SHRINKAGE OF SOFT PORK. 
19 
Table 4. — Curing records of pickle-cured hams — Continued. 
East St. Louis. 
Lot 
No. 
Weight 
in cure 
(pounds). 
Number 
of days • 
in cure. 
Hours 
meat 
drained. 
Net 
weight of 
drained 
meat 
(pounds). 
Gain from chilled 
weight through 
cure. 
Pounds. 
Per cent. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
725 
628 
617 
535 
55 
55 
55 
55 
72 
72 
96 
96 
717 
640 
633 
538 
30 
38 
37 
33 
4.37 
6.31 
6.21 
6.53 
2,505 
2,528 
138 
5.77 
Sofr. 
629 
55 
72 
641 
36 
5.95 
Firm 
693 
668 
634 
546 
55 
55 
55 
55 
72 
72 
96 
96 
701 
688 
650 
569 
42 
44 
38 
47 
6.37 
6.83 
6.21 
9.00 
2,541 
2,608 
171 
7.02 
Combined Results of Fokt Worth and East St. Louis Curing Records on Pickle-Cured Hams. 
Weight 
in cure 
(pounds). 
Net 
weight of 
drained 
meat 
(pounds). 
Gain from chilled 
weight through 
cure. 
Pounds. 
Percent. 
Oily: 
Fort Worth 
2.245 
2,505 
2,249 
2,528 
155 
138 
7.40 
St. Louis 
5.77 
Total : 
4,750 
4,777 
293 | 6.53 
Soft: 
Fort Worth . 
2,223 
629 
2,247 
641 
163 
36 
7.82 
St. Louis 
5.95 
Total 
2,852 
2,888 
199 | 7.40 
Firm: 
Fort Worth 
2,202 
2 : 541 
2,242 
2, 608 
168 
171 
8.10 
7.02 
Total 
4,743 
4,850 
339 
7.51 
The hams in the Fort Worth test remained in the pickle cure 59 to 61 days and at 
St. Louis 55 days. In addition to the gain noted by pumping, the meat shows an 
additional gain while in the cure. The total percentage gain by pumping and 
cure is given in Table 4. This table shows that the gain of the firm meat in the St. 
Louis tests was similar to the gain of the oily and soft, but lower than the firm in the 
Fort Worth tests. The gains made by the soft and oily lots in the St. Louis test were 
much below those shown in the Fort Worth lots of the same grades of meat. 
The Fort Worth and St. Louis combined percentage gain of all. three grades of hams 
from chilled weight through cure was oily, 6.53; soft, 7.40; firm, 7.51. This shows 
that the firm meat gained 0.98 per cent of the total weight more than oily and 0.11 
more than soft. 
