i a 
EFFECTS OF PORK-CURING PROCESSES ON TRICHINZ. Paik 
Following the curing process the products were smoked for 30 hours 
or longer at temperatures usually not lower than 80° F. and finally 
dried for a number of days. 
In the experiments butts from 90 carcasses were used. With a 
few exceptions four pieces of capicola, which generally ranged in 
weight from about 2 to 34 pounds, were prepared for each experiment. 
The shrinkage averaged about 20 per cent of the weight of the freshly 
stuffed products. 
The results of these tests are summarized in Tables 16 and 17. 
TABLE 16.—Experiments with capicola. 
(ESTABLISHMENT 3.) 
Preliminary curing. Smoking. Drying. 
; = Results of 
Temper-| § |Temper-| 3 Temper- g Temper-| tests on 
3 ature..| 8 | ature. | g ature. | & | ature. | animals 
F Source of} ,; & A S at Romarke 
es meats oe) wu a q SS ) Chigseo : 
q = : ° o ; eis : u ; : an 
® ss) ; 
: SES) EE E)FE) E18) S|) EB) G | washine- 
8 lle a [J peal cta tes hal cc le Pe lac Geille peeunaae 
Sy i! a 18 i! Rie & los | Bia a ies 
a le) he yee esnips, (eet esl ier ee | site 
Hog Days|\° F.\° F.|Days|° F.\° F.| Hrs. |° F.\° F.|Days|° F.|° F. 
232 | 5and 6 27 | 41 | 353 4/57 | 56 39 | 85 | 70 21 | 59 | 46 | Negative. . 
233 | 7and 8 25 | 39 | 343 5 59 | 58 39 /108 | 68 | 21 | 60 | 43 !...do....... 
234 | 9toll...| 25 | 37 | 343) 28) 61 | 55 44 | 87 | 73 | 21 | 60! 43 |...do....... 
BI) || Wsaaccoe 26 | 39 | 34 2 | 60 | 50 23 | 85 | 76 | 22 | 68 | 45 |...do-.- 
236 | 1l8and14} 25 | 38 | 34 3 | 59 | 57 62 | 76 | 72} 20 | 68 | 45 |..-do--.-.... 
PRY | bes sence 27 | 40 | 34 12| 64 | 52 28 | 90 ; 82 | 21 | 68 | 44 do 
238 | 16and17] 25 | 41 | 36 3 | 63 | 44 28 | 79 | 66 | 22 | 72 | 49 Gos as. 
WBAS)|| Nsasocse 25 | 44 | 35 &| 74 | 64 223/104 | 87 | 21 | 76 | 54 GOs teee: 
240 | 19and 20} 26 | 43 | 36 g} 78 | 72 37 }100 | 81 | 20 | 84 | 53 do 
241 | 2land 22} 24 | 39 | 34 3 | 63 | 55 27 |; 85 | 79 | 20 | 64 | 49 do 
242 | 24and 25} 25 | 39 | 34 12| 68 | 54 33 | 82 | 74] 23 | 60 | 47 do... 
243 | 26and 27} 25 | 38 | 35 13|°70 | 57 32 | 98 | 66 | 22 | 51 | 39 do... 
244 | 28and29| 25 | 39 | 36 23| 70 | 64 20 | 90 | 74] 19 | 51 | 46 GOseetee 
245 | 80and 31) 26 | 40 | 35 2 | 68-1 59 36 | 90 | 79 | 20 | 52! 45 do 
246 | 32and 33] 25 | 40 | 35 2 | 62 | 49 36 | 89 | 79 | 22 | 69 | 47 do 
247 | 34and 35] 27 | 40 | 33 3 | 53 | 49 37 | 83 | 75 | 21 | 74 | 50 do 
248 | 36and 37} 26 | 40 | 34 13] 76 | 61 37 | 87-| 82 | 21 | 93 | 65 |..-do----.-. 
1250e | Gand HOS eSO: As IST [ae oe|eos5|e 55 48 | 77 | 60] 30 | 74 | 46 j..-do.2_.--- 3 days en route. 
1251 | 3,4,and 8} 27 | 43 | 38 |---..|....]...- 24 | 78 | 68 | 29 | 74 | 46 |...do.2._--- 4 days en route. 
22a 2a os 20. PAS oN taciaq=i|= 525/825 = 24 | 72 | 65 | 41 | 74 | 46 doi22 sis: Do. 
1253 | 6, 7, 11 NGS CAO NB easel laeer| see 24 | 833) 82 | 41 | 65 | 46 |...do.2._--- 3 days en route 
W254 | Oe see Dll BLOW BOlt | act r| Ser leet 48 | 77 | 60 | 30 | 74 | 46 |...do.2__--- Do. 
1255 | 14to17..| 35 | 44 |-37 |.-...}....]-... 60 | 92 | 703| 27 | 74 | 49 |...do.2_..-. 5 days en route. 
1 Experiments 250 to 255 were preliminary to the other experiments summarized in this table, the pork 
in these cases having been obtained from an earlier series of hogs. 
2 No tests at Chicago. 
