SHRINKAGE OF SOFT PORK 
35 
In the Fort Worth tests lots 1 to 6 were held in the smoke 28 hours at a temperature 
ranging from 85° to 125° F., while lots 7 to 12 were smoked 26^ hours at a temperature 
ranging between 100° and 124° F. 
The percentage shrinkage in smoke of the total amount of each kind of meat in the 
Fort Worth tests was: Oily, 13.22 per cent; soft, 15.30 per cent; firm, 16.07 per cent. 
This shows that the firm bellies (bacon) shrunk 2.85 per cent more than oily and 0.77 
per cent more than the soft. 
The same kind of meat cured in a similar manner in St. Louis was smoked from 32 
to 36 hours at approximately the same temperature and showed a shrinkage of: Oily, 
13.15 per cent; soft, 14.91 per cent; firm 12.90 per cent. In these tests the firm lost 
0.25 per cent less than the oily and 2.01 per cent less than the soft. 
The combined results of Fort Worth and St. Louis tests while in smoke show that 
oily meat lost 1.22 per cent less than firm and 2.03 per cent less than soft. However, 
the loss from chilled weight through smoke shows that the firm meat lost 3.32 per cent 
less than oily and 3.20 per cent less than soft. 
Table 21. — Retaining record of pickle-cured bellies (bacon). 
Fort Worth. 
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. 
i 
6 days 18 days 
(lbs.). I (lbs.). 
Total loss. 
Per 
Pounds. 
cent. 
Pounds j cL e t r . 
cent 
yield. 
Oily... 
1 
4 
7 
2 10 
2 
5 
8 
11 
3 
6 
9 
12 
400 
516 
409 
1394 
1513 
402 
376 360 
494 480 
393 375 
40 
10.00 
84 
79 
61 
18.92 
14.13 
13.99 
81.08 
36 6.98 
34 8.31 
85.87 
86.01 

i 
1,325 
1,309 
1,263 : 1,215 
110 
8.30 
224 15.56 
84.44 
Soft 
430 
428 
364 
384 
1423 
1424 
352 
375 
403 ' 385 
408 i 392 
337 310 
361 334 
45 
36 
54 
50 
10.47 
8.41 
14.84 
13.02 
85 
74 
89 
98 
18.09 
15.88 
22.31 
22.69 
81.91 
84.12 
77.69 
77.31 
1,606 
' 1,574 
1,509 1,421 
185 11.52 
346 19.58 
80.42 
Firm 
472 
436 
417 
424 
1468 
M32 
407 
411 
445 426 
408 ; 388 
395 366 
395 366 
46 1 9.75 
48 11.01 
51 1 12.23 
58 13.68 
75 
88 
76 
92 
14.97 
18.49 
17.19 
20.09 
85.03 
81.51 
82.81 
79.91 
1,749 
1,718 
1,643 1,546 
203 l 11.61 
331 
17.63 
82.37 
East St. Louis. 
Oilv 
1 
2 
3 
4 
2 
1 
2' 
3 
4 
478 
404 
398 
285 
475 
399 
391 
279 
469 
384 
382 
268 
3 445 i 
3 367 i 
3 364 
3 254 | 
33 
37 
34 
31 
6.90 
9.16 
8.54' 
10.88 
79 
72 
65 
62 
15.08 
16.40 
15.15 
19.62 
84.92 
83.60 
84.85 
80.38 
1,565 
1,544 
1,503 
3 1,430 I 
135 
8.63 
278 
16.28 
83.72 
Soft 
411 
405 
386 
3 364 | 
47 
11.44 
79 
17.83 
82.17 
Firm 
520 
486 
402 
584 
514 
478 
392 
574 
502 
460 
378 
551 
3 471 i 
3 439 
3 354 ! 
3 521 
49 
47 
48 
63 
9.42 
9.67 
11.94 
10.79 
79 
70 
85 
64 
14.36 
13.75 
19.36 
10.94 
85.64 
86.25 
80.64 
89. C6 
1,992 
1,958 
1,891 
3 1,785 
1 
207 
10.39 
298 
14.31 
85.69 
i 36 hours. 
* 5 pieces were taken out by mistake, therefore lot 10 is not considered in retaining period record. 
3 21 days. 
