yD BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 18.—Quality of box-cured bacon at establishments A, 
Establishment B. 
Judge. Box 1, | Boo | hase Judge. 
eres dex- | cere || 
| sugar trose lose. = 
| 
Points. | Points.| Points. 
Ja atieel sche dilade Ait en by 3 | 2 1 ALLE A ees 
SECS. iy = oy le 1 | al Doubs ace ee a eee oe 
GE Tiel: ee as Se 3 | 1 QUOIZEL 
Ab eset = Sie een ey ee 3 | 2 pA | 9D Je ae eg ree Pe 
Ay ees ope 2 Lae ee 1 | 3 PAM | iat eee et ee ene oe eee 2 ae 2 
Dk Seen Meee peels s SES 2 3 ANE eee. G2 ee eh eee 
Garr aes ee 1 | 2 aire Ta ete a ae erg 
Ho eee eee 3 2 LD | es De ee eee ee see te 
Tee Boe Re eee Se 2 3 SINKS artes oe Se ak eee eee 
i ee Oe ees lp eeu: 3e\[ do... c aes  e 
Metal so a ecetee ge 0e| °° 23 17 || Wopalsdce ss: saa u se 
The results of the official test at establishment 
B, and C—Contd. 
Establishment C. 
pace Box 2, | Box 3, 
oted dex- cere- 
sugar. trose. : lose. 
Points. | Points. | Points. 
2 1 
1 3 2 
2 3 1 
3 2 1 
2 1 3 
3 2 1 
2 1 3 
1 3 2 
3 2 1 
2 3 1 
bho 
i) 
ho 
i) 
_ 
a 
A indicate that 
when carefully broiled or fried the bacon cured with granulated 
sugar turned golden yellow in color—that is, the fatty tissue—while 
that cured with dextrose and cerelose turned light 
brown. Choice 
on the basis of appearance was largely a matter of personal taste. 
‘ When fried too rapidly or too crisp, the bacon cured with the corn 
sugar had a tendency to turn dark-brown or to char. Under such 
conditions the bacon cured with granulated sugar was to be pre- 
ferred. 
There was only a comparatively slight difference in the 
quality of the three lots of bacon, that cured with dextrose ranking 
first, with cerelose second, and with granulated sugar third. 
In the plant test at establishment A the bacon 
cured with cane 
sugar was much preferred, particularly because it turned golden 
yellow in color on frying, whereas the bacon cured with corn sugars 
fried brown in color and charred readily. 
-the bacon cured with dextrose and cerelose would 
factory on the market in competition with bacon 
sugar. 
The scoring of the bacon cured at establishment 
The officials stated that 
not prove satis- 
cured with cane 
B indicates that 
there was very little difference in the quality of the three lots of 
bacon. 
lose browned more readily on frying or broiling 
with granulated sugar. There seemed to be very 
As has been noted, the bacon cured with dextrose and cere- 
than that cured 
little difference 
in the flavor of the three lots of bacon, all being of high quality. 
The results for establishment C show that the bacon cured with 
granulated sugar and that cured with dextrose were of practically 
the same quality, while that cured with cerelose was of only slightly 
lower quality. The bacon cured with corn sugar turned light brown 
on cooking, while that cured with granulated sugar turned yellow. 
All the bacon was considered to be of first-class quality. 
re 
