2 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 



FUNCTION OF SUGAR IN CURING MEAT. 



Sugar is used in curing meat chiefly on account of its effect upon 

 the quality of the product. " Sugar-cured " hams and bacon are 

 supposed to be of superior quality. A very large proportion of the 

 fancy hams and bacon on the American market has been cured with 

 the use of sugar or sirup. 



Sugar is not used in curing meat on account of its preservative 

 action; in fact, it is probable that the quantity of sugar ordinarily 

 used exerts but very little, if any, preservative action. Meat can be 

 cured in entire safety without the use of any sugar, and large quan- 

 tities are so cured. 



SUBSTITUTES FOR SUGAR. 



The sugar generally used in curing meats is sucrose in the form 

 of granulated, clarified, or plantation-raw sugar. In addition, a 

 considerable quantity of second-grade refiners' sirup is also used. 

 This grade of refiners' sirup is not suited to replace granulated sugar 

 in the household. 



The essential requirements for sugar substitutes used in curing 

 meats are: (1) The cured meat should be of as high quality as that 

 cured with sucrose; (2) there should be practically no spoilage of 

 meat during the curing process; (3) the substitute should be avail- 

 able in sufficient quantities and at a price comparable with that of 

 sucrose. The following products were investigated as to their suit- 

 ability for the purpose. 



REFINERS' SIRUP. 



Refiners' sirup, second grade, is a dark-colored, strong-flavored 

 product resulting from the refining of cane sugar. It is variable in 

 composition and quality and is usually purchased on specifications 

 as to sugar and ash content. The total domestic production of first- 

 and second-grade refiners' sirup in 1918 is estimated by one of the 

 large sugar-refining companies to have been 345,000,000 pounds, 

 which is equivalent to approximately 210,000,000 pounds of sugar. 

 Data on the production of second-grade sirup could not be obtained. 

 It appears that the total supply of refiners' sirup is about ten times 

 greater than the amount required to meet the sugar needs of the 

 meat-packing industry. First-grade refiners' sirup is much higher in 

 price than the second-grade product, and for that reason is ordinarily 

 not used in curing meats, and if the production of second-grade sirup 

 is estimated as half the total production, then the lower-grade sirup 

 would supply approximately five times as much sugar as is needed in 

 curing meats. However, the total supply of this grade of sirup is 

 not available for the purpose. 



