20 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 12.—Experiments with fresh summer sausage. 
(ESTABLISHMENT 314.) 
Preliminary curing. Smoking. 
[ae | 
Tem- | Tem- 2 Tem- jeesults of 
° pera = pera- 2S pera- animals 
S Source of B ture S ture. g ture at Chi- 
= supe 3 |S 3 = Temperatures of smoxe- | €ag0 and 
8 Vala | So ase leg eo aise house, °F.1 Washing- 
= & |la/si|- a ie i Ss a |= ton. 
g 2/5/88) 2 /e\)8) 9 lal 
cy ee Pe el arts =| i ads 
iS Sl oh pet = |= o 2/= 
Hog. |Days.|°F.|° F.\Days.| °F. | Silas es ae | : 
1593) ee toss a 3 | 38/33] 12] 70) 68 12 es 108 | 114, 114, 125, 116, 122, 126, | Negative. 
115, 115, 110, 112, 112, 110; 
108. 
160 | 1 to3--. 5d | 38} 33 13 | 72) 68 12 |127 | 88 | 88, 96, 110, 115, 120, 124, 126, Do. 
127, 125, 122, 118, 112. 
161 | 1to3-. 7 | 40} 33 24 | 70] 68 12 |126 | 92 | 92, 92, 98) 102, 108, iltly/ Thr Do. 
| 118, 115, "126, 122, 120, 118. 
NG2h 4s see ee 2| 38 | 34 24 | 70} 68 12 |126 | 92 | 92, 92, 98, 102, 108, 117, 117, Do. 
118, 115, "126, 122, 120, 118. 
HOSMNA Sse sec 3 | 38 | 34 12 70 | 64 12 |127 |105 | 90, 105, 111, 114, 119, 122, 120, Do. 
122, 122, 124, 127, 117, 110. 
HOA AS sence 2| 38 | 34 13 68 | 68 12 |126 |106 | 110, 112, "415, 118, 120, 126, Do. 
aa 106, 118, 113, 110, 110, 108, 
| 108. 
GOW A oe See 2 | 38] 36 PATA TAU 8 12 |127 | 95 | 90, 95, 108, 111, 118, 124, 127, Do. 
125, 120, 118, 116, 114, 110. 
1660 |(OsS: 25542 3, 38 | 34 2; 70) 68 12 |127 | 90; 90, 90, 108, 108, 115, 115, 115, Do.? 
| | 127, ‘Ls, 122, 118, 110, 104. 
Gy fal PER eee = 3 | 40 | 36 23 | 72) 68 12 |130 | 88 | 88, 93, 96, 98, 108, 114, 117, Do.? 
| | 130, 128, 122, 122, 120, 118. 
168 | 113. 3 | 38 | 36 13 | 70 | 68 12 138 | 68 | 58, 62, 68, 78, 88, 100, 116, 130, Do. 
H as 124, 120, 120, atid 
AGO) Weletis= = 3 2| 40 | 38 13) 68 | 66 12 |132 | 75 76, 86, 98, 111, 115, 122, Do. 
| eee | 4s of 194 193° 130,118 3, 112. 
70) tl Soo 2/40) 26] 2| 70/66] 12 |132/ 67 | 67, 73, 75, 79, 104, 117, 127, | Do. 
| | 126, 132,126, 126, 115, 108. 
171 | 13and144| 2] 40] 36; 14] 70 | 66 12 |132 | 70 | 70, 74, 78, 98, 126, 128, 128,| (4,5) 
| 132, 130, 128, 121, 117, 112. 
172 | 13and 144 2 | 38 | 35 23 | 70 | 66 12 |128 | 68 | 68, 80, 90, 110, 120, 126, 127, | Negative. 
| | 126, 128, 126, 118, 110, 102. 
173 | 13and 144 3 | 40 | 35 3 | 70 | 66 12 |132 | 76 | 76,77, 77, 97, 126, 126, 130, 132, (8) 
| | | 128) 128, 124, 112, 107. 
| 
Es ane pel be sabres were taken at the beginning of each hour and are given in the order in which they 
2 Negative at Chicago; no tests at Washington. 
3 Trimmings for this test obtained from Hog 11 of the: series used at Establishment 2 
4 Trimmings for this test were obtained from Hogs 13 and 14 ofthe series used at Establishment 3. 
5 Positive and negative at both Chicago and W ashington, see page 21. 
6 Negative at Chicago, negative and positive at Washington, see page 21. 
An examination ot the data presented in Tables 9, 10, 11, and 12 
shows that in the majority of the experiments the sausage was 
smoked for 12 hours following a preliminary curing period which 
varied considerably in duration, but did not as a rule exceed 6 days. 
Some of the sausages of each lot prepared at Establishments 2A 
and 3 were freed from their salt content as soon as they were taken 
out of the smokehouse and were fed to experimental animals at the 
establishment and bureau laboratories in Chicago. Some of the test 
animals in 4 of the 57 experiments became infected. In two of 
these 4 experiments the positive results from feeding animals are 
questionable, namely, Experiment 119 and Experiment 173. 
In Experiment 119 some of the sausage was ground up and washed 
to remove the sait shortly after it reached the Washington laboratory. 
45 
