22 



BULLETIN 1086, U. S. DEPAKTMENT OF AGRICULTURE. 



Table 6. — Smoke record of picJcle-cured hams — Continued. 

 Combined Results of Fort Woeth and East St. Louis Smoke Records on PIckxe-Cured Hams. 



OUy: 



Fort Worth. 

 St. Louis 



TotaL 



Soft: 



Fort Worth. 

 St. Louis 



Total 



Firm: 



Fort Worth. 

 St. Louis 



TotaL 



Net 

 Weight in weight 

 smoke : of cooled 

 (pounds) . meat 

 (pounds). 



Total loss in 

 smoke. 



Total loss from 



chiled fresh weight 



through smoke. 



2,252 

 2,550 



4,802 



2,260 

 640 



2,255 

 2,614 



4,i 



Pounds. 



2,068 

 2, 35.3 



2,063 

 586 



2,649 



2,056 

 2,399 



4,455 



Per 

 cent. 



Pounds. 



184 

 197 



8.17 

 7.73 



381 



7.93 



197 



54 



8.72 

 8.44 



199 

 215 



8.82 

 8.22 



414 



8.50 



Per 

 cent. 



1.24 

 1..55 



1.43 



1.01 

 3.14 



.87 

 1.56 



The meat in the Fort Worth tests remained in smoke 20 to 21^ hours at a temperature 

 of 124 to 125° F., while in the St. Louis tests it remained in smoke 32 to 35 hours. 



The loss in smoke at the two plants, however, did not vary greatly. The average 

 combined losses at the two plants were: Oily, 7.93 per cent; soft, 8.66 per cent; firm, 

 8.50 per cent. This shows that the firm lost 0.57 per cent and soft 0.73 per cent more 

 than the oily. 



When the gain by pumping and curing was considered with the loss in smoke the 

 total loss from chilled weight through smoke was less than 15 percent for each of the 

 different grades of meat. 



Table 7. — Retaining period of pickle-cured hams. 



Fort Worth. 



I smoked 24 'lo"^-' 

 meat 



Oilv. 



Lot 



No. 



Obs.). 



588 

 547 



485 



after 

 smoked 

 (lbs.). 



6 days 

 (lbs.). 



19 days 

 abs.). 



Lbs. 



584 

 543 

 443 

 479 



560 

 524 

 430 

 458 



533 

 503 



400 

 422 



Per 

 cent. 



period. 



Lbs. 



9.35 

 8.04 

 10.71 

 12.99 



Per 

 cent. 



n.31 



8.54 

 10.71 

 14.75 



Yield. 



88.69 

 91.46 

 89.29 

 85.25 





2 

 5 

 8 

 11 



3 

 6 

 9 

 12 



2,068 ; 



2,049 



1,972 



1,858 



210 



10.15 



2.36 



11.27 



88. 73 



Soft 



547 

 506 

 480 ! 

 530 ' 



540 

 502 

 473 

 525 



519 

 482 

 456 

 504 



490 

 459 

 417 

 465 



57 

 47 

 63 

 65 



10.42 

 9.29 

 13.12 

 12.26 



57 

 55 

 71 

 70 



10.42 

 10.70 

 14.55 

 13.08 



89.58 





89.30 

 85.45 

 86.92 





2,063 



2,040 



1,961 



1,831 



232 



1L25 



253 



12.14 



87.86 



Finn 



543 

 519 

 492 

 502 



538 

 513 

 482 

 498 



517 

 490 

 470 

 479 



490 

 462 

 430 

 439 



53 

 57 

 62 

 63 



9.76 

 10.98 

 12.60 

 12.55 



54 

 65 

 62 

 72 



9.93 

 12.33 

 12.60 

 14.09 



90.07 



" 



87.67 

 87.40 

 85.91 





2,056 



2,030 



1,956 



1,821 



235 



11.43 



253 



12.20 



87.80 



