Dec. 15,1925 Influence of Field-Pea Rations on Quality of Pork 1177 
Table V.— Summary of results in the cooling, curing, and smoking process e 
Lot No. 
Part 1.- 
-Sweet-pickle cure 
Part 2.—Dry-salt cure 
Fresh 
chilled 
weight 
Cooled 
smoked 
meat 
Loss 
Fresh 
chilled 
weight 
Cooled 
smoked 
meat 
Loss 
Cooler 
Through 
cure 
Through 
smoke 
Cooler 
Through 
cure 
Through 
smoke 
Pounds 
Pounds 
Per cent 
Per cent 
Per cent 
Pounds 
Pounds 
Per cent 
Per cent 
Per cent 
1_ 
200 
191. 5 
-2.68 
7.50 
-4.25 
152 
138 
-2.65 
-2.63 
-9.21 
2_ 
195 
187.0 
-3.08 
7.69 
-4.10 
171 
155 
-2.82 
-2.34 
-9.35 
3. 
154 
148.0 
-2.83 
7.79 
-3.89 
225 
205 
-3.22 
-2.22 
-8.88 
4...... 
215 
203.0 
-2.80 
6.97 
-5.58 
297 
270 
-2. 95 
-2.35 
-9.09 
MELTING POINTS OF LEAF AND BACK FATS 
In Table VI only the average melting points of the various lots 
are shown. The individual variance from the average, not only in 
the melting points, but in the iodine values also, was so small that it 
was not deemed worth while to give each result. In this work the 
temperature at which the fats became transparent was taken as the 
melting point. 
Table VI. — Melting points of back and leaf fat& 
Part 1 
Part 2 
Back fat 
Leaf fat 
Back fat 
Leaf fat 
° C. 
° C. 
° C. 
° C. 
40.90 
48.16 
41.2 
47.5 
41.97 
48.50 
42.4 
48.4 
42.63 
48.63 
44.6 
50.8 
41.06 
48.05 
44.0 
49.4 
Very little difference is to be noted in. the melting points of the 
fats from the various lots. 
In part 1 there is a variance of only 0.58° in the leaf fat and 1.73° 
in the back fat. In part 2 the difference is slightly greater, there 
being a variance of 3.3° in the leaf fat and 3.4° in the back fat. In 
both part 1 and part 2 the melting points in the barley and tankage 
fed lots were consistently higher than in the other lots. This differ¬ 
ence, however, is not sufficient to be of any great significance. t 
IODINE VALUES 
The iodine values were run according to the Hanus method. From 
these the percentage of olein was calculated according to the table 
given in Lewkowitsch. 9 
• Lewkowitsch, J. chemical technology and analysis of oils, fats, and waxes. Ed. 4, rewritten 
and enl., v. 3, p. 176 London. 1909. 
