Weight after hanging in cooler seventy-two hours, 6,623 pounds; shrinkage, 347 pounds or 4.97 per cent; temperature of cooler, 32° F.
Weight after hanging in cooler ninety-four hours, 6,613 pounds; shrinkage, 357 pounds or 5.12 per cent; temperature or cooler, 32° F.
Hog By-Products.
—These consist of the heads, plucks and entrails, and so much ingenuity is being used to make commercial products thereof, that nearly as much labor is expended upon these parts as upon the dressing of the hog.
Heads.
—The heads are best made free from hair before severing from the carcass. If the loose hair is properly removed before the head is dropped, there is far less likelihood of hair coming in contact with cheek meat and tongues, from which parts it is difficult to hand pick.
The heads cleaned, they are skinned, the tongue is taken out, cheek meat cut off, jaws pulled, brains removed from skulls, skull frame cut into, to separate the teeth section and upper part of skull, cleansed of lithoids; snouts and ears are separated from face pieces and prepared for food products.
Plucks.
—Plucks are separated into livers, lungs and hearts. The hearts are used as sausage meat. The livers are selected for quality and many sold at retail. Defective livers are used for meat meal or digester tankage.