12 



BULLETIX 1086, tJ. S. DEPAETMEXT OF AGRICULTURE. 



i 



on the difference in selling price of oily and firm bacon, but on the 

 average difference in seUing price of all of the cuts and by-products 

 of the hog carcass. 



On account of the inferior appearance and handling qualities of 

 oily meat, together with the difference in shrinkage of the soft meat,, 

 the buyer of live hogs would seem to be justified in making some dis- 

 count in price on those that chill out oily or soft. There were no 

 noticeable differences in the keeping qualities or food value of the 

 three grades of meat, but the unattractive appearance and unsatis- 



FiG. 3. — Samplesof lard from hogs graded as firm or hard. Xote that when the bottles are tilted the level 

 of the contents does not change, showing that the lard is firm. Photographs taken immediately after 

 lard was removed from a constant temperature 30° C. 



factory handling qualities of soft and oily pork make it more difficult 

 to sell. If the difficulties in selling oily meat cause great delays the 

 shrinkage ^vill naturally be greater, because all meat continues to 

 shrink from the time the animal is slaughtered until the carcass is 

 consumed. 



PRICES OF THE THREE GRADES OF MEAT COMPARED. 



The preliminary investigations conducted in Texas and Oklahoma 

 to determine whether or not buyers of live hogs actually received a 

 lower price for the pork and pork products from those that chill oily 

 and soft were not extensive enough to allow definite conclusions to 

 be drawn. They did show, however, that a considerably lower price 

 was received for oily bacon, and slightly lower prices were received 

 for lard and the wholesale cuts. 



