14 BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 



Results of the tests conducted at East St. Louis show total losses 

 in weight for same wholesale cuts through similar processes as follows: 

 oily, 13.72 per cent; soft, 15.69 per cent; firm, 13.43 per cent. 



The results of the tests in the two cities combined showed the same 

 percentage shrinkage for oily and firm pork or 13.85 per cent. The 

 shrinkage for the soft meat was 15.92 per cent, or 2.07 per cent of the 

 total weight, more than the shrinkage of either the oily or firm. 



Further investigations will be necessary before conclusions can be 

 drawn regarding the justifiable discount that should be made on live 

 hogs that dress out oily. 



