232 SOUTHEKN PORK PRODUCTION 



way from 50 up to 85 per cent, depending on several 

 factors. Among these factors may be mentioned, first 

 of all, condition. As a rule the higher the condition the 

 higher the dressing percentage. Since the fat is de- 

 posited largely in and over the musculature, it is quite 

 evident that the higher the condition the greater will be 

 the proportion of carcass to offal and waste matter. 

 Quality is also generally associated with a high dressing 

 per cent. Especially is quality of importance in coarse 

 hogs with large bones and paunchy middles. The butcher 

 desires a minimum bone, just large enough to bear the 

 weight of the hog's body from the time the hog is bought 

 until it is on the killing floor. Next in importance is the 

 paunchiness, or the relative size of belly compared with 

 the rest of the body. The larger the paunch, regardless 

 of the cause, the less will be the dressing percentage. 

 Next, the seediness of old sows and the staginess of 

 boars and stags will result in an appreciable lov^'ering of 

 the dressing percentage. Old sows that have raised a 

 large number of pigs generally have considerable waste 

 on their bellies that will have to be trimmed off. 



Federal inspection. — At the present time in all of our 

 larger packing plants federal inspectors are placed to see 

 that no diseased meats are slaughtered and that no 

 spoiled meats are placed on the markets. This work was 

 started several years ago, and the results of the constant 

 care and watchfulness have greatly increased the quality 

 of the packing plant output. At first the inspection was 

 objected to, but the public and packers soon adjusted 

 themselves to the new conditions, and although there 

 is still ample room for improvement the work has pro- 

 ceeded most effectivelv. It is unfortunate that this in- 



