a 
EFFECTS OF PORK-CURING PROCESSES ON TRICHINA. 33 
The following procedure was employed: Trichinous meat was 
ground up in a meat chopper and mixed thoroughly with salt, which 
was added on the basis of 34 pounds per hundred pounds of meat. 
The meat was then placed in a refrigerator at a temperature of about 
10° to 12°C. for a certain period designated in the tables as ‘‘time in 
cure,” after which it was stuffed in casings and made into sausages 
weighing between 200 and 500 grams. The sausages were then 
placed in an incubator for a given period designated as “time in 
incubator,” and finally fed to rats after washing out the salt. 
TABLE 21.—F fects of salt on resistance of trichina larve to high temperatures. 
| 
| Temperature of 
Mme ie incubator. 
Experi- | Sausage | Fime in ae ELT a ace ee an : 
TEIN No. STi, ee Results on rats. 
alo Maxi- | Mini- 
mum. mum 
Hours Hours. is AG: 
325 1 24 6 53 52 4 rats fed; allinfected. 
326 2 48 6 53 51 Do. 
327 3 72 5 53.5 51 Do. 
328 4 92 6 54 50 4 rats fed; none infected. 
329 5 120 63 52 42.5 | 2 rats fed; none infected. 
330 6 144 5 53.5 51 3 rats fed; none infected. 
331 7 144 5 53 48 ne DOs 
In the next series of experiments the sausage was subjected to a 
lower incubator temperature and was held for a longer period. The 
data are presented in Table 22. 
TABLE 22.—L fect of salt on the resistance of trichina larve to moderate temperatures. 
| 
Temperature of 
minein incubator. 
Experi- | Sausage | Time in : E : 
wet No. No. cure. ae Results on rats. 
ane Maxi- Mini- 
mum. mum 
Hours Hours 2GE Gh 
332 1 18 43 41 3 ratsfed; 2infected; 1 notinfected. 
333 2 49 18 44 43.5 | 4rats fed; 3 infected; 1 not infected. 
334 3 72 24 44 42.5 | 4rats fed; none infected. 
335 4 96 24 44 43 Do. 
336 5 96 18 44.2 42 5 rats fed; none infected. 
337 6 96 16 44 44 4 rats fed; none infected. 
338 7 188 18 44 43 Not fed torats. Decapsuled larve dead. 
A third series of experiments bearing on this question was per- 
formed as follows: | | 
Four lots of chopped-up trichinous pork were placed in an incu- 
bator at an initial temperature of 44° C., the final temperature at the 
end of about 34 hours reaching 54° C. Lot No. 1 contained trichi- 
nous meat which had been subjected to a preliminary cure! of 48 
1 The quantity of salt used in these experiments was added on the usual basis of 34 pounds of salt per 
hundredweight of meat. 
