30 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
with a view of testing a longer period of curing and drying than that 
employed in the case of capicola. 
The records follow in Table 18. 
TABLE 18.—Experiments with coppa. 
(EXPERIMENTS 276-280 WERE PERFORMED IN ESTABLISHMENT 3, AND 281-282 IN 
ESTABLISHMENT 2A.) 
| 
Preliminary curing. Drying. 
tie pb add te et | Results of 
Ex- | | | tests on 
peri-| Source of Temperature. Temperature. Temperature.| animals at 
ment meat. nots Timein| | Chicago 
No. | Pune 10) dry | |... | Time. [| 7S eee Ee 
cooler. | Maxi- Mini-| room. | Maxi-| Mini- Maxi- Mini-| ington. 
mum. mum epee ee Nees mum. 
Hog Days. PY wie Sot, | Days Al) Ea Days °F OF: 
DIG A thie eee 18 43 57 Pee See S2's. eer Ears sean 29 80 63 Negative. 
DTT4| SStt: Fe 2) fy2 18 40 BA lence ct 2 pirated Seeaeee 30 69 54.) Do. 
ai fee [wast ees ara 18 | 39 34 ay 4 68 | 57 28 59 ol Do 
PIO PAG see te 8 22 | 38 34 13 64 | 59 | 28 58 | 53ilie Do 
280 | 41 and 42.. 18 38 34 2 65 | 56 28 58 52 Do 
281 | 38and 39.. 17 38 | 33 2 73 | 62 30 59 43| Do 
2EP PAU 4a es 17 38 | 35 2 58 | 56 27 62 46 Do 
| ‘ | 
The foregoing data show that the products were held in cure and in 
the drying room for periods varying from 46 to 52 days from the time 
the salt was added to the meat. Inasmuch as the data are rather 
limited only the maximum period has been accepted by the bureau 
as adequate for the destruction of trichine. The specifications 
adopted require a minimum period of curing of not less than 18 days 
at a temperature not lower than 36° F. to be followed by drying for 
at least 35 days at a temperature not lower than 45° F. 
EXPERIMENTS WITH LOCKSCHINKEN. 
Forty-one experiments with lockschinken were carried out in 
Establishments 2A and 3, 17 tests in the former and 24 in the latter. 
For each experiment 4 to 6 pieces were prepared. These ranged in 
weight from 2 to 74 pounds. The pork loins used in these tests were 
cured either by means of pickle solution alone or by means of pickle 
solution combined with dry salt, the dry salt with other ingredients 
of the curing mixture being added to the meat on the basis of 4 pounds 
of salt per hundredweight of meat. The pickle solutions were used 
in strengths ranging from 50° to 65° (salometer). 
Following the application of the dry-curing mixture the meat was 
packed in a tierce and the pickle solution then added. During the 
process of curing the meat was generally overhauled and a fresh 
pickle solution added at certain intervals. After stuffing, the 
products were generally held in a drying room for a short period be- 
fore being placed in smoke. After smoking, the products were in 
most cases dried for a number of days, as shown in the following 
tables: 
