SHRINKAGE OF SOFT POEK. 
17 
Table 2. — Chill room record of all classes of carcasses used — Continued. 
East St. Louis. 
Lot 
No. 
Dressed 
weight 
(pounds). 
Chilled 
dressed 
weight 
(pounds). 
Loss in 
Pounds. 
chilling. 
Per cent. 
Oily 
1 
2 
3 
1 
2 
3 
3,401 
2,848 
2,939 
3,362 
2,811 
2,896 
39 
37 
43 
1.15 
1.30 
1.45 
■ 
9,188 
9,069 
119 
1.2& 
Firm , 
3,241 
3,155 
2,962 
3,190 
3,126 
2,910 
51 
29 
52 
1.57 
.92 
1.76 
t. 
9,358 
9,226 
132 
1.41 
The average loss in the chill room as indicated by these tests was 1.74 per cent. 
There was a variation between the different lots of the same kind of meat and a 
smaller difference between the shrinkage of the three grades of meat. The total Joss 
when all of the lots are considered both at Fort Worth and East St. Louis is practi- 
cally the same for the three kinds of meat. In other words these tests do not show 
that oily and soft meat shrinks more than firm while being chilled. 
Table 3. — Pumping record of pickle-cured hams. 
Fort Worth. 
Lot 
No. 
Chilled 
fresh 
Pumped 
Gain by pumping. 
,;a,«- 
Pounds. 
Per cent. 
Oily 
1 
4 
7 
10 
2 
5 
8 
11 
3 
6 
9 
12 
601 | 642 
550 | 582 
448 ! 487 
495 534 
41 
32 
39 
39 
6.82 
5.82 
8.71 
7.88 
2,094 2,245 | 151 ; 7.21 
Soft 
547 586 
514 538 
488 527 
535 572 
39 
24 
39 
37 
7.13 
4.67 
7.99 
6.92 
2,084 2,223 139 6.67 
544 575 
527 553 
492 530 
511 544 
31 5. 70 
26 4. 93 
38 7.72 
33 6.46 
2,074 
2,202 
128 6. 17 
East St. Louis. 
OUy 
1 
687 
725 
38 
5.53 
2 
602 
628 
26 
4.31 
3 
596 
617 
21 
3.52 
4 
505 
535 
30 
5.94 
2,390 
2,505 
115 
4.81 
Soft 
2 
605 
629 
24 
3.97 
Firm 
1 
659 
693 
34 
5.16 
2 
644 
668 
24 
3.73 
3 
612 
634 
22 
3.59 
4 
522 
546 
24 
4.60 
2,437 
2,541 
104 
4.27 
103756—22 3 
