SHRINKAGE OF SOFT PORK. 
Table 17. — Retaining period of pickle-cured picnics — Continued. 
East St. Louis. 
31 
Oily. 
Soft. 
Firm 
Lot 
No. 
Net 
weight 
cooled 
Ismoked 
(lbs.). 
225 
239 
228 
179 
Net weight at 
Net end of - 
weight 
of meat 
24 hours! 
after 6 days 21 days 
(lbs.) (ibs.). (lbs.). 
223 
235 
223 
173 
871 I 
S54 
219 
224 
216 
164 
823 
201 
200 
150 
Loss during 
retaining. 
Pounds. 
759 
112 
Per 
cent. 
10.67 
12.97 
12.28 
16.20 
12. 
Green weight through 
retaining period. 
Loss 
(lbs.). 
Per cent- 
Loss. Yield. 
16.60 
17.13 
17.36 
20.63 
164 
17.77 
261 
255 
257 
248 
1,046 
257 
243 
223 
38 14.56 
253 i 246 
253 242 
242 233 
280 268 
226 
227 
215 
2.10 
918 
11.37 
11.67 
13.31 
12.59 
12.24 
48 17.71 
16.91 
14.98 
19.48 
14.97 
182 16. 55 
83.40 
82.87 
82.64 
79.37 
82.23 
82.29 
83.09 
85.02 
80.52 
85.03 
83.45 
Combined Results of Fort Worth and East St. Louis Retaining Records on Pickle-Cured 
Picnics. 
Oily: 
Fort Worth 
248 
871 
245 
854 
229 
823 
211 
759 
37 
112 
14.92 
12.86 
46 
164 
17.90 
17.77 
82.10 
East St. Louis 
82.23 
1,119 
1,099 
1,052 
970 
149 
13.32 
210 
17.80 
82.20 
Soft: 
Fort Worth. 
226 
261 
224 
257 
209 
243 
191 
223 
35 
38 
15.49 
14.56 
41 
48 
17.67 
17.71 
82.33 
East St. Louis 
82.29 
487 
481 
452 
414 
73 
14.99 
89 
17.69 
82.31 
Firm: 
Fort Worth 
235 
1,046 
234 
1,028 
219 
989 
203 
918 
32 
128 
13.62 
12.24 
35 
. 182 
14.71 
16.55 
85.29 
East St. Louis 
83.45 
1,281 
1,262 
1,208 
1,121 
160 
12.49 
217 
16.22 
83.78 
i 36 hours. 
2 18 days. 
The percentage shrinkage during the retaining period, as shown in the combined 
results, was: Oily, 13.32 per cent; soft, 14.99 per cent; firm, 12.49 per cent; or the oily 
picnics shrank 0.83 per cent and the soft 2.5 per cent more than the firm. 
The total loss from chilled weight through the retaining period was heavier for 
picnics than for any of the other cuts. This wholesale cut shows that oily meat shrank 
1.58 per cent and soft 1.47 per cent more than firm. 
