SUBSTITUTES FOR SUCROSE IN CURING MEATS. bf 
QUALITY OF THE BACON. 
The quality of the bacon was judged upon the basis of the appear- 
ance of the freshly cut surface of the meat and of the appearance 
and palatability of the fried product. The bacon was cut in thin 
slices, and all lots were fried in as nearly the same manner as pos- 
sible. Table 15 indicates the relative quality of the several lots of 
bacon. 
At establishment A the basis for scoring was: First choice, 6 
points; second choice, 5 points, etc. From the data in Table 15 it 
is apparent that in the official test the three lots of bacon cured 
with corn sugars were judged to be of appreciably higher quality 
than the other lots cured with cane sugars or refiners’ sirup. Also, 
the lot of bacon which ranked highest was the one cured with 70 per 
cent corn sugar. It was noted that the bacon cured with corn sugars 
browned more readily on frying than that cured with cane sugar 
or refiners’ sirup. In the plant test at this establishment the results 
indicate that the bacon cured with cane sugar and refiners’ sirup 
was superior in quality to that cured with the corn sugars. These 
findings are directly the opposite of those obtained in the official 
test on the same lots of bacon. 
It was noted in the establishment test that the bacon cured with 
corn sugar had a very dark and burnt appearance after frying. An 
average of the official and plant tests results in: First choice, tierce 
1, granulated sugar, 66 points; second choice, tierce 4, 70 per cent 
corn sugar, 63 points; third choice, tierce 2, dextrose, 62 points; 
fourth choice, tierce 3, cerelose, 58 points; fifth choice, tierce 6, raw 
sugar, 56 points, and sixth choice, tierce 5, refiners’ sirup, 53 points. 
The basis for scoring at establishments B and C was: First choice, 
5 points; second choice, 4 points, etc. The data indicate that at 
establishment B the bacon cured with dextrose was considered to be . 
of the highest quality, followed in turn by that cured with cerelose, 
70 per cent corn sugar, granulated sugar, and refiners’ sirup. All 
lots of bacon at establishment B were considered to be too salty, 
which is due to the fact that the bellies were held in cure too long, 
as has been previously noted. 
At establishment C the bacon cured with dextrose, cerelose, and 
refiners’ sirup, respectively, was of practically the same quality, while 
that cured with graulated sugar and 70 per cent corn sugar was of 
slightly lower quality. On frying, the bacon which had been cured 
with corn sugar browned nicely while that cured with granulated 
sugar or refiners’ sirup turned yellow. 
Establishment C conducted a test on the quality of the sweet-pickle 
bacon and reported that there was practically no difference in the 
