Lad 
He 
EFFECTS OF PORK-CURING PROCESSES ON TRICHINA, 23 
other treatment designed to remove the salt from the meat, except 
uperficial washing. The hams prepared at Establishment 2A were 
cured for varying periods, depending upon their weight as indicated 
later. Upon removal from cure they were subjected to soaking and 
superficial washing as described above. The subsequent treatments 
consisted either (1) in smoking or so-called pale-drying (drying in a 
warm room) at a temperature not lower than 95° F., or (2) smoking 
for various periods as shown in the table at a temperature not lower 
than 80° F., followed by a period of drying of not less than 20 days 
at a temperature not lower than 45° F. 
The records of experiments with hams summarized in Table 13 
were preliminary to experiments summarized in Tables 14 and 15, 
the hams having been prepared from an earlier series of experimental 
hogs. 
TABLE 13.—Experiments with Italian style hams. 
(ESTABLISHMENT 3.) 
| mn 
Preliminary F 3 | 
curing. Drying. | & 
ele 
So 
| Tempera: ; |Temper | aS 
3 Sara al 3 ara tte 5 ae pe eas 
iz meat.? 5 5 a El 2 as Remarks. 
S 2) sare SIDE Wools bal 7 Feed nats) Be) Sta o”, 
i 5 2 S | = hi eisatlenish 3 (Io teh [Est aaa 
= se Fe ites Blase ee ol Pes bee lca] Ooee t= ae eee] 
= | >» Te Postal = 
5 2 ike Fe |S ts pec, | 8 
es z| = Be fe |S) a erst eg 
j | 
Hog Lbs. | Days. | °F.| °F.| Days.) °F.) °F | 
NOG AGES. scene 1 323 55, 363) 32 10 105; 92) Negative. .| 3 days en route plus 8 
| | days in cold room. 
197 | 2and 3...... 2! 243-27 55) 363] 32 10} 102} 90!...do....... 4 days en route plus 4 
| | | days in ice box. 
198 | 4and 5...... 2} 28 -283 54) 363) 32 10)=102) 90) doz... Do. 
199 | 6and 7...... 2) 243-263 55| 37] 33 10} 162} 92)...do.......| 3 days en route plus 3 
| | | days in ice box. 
200 SLO AOL = Se: 3) 303440 51 38 | 35 JO ELO2|= OMe e dOzse ee | 4 days en route. 
Wi [to 4-825. 4) 273-303 39] 38] 353! 10) 101) 89...do...._- | 2 days en route. 
202 | 5to7and 11. 4, 15 -27 | 29} 38) 35 AO} E103) 982 dor 22 sI Do- 
7/1837 lea eee ee sae 1 294 49) 38] 35 10; 102) Ollie de. 6 days en route. 
204 | 14 to 17...... 4) 251-283 59) 38 | 343 10} 104) 98|...do.......| 3 days en route. 
205) 19s 200 = |= Zia. =<: 45)...-. eeee 10)-4115) 100)2-<do:--2- | 1 week en route. 
i 
1 These experiments were preliminary to experiments which are summarized in Table 14 and were per- 
formed before the 40-day curing period was adopted. 
2 The hogs referred to in this table do not belong to the same scries as that used fer preparing the various 
experimental products described in this paper as having been prepared at Establishment 3. 
An examination of Table 13 shows that in Experiments 196 to 205, 
inclusive, there was a lack of uniformity as regards the duration of the 
curing period, for the reason that these experiments were preliminary 
to experiments performed at a later date and summarized in Tables 
14and15. Following in Table 14 is a record of the experiments con- 
ducted at Establishment 3. These hams were smoked or pale-dried 
following the curing process. In the 22 experiments, summarized in 
Table 14, a uniform 40-day curing period was maintained, except that 
in two instances the hams were cured 41 days, and in one instance 42 
days. Inasmuch as these 22 experiments were made with hams of 
