26 



BULLETIN 928, IT. S. DEPARTMENT OF AGRICULTURE. 



Taiii.e 21. — Relative composition of new and old beef-ham pickle at establish- 

 ments A and B. 



Establishment A. 



Constituent. 



Age of 

 pickle. 



Ticrco 1 , 



granulat- 

 ed sugar. 



Tierce 2, 

 dextrose. 



Tierce 3, 

 cerelose. 



Tierce 4, 



70 per 

 cent corn 



sugar. 



Tierce 5, 



refiners' 



sirup. 





Days. 

 New. 



90 

 New. 



90 

 New. 



90 



Per cent. 

 100.0 



36.88 

 100.00 



52.24 

 100.00 



65.82 



Per cent. 

 100. 00 

 36.11 

 100.00 



Per cent. 

 100. 00 



35.55 

 100.00 



49.28 

 100.00 



45.55 



Per cent. 

 100.00 



39.43 

 100.00 



56.52 

 100. 00 



51.20 



Per cent. 

 100. 00 



Do 



43.80 





100.00 



Do 



58.21 





100.00 

 61.38 



100.00 



Do . 



71.33 







Establishment B. 



Sodium chlorid 



Do 



New. 



72 

 New. 



72 

 New. 



72 



100.00 

 43.31 



100. 00 

 33.69 



100. 00 

 31.27 



100.00 

 42.90 



100.00 

 27.30 



100. 00 

 34.56 



100.00 

 35.56 



100.00 

 23.37 



100. 00 

 7.73 



100.00 

 48.62 



100.00 

 24.69 



100.00 

 42.64 



100.00 

 45.23 

 100.00 



Do 



Total sugar 



Do 



28.21 

 100.00 

 25.50 



COMPOSITION OF BEEF HAMS. 



The composition of the dried and smoked beef hams is indicated in 

 Table 22. Analyses were made of sections cut from the middle of 

 each of two hams from each tierce. There are appreciable differences 

 in the percentages of salt, sodium nitrate, and sugar present in the 

 several lots of hams, but the significance of the figures is not apparent. 



It may be noted that the sugar content of the hams cured with dex- 

 trose is appreciably lower, and that of the hams cured with cerelose 

 very much lower than that of the other lots of hams. The evidence 

 is not sufficient to allow any conclusion to be drawn. The sodium- 

 nitrate content of the beef hams cured with granulated sugar and 

 with dextrose is considerably lower than that of the other lots of 

 hams. 



Table 22. — Composition of beef hams at establishments A and B. 



Establishment A. 



Constituent. 



Tierce 1, 

 granulat- 

 ed sugar. 



Tierce 2, 

 dextrose. 



Tierce 3, 

 cerelose. 



Tierce 4, 

 70 per 



cent corn 

 sugar. 



Tierce 5, 



refiners' 



sirup. 



Moisture 



Per cent. 



59.26 



8.26 



.19 



.50 



Per cent. 



55. 82 



8.74 



.23 



.33 



Per cent. 



57.67 



9.02 



.36 



.28 



Per cent. 



52.67 



9.15 



.39 



.49 



Per cent. 

 57.07 



Sodium chlorid 



9.73 



Sodium nitrate 



.34 



Total sugar 



.59 







Establishment B. 



Moisture 



Sodium chlorid 



53.29 

 9.14 

 .04 

 .69 



54.96 



10.60 



.04 



.52 



55. 38 



8.40 



.11 



.11 



53.63 



M. 16 



.19 



.70 



52.76 

 10 35 



Sodium nitrate 



18 



Total sugar 



79 







QUALITY OF DRIED-BEEF HAMS. 



The quality of the dried beef was judged from the appearance and 

 palatability of thin slices of the beef cut from the middle portion of 



