36 bulleti:n' 1086, u. s. department of agriculture.- 



Table 21. — Retaining re cord of picJcLe-cured bellies (bacon) — Continued. - 



Combined Results of Fokt Worth and East St. Louis Retaining Records on Pickle-Curei> 



Bellies (Bacon). 





Lot 

 No. 



Weight 

 cooled 

 smoked 

 meat 

 (lbs.). 



Weight 

 of meat 

 24 hours 



after 

 smoked 

 (lbs.). 



Net weight at 

 end of— 



Loss during re- 

 taining period. 



Green weight through 

 retaining period. 





6 days 

 (lbs.). 



18 days 

 abs.). 



Pounds. 



Per 

 cent. 



Total loss. 



Per 





Pounds. 



' Per 

 cent. 



cent 

 yield. 



Oily: 



Fort Worth 





1,325 ! 1,309 

 1,565 ' 1,544 



1,263 

 1,503 



1,215 

 1,430 



110 8.30 

 135 8.63 



224 

 278 



15.56 



RiU 



St. Louis-. . 





16 28 '•■ 83.72 











2,890 , 2,853 



2,766 



2,645 



245 8.48 



502 



15.95 



84.05 



Soft: 



Fort Worth 



1,606 1,574 

 411 ' 405 



1,509 



1,421 

 364 



185 

 47 



n.52 

 11.44 



346 

 79 



19.58 

 17.83 



80.42 



St. Louis.. I 



82.17 









^ 



2,017 ! 1,979 1,895 { 1,785 



232 



1L50 



425 



19.23 



80.77 



Firm: 



Fort Worth 



1,749 1 1,718 i 1,643 

 1,992 1 1,958 ] 1,891 



1,546 

 1,785 



203 

 207 



1L61 

 10.39 



331 



298 



17.63 82.37 



St. Louis 



14.31 t 85.69 



1 



! 



3,741 3,676 | 3,534 



3,331 



410 



10.96 



629 



15.88 



84.12 

























The combined results show that during the retaining period the oily meat shrank 

 2.48 per cent less than firm and 3.12 per cent less than soft. 



The total shrinkage from chilled weight through all the processes to the end of the 

 retaining period was: Oily, 15.96 per cent; soft, 19.23 per cent; firm, 15.88 per cent; 

 or the oily meat showed a shrinkage of 0.07 per cent and the soft 3.35 per cent more 

 than firm. Although there was a very great difference in the weight of the lots of 

 oily and firm bacon out of cure, it was practically equalized at the end of the retaining 

 period. 



Table 22. — Pumping record of dry salt cured bellies (sides), Fort Worth 







Lot 

 No. 



ChiUed 



fresh 



weight 



(pounds). 



Pumped 



wei^t 



(pounds). 



Gain by pumping. 





Pounds. 



Per cent. 



Oily 



13 

 16 

 19 



22 



14 

 17 

 20 

 23 



15 

 18 

 21 

 24 



850 

 707 

 885 

 650 



882 

 728 

 916 

 677 



32 

 21 

 31 

 27 



3.76 1 





2.W 

 3.50 i 

 4.15 I 





3,092 



3,203 



111 



. 3.59 I 



Soft 



1,000 

 778 

 795 

 685 



1,033 

 805 

 820 

 709 



33 

 27 

 25 

 24 



3.30 

 3.47 1 

 3.14 1 

 3.50! 





3,258 



3,367 



109 



3.35 



Firm 



810 

 840 

 872 

 900 



831 

 868 

 901 

 920 



21 2.59 



28 3. 33 . 



29 ; 3.33 

 20 2.22 



i 



3,422 



3,520 



98 2.86 













J 



