SHRINKAGE OF SOFT PORK. 



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



East St. Louis. 



23 





Lot 



No. 



Weight 

 cooled 

 smoked 

 meat 

 (lbs.). 



Weight 

 of meat 

 24 hours 



after 

 smoked 



(lbs.). 



Net weight at 

 end of— 



Loss during re- 

 taining period. 



ChiUed fresh weight 



through retaining 



period. 





6 days 

 (lbs.). 



19 days 

 (lbs.). 



Lbs. 



Per 

 cent. 



Lbs. 



Per 



cent. 



Yield. 



Oily 



1 

 2 

 3 

 4 



2 



1 

 2 

 3 

 4 



678 

 592 

 585 

 498 



675 



587 

 580 

 493 



660 

 565 

 561 



476 



1632 

 1536 

 1529 

 1446 



46 

 56 

 56 

 52 



6.78 

 9.46 

 9.57 

 10.44 



55 

 66 

 67 

 59 



8.00 

 10.96 

 11.24 

 11.68 



92.00 





89.04 

 88. 76 

 88.32 





2,353 



2,335 



2,262 



1 2, 143 



210 



8.92 



247 



10.33 



89.67 



Soft 



586 



581 



557 1 525 



61 



10.41 



80 



13.22 



86.78 









648 

 635 

 597 

 519 



643 

 629 

 590 

 513 



622 1 593 



55 

 60 

 67 

 55 



8.49 

 9.45 

 11.22 

 10.60 



66 

 69 



82 

 58 



10.02 

 10.71 

 13.40 

 11. 11 . 



89.98 





605 

 566 

 496 



1575 

 1530 

 1464 



89.29 

 86.60 

 88.89 





2,399 



2,375 



2,289 



1 2, 162 



237 



9.88 



275 



11.28 



88.72 



1 21 days. 

 Combined Results gf Fort Worth and East St. Louis Retaining Records on Pickle-Cueed Hams. 





Weight 

 cooled 

 smoked 

 meat 

 (lbs.). 



Weight 

 of meat 

 24 hours 



after 

 smoked 



(lbs.). 



Net weight at 

 end of— 



Loss during re- 

 taining period 



Chilled fresh weight 



through retaining 



period. 





6 days 

 (lbs.). 



19 days 

 (lbs.). 



Lbs. 



Per 

 cent. 



Lbs. 



Per 



cent. 



Yield. 



OUy: 



Fort Worth 



2, 068' 

 2,353 



2,049 

 2,335 



1,972 

 2,262 



1,858 

 12.143 



210 

 210 



10.15 

 8.92 



236 



247 



11.27 

 10.33 



88.73 



East St. Louis 



89.67 









Total 



4,421 



4,384 



4,234 j 4,001 



420 



9.50 



483 



10.77 



89.23 







Soft: 



Fort Worth 



2,063 



586 



2,040 

 581 



1,961 \ 1,831 



557 1 1525 



232 

 61 



11.25 

 10.41 



253 

 80 



12.14 

 13.22 



87.86 



East St. Louis 



86.78 







Total 



2,649 



2,621 



2,518 



2,356 



293 



11.06 



333 



12.38 



87.62 







Finn: 



Fort Worth 



2,056 

 2,399 



2,030 

 2,375 



1,956 



1.821 



235 

 237 



11.43 



9.88 



253 

 275 



12.20 

 11.28 



87.80 



East St. Louis. 



2, 289 ' 1 2, 162 



88.72 







Total 



4,455 



4,405 



4, 245 3. 983 



472 



10.59 



528 



11.70 



88.30 

















1 21 days. 



The oily meat at both Fort Worth and East St. Louis lost less weight than the 

 firm during the retaining period, while the soft lost less at East St. Louis but slightly 

 more at Fort Worth. The total percentage loss during the retaining period was: Oily, 

 9.50 per cent; soft, 11.06 per cent; firm, 10.59 per cent. Adding to this the loss at 

 the end of the smoking process it is shown that the total shrinkage in per cent on hams 

 from the fresh chilled weight to the end of the retaining period was: Oily, 10.77 per 

 cent; soft, 12.38 per cent; firm 11.70 per cent; making a yield of meat for oily, 89.23 per 

 cent; soft, 87.62 per cent; firm, 88.30 per cent. This shows that the oily lost 0.93 per 

 cent less than firm and 1.61 per cent less than soft. 



