SUBSTITUTES FOR SUCROSE IN CURING MEATS. 5 



Table 2. — Record of preliminary ham-curing experiment, establishment X. 



Item. 



Tierce 1, 

 no sugar. 



Tierce 2, 

 granu- 

 lated 

 sugar. 



Tierce 3, 

 cerelose. 





33 



39 



362 



Normal. 



27 

 39 



354 

 Normal. 



30 







39 



Weight of cured hams 



pounds. . 



348 

 Normal. 







QUALITY OF THE CURED HAMS. 



In this and subsequent tests the quality of the hams was judged 

 from the appearance of the freshly cut surfaces of the hams and 

 by the appearance and palatability of the fried product. Two hams 

 from each lot were used for the purpose. The hams were tested by 

 11 persons, some of whom cooked and tested slices of ham in their 

 homes while others attended a test conducted in the laboratory. 

 The slices of ham were always fried in a clean pan and never in 

 the drippings remaining after frying slices of another lot of hams. 

 Those who tested the hams in their homes were instructed to ob- 

 serve similar precautions. A report of the test on the hams is pre- 

 sented in Table 3. 



Table 3. — Quality of hams (preliminary experiment at establishment X). 



Judge. 



Tierce 1, 

 no sugar. 



Tierce 2, 

 granu- 

 lated 

 sugar. 



Tierce 3, 

 cerelose. 



Judge. 



Tierce 1, 

 no sugar. 



Tierce 2, 

 granu- 

 lated 

 sugar. 



Tierce 3, 

 cerelose. 



A 



Points. 

 2 

 1 

 1 

 1 

 1 

 1 

 3 



Points. 

 2 

 2 

 3 

 3 

 2 

 2i 

 1 



Points. 

 2 

 3 

 2 

 2 

 3 



2§ 

 2 



H 



Points. 

 3 

 3 

 1 

 3 



Points. 

 1 

 1 



2i 

 2 



Points. 

 2 



B 



I 



2 



c 



J 



2} 



D.... 



K 



1 



E 



Total 





F 



20 



22 



24 



G 









Basis for scoring : First choice, 3 points ; second choice, 2 points, 

 third choice, 1 point. When no choice was indicated the samples 

 were scored alike. The result of this test indicates that the hams 

 cured with cerelose were considered to be slightly the best in quality, 

 followed closely in turn by those cured with granulated sugar and 

 with no sugar. There was really very little difference in the quality 

 of the three lots of hams. It was noted, however, that the hams 

 cured with sugar browned more readily on frying than those cured 

 without sugar. 



