SHEIISTKAGE OF SOFT POEK. 



19 



Table 4. — Curing records of piAle-cured hams — Continued. 

 East St. Loins. 





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 

 2 

 3 

 4 



2 



1 

 2 

 3 

 4 



725 

 628 

 617 

 535 



55 

 55 

 55 



00 



72 

 72 

 96 

 96 



717 

 640 

 633 

 538 



30 

 38 

 37 

 33 



4.37 





6.31 

 6.21 

 6.53 





2,505 







2,528 , 138 



5.77 



Soft 



629 



55 



72 



641 . 36 



5.95 







Firm 



693 

 668 

 634 

 546 



55 

 55 

 55 

 55 



72 

 72 

 96 

 96 



701 i 42 

 688 i 44 

 650 38 

 569 ! 47 



6.37 





6.83 

 6.21 

 9.00 





2,541 







2,608 ] 171 



7.02 



Combined Results of Fort Worth axd East St. Lotus Curing Records on Pickle-Cured Hams. 





■ 



Weight 



in cure 



(pounds). 



Net 

 weight of 

 drained 



meat 

 (pounds). 



Gain from chilled 



weight through 



cure. 





Pounds. 



Percent. 



Oily: 



Fort Worth 



2.245 

 2; 505 



2,249 

 2,528 



155 



138 



7.40 



St. Louis . . .. 



5.77 







Total 



4,750 



4,777 



293 



6.53 







Soft: 



Fort Worth 



2,223 

 629 



2,247 

 641 



163 

 36 



7.82 



St. Louis 



5.95 







Total 



2,852 



2,888 



199 



7.40 







Firm: 



Fort Worth 



2,202 



2,541 



2,242 

 2,608 



168 

 171 



8.10 



St. Louis 



7.02 







Total 



4,743 



4,850 



339 



7.51 







The hams in the Fort Worth test remained in the pickle cure 59 to 61 days and at 

 St. Louis 55 days. In addition to the gain noted by pumping, the meat shows an 

 additional gain while in the cure. The total percentage gain by pumping and 

 cure is given in Table 4. This table shows that the gain of the firm meat in the St. 

 Louis tests was similar to the gain of the oily and soft, but lower than the firm in the 

 Fort Worth tests. The gains made by the soft and oily lots in the St. Louis test were 

 much below those shown in the Fort Worth lots of the same grades of meat. 



The Fort Worth and St. Louis combined percentage gain of all three grades of hams 

 from chilled weight through cure was oily, 6.53; soft, 7.40; firm, 7.51. This shows 

 that the firm meat gained 0.98 per cent of the total weight more than oily and 0.11 

 more than soft. 



