SUBSTITUTES FOR SUCROSE IN CURING MBATS. 2 
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. 
Tierce 4 
Tierce 1,| pierce 2,| Tierce 3,| 70 per | tierce 5, 
| Tierce 2, ,| 70 per 
Judge. ere dextrose. | cerelose. | cent corn| @fners 
gar. eean sirup. 
| Points. Points. Points. Points. Points. 
FES every eet ig vig epee pce LPS pe cae EE ee 5 1 
(Qiu evita ai Reng cared Danae Sracttag ta aver iis ais thins Seep an CMe | 3 5 4 1 2 
DoaceSon ses eeosenes $3285 Seder Ss 5ec4s oes ohms sesaes | ; . 3 Z 3 
[Bes Sas ae a ate eee Re ceca Ga ea a ane aR at 3 
JD ea reign sto sane page ReNace oe Sens oem ne Se, Set i Om ee er | 3 5 4 2 1 
Gre eee pe iti ere ane en LN Gea csc hel ty ey abe 3 5 4 2 1 
LB leta 8 oe be a at | st oo See See Meee ae oe Sle Or ee eee es ee 4 5 3 2 1 
AKO YR bee ie spent a ae a as Ree a UR at TELS ee 22 35 30 18 15 
ESTABLISHMENT B. 
IN 556 SGT CLT eS I Tage a eS Pe a 5 3 2 4 1 
1B) che Saha SS ey ae & Ea Un Ce ye a ce ae ee ee ae ee 3 1 5 4 2 
(Oh RS GO SS oie HE ga NU nN tee SU 5 9} 4 3 1 
I) apes Meneses, aT ee Wee fe ata 4 3 ay 2 1 
TER escSi este ceice AS te cl aoe a hcl rae cree pm Ra a 5 2 4 3 1 
Jee et an ae a Ee gO SR aS iS eA OE OW OE ELE 4 5 3 2 1 
CroSS Is Co Kas BE SE Ee eae Rt Ne rere =a IE NN 5 2 4 3 1 
1B SCS GSE GES RSE ae AD TNS SEG SR ne 4 3 5 2 1 
Tso eT aly On aie he gg at eR | 2 5 3 4 1 
Ect enlaG mea eT MeN Oa fp CG yt OL Ue Mian | 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. 
