40 



BULLETIN 1086, V. S. DEPAETMEi^T OF AGRICULTUEE, 



All of the oily and soft lots of Xew Orleans shoulders cured by dry-salt method lost 

 ■ in weight while being cured, but three lots of the seven classed as firm gained in weight . 



There was a great variation, however, between lots of meat of the same kind, which; 

 was probably due to the amount of salt that remained on the meat after being swept,! 

 because this wide variation occurred with all three grades of meat. 



Since these lots of shoulders were neither smoked nor retained a definite period of: 

 time, the results are not comparable with the other cuts. 



The shrinkage through cure from chilled weight was: Oily, 2.14 per cent; soft, 2.17^ 

 per cent; firm, 0.11 per cent. 



MELTING POINTS AND IODINE NUMBERS. 



The samples' of kidney fat used for the melting-point and iodine-number determi-i 

 nations were taken from hogs as nearly representative of the lots as possible. With 

 some of the lots samples were selected from the softest and fij-mest hogs in order tcj 

 determine the melting points and iodine numbers of both extremes in the same lot ^ 



The average of the melting points for oily was 34.50 for East St. Louis tests and] 

 34.90 for Fort Worth tests, for soft 40.28, and for firm 42.65 for East St^. Louis and 44. 1(' 

 for Fort Worth, The iodine numbers used as checks correspond inversely to th( 

 melting points. 



Table 29. — Melting points and iodine-number determinations made from fats taken frov 

 hogs out of test lots at East St. Louis and Fort Worth. 



East St. Lotus Tests. 



Melting point. Iodine number. 





Lot No. 



Oily. 



Firm, i 



1 



Oily. 



Firm. 



"F. 

 1 , .32. 70 



°F. \ 

 44.00 i 

 41.50 t 



1 43. 10 - 



2 42.00 j 



85.00 



72.85 



181.74 



2 69. 81 



59.1, 







39. 80 



62. fl 







I 26. 50 



i7I.Ci 







2 39.00 



2 63.4; 



Average 



34. .50 



42.65 ; 



77.35 



64.: 



FoKT WOETi Tests. 



Lot No. 





Melting point. 



Iodine number. 





















Oily. 1 



Soft. 



Firm. 



Oily. 



Soft. 



Firm. 



4-5-6 



1 

 'F. j 

 27.20 

 32.00 

 130.50 , 

 2 36.70 1 

 126.60 ! 

 2 30.00 1 

 136.00 

 2 41.90 

 138.70-1 

 2 38.10 



1 38. 70 ' 



2 42.40 



°F. 

 32.10 

 37.00 

 140.60 

 2 41.40 

 138.00 

 2 42.00 



1 36. 10 



2 43.00 

 144.00 

 244.00 

 140.40 



.244.80 



°F. 

 42.10 

 46.50 

 140.40 

 2 45. 70 

 140. 60 

 2 45. 70 

 145.00 

 245.00 

 144.90 

 243.40 

 145.50 

 2 45. 10 



84.28 

 7.5.90 

 186.56 

 2 81. 99 

 184.79 

 2 81.23 

 177.93 

 2 71. 59 

 174.63 

 2 74. 12 



1 74. 63 



2 64.99 



75.40 



75.39 



173.62 



2 70. 82 



1 74. 12 



2 63. 97 

 175.90 

 2 63. 72 



1 68. 03 



2 62. 45 



1 70. 57 



2 60. 42 



66. 



7-8-9 



58. 



10-11-12 • 



13-14-15. . 



167. 

 2 62. 

 167. 



1 G-l 7-18 



2 61. 



159. 



19-20-21 , ■ 



259. 

 159. 



22-23-24 



2 61. 



158. 







2 56. 





34.90 1 



40.28 



44.16 



77.72 



69.54 



61. 







1 Softest carcasses of each lo 



t. 



2F] 



rmest care 



asses of eac 



:li lot.' 





The melting points of the 



ots f 



jllow consecutiv 



ely acroE 



s the pa 



ge; i. e.. 



lot 4. 



oily, lot 5 soft, and lot 6 firm, 



etc. 



o 













