22 BULLETIN" 928, U. S. DEPARTMENT OF AGRICULTURE. 



Table 18. — Quality of box-cured bacon at establishments A, B, and G — Contd. 





Judge. 



Establishment B. 



Judge. 



Establishment C. 





Box 1, 

 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. 

 3 

 1 

 3 

 3 

 1 

 2 

 1 

 3 

 2 

 1 



Points. 

 2 

 3 

 1 

 2 

 3 

 3 

 2 

 2 

 3 

 2 



Points. 

 1 

 2 

 2 

 1 

 2 

 1 

 3 

 1 

 1 

 3 



A 



Points. 

 3 

 1 

 2 

 3 

 2 

 3 

 2 

 1 

 3 

 2 



Points. 

 2 

 3 

 3 

 2 

 1 

 2 

 1 

 3 

 2 



Points. 

 1 



B 



B 



2 



C 



C 



1 



D 



D 



1 



E 



E 



3 



F 



F 



1 



G 



a . 



H.. 





3 



H 





2 



1 



I. . 



1 



J 



J 



1 





Total 



Total 







20 



23 



17 



22 



22 



ie 









The results of the official test at establishment A indicate that 

 when carefully broiled or fried the bacon cured with granulated 

 sugar turned golden yellow in color — that is, the fatty tissue — while 

 that cured with dextrose and cerelose turned light brown. Choice 

 on the basis of appearance was largely a matter of personal taste. 

 When^ fried too rapidly or too crisp, the bacon cured with the corn 

 sugar had a tendency to turn dark-brown or to char. Under such 

 conditions the bacon cured with granulated sugar was to be pre- 

 ferred. There was only a comparatively slight difference in the 

 quality of the three lots of bacon, that cured with dextrose ranking 

 first, with cerelose second, and with granulated sugar third. 



In the plant test at establishment A the bacon cured with cane 

 sugar was much preferred, particularly because it turned golden 

 yellow in color on frying, whereas the bacon cured with corn sugars 

 fried brown in color and charred readily. The officials stated that 

 the bacon cured with dextrose and cerelose would not prove satis- 

 factory on the market in competition with bacon cured with cane 

 sugar. 



The scoring of the bacon cured at establishment B indicates that 

 there was very little difference in the quality of the three lots of 

 bacon. As has been noted, the bacon cured with dextrose and cere- 

 lose browned more readily on frying or broiling than that cured 

 with granulated sugar. There seemed to be very little difference 

 in the flavor of the three lots of bacon, all being of high quality. 



The results for establishment C show that the bacon cured with 

 granulated sugar and that cured with dextrose were of practically 

 the same quality, while that cured with cerelose was of only slightly 

 lower quality. The bacon cured with corn sugar turned light brown 

 on cooking, while that cured with granulated sugar turned yellow. 

 All the bacon was considered to be of first-class quality. 



