SHRINKAGE OF SOFT PORK. 



27 



Table 13. — Pumping record of pickle-cured picnics. 

 Fort Worth. 





Lot 

 No. 



ChiUed 



fresh 



weight 



(pounds). 



Pumped 



weight 



(pounds). 



Gain by pumping. 





Pounds. 



Per cent. 



Oily 



Soft : 



Firm 



I 

 3 



257 

 232 

 238 



283 

 258 

 260 



26 



• 26 



22 



10.12 

 11.21 

 9.24 



East St. Loms. 



Oily 



1 

 2 

 3 



4 



2 



1 

 2 

 3 

 4 



241 

 251 



242 

 189 



255 

 268 

 252 

 202 



14 

 17 

 10 

 13 



5.81 



Soft 



6.77 

 4.31 



5.88 



923 



977 



54 



5.85 



271 



288 



17 1 6.27 



1 Firm 





272 

 267 

 267 

 294 



286 

 281 

 277 

 304 



14 

 14 

 10 

 10 



5.15 





5.24 

 3.75 

 3.40 



1,100 



1,148 



48 4. 36 



Combined Result of Fort Worth 



AND East St. Louis Pump 



ING Recoi 



tDs ON Pickle-Cured Picnics. 



Oily: 



Fort Worth 





257 

 923 



283 

 977 



26 10. 12 



i East St. Louis 





54 5. 85 



Soft: 



Fort Worth 







1,180 



1,260 



80 1 6. 78 



232 

 271 



258 

 288 



26 

 17 



11.21 



East St. Louis 





6.27 



Firm: 



Fort Worth 







503 



546 



43 1 8.55 



238 

 1,100 



260 

 1,148 



22 



48 



9.24 



[ East St. Louis. ... 





4 36 











1,338 



1,408 



70 



5.23 



1 



Table 14.- 



i 



—Curing record of pick 

 Fort Worth. 



le-cured j 



yicnics. 





1, 



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. 



Percent. 



loily 



1 

 2 

 3 



283 



258 

 260 



33 

 33 



17 



17 

 17 



282 

 262 

 265 



25 

 30 

 27 



9.73 

 12.93 

 U.34 



Soft 



Firm 









