The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articlesWilder, F. W. (Fred William)
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The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles
Wilder, F. W. (Fred William)
Packing-houses
Warm leaf lard to cooler 1,000 lbs.
Chilled leaf lard 986 lbs.
Shrinkage, 1.4 per cent 14 lbs.
Weight to test tank, 986 pounds; value per cwt., $7,556.
Yield prime steam lard 94.12 per cent; 928 lbs. at $8.025 per
cwt. $74.47
Yield tankage (pressed) .81 per cent; 8 lbs. at 9.89 per
ton .04
------
Total $74.51
_Test._--Showing manipulation of 5,000 pounds of back fat to make
neutral, kettle rendered lard and pure steamed lard:
TEST ON 5,000 POUNDS OF BACK FAT CONVERTED TO NO. 2 NEUTRAL KETTLE
RENDERED LARD AND PRIME STEAM LARD.
Net wt. Per
lbs. cent.
Back fat 5,000
Less skins removed 586 = 11.72
-----
Skinned back fat rendered to No. 2 neutral 4,414
Production No. 2 neutral 1,846 = 41.82
Bottoms left in kettle 2,568
=====
Bottoms from No. 2 neutral rendered to kettle rendered
lard 2,568
Stearine added 270 = 10.51
-----
Total 2,838
Production of kettle rendered lard from above 1,940 = 68.36
-----
Bottoms from No. 2 neutrals 898
Kettle rendered bottoms 673
-----
Loss on production 225
=====
Bottoms from kettle rendered to prime steam lard to tank 673
Production of prime steam lard 307 = 45.62
-----
Skins from back fat rendered to prime steam lard 586
Production of prime steam lard 192 = 32.76
RECAPITULATION.
Net wt.
lbs.
Rendering back fat 5,000
Oleo stearine added 270
-----
Total 5,270
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