SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



11 



Table 8. — Quality of hams at establishments A, B, and C — Continued. 



Establishment C. 



Judge. 



Tierce 1, 

 granu- 

 lated 

 sugar. 



Tierce 2, 

 dextrose. 



Tierce 3, 

 cerelose. 



Tierce 4, 

 70 per 



cent corn 

 sugar. 



Tierce 5, 



refiners' 



sirup. 



Tierce 6, 



raw 

 sugar. 



A 



Points. 

 5 

 1 

 1 

 5 

 1 

 5 

 2 

 5 

 5 

 4 



Points. 

 4 

 3 

 3 

 2 

 4 

 3 

 4 

 3 

 1 

 5 



Points. 

 3 

 5 

 2 

 3 

 5 

 1 

 3 

 1 

 2 

 3 



Points. 

 1 

 2 

 5 

 1 

 2 

 2 

 1 

 4 

 4 

 1 



Points. 

 2 

 4 

 4 

 4 

 3 

 4 

 5 

 2 

 3 

 2 



Points. 



B 





C 





D 





E 





F 





G 





H 





I 





J 











Total 



34 



32 



28 



23 



33 









SUMMARY OF RESULTS OF HAM-CURING EXPERIMENTS. 



1. Eighteen tierces of hams were cured at four establishments. 



2. The extent of the absorption of the curing materials by the hams 

 does not bear any relation to the kind of sugar used. 



3. As an average of the results obtained at establishments A, B, 

 and C it was found that the old pickle from the cured hams contained 

 63.4 per cent of the sodium chlorid, 64.83 per cent of the sodium 

 nitrate, and 71.56 per cent of the sugar present in the new pickle. 

 From the standpoint of economy the importance of making use of 

 the old pickle, on account of the curing materials which it contains, 

 is evident. 



4. Five sour hams, three of which were classed as light shank sours, 

 one of a light aitchbone sour, and one a shank sour, were found in a 

 total of 518 hams cured. One sour ham was found in a tierce cured 

 with dextrose, two in tierces cured with cerelose, one in a tierce cured 

 with 70 per cent corn sugar, and one in a tierce cured with raw sugar. 

 These data do not necessarily indicate the percentage of sour hams 

 which might be expected in the practical curing of hams with the 

 several sugars on a large scale. Such information can be obtained 

 only by extended practical use of the sugars. 



5. The average relative quality of the hams cured with the several 

 sugars at the four establishments can not be indicated with a high 

 degree of accuracy, since not all the sugars were used at each 

 establishment. However, a careful consideration of the reports on 

 the quality of the hams cured at each plant indicates that the hams 

 should be ranked in approximately the following order, according to 

 the kind of sugar used: First, granulated sugar; second, raw sugar; 

 third, cerelose; fourth, dextrose; fifth, refiners' sirup; sixth, 70 per 

 cent corn sugar. There really was very little difference in the quality 

 of the first five lots of hams, and even the sixth lot, cured with 70 



