2 ee 
WO a an oP I SR NE a A ae a Dn aS Oe 
SUBSTITUTES FOR SUCROSE IN CURING MEATS. 5 
TABLE 2.—Record of preliminary ham-curing experiment, establishment X. 
a Tierce 2, fr 5 
iercel,| granu- ierce 
Item. no sugar. lated | cerelose. 
sugar 
ING DELOPha Mss sss gs san yee ere onsen cde hae, cones 33 27 30 
CUTTER GAIN A Re ORS AE A I EL AEN PARRY EY AG) YR days. . 39 39 39 
Weightorcuredthamse aos oss 5726 eo LRM Re pounds. - 362 354 348 
Condition of cured hans ioe aso oe er Le Re ee yee se 2 ae Norma]l.} Norma]. | Normal. 
QUALITY OF THE CURED HAMS. 
In this and subsequent tests the quality of the hams was judged 
from the appearance of the freshly cut surfaces of the hams and 
by the appearance and palatability of the fried product. Two hams 
from each lot were used for the purpose. The hams were tested by 
11 persons, some of whom cooked and tested slices of ham in their 
homes while others attended a test conducted in the laboratory. 
The slices of ham were always fried in a clean pan and never in 
the drippings remaining after frying slices of another lot of hams. 
Those who tested the hams in their homes were instructed to ob- 
serve similar precautions. A report of the test on the hams is pre- 
sented in Table 3. 
TABLE 3.— Quality of hams (preliminary experiment at establishment X). 
| Tierce 2, 
Taceal| grace bit 3 Tierce 1 Ti 
ierce 1,| granu- ierce 3, ierce 1,| granu- ierce 3 
Judge. nosugar.| lated | cerelose. Judge. nosugar.| lated | cerelose. 
sugar. sugar. 
Points. | Points. Points. Points. | Points. | Points. 
NYE ee ar a 2 2 2 1S [ere 2 pe eas aire 3 1 2 
EBS esa Re eae a 1 2 BH | Bale 1 aaa 3 1 2 
CGR a eee ane ee 1 3 Ps eld fi ee ee eee 1 23 23 
HDD) eee See at 1 3 pea |B SEES” I ea ey ae 3 2 1 
Bie ee eet See tit 1 2 3 ee 
Uae pee geo es ea 1 23 23 Total 20 22 24 
Geet see 3 1 2 
Basis for scoring: First choice, 3 points; second choice, 2 points, 
third choice, 1 point. When no choice was indicated the samples 
were scored alike. The result of this test indicates that the hams 
cured with cerelose were considered to be slightly the best in quality, 
followed closely in turn by those cured with granulated sugar and 
with no sugar. There was really very little difference in the quality 
of the three lots of hams. It was noted, however, that the hams 
cured with sugar browned more readily on frying than those cured 
without sugar. 
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