36 
BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 
Table 21. — Retaining re cord of pickle-cured bellies (bacon) — Continued. 
Combined Results of Fort Worth and East St. Louis Retaining Records ox Pickle-Cured 
Bellies (Bacon). 
Lot 
No. 
Weiffht Wei g ht 
w eignt , . 
Net weight at 
end of— 
cooled 
smoked 
meat 
(lbs.). 
of meat 
24 hours 
after 
smoked 
(lbs.). , 
6 days lSdavs 
(lbs.), (lbs.). 
Loss during re- Green weight through 
taming period. retaining period. 
Pounds. 
Total loss. 
Per Per 
cent 
cent. 
Pounds. 
Per 
cent. 
yield. 
Oilv: 
Fort Worth. 
St. Louis 
Soft 
1,32.5 1.309 1. 
1,565 1.544 1, 
263 1,215 
503 1.430 
110 8.30 224 
135 S.63 i 278 
15. 56 84. 44 
16. 28 83. 72 
2,853 i 2,766 2,645 
245 
8.48 
502 | 15.95 
S4.0c 
Fort Worth 
1,608 
411 
2,017 
1,574 
405 
1,509 
3S6 
1.421 
'364 
185 
47 
11.52 
11.44 
346 
79 
19.58 
17.83 
80.42 
82. 17 
1,979 
1,895 
1,785 
232 
11.50 
425 \ 
19.23 
80.77 
irm: 
Fort Worth. 
1.749 
1,992 
1,718 
1, 958 
1,643 
1,891 
1,546 
1,785 
203 
207 
11.61 
10.39 J 
331 ; 
298 | 
17.63 
14.31 
82.37 
St. Louis 
S5.69 
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. 
Chilled 
Pumped 
weight 
(pounds). 
Gain bv 
pumping. 
Lot 
No. 
fresh 
weight 
(pounds). 
Pounds. 
Percent. 
Oilv 
t 
13 
850 
882 
32 
3.76 
16 
707 
728 
21 
2.97 
19 
885 
916 
31 
3.50 
22 
14 
650 
677 
27 
4.15 
3.092 
3, 203 
111 
3.59 
Soft 
1,000 
1,033 
33 
3.30 
17 
77^ 
805 ; 
27 
3.47 
20 
795 
820 1 
25 
3.14 
23 
15 
685 
709 
24 
3.50 
3,258 
3, 367 
109 
3.35 
Firm 
810 
831 
21 
2. 59 
18 
840 
868 
28 
3.33 
21 
S72 
901 , 
29 
3.33 
• 24 
900 
920 
20 
2.22 
3. 422 
3.520 
98 
2.86 
