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EFFECTS OF PORK-CURING PROCESSES ON TRICHINA. dey 
necessitated a relatively brief smoking period, since prolonged high- 
temperature smoking would tend to impart to the sausage a cooked 
flavor and thus injure its commercial qualities. 
As a result of certain laboratory experiments, some of which have 
been presented in a former paper (Ransom and Schwartz, 1919), it 
has been shown that trichine die at temperatures considerably below 
their thermal death point, provided they are held at these tempera- 
tures for sufficiently long periods. This fact was given consideration 
in arranging the experiments with this variety of sausage. The fact 
that se was mixed with the meat was also taken into consideration, 
since a series of experiments, to be described later, demonstrated that 
as a result of a previous exposure to salt for a geen period encysted 
larvee become more susceptible to heat than those which have not 
been exposed to the action of sait or which have been exposed for 
riefer periods. 
The feeding tests with this sausage were carried out at the labora- 
tories of meat-packing establishments and in Washington, as follows: 
Some of the sausage from each test was fed to experimental animals 
at the laberatory of the Zoological Division, Washington, D. C., 
where sausage of each lot was sent as well as some meat from other 
sausage of the same lot from which the salt had been removed by 
washing with water. This involved the use of two series of rats in 
testing the sausage and the washed meat sent to Washington and 
enabled us to determine whether the continued action of the salt 
in the sausage during the period required to ship it from Chicago to 
Washington might play a part in the destruction of the parasites. 
The sausage prepared at Establishments 2A and 3 was fed to experi- 
mental animals at the laboratories of the respective establishments 
and at the bureau laboratory in Chicago. The sausage prepared at 
Establishment 314 was fed at the laboratories of Establishments 2A 
and 3 and at the bureau’s laboratory. Feeding tests with sausage 
prepared at Establishment 537 were conducted at the bureau labora- 
tory at Chicago, at the laboratory of Establishment 2A, and in the 
laboratory of the Zoological Division in Washington. 
In all, 57 exneriments were carried out with sausage prepared from 
trimmings from 74 hogs. The sausages ranged in weight from three- 
fourths of a pound to 5 pounds. The shrinkage in the case of the 
smaller-sized sausages varied from about 20 to 30 per cent of the 
weight of the green sausages, whereas the larger-sized sausages lost 
only 10 to 15 per cent of their green weight as a result of the various 
treatments to which they were subjected. 
In these experiments the sausage was smoked for 12 hours following 
@ preliminary curing period in cooler and green room. During the 
smoking period the temperature varied considerably, but from the 
fifth to the ninth hour it was usually maintained in the neighborhood 
of 128° F. or higher and then allowed to go down gradually during 
the remainder of the smoking period, but not oslo 90° F. In other 
185336°—20— Bull. 880-3 
