SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



27 



each of two hams from each tierce. The dried beef was eaten without 

 cooking. A report of the tests is shown in Table 23. 



The result of this test at establishment A indicates that the beef 

 hams cured with dextrose were of the highest quality, followed in 

 turn by those cured with cerelose, granulated sugar, 70 per cent corn 

 sugar, and refiners' sirup. Granulated sugar was being used regu- 

 larly in curing beef hams at this establishment, and this grade of 

 sugar is very generally used in curing beef hams. Thus it appears 

 that the hams cured with two of the corn sugars, namely, dextrose 

 and cerelose, were superior in quality to the hams cured with granu- 

 lated sugar. 



The results at establishment B indicate that the beef hams cured 

 with granulated sugar were of the highest quality, closely followed by 

 those cured with cerelose ; the beef hams cured with dextrose and with 

 70 per cent corn sugar were of practically the same but of appreciably 

 lower quality than those cured with either granulated sugar or cere- 

 lose, while the hams cured with refiners' sirup were of a decidedly 

 lower quality, both as regards appearance and flavor. 



Table 23. — Quality of dried-beef hams at establishments A and B. 

 Establishment A. 



Judge. 



Tierce 1, 

 granulat- 

 ed sugar. 



Tierce 2, 

 dextrose. 



Tierce 3, 

 cerelose. 



Tierce 4, 

 70 per 



cent corn 

 sugar. 



Tierce 5, 



refiners' 



sirup. 



A 



Points. 

 5 

 2 

 3 

 1 

 1 

 3 

 3 

 4 



Points. 

 1 

 5 

 5 

 4 

 5 

 5 

 5 

 5 



Points. 

 4 

 4 

 4 

 5 

 2 

 4 

 4 

 3 



Points. 

 2 

 3 

 1 

 2 

 4 

 2 

 2 

 2 



Points. 

 3 



B 



1 



C 



2 



D 



3 



E 



3 



F 



1 



G 



1 



H - 



1 



Total 



22 



35 



30 



18 



15 



Establishment B. 



A.... 



B.„. 



a... 



D... 

 E.... 

 F.... 

 G.... 

 H.... 

 I 



Total. 



5 



3 



2 



4 



1 



3 



1 



5 



4 



2 







2 



4 



3 





4 



3 



5 



2 





5 



2 



4 



3 





4 



5 



3 



2 





5 



2 



4 



3 





4 



3 



5 



2 





2 



5 



3 



4 





37 



26 



35 



27 



10 



SUMMARY OF RESULTS OF CURING EXPERIMENTS WITH BEEF HAMS. 



1. Ten tierces of beef hams were cured at two establishments. 



2. Only one slightly sour beef ham was found in the two experi- 

 ments, and that in a tierce cured with refiners' sirup. 



