24 



BULLETIN 10S6, V. S. DEPARTMENT OF AGRICULTrEE. 



SKINNED HAMS. 



In the territory of Fort Worth, Tex., a considerable demand existed for skinned 

 hams: consequently, several tests were conducted in order to determine the difference 

 in shrinkage, if any, between skinned hams and those not skinned. They were 

 selected and di^"ided into lots according to the way they were classed in the cooler, 

 as were the regular hams. 



It will be noticed that the oily hams increased 5.41 per cent, soft 4.99 per cent, 

 and firm 4.63 per cent. 



The increase in weight, howeAer, in cure, plus the pumping, was reversed, as 

 shown by the following percentages of the totals: Cily, 6.62 per cent; soft, 6.85 per 

 cent; firm, 9.15 per cent. In other words, the oily gained 1.21 per cent, soft 1.86 

 per cent, and firm 4.52 per cent while in cure. 



One of the objections held against oily ] ork was that it did not take the cure or 

 increase in weight as did firm ]:ork. and these figures, as well as the following data, 

 show this to be true. 



In the tests with 12 lots of skinned hams the firm meat increased 2.53 per cent 

 more than the oily and 2.30 per cent more than the soft, from chilled weight through 

 cure. 



Table 8. — Pumping record of picJde-cured skinned hams — Fort Worth. 





Lot 

 No. 



Chilled Pumped Gain by pumping, 

 fresh weight 





(pTunds). (pounds). p„^^3 



Per cent. 



Oilv 



13 

 16 

 19 

 22 



14 

 17 

 20 

 23 



15 

 18 

 21 

 24 



655 691 ] 36 

 682 718 36 

 628 659 1 31 

 602 638 36 



5.50 





5.28 

 4.94 

 .5.98 





2,567 2,705 139 



5.41 



Soft : : 



774 ■ 810 36 



- 705 739 34 



666 699 33 



642 678 36 



4.65 

 4.82 

 4.95 

 .5.61 





2,787 1 2,926 139 



4.99 



Firm 



685 717 32 

 584 613 29 

 761 792 31 

 648 680 i 32 



4.67 

 4.97 

 4.07 

 4.94 





2,678 2,802 124 



4.63 



Table 9. — Curing record of picHe-cured skinned hams — Fort Worth. 





Lot 



AVeight 

 in cure 



Days in 

 cure. 



Hours 



meat 



drained. 



Net 

 weight 



of 

 drained. 



meat 

 (pounds). 



Gain from chilled 

 weight through cure. 





^°- (pounds). 



Pounds. Per cent. 



Oily 



13 

 16 

 19 

 22 



691 

 718 

 659 

 638 



59 

 58 

 61 

 60 



16 

 16 



695 

 723 

 675 

 644 



40 

 41 

 47 

 42 



6.11 

 6.01 

 7.48 

 6.98 





2,6% 







2,737 170 6.62 





14 

 17 

 20 

 23 



15 



18 

 21 



24 











Soft 



810 

 739 

 699 

 678 



59 

 58 

 61 

 60 



16 

 16 

 15i 

 15i 



819 

 753 

 716 

 690 



45 1 5.81 





48 1 6. 81 

 50 7.51 

 48 ' 7.48 





2,926 







2,978 191 6.85 









Firm '. 



717 

 613 



792 



680 



59 

 58 

 61 

 60 



16 

 16 

 15i 

 15i 



739 

 646 

 821 

 717 



54 7.88 





62 ! 10.62 

 60 i 7.88 

 69 1 10.65 





2.S02 







2,923 



245 9. 15 

















