SUBSTITUTES FOR SUCROSE IN CURING MEATS. 13 
this and subsequent tests made in this laboratory each lot of bacon 
was fried in a clean frying pan over a low flame and in as nearly the 
same manner as possible as each of the other lots. A summary of 
the reports of the judges is presented in Table 10. 
TABLE 10.—Quality of sweet-pickle bacon (preliminary experiment at estab- 
lishment X.) 
Tierce 1, in ne 
granu- ierce 2 ierce 3 
Judge. lated | cerelose. | no sugar. 
sugar 
Points. | Points. | Points. 
3 
\oboss coy Nada donk Givuledidveedle: Ca ik Se RON ids ha UE aa saan 2 1 
BOS No A MeL NGM TNL wipe Macumabe vial nol suc li ul 3 9 1 
CHE UMMM CUE Te A OMe COLO Gabe e alas) 2 3 1 
DAMN MCHA Lh LAMONT RR ora CONE RMON Contec 1 3 2 
RMR ME GRR LTO ONG. Gt WIRES UOT SONI 3 9 1 
Ts A EL a A PN es a gia ERT ge RG RA NUE 3 ig! re 
CUA aes eR C TEM CST OO. DMN lea 1 ii 3 
Eee AL Se OI ANNE ON STE MNS LUE EEN CS ROT due 3 1 2 
Tae CY Eh A CT NWR mR ET COLAO Varo eae 3 1 2 
Tal lal Uis al gsi asic gael Ui Gh ena NGL TUS EEC a Ra 3 2 1 
ee es MONAT RL Mt A OC Can RR A A OA US 2 3 1 
LGN MOANA MCAT MCR ee CG ent un tala Nou 2 3 1 
AE pec Ute cS) RCE VOM. Salta re Mee ea GRO SE 283 26 | 173 
Basis for scoring: First choice, 3 points; second choice, 2 points; 
third choice, 1 point. The result of the test indicates that there was 
very little difference in the quality of the bacon cured with granu- 
lated sugar as compared with that cured with cerelose, but that the 
bacon cured without sugar was of appreciably lower quality. This 
lot of bacon did not brown on frying and the flavor was distinctly 
inferior to that of the two other lots. ; 
EXPERIMENTS AT ESTABLISHMENTS A, B, AND C. 
PLAN OF WORK. 
Six tierces of bellies were cured at establishment A, and 5 each at 
establishments B and C. 
At each establishment the chilled bellies were packed in tierces 
which were then filled with pickles made up according to the same 
formula except as regards the kind of sugar used. Raw sugar was 
being used at the time in curing this class of meat at establishment A, 
and refiners’ sirup at establishment B. The tierces were stored during 
the curing period at a temperature approximating 36°-87° F. at es- 
tablishments A and B, and at a temperature of 40° F. at establish- 
ment C. The tierces were rolled on the fifth and fifteenth days after 
packing. | 
At establishment A the cured bellies were soaked 14 hours in water 
at 70° F. and were smoked 30 hours at a temperature of 130°-135° F. 
At establishment B the bellies were due to be cured in 30 days but 
by a mistake were left in cure 48 days. The cured bellies were soaked 
