SUBSTITUTES FOR SUCROS*E IN CURING MEATS. 



13 



this and subsequent tests made in this laboratory each lot of bacon 

 was fried in a clean frying pan over a low flame and in as nearly the 

 same manner as possible as each of the other lots. A summary of 

 the reports of the judges is presented in Table 10. 



Table 10. — Quality of sweet-pickle bacon (preliminary experiment at estab- 

 lishment X. ) 



Judge. 



Tierce 1, 

 granu- 

 lated 

 sugar. 



Tierce 2, 

 cerelose. 



Tierce 3, 

 no sugar. 



A 



Points. 

 2 

 3 

 2 

 1 

 3 

 3 



3 

 3 

 3 

 2 

 2 



Points. 

 3 

 2 

 3 

 3 

 2 

 1J 



li 



1 

 1 



2 

 3 

 3 



Points. 

 1 



B 



1 



c .: . 



1 



D 



2 



E 



1 



F * 



1J 



G 



3 



H 



2 



I 



2 



J 



1 



K 



1 



L 



1 







Total 



28£ 



26 



17} 





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

 third choice, 1 point. The result of the test indicates that there was 

 very little difference in the quality of the bacon cured with granu- 

 lated sugar as compared with that cured with cerelose, but that the 

 bacon cured without sugar was of appreciably lower quality. This 

 lot of bacon did not brown on frying and the flavor was distinctly 

 inferior to that of the two other lots. 



EXPERIMENTS AT ESTABLISHMENTS A, B, AND O. 



PLAN OF WORK. 



Six tierces of bellies were cured at establishment A, and 5 each at 

 establishments B and C. 



At each establishment the chilled bellies were packed in tierces 

 which were then filled with pickles made up according to the same 

 formula except as regards the kind of sugar used. Raw sugar was 

 being used at the time in curing this class of meat at establishment A, 

 and refiners' sirup at establishment B. The tierces were stored during 

 the curing period at a temperature approximating 36°-37° F. at es- 

 tablishments A and B, and at a temperature of 40° F. at establish- 

 ment C. The tierces were rolled on the fifth and fifteenth days after 

 packing. 



At establishment A the cured bellies were soaked 1| hours in water 

 at 70° F. and were smoked 30 hours at a temperature of 130°-135° F. 

 At establishment B the bellies were due to be cured in 30 days but 

 by a mistake were left in cure 48 days. The cured bellies were soaked 



