28 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 
3. Combining the results of the tests on the quality of the beef 
hams cured at the two establishments, the several lots of hams rank 
as follows according to the kind of sugar used: First choice, cerelose, 
65 points; second choice, dextrose, 61 points; third choice, granu- 
lated sugar, 59 points; fourth choice, 70 per cent corn sugar, 45° 
points; fifth choice, refiners’ sirup, 35 points. These facts indicate 
that dextrose and cerelose are at least equal in value to granulated 
sugar for use in curing beef hams, but refiners’ sirup yielded a 
product of lower quality. 
GENERAL SUMMARY. 
1. The results of the experiments in curing pork hams indicate 
that the several sugar substitutes employed, viz, dextrose, cerelose, 
70 per cent corn sugar, and refiners’ sirup, can be used successfully in 
place of cane sugar in curing this class of meats. The difference in 
the quality of the hams cured with the several sugars was slight. 
2. The results obtained in the curing of sweet-pickle bacon with 
the sugar substitutes named, as compared with cane sugar, were 
similar to those obtained with pork hams. There was comparatively 
hitle difference in the quality of the bacon cured with the different 
sugars. However, the bacon cured with the three corn sugars was 
considered to be of slightly better quality than that cured with cane 
sugar or refiners’ sirup. 
3. The experiments with box-cured bacon yielded conflicting re- 
sults. The tests on the quality of the bacon conducted by the de- 
partment indicated that there was httle difference in the quality of 
the bacon cured with dextrose and cerelose as compared with that 
cured with cane sugar. On the other hand, the tests conducted by 
two of the establishments indicated that bacon cured with cane 
sugar was of distinctly superior quality, chiefly because the bacon 
cured with corn sugars browned too readily on frying. In view of 
these conflicting opinions, further experiments in the use of corn 
sugars in curing box-cured bacon are desirable. 
4. In the curing experiments with beef hams, the use of dextrose 
and cerelose yielded dried beef of as good quality as that obtained 
by the use of cane sugar. The beef hams cured with 70 per cent 
corn sugar and with refiners’ sirup were of inferior quality. 
5. The experiments reported in this paper must be regarded as of 
a preliminary nature, and while the results indicate strongly that 
several corn sugars, as well as refiners’ sirup, can be used success- 
fully as substitutes for cane sugar (sucrose) in curing meats, yet it 
is highly advisable that meat-packing establishments contemplating 
the use of one or more of these substitutes first conduct curing tests 
on a moderate scale before curing large pean of meat with the 
sugar substitutes chosen. 5 
