SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



21 



tent of this bacon as compared with that cured at establishments A 

 and B. There are considerable differences in the amounts of curing 

 materials present in the three lots of bacon, but these variations do not 

 appear to have any special significance. The average sugar content 

 of the three lots of bacon is 0.55 per cent, as compared with 0.81 per 

 cent in the bacon cured at establishment A, and 1.63 per cent in that 

 cured at establishment B. 



Table 17. — Composition of box-cured bacon at establishments A, B, and C. 



Establishment A. 



Moisture 



Sodium chlorid. 

 Sodium nitrate. 

 Total sugar 



Constituent. 



Box 1, 

 granu- 

 lated 

 sugar. 



Per cent. 



15.15 



2.40 



.20 



1.02 



Box 2, 

 dex- 

 trose. 



Per cent. 



13.38 



1.75 



.13 



.61 



Box 3, 

 cere- 

 lose. 



Per cent. 



19.93 



2.46 



.16 



.81 



Establishment B. 











12.23 



2.46 



.29 



1.82 



19.33 



2.60 



.35 



1.82 



14.91 



Sodium chlorid 



2.52 





.27 





1.26 







Establishment C 





14.6? 



1.77 



.12 



.77 



14.34 

 .96 

 .03 

 .33 



12.68 





1.16 





.09 





.56 







QUALITY OF BOX-CURED BACON. 



The relative quality of the bacon is shown in Table 18, the test 

 being made in the manner previously described. The basis for scor- 

 ing was : First choice, 3 points ; second choice, 2 points, etc. 





Table 18.- 



—Quality o/ 



box-cured bacon at establishments A, B 



, and 



C. 





Judge. 





Establishment A 

 (Official test). 



Judge. 



Establishment A 

 (Plant test). 





Boxl, 



granu- 

 lated 

 sugar. 



Box 2, 

 dex- 

 trose. 



Box 3, 

 cere- 

 lose. 



Box 1, 



granu- 

 lated 

 sugar. 



Box 2, 

 dex- 

 trose. 



Box 3, 

 cere- 

 lose. 



A 



Points. 

 1 

 1 

 1 

 2 

 3 

 1 

 1 

 3 



Points. 

 3 

 2 

 3 

 3 

 1 

 2 

 3 

 2 



Points. 

 2 

 3 

 2 

 1 

 2 

 3 

 2 

 1 



M 



Points. 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 



Points. 



Points. 

 2 



B 



N 



2 



c . . 



O 



2 



D . 



P 



2 



E 



Q 



2 



F 



R 



1 



G 



S 



2 



H 



T 



2 











Total 







13 



19 



16 



24 



9 



15 













