SHRINKAGE OF SOFT PORK. 9 



oily. This difference between the oily and firm was sufficient to 

 counterbalance the' losses of the oily meat sustained in the other 

 processes. 



j SHRINKAGE DURING THE RETAINING PERIOD. 



The general opinion is that the meat shrinks slowly and only a 

 small amount aftef being smoked. The results of these tests, how- 

 ever, show that during the first 24 hours after the meat is taken out 

 of smoke the shrinkage is comparatively heavy and that thereafter 

 it continues to shrink, but at a constantly decreasing rate. 



Referring to records during the retaining period, the figures appear- 

 ing in Table 1 indicate that the different grades of meat shrunk during 

 the 19 to 21-day retaining period as follows: Oily, 9.28 per cent; soft, 

 10.59 per cent; firm, 10.20 per cent. It will be noted, therefore, that, 

 as was the case during the smoking period, the oily meat lost less than 

 either the firm or the soft meat. This is significant, since the opinion 

 has been widely held that during troth periods oily meat shrinks more 

 than soft or firm. It should also be noted that with pickle-cured 

 bacon, in which there was a very noticeable difference in gain be- 

 tween the firm and oily lots in the. cure, the firm meat lost 1.22 per 

 cent more in smoke and 2.48 per cent more during the retaining pe- 

 riod than the oily. In other words, the total loss from chilled weight 

 to the end of the retaining period for firm and oily pickle-cured bellies 

 was practically the same. 



TOTAL LOSS IN OILY AND FIRM PORK THE SAME. 



The total loss in wholesale smoked cuts from chilled weight to the 

 end of the retaining period for the 14,470 pounds of oily and 15,909 

 pounds of firm pork was the same, or 13.85 per cent of the chilled 

 weight. The soft meat, of which there was 11,447 pounds at the 

 beginning, showed a shrinkage of 15.92 per cent, or 2.07 per cent 

 more than the firm a^d oily. All shrinkage percentage comparisons 

 are based upon the total weight of the meat considered. These re- 

 sults were contrary to what^ight have been expected, in view of 

 the opinion generally held heretofore. 



THE TRUE DIFFERENCE IN THE OILY, SOFT, AND FIRM PORK. 



Although there is, so far as these tests would indicate, no difference 

 in shrinkage, there is a very noticeable difference in the firmness of 

 oily and firm pork after being chilled, and also a difference in the 

 appearance of the meat before and after being cured. 



In the fresh chilled condition, the oily carcass remains very soft 

 and the fat has a slightly yellowish tinge. The carcass and the whole- 

 sale cuts handle very much the same as those from a warm carcass. 

 The soft hog carcass is not firm and neither is it oily. The fat is 

 .'white like that of a firm carcass. 



! 103756—22 2 



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