SHRINKAGE OF SOFT PORK. 
11 
constant-temperature box for 3 days at 30° C, were then taken out 
and quickly clamped in a tilted position and photographed, the aim 
being to get the picture when the fats were at a temperature of 30° C, 
in order to show the changed position of the fat in the soft and oily 
lots in comparison with the firm. It will be noted that the samples of 
fat from oily hogs in Figure 1 and those from soft hogs in Figure 2 
moved to seek their level as water will. In the soft samples there is 
also the dark color, indicating that the fat is semiliquid and trans- 
parent. Since they did not all seek their own level to such an extent 
as did the oily, there is less difference between firm and soft than 
between firm and oily. 
Fig. 2.— Samples of lard from hogs graded as soft. Note the varying degrees of semiliquid condition of 
the samples as shown by color, and a tendency of the contents to become adjusted to the new level. 
Samples Nos. 4, 10, 12, 23, 29, and 30 show a greater degree of liquidity than the others, particularly the 
samples on the extreme ends. Photograph taken immediately after samples were removed from a con- 
stant temperature of 30° C. 
The fat of firm hogs will remain solid, as shown by Figure 3 and 
will therefore be a clear white. 
These pictures show that there is a distinct difference in the lard 
of oily, soft, and firm hogs when held at a temperature of 30° C. 
This objectionable feature of the oil remaining liquid in soft and 
oily meats is true in the case of bacon as well as in lard and to a less 
extent in the other cuts. The soft bacon was not oily, but when cut 
presented a soft, spongy appearance and was difficult to slice. 
Although the bacon was decidedly inferior in appearance and 
without doubt was more difficult to sell, bacon comprises only a 
small percentage of the whole carcass, and for that reason it would 
seem that the discount made on live hogs should not be based entirely 
