26 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 21.—Relative composition of new and old beef-ham pickle at establish- 
ments A and B. 
ESTABLISHMENT A. 
| F : Tierce 4 . 
Tierce 1 . : = ?) Tierce 5 
: Age of ? | Tierce 2,| Tierce 3 70 per ? 
Constituent. : granulat- q 2 refiners 
ickle. dextrose. | cerelose. | cent corn 5 
P ed sugar. sugar. | Sizup. 
Days. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
Sodtumichloridhet 2 eee eee | New. 100. 0 100. 00 100. 00 100. 00 100. 00 
DDG 2 Rs Te Oy TY eer ee 90 36. 88 36. 11 35. 55 39:43 |®  *743)80 
Gini ieee | wNew.|} 100.00 100.00] 100.00) 100.00] 100.00 
TD) Oe ee a ES a RSs Ee 90 OZ524 aime Sete ee 49, 28 56. 52 58. 21 
Motal Sugary oe ee eee ae eee eee eee ee ; . New. 100. 00 100. 00 100. 00 100. 00 100. 00 
DD) Oc ee eee haptic ead | 90 65. 82 61. 38 45. 55 51. 20 71. 33 
ESTABLISHMENT B. 
Sodiummirchlonid@as- pees ate eee eee | New. 100. 00 100. 00 100. 00 100. 00 100. 00 
ID Yo), Aik 5s: eae Ae St eRe LU NES LerS | 72 43. 31 42. 90 35. 56 48. 62 45. 23 
Sodiumbinibra techs ecste seer diye ap pee. eee| New. 100. 00 100. 00 100. 00 100. 00 100. 00 
TD YOR aE ey aera iy a 0a 18 Soe ea | 72 33. 69 27. 30 BY ay 24. 69 28. 21 
MOvAlSUSALA = cies etre ree oe eee oe New. 100. 00 100. 00 100. 00 100. 00 100. 00 
Hh) () Rs) ae he ne Pe Ae eal Meee | 72 31. 27 34. 56 TUS 42. 64 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.—OCOomposition of beef hams at establishments A and B. 
ESTABLISHMENT A. 
. Tierce 4 
Constituent. Eeeee Tierce 2,| Tierce 3,| 70 per : sere 
A sugar dextrose.| cerelose. | cent corn sirup 
: sugar | “ 
Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
Moisturets Nis sihgaies aimee ie eee OE ree Deh 59. 26 55. 82 57. 67 52. 67 57. 07 
Sodiumychloridts see ae eee sae ao eee 8. 26 8. 74 9. 02 9.15 9. 73 
Sodium nitrates: Seer ek ee eee eS TEEN ee 19 jP3) . 36 . 39 34 
MOtAlSt Pare Wis ise aay AR WEE Ri (hae ee ae . 50 33) . 28 - 49 -09 
IMOISGUTE SEAT SEEGER LEP Mee eR He oR LES es 8 | 53. 29 54. 96 55. 38 53. 63 52. 76 
FSYoro Ut haa y(slad Koy Vols muh SS eis ali hcl EU op 9.14 10. 60 8. 40 10. 16 10. 35 
Syove by booolh angen eee ve ee eee ein eee ak . 04 . 04 Salil .19 .18 
PE OLAIESTS Bias tere ice ee te ye ay eaten oo | . 69 569? -ll aye. .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 
