SHRINKAGE OF SOFT PORK. 
Table 10. — Soaking record of pickle-cured skinned hams — Fort Worth. 
25 
Lot 
No. 
Weight 
of meat 
in soak 
(pounds). 
Time meat 
soaked. 
Net 
weight of 
drained 
meat out 
of soak 
(pounds). 
Tempera- 
ture of 
water 
(° F.). 
Gain or 
loss in 
Hours. 
Min- 
utes. 
soak 
(pounds). 
Oily 
13 
16 
19 
22 
14 
17 
20 
23 
15 
18 
21 
24 
695 
723 
675 
644 
3 
3 
4 
4 
56 
52 
4 
693 
726 
673 
645 
76 
76 
72 
72 
-2 
3 
-2 
1 
2,737 
. 2,737 

Soft 
819 
753 
716 
690 
3 
3 
4 
4 
56 
. 52 
4 
820 
751 
717 
691 
76 
76 
72 
72 
1 
-2 
1 
1 
2,978 
2,979 
1 
739 
646 
821 
717 
3 
3 
4 
4 
56 
52 
4 
736 
643 
817 
714 
76 -3 
76 
72 
72 
-3 
-4 
-3 
2,923 
2,910 
-13 
Table 11.— Smoke record of pickle-cured skinned hams — Fort Worth. 
Lot 
No. 
Weight 
in 
smoke 
(lbs.). 
Hours 
smoked. 
Temperature 
of smoke 
house at— 
Net 
weight 
of 
cooled 
meat 
(lbs.). 
Total loss in 
smoke. 
Total loss or 
gain from 
chilled fresh 
weight 
through smoke. 
Begin- 
ning. 
Close. 
Lbs. 
Per 
cent. 
Lbs. 
Per 
cent. 
Oily 
13 
693 
23 
o F 
82 
F. 
128 
128 
132 
132 
650 
678 
616 
588 
43 
48 
57 
57 
6.20 
6.61 
8.47 
8.84 
5 
4 
12 
14 
.76 
16 
19 
22 
726 
673 
645 
23 j 82 
19 88 
19 88 
.59 
1.91 
2.33 
2,737 
1 • 
2,532 
205 
7.49 
35 
1.36 
Soft 
14 
17 
20 
23 
15 
18 
21 
24 
820 
751 
717 
691 
23 
23 
19 
19 
82 
82 
88 
88 
128 764 
56 
54 
66 
58 
6.83 
7.19 
9.21 
8.39 
10 
8 
15 
9 
1.29 
128 
132 
132 
697 
651 
633 
1.13 
2.25 
1.40 
2,979 
2,745 
234 
7.85 
42 
1.51 
Firm 
736 
643 
817 
714 
23 
23 
19 
19 
82 
82 
88 
88 
128 
128 
132 
132 
687 
596 
747 
652 
49 
47 
70 
62 
6.66 
7.31 
8.57 
8.68 
+ 2 
+12 
14 
+4 
+.29 
+2.05 
1.84 
+.62 
2,910 
2,682 
228 
7.84 
+4 
+.15 
The total percentage loss in smoke of the skinned hams shown in Table 11 was: 
Oily, 7.49 per cent; soft, 7.85 per cent; firm, 7.84 per cent. This loss is about 1 per 
cent less than the loss for hams not skinned. The loss from chilled weight through 
smoke was: Oily, 1.36 per cent; soft, 1.51 per cent. The firm lots made a slight gain 
instead of losing in weight, due to a very large increase in weight of lots 18 and 24 
while in cure. 
