18 



BULLETIN 10S6, V. 5. DEPARTMEXT OF AGRICULTURE. 



Table .3. — Pum-pirig record of pickle- cured hams — -Continued. 

 CoMBrNTED Results i't Fort "n'oRTH an'd East St. Lons Pumping Records on Pickle-Cured Hams. 



Chilled T>„^^^H Gain by pumping. '' 

 frpch i:^umpea 



T.r,nSit (pounds). 



(pounds). 



Pounds. 



Oily: 



Fort Worth 2,094 2,245 151 



St. Lcuis 2,390 2,505 115 



4,484 4,750 266 



Per cent. 



7.21 

 4.81 



Soft: 



Fort Worth 



2,084 

 605 



2,223 

 629 



139 



24 



6 67 



St. Louis 



3.97 









2,689 



2,852 



163 



6.06 



Firm: 



- Fort Worth ;. 



2,074 

 2,437 



2,202 

 2,541 



128 

 104 



6.17 



St . Louis 



4.27 





4,511 



4,743 



232 



5.14 



The hams, after being trimmed and classified, were pumpjed with a curing solution 

 that caused them to increase considerably in weight. This gain is usually uniform, 

 but with some of the tests a variation was noted. In the Fort Worth tests this gain 

 varied from 4.67 per cent to 7.99 per cent and at St. Louis from .3. -52 to 5.94 per cent. 

 It was noted that none of the meat in the St. Louis test gained as much by pumping 

 as did the meat at Fort Worth. This was probably due to a difference in methods of 

 the two packing plants. The comhaned total percentage ga,in at Fort Worth and East 

 St. Louis was oily, 5.93; soft, 6.06; firm, 5.14. 



Table 4. — Curing records of pickle-cured hams. 

 FoET Worth. 





Lot 

 No. 



Weight 



in cure 



(pounds). 



Number 

 of days 

 in cure. 



Hours 



meat 



drained. 



Net 

 ■weight of 

 drained 



meat 

 (pounds). 



Gain from chilled 



■weight through 



cure. 



• 





Pounds. 



Per cent. 



Oily 



1 

 4 

 7 

 10 



2 

 5 

 8 

 11 



3 

 6 

 9 

 12 



642 

 582 

 487 

 534 



61 

 59 

 61 

 59 



16 

 16 



m 



14i 



641 

 585 

 493 

 530 



40 

 35 

 45 

 35 



6.66 





6.36 

 10.04 

 7.07 





2,245 







2,249 



1.55 7. 40 











Soft 



586 

 538 

 527 

 572 



61 

 59 

 61 



59 



16 

 16 

 14i 



i4 



596 

 542 

 530 

 579 



49 8.96 





28 5.4S 

 42 8.61 



44 8.22 





2,223 







2,247 



163 7. 82 











Firm 



575 

 553 

 530 

 544 



61 

 59 

 61 

 59 



16 

 16 

 14i 

 14J 



589 

 562 

 542 

 549 



45 8.27 

 35 6.64 

 50 10.16 

 38 7.44 





2,202 



. 





2,242 



168 



8.10 



