| Experiment No. 
Ht et ft 
oo Go oO 
(tolls ols | 
140 
EFFECTS GF PORK-CURING PROCESSES ON TRICHINA, 
Source of 
meat. 
Hog. 
7and8... 
9toll.... 
19 and 20. 
21 and 22. 
24 and 25. 
26 and 27. 
28 and 29. 
30 and 31. 
32 and 33. 
34 and 35. 
36 and 37. 
38 and 39. 
Time in cooler. 
TABLE 10.—Experiments with fresh summer sausage. 
(ESTABLISHMENT 3.) 
Preliminary curing. 
or on 
ers 
Tem- 
pera- 
ture 
Maximum. 
Minimum. 
137/81. 5 
130/90 
137|84 
127/94 
136)95 
135/99 
Tem- g Tem- 8 
pera- 8 pera- iS 
ture. ey ture @ 
5 S 
. A o : . 
g/g] ®|ela| § 
fala) (eae =a |= | 
ES lpGan fou) Siclbe bers 
Be | eck) ee ig 
Pio tf te = |= a 
°F.) °F.|Days. | °F. | ° F.| Hours. 
36.5133.5, 2|63 [59.5] 12 
39. 5136 2] 62 |59 23 
38. 5134.5]  13| 60 [56 64 
40 |34 14] 59 [58 9 
iB 42 231 61 (60 9 
46 |42 14] 62 (56 gi 
48 |42 3 | 71.5163 12 
153. 147 s| 7g |78 12 
43 |40 13] 69 [65 12 
146 |43 13] 65 [58 12 
44/38 2163 |54 12 
44 137 | 13] 59 [58 12 
46 |43 2163 |55 12 
4g |44 1| 60 |60 12 
44 |43 1/48 146 12 
42 40 231 80 154 12 
49 |43 18] 65 |61 12 
Smoking. 
Temperatures of smoke- 
house, °F. 
100, 110, 109, 119, 119, 128... 
100,103,103, 110, 130, 125... _.. 
81.5, 108, 134.5, 128, 122, 134, 
Tin 134) 
90, 88, 96, 128, 114, 125, 120, 
126, 126, 130. 
84, 95, 118, 126, 119, 124, 128, 
128, 137. 
| 100, 94, 110, 118, 126, 118, 127, 
124, 122, 110, 96. 
| 95, 100, 98) 110) 114, 126, 124.5, 
136, 131, 129, 109, 102, 99. 
102, 107, 110, 128, 133, 130, 135, 
135, 120, 101, 102, 99. 
71, 120, 112, 122, 128, 130, 137, 
120, 118, 124, 125, 121, 118. 
90, 106, 110, 112, 116, 140, 132, 
127, 128, 121, 117, 112, 110. 
90, 95, 100, 107, 122, 129, 130, 
128, 129, 128, 114, 116, 112. 
80, 110, 109, 113, 120, 124, 128, 
126, 142, 126, 111, 94, 91. 
94, 110, 107, 105, 98, 127, 132, 
125, 124, 120, 122, 118, 119. 
90, 100, 118, 124, 123, 132, 138, 
138, 136, 130, 133, 135, 132. 
90, 100, 98, 95, 102, 133, 132, 
127, 125, 105, 116, 112, 110. 
90, 90, 94;-92, 117, 129, 130, 129, 
128, 128, 115, 106, 106. 
98, 91, 97, 96, 110, 130, 129, 
129, 130, 120, 108, 102, 100. 
19 
Results of 
tests on 
animals 
at Chi- 
cago and 
Washing- 
ton. 
Negative. 
Do. 
Do. 
Do. 
1 The temperatures were taken at the beginning of each hour and are given in the order in which they 
were taken. 
a | Experiment No. 
Ss oe 
or or 
> Ou 
Source of 
meat. 
Hog. 
3 and 4... 
3 and 4... 
14and 152 
l4and 152 
14and 152 
were taken. 
2 These hogs belonged to the series of experimental hogs used at Establishment 2A. 
TaBLE 11.—Experiments with fresh summer sausage. 
(ESTABLISHMENT 537.) 
Preliminary curing. 
Time in cooler. 
Days. 
3 
= Tem- E 
S pera- 2 
Ss ture © 
= Ws 
2 gee e ° 
= aS g 
too) g q n 
A 5 z & 
2 | \e| @ 
Eee amet? 2 
She o|fees Weebl Nee 
Days.| °F. | ° F.| Hours. 
ee ined 12 
13 | 72) 68 12 
32 | 70 | 66 12 
23 | 68 | 62 12 
23 | 68 | 64 12 
233 
ee 8 
Maximum. 
Minimum. 
Smoking. 
Temperatures of smoke-, 
house, °F.1 
Results of 
tests on 
animals 
at Chi- 
cago and 
Washing- 
ton. 
85, 90, 100, 108, 112, 118, 120, 
122, 128, 122; 118, 116, 110. 
105, 111, 114, 116, 120, 122, 122, 
122, 124, 114, 128, 124, 118. 
70, 78, 85, 92, 115, 120, 128, 
126, 126, 128, 132, 115, 108. 
70, 80, 86, 91, 112, 120, 126, 
130, 132, 134, 128, 126, 116. 
76, 78, 92, 105, 115, 120, 128, 
130, 130, 128, 130, 128, 112. 
Negative. 
1The temperatures were taken at the beginning of each hour and are given in the order in which they 
