SHRINKAGE OF SOFT PORK. 



Table 2. — Chill room record of all classes of carcasses used — Continued. 



East St. Louis. 



17 





Lot 



No. 



Dressed 



weight 



(pounds). 



ChiUed 



dressed 



weight 



(pounds). 



Loss in 

 Pounds. 



chilling. 

 Per cent. 



Oily 



1 

 2 

 3 



1 

 2 

 3 



. 3, 401 



2,848 

 2,939 



3,362 

 2,811 

 2,896 



39 

 37 

 43 



1.15 





1.30 

 1.46 





9,188 9,069 119 



1.29 





3,241 

 3,155 

 2,962 



3,190 

 3,126 

 2,910 



51 1. 57/ 





29 .92 

 52 1. 75 



-> ' 



9,358 



9,226 \ 132 1.41 



The average loss in the chill room as indicated by these tests was 1.74 per cent. 

 There was a variation between the different lots of the same kind of meat and a 

 smaller difference between the shrinkage of the three grades of meat. The total Joss 

 when all of the lots are considered both at Fort Worth and East St. Louis is practi- 

 cally the same for the three kinds of meat. In other words these tests do not show 

 that oily and soft meat shrinks more than firm while being chilled. 



Table 3. — Pumping record of pickle-cured hams . 

 FoKT Worth. 





Lot 

 No. 



ChiUed 

 fresh 



Pumped 



Gain by pumping. 





(pza.(p=3)- 



Pounds. 



Per cent. 



Oily 



1 



4 

 7 

 10 



2 

 5 

 8 

 11 



3 

 6 

 9 

 12 



601 

 550 

 448 

 495 



642 

 582 

 487 

 534 



41 

 32 

 39 

 39 



6.82 





5.82 

 8.71 

 7.88 





2,094 2,245 151 



7.21 



Soft 



547 

 514 

 488 

 535 



586 

 538 

 527 

 572 



39 

 24 

 39 

 37 



7.13 



• 



4.67 

 7.99 

 6.92 





2,084 2,223 139' 



6.67 



Firm 



544 1 57.') 



31 

 26 

 38 

 33 



5 70 





527 

 492 

 511 



553 

 530 

 544 



4.93 

 7.72 

 6.46 





2,074 



2,202 



128 



6.17 



East St. Louis. 



Oily 



1 

 2 

 3 

 4 



2 



1 

 2 

 3 

 4 



687 

 602 

 596 

 505 



725 

 628 

 617 

 535 



38 

 26 

 21 

 30 



5 53 





4.31 

 3.52 

 5.94 



Soft 



2,390 

 605 



2,505 

 629 



115 



24 



4.81 

 3 97 







Firm 



659 

 644 

 612 



522 



693 

 668 

 634 

 546 



34 

 24 

 22 

 24 



5 16 





3.73 

 3.59 

 4.60 





2,437 



2,541 



104 



4.27 



103756—22 3 



