how live hogs that to all outward appearances are 

 alike in finish, size, and quahty should be so radically different after 

 slaughtering and chilling. Admitting a possible difference in the 

 condition of the flesh caused by feed, they can not beheve it should 

 justify a price discrimination varying from 2 to 7 cents a pound live 

 weight from that paid for firm hogs. The situation, especially during 



