SHRINKAGE OF SOFT PORK. 9 
oily. This difference between the oily and firm was sufficient to 
counterbalance the losses of the oily meat sustained in the other 
processes. 
SHRINKAGE DURING THE RETAINING PERIOD. 
The general opinion is that the- meat shrinks slowly and only a 
small amount after being smoked. The results of these tests, how- 
ever, show that during the first 24 hours after the meat is taken out 
of smoke the shrinkage is comparatively heavy and that thereafter 
it continues to shrink, but at a constantly decreasing rate. 
Referring to records during the retaining period, the figures appear- 
ing in Table 1 indicate that the different grades of meat shrunk during 
the 19 to 21-day retaining period as follows: Oily, 9.28 per cent; soft, 
10.59 per cent; firm, 10.20 per cent. It will be noted, therefore, that, 
as was the case during the smoking period, the oily meat lost less than 
either the firm or the soft meat. This is significant, since the opinion 
has been widely held that during both periods oily meat shrinks more 
than soft or firm. It should also be noted that with pickle-cured 
bacon, in which there was a very noticeable difference in gain be- 
tween the firm and oily lots in the cure, the firm meat lost 1.22 per 
cent more in smoke and 2.48 per cent more during the retaining pe- 
riod than the oily. In other words, the total loss from chilled weight 
to the end of the retaining period for firm and oily pickle-cured bellies 
was practically the same. 
TOTAL LOSS LN ODLY AND FffiM PORK THE SAME. 
The total loss in wholesale smoked cuts from chilled weight to the 
end of the retaining period for the 14,470 pounds of oily and 15,909 
pounds of firm pork was the same, or 13.85 per cent of the chilled 
weight. The soft meat, of which there was 11,447 pounds at the 
beginning, showed a shrinkage of 15.92 per cent, or 2.07 per cent 
more than the firm and oily. All shrinkage percentage comparisons 
are based upon the total weight of the meat considered. These re- 
sults were contrary to what might have been expected, in view of 
the opinion generally held heretofore. 
THE TRUE DIFFERENCE IN THE OILY, SOFT, AND FIRM PORK. 
Although there is, so far as these tests would indicate, no difference 
in shrinkage, there is a very noticeable difference in the firmness of 
oily and firm pork after being chilled, and also a difference in the 
appearance of the meat before and after being cured. 
In the fresh chilled condition, the oily carcass remains very soft 
and the fat has a slightly yellowish tinge. The carcass and the whole- 
sale cuts handle very much the same as those from a warm carcass. 
The soft hog carcass is not firm and neither is it oily. The fat is 
white like that of a firm carcass. 
103756—22 — -2 
