SHRINKAGE OF SOFT PORK. 

 Table 10. — Soaking record of pickle-cured skinned hams — Fort Worth. 



25 





Lot 

 No. 



Weight 

 of meat j 

 in soak 

 (pounds). 



Time meat 

 soaked. 



Net ' ■ 

 weight of ; Tempera- Gain or 

 drained ture of loss in 





Hours. 



Min- 

 utes. 



meat out water i soak 

 of soak ■ (° F.). j (pounds), 

 (pounds). ' 



Oily 



13 

 16 

 19 

 22 



14 

 17 

 20 

 23 



15 

 18 

 21 

 24 



695 



723 1 

 675 

 644 _ 



3 

 3 

 4 

 4 



56 

 52 

 4 



, 693 

 726 

 673 

 645 



76 ; -2 





76 1 3 

 72 i -2 

 72 I 











2,737 ; 







2,737 



i 









! ■ 



Soft 



819 i 

 753 

 716 

 690 



3 



56 



820 

 751 

 717 

 691 



76 1 





3 1 52 



4 1 4 

 4 



76 -2 

 72 1 



72 1 





2,978 





2,979 



1 









Firm 



739 

 ,646 

 821 

 .717 



3 56 



736 76 -3 





3 

 4 

 4 



52 

 4 



643 

 817 

 714 



76 -3 

 72 -4 

 72 -3 











2.923 





2.910 



-IS 



Table 11. — Smoke record of -pickle-cured skinned hams — Fort Worth. 

















Total loss or 











Temperature 

 of smoke 



Net 



Total loss in 

 smoke. 



gain from 

 chilled fresh 







Weight 





house at — 



weight 



weight 





Lot 



m 



Hours 





of 





through smoke. 





No. 



smoke 

 (lbs.). 



smoked. 





cooled 

 meat 





















" 









Begin- 

 ning. 



Close. 



(lbs.). 



Lbs. 



Per 



cent. 



Lbs. 



Per 



cent. 











° F. 



o p 













Oily 



13 

 16 



693 

 726 



23 

 23 



82 

 82 



128 

 128 



650 



678 



43 

 48 



6.20 

 6.61 



5 



4 



.76 





.59 





19 



673 



19 



88 



132 



616 



57 



8.47 



12 



1.91 





22 



14 



645 



19 



88 



132 



588 



57 



8.84 



14 



2.33 





3,737 









2, 532 



205 j 7.49 



35 



1.36 













Soft 



820 



23 



82 



128 



764 



56 



6.83 



10 



1.29 





17 



751 



23 



82 



128 



697 



54 



7.19 



8 



1.13 





20 



717 



19 



88 



132 



651 



66 



9.21 



15 1 2.25 





23 



15 

 18 



691 



19 



88 



132 



633 



58 ' 8.39 



9 1 1.40 





2,979 









2,745 



234 



7.85 



42 1.51 











Firm 



736 

 643 



23 

 23 



82 ! 128 

 82 i 128 



687 

 596 



49 

 47 



6.66 

 7.31 



+2 

 +12 



+.29 





+2.05 





21 



817 



19 



88 



132 



747 



70 



8.57 



14 



1.84 





24 



714 



19 



88 



132 



652 



62 



8.68 



4-4 



+.62 





2,910 









2,682 



228 



7.84 



-i-4 



+.15 













The total percentage loss in smoke of the skinned hams shown in Table 11 was: 

 Oily, 7.49 per cent; soft, 7.85 per cent; firm, 7.84 per cent. This loss is about 1 per 

 cent less than the loss for hams not skinned. The loss from chilled weight through 

 smoke was: OUy, 1.36 per cent; soft, 1.51 per cent. The firm lots made a sUght gain 

 instead of losing in weight, due to a very large increase in weight of lots 18 and 24 

 while in cure. 



