SHRINKAGE OF SOFT PORK. 
27 
Table 13. — Pumping record of pickle-cured picnics. 
Fort Worth. 
Lot 
No. 
Chilled 
fresh 
weight 
(pounds). 
„ . Gain by pumping. 
Pumped 
(pounds). Pounds 
Per cent. 
Oily 
Soft 
Firm 
1 
2 
3 
257 
232 
238 
283 26 
258 26 
260 22 
10.12 
11.21 
9.24 
East St. Louis. 
Oilv 
1 
2 
3 
4 
2 
1 
2 
241 
251 
242 
189 
255 
268 
252 
202 
14 
17 
10 
13 
5.81 
6.77 
4.31 
5.88 
923 
977 
54 
5.85 
Soft 
271 
288 
17 
6.27 
Firm 
272 
267 
267 
294 
286 
281 
277 
304 
14 
14 
10 
10 
5.15 
5.24 
3.75 
3.40 
1,100 
1,148 
48 
4.36 
Combined Result of Fort Worth and East St. Louis Pumping Records on Pickle-Cured Picnics. 
Oily: 
Fort Worth 
257 
283 
977 
26 
54 
10.12 
East St. Louis 
923 
5.85 
1,180 
1, 260 
80 
6.78 
Soft: 
Fort Worth 232 
East St. Louis • 271 
503 
Firm: 
258 
288 
546 
11.21 
6.27 
8.55 
Fort Worth 
238 ; 
260 ! 
1, 148 
22 
48 
9.24 
East St. Louis 
1,100 
4.36 
1, 338 
1,408 
70 
5.23 
Table 14. — Curing record of pickle-cured picnics. 
Fort Worth. 
Lot 
No. 
Weight Number 
in cure of days 
(pounds).: in cure. 
Hours 
meat 
j drained. 
Net 
weight of 
drained 
meat 
(pounds). 
Gain from chilled 
weight through 
cure. 
Pounds. 
Percent. 
Oily. 
Soft. 
Firm 
283 
258 
260 
17 282 
17 262 
17 265 
9.73 
12.93 
11.34 
