SHRINKAGE OF SOFT PORK. 



Table 17. — Retaining period of pickle-cured picnics — Continued. 

 East St. Louis. 



31 





Lot 

 No. 



Net 



weight 



cooled 



smoked 



abs.). 



Net 



weight 



of meat 



24 hours 



after 



(lbs.) 



Net weight at 

 end of— 



Loss during 

 retaining. 



Green weight through 

 retaining period. 





6 days 

 (lbs.). 



21 days 

 (lbs.). 



Pounds. 



Per 



cent. 



Loss 

 (lbs.). 



Per cent- 





Loss. 



Yield. 



Oily 



1 

 2 

 3 



4 



1 



1 

 2 

 3 

 4 



225 

 239 

 228 

 179 



223 

 235 

 223 

 173 



219 

 224 

 216 



164 



201 

 208 

 200 

 150 



24 

 31 



28 

 29 



10.67 

 12.97 

 12.28 

 16.20 



40 



43 

 42 

 39 



16.60 

 17.13 

 17.36 

 20.63 



83.40 





82.87 

 82.64 

 79.37 





871 



854 



823 



759 



112 



12.86 



164 



17.77 



82.23 



Soft 



261 



257 



243 



223 



38 



14.56 



48 



17.71 



82.29 







Firm 



255 

 257 

 248 

 286 



253 

 253 

 242 

 280 



246 

 242 

 233 

 268 



226 

 227 

 215 

 250 



29 

 30 

 33 

 36 



11.37 

 1L67 

 13.31 

 12.59 



46 

 40 

 52 

 44 



16.91 

 14.98 

 19.48 

 14.97 



83.09 





85.02 

 80.52 

 85.03 





1,046 



1,028 



989 



918 



128 



12.24 



182 



16.55 



83.45 



Combined Results o 



F Foe 



T WOEI 



H AND 



East St 

 Picnic 



. Louis 

 s. 



Retain] 



NG Records on Pickle-Cured 



Oily: 



Fort Worth 





248 



871 



245 

 854 



229 

 823 



211 

 759 



37 

 112 



14.92 

 12.86 



46 

 164 



17.90 

 17.77 



82.10 



East St. Louis 





82.23 



Soft: 



Fort Worth.. 







1,119 



1,099 



1,052 



970 



149 



13.32 



210 



17.80 



82.20 



226 

 261 



224 



257 



209 

 243 



191 

 223 



35 

 38 



15.49 

 14.56 



41 



48 



17.67 

 17.71 



82.33 



East St. Louis 





82.29 



Firm: 



Fort Worth 







487 



481 



452 



414 



73 



14.99 



89 



17.69 



82.31 



235 

 1,046 



234 

 1,028 



219 

 989 



203 

 918 



32 

 128 



13.62 

 12.24 



35 

 182 



14.71 

 16.55 



85.29 



East St. Louis 





83.45 









1,281 



1,262 



1,208 



1,121 



160 



12.49 



217 



16.22 



83.78 





136 



hours. 









2 18 days 











The percentage shrinkage during the retaining period, as shown in the combined 

 results, was: Oily, 13.32 per cent; soft, 14.99 per cent; firm, 12.49 per cent; or the oily 

 picnics shrank 0.83 per cent and the soft 2.5 per cent more than the firm. 



The total loss from chilled weight through the retaining period was heavier for 

 picnics than for any of the other cuts. This wholesale cut shows that oily meat shrank 

 1.58 per cent and soft 1.47 per cent more than firm. 



