SHRINKAGE or SOFT PORK. 



29 



Table 15. — Soaking record of pickle-cured -picnics . 

 Fort Woeth. 



Oily.. 

 Soft.. 

 Firm. 



Lot 

 No. 



Weight 



of meat 



in soak 



(pounds). 



Time meat 

 soaked. 



Hours. 



282 

 262 

 265 



Min- 

 utes. 



fNet 

 weight of 

 drained 

 meat out 



of soak 

 (pounds). 



284 

 257 

 268 



Tempera- 

 ture of 



water 

 (° F.). 



Gain or 



loss in 



soak 



(pounds). 



2 



-5 



3 



East St. Louis. 



Dily. 



5oft.. 

 ?inn. 



250 

 265 

 259 

 200 



974 



289 

 286 

 283 

 317 



1,175 



252 

 268 

 261 

 200 



9811. 



295 



1,171 



289 



70 







287 



70 



1 



281 



70 



-2 



314 



70 



-3 



OoMBiNED Results of Foet Woeth and East St. Loxns Soaking Recoeds on Picele-Cubed Picnics. 



)ily: 



Fort Worth. 

 St. Louis 



ioft: 



Fort Worth. 

 St. Louis 



Irm: 



Fort Worth. 

 St. Louis 



282 

 974 



1,256 



262 

 297 



559 



265 

 1,175 



1,440 



981 



1,265 



257 

 295 



552 



268 

 1,171 



1,439 



Table 16. — Smoke record of pickle-cured picnics. 

 Foet Woeth. 



Lot 



No. 



Weight 



in 



smoke 



(pounds) 



Hours 

 smoked. 



Temperature 

 of smoke- 

 house at— 



Begin- 

 ning 

 (* F.). 



Close 

 C F.) 



Net 



weight of 

 cooled 

 meat 



(pounds) 



Total loss in 

 smoke. 



Total loss from 



chilled fresh 



weight through 



smoke. 



Pounds. 



Per 



cent. 



Pounds. 



Per 

 cent. 



ily- 



Dft.. 



irm 



284 i 28 

 257 I 28 

 268 I 28 



125 

 125 

 125 



248 

 226 

 235 



12.68 

 12.06 

 12.31 



3.50 

 2.59 

 1.26 



