SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



Table 7. — Composition of hams at establishments A, B, and 0. 

 Establishment A. 



Constituent. 



Tierce 1, 

 granu- 

 lated 

 sugar. 



Tierce 2, 

 dextrose. 



Tierce 3, 

 cerelose. 



Tierce 4, 

 70 per 



centcorn 

 sugar. 



Tierce 5,' 



refiners' 



sirup. 



Tierce 6, 

 raw 

 sugar. 





Per cent. 



49.28 



3.60 



.19 



.67 



Per cent. 



54.42 



4.26 



.25 



.36 



Per cent. 



54.97 



4.41 



.27 



.58 



Percent. 



50.10 



3.91 



.23 



.59 



Per cent. 



54.38 



4.27 



.29 



.39 



Per cent. 

 55.68 





4.56 





.25 





.36 







Establishment B. 





49.90 



4.52 



.11 



.36 





56.27 



5.27 



.10 



.50 



52.95 



4.59 



.11 



.42 



53.11 



5.01 



.09 



.53 





























Establishment C. 



Moisture 



Sodium chlorid. 

 Sodium nitrate. 

 Total sugar 



45.52 



45.17 



51.33 



53.30 



42.20 



4.96 



4.33 



5.80 



5.15 



4.40 



.07 



.06 



.06 



.07 



.06 



.36 



.50 



.56 



.42 



.48 



QUALITY OF THE CUKED HAMS. 



The quality of the several lots of hams was judged in the same 

 manner as described under establishment X, except that all the tests 

 were made in the laboratory. Two hams from each tierce were tested 

 for quality. In Table 8 is presented a report on the quality of the 

 several lots of hams. 



At establishment A the hams cured with refiners' sirup were con- 

 sidered to be of the poorest quality, and yet some widely distributed 

 well-known brands of hams are cured with this grade of sirup. The 

 opinion was very generally expressed by the judges that all the hams 

 were of high grade and that there was really very little difference in 

 the quality of the several lots. 



A similar test of the quality of each of the several lots of hams in 

 this experiment was carried on by the establishment in which the 

 curing test was made, but with considerably varying results. How- 

 ever, by adding together the total number of points scored by each lot 

 of hams in the two tests an average estimate of the relative quantity 

 of the several lots is obtained, as follows : Tierce 1, granulated sugar, 

 76 points ; tierce 6, raw sugar, 73 points ; tierce 2, dextrose, 68 points ; 

 tierce 3, cerelose, 63 points; tierce, 5; refiners' sirup, 50 points; and 

 tierce 4, 70 per cent corn sugar, 46 points. 



At establishment B the basis for scoring was : First choice, 4 points ; 

 second choice, 3 points, etc. As before stated the hams in tierce 2 

 had been mislaid and were not scored. The results indicate that the 

 18121°— 21 2 



