SHRINKAGE OF SOFT PORK. 



33 



Usually a heavy gain in cure is followed by a correspondingly heavy loss in smote 

 and during retaining period. 



The combined results show the percentage gain as follows: Oilyj 4.43 per cent; soft, 

 7.92 per cent; firm, 9.62 per cent. 



Table 19. — SoaJcing record of pickle-cured bellies (bacon). 

 Fort Worth. 





Lot 



No. 



Weight 



of meat 



in soak 



(pounds). 



Time 

 soa] 



Hours. 



meat 

 ied. 



Min- 

 utes. 



Net 

 weight of 



drained 

 meat out 



of soak 

 (pounds) . 



Tempera- 

 ture of 

 water 

 (• F.). 



Gain or 



loss in 



soak 



(pounds). 



Oily 



1 

 4 

 7 

 10 



2 

 5 

 8 

 11 



3 

 6 

 9 

 12 



458 

 578 

 4«5 

 390 



2 

 2 

 2 

 2 



12 



8 

 12 

 12 



453 

 574 

 464 

 398 



80 

 80 

 72 

 72 



5 





-4 



-1 



2 





1,897 







1, 899 





2 













Soft 



512 

 495 

 431 



466 



2 

 2 

 2 



2 



12 



8 



12 



12 



507 

 495 

 432 

 462 



80 

 80 

 72 

 72 



5 









1 



-4 





1,904 







1,896 





-8 













Firm 



550 

 512 

 490 

 503 



2 

 2 

 2 

 2 



12 



8 



12 



12 



574 

 514 

 491 

 505 



80 

 80 

 72 

 72 



24 





2 

 1 

 2 





2,055 







2,084 





29 

















East St 



Louis. 











Oily 



1 

 2 

 3 



4 



2 



1 

 2 

 3 

 4 



534 

 435 

 457 

 328 



1 



I 

 1 

 2 



45 

 55 

 55 



539 

 469 

 462 

 332 



70- 

 70 

 70 

 70 



5 





4 

 5 

 4 











1,784 







1,802 





18 





1 







Soft. 



481 1 



55 



483 



70 



2 







Firm 



598 

 557 

 476 

 655 



1 

 1 

 1 

 2 



45 

 55 



55 



600 

 558 



477 

 652 



70 

 70 

 70 

 70 



2 





1 

 1 



—a 











2,286 







2,287 





1 













CoMBWED Results of Foet Worth and East St. Louia Soaking Record on Bellies (Bacon). 



Oily: 



Fort Worth 





1,897 

 1,784 







1,899 

 1,802 





2 



St. Louis 











18 

















3, 681 







3,701 





20 













Soft: 



Fort Worth 



1,904 

 481 







1,896 

 483 





— 8 



St. Louis 











2 

















2,385 







2,379 





-6 



Firm: 



Fort Worth 



2,055 

 2,286 







2,084 

 2,2$7 





29 



St. Louis 











1 

















4,341 







4,371 





30 













The meat varied considerably in soak. This was due to the fact that the meat was 

 weighed each time out of a liquid which would naturally cause a variation. 



^. 



