SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



15 



Table 12. — Composition of new and old bacon pickle — Continued. 

 Establishment B. 



Tierce 



Age of 



No. 



pickle. 





Days. 



1 



New. 



1 



45 



2 



New. 



2 



45 



3 



New. 



3 



45 



4 



New. 



4 



45 



5 



New. 



5 



45 



Kind of sugar. 



Specific 

 gravity 

 at 20° C. 



Salometer 

 reading 

 at 20° C. 



Sodium 

 chlorid. 



Sodium 

 nitrate. 



Total 

 sugar. 



Granulated 



do 



Dextrose 



do 



Cerelose 



do 



70 per cent corn sugar . 



do 



Refiners' sirup 



....do 



1.152 

 1.110 

 1.152 

 1.111 

 1.156 

 1.116 

 1.152 

 1.110 

 1.156 



Degrees. 



76 

 57 

 76 

 57 

 78 

 59 

 76 

 57 



18.72 



13:12 



18.72 

 13.40 

 19.43 

 14.18 

 18.55 

 13.07 

 18.17 

 12.81 



Per cent. 



0.29 

 .13 

 .44 

 .26 

 .26 

 .20 

 .26 

 .17 

 .24 

 .19 



Per cent. 



1.44 

 1.13 



1.45 

 1.25 

 1.37 

 .90 

 1.52 

 1.11 

 2.45 

 1.87 



Establishment C. 



1 



New. 



27 

 New. 



27 

 New. 



27 

 New. 



27 

 New. 



27 



Granulated 



1.140 

 1.105 

 1.139 

 1.098 

 1.139 

 1.097 

 1.140 

 1.099 

 1.142 

 1.101 



70 

 54 

 70 

 50 

 70 

 49 

 70 

 50 

 72 

 51 



17.42 



9.65 

 17.44 



9.52 

 17.46 



9.52 

 17.47 



9.61 

 17.65 



9.87 



0.24 



0.86 



1 



do 





2 





.23 



.82 



2 



do 



.65 



3 





.21 



.17 

 .22 



.81 



3 



do 



.64 



4 





.84 



4 



do 



.61 



5 





.24 



.89 



5 





.72 











Table 13 shows the relative composition of the new and old pickle 

 from each tierce, based upon 100 parts of each curing material in 

 the new pickle. The data from establishment A indicate compara- 

 tively small differences in the relative composition of the old pickle 

 from the several tierces as compared with the composition of the 

 new pickle. The old pickles from the tierces cured with corn sugar 

 contain slightly less sugar than those from the tierces cured with 

 cane sugars. The data indicate that on the average the old pickle 

 contains 62.59 per cent of the salt, 65.62 per cent of the sodium 

 nitrate, and 73.14 per cent of the sugar originally present in the new 

 pickle. At establishment B there are considerable differences in the 

 relative nitrate and sugar contents of the old pickles from several 

 of the tierces, but the significance of these variations is not apparent. 

 The data at this establishment indicate that on the average 71.12 per 

 cent of the salt, 65.08 per cent of the sodium nitrate, and 75.96 per 

 cent of the sugar originally present in the new pickle were present 

 in the old pickle from the cured bacon. 



An average of the data at establishment C indicates that 55 per 

 cent of the salt and 77.39 per cent of the sugar originally present in 

 the new pickle were found in the old pickle at the end of the curing 

 period. 



