SHRINKAGE OF SOFT PORK. 
23 
Table 7. — Retaining period of pickle-cured hams — Continued. 
East St. Louis. 
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. 
Chilled fresh weight 
through retaining 
period. 
6 days 
(lbs.). 
19 days 
(lbs.). 
Lbs. 
Per 
cent. 
Lbs. 
Per 
cent. 
Yield. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
678 
592 
585 
498 
675 
587 
580 
493 
.660 
565 
561 
476 
1 632 
1536 
1529 
1446 
46 
56 
56 
52 
6.78 
9.46 
9.57 
10.44 
55 
66 
67 
59 
8.00 
92.00 
10.96 
11.24 
11.68 
89.04 
88.76 
88.32 
2,353 
2,335 
2,262 
i 2, 143 
210 
8.92 
247 
10.33 
89.67 
Soft 
586 
581 
557 
1525 
61 
10.41 
80 
13.22 
86.78 
648 
635 
597 
519 
643 
629 
590 
513 
622 
605 
566 
496 
1593 
1575 
1530 
1464 
55 
60 
67 
55 
8.49 
9.45 
11.22 
10.60 
66 ! 10.02 
69 10.71 
82 13.40 
58 11.11 
89.98 
89.29 
86.60 
88.89 
2,399 
2,375 
2,289 
1 2, 162 
237 
9.88 
275 
11.28 
88.72 
1 21 days. 
Combined Results of Fort Worth and East St. Louis Retaining Records on Pickle-Cured Hams. 
Weight 
cooled 
smoked 
Weight 
of meat 
24 hours 
after 
smoked 
(lbs.). 
Net weight at 
end of— 
Loss during re- 
taining period 
Chilled fresh weight 
through retaining 
period. 
meat 
(lbs.). 
6 days 
(lbs.). 
19 days 
(lbs.). 
Lbs. 
Per 
cent. 
Lbs. 
Per 
cent. 
Yield. 
Oily: 
Fort Worth 
2,068 
2,353 
2,049 
2,335 
1,972 
2,262 
1,858 
1 2, 143 
210 
210 
10.15 
8.92 
236 
247 
11.27 
10.33 
88.73 
East St. Louis 
89.67 
Total 
4,421 
4,384 
4,234 
4.001 
420 
9.50 
483 
10.77 
89.23 
Soft: 
Fort Worth 
2,063 
586 
2,040 
581 
1,961 
557 
1,831 
1525 
232 
61 
11.25 
10.41 
253 
80 
12.14 
13.22 
87.86 
86.78 
Total 
2,649 
2,621 
2,518 
2. 356 
293 
11.06 
333 
12.38 
87.62 
Finn: 
Fort Worth 
2,056 
2,399 
2,030 
2,375 
1,956 
2,289 
1,821 
1 2, 162 
235 
237 
11.43 
9.88 
253 
275 
12.20 
11.28 
87.80 
East St. Louis 
88.72 
Total 
4,455 
4,405 
4,245 
3,983 
472 
10.59 
528 
11.70 
88.30 
1 21 days. 
The oily meat at both Fort Worth and East St. Louis lost less weight than the 
firm during the retaining period, while the soft lost less at East St. Louis but slightly 
more at Fort Worth. The total percentage loss during the retaining period was : Oily, 
9.50 per cent; soft, 11.06 per cent; firm, 10.59 per cent. Adding to this the loss at 
the end of the smoking process it is shown that the total shrinkage in per cent on hams 
from the fresh chilled weight to the end of the retaining period was: Oily, 10.77 per 
cent; soft, 12.38 percent; firm 11.70 percent; making a yield of meat for oily, 89.23 per 
cent; soft, 87.62 per cent; firm, 88.30 per cent. This shows that the oily lost 0.93 per 
cent less than firm and 1.61 per cent less than soft. 
