i 
~\ 
EFFECTS OCF PORK-CURING PROCESSES ON TRICHINA, 15 
SAUSAGE SMOKED AT TEMPERATURES OF ABOUT 100° F. 
In the experiments described below, the sausage was smoked for 
six hours at a temperature of about 100° F. following the customary 
preliminary cure in cooler and green room, and then dried for about 
10 days. The records of these experiments, 19 in number, are 
summarized in Tables 7 and 8. The sausage used was made from 
pork trimmings from 36 carcasses. The same preliminary curing 
process was used as in the other experiments. The weights of the 
individual sausages, about nine of which were used in each experi- 
ment, ranged from 8 ounces to 1? pounds. The shrinkage of the 
sausages averaged about 25 per cent. 
TABLE 7.—Experiments with smoked summer sausage. 
(ESTABLISHMENT 3.) 
Preliminary curing. Smoking. Drying. BS 
1} 
° ned 
j : > | Results of 
Temper- 5 Temper- SI Temper-| g | Temper- aa tests on 
3 : ature. 5 ature. 2 ature. 3 ature. [SS lanimalsat 
7, | Sourceof | ¢ is ) 2 5% | Chicago 
“= meat. a ; 5 3 bo a ane 
. 5 ° : ° = s ° - 
on 8 | q g | & g g = Fig | 3 |8|¢ 8.8) Wash 
a: q = “eI q 3 q 3 |6Ba4| ington 
5 ee eee ele ey sale ins ac orclwe. 
t er q q Tol . oT | q Ban 
2 Hl2|4| £ ce ole ee, tog |e eee Bee tea 
ao a |S He |/ale a =a/ea]/ e/a] 24 (8 
Hog. Days.| °F.| °F. |\Days.| °F.| °F. | Hours.) °F. | °F. |Days.| °F. | °F. |Days 
99 | land2....| 3 |42 138 2 63 |67 6 | 109 |96 10 | 624 [54 15 | Negative. 
100 | 8and4....| 234 |48 36 12 66 162 6 | 101 |95 19 64 155 15 Do. 
101 | 5and 6.... 2 |38 34.5 2 65 |61 6 | 103 |95 10 64 {55 14 | Positive. 
102 | Vand 8....| 22 |36.5 [33.5 2 63 159. 5 8 | 102 |95 8% | 54 [46 14 | Negative. 
103 |} 9,10, 11.... 34 139. 5 |26 32 62 |59 6 | 108 |95 11 60 |47.5 18 Do. 
KOS ai Pee cee | 2  |38. 5 134. 5 2 60 156 6 | 105 |95 9 51 |46 13 | Positive. 
105 | 13 and 14 3/40 [34 13 59 158 6 | 108 |94 15 | 54 |47 20 Do. 
10}), -Miysecbeueec 3 43 42 3 61 |60 7 | 106 |90 10 68 |47 16 | Negative. 
107 | 16 and 17 3/46 |42 14 | 62 |56 6 | 104 |91 10 | 67 + |49 15 1) 
OSH el Sees aarercs 3 |48  |42 12 66 |63 6 | 106 |99. 5 10 | 71 |55 15 | Positive. 
109 | 19 and 20.. 4 153 47 13 78 |50 6 | 102 |95 11 89 |68 17 | Negative. 
110 | 21 and 22.. 4 143 10 1g | 69 |65 6 | 102 |71 Dy 23/52 I Do. 
1 Positive at Chicago and negative at Washington. 
TABLE 8.—Experiments with smoked summer sausage. 
(ESTABLISHMENT 24.) 
Preliminary curing. Smoking. Drying. z 2 
a Oo eceont 
: S esults 
Temper:| & | Temper- 8 | Temper- g | Temper-|5°2 | tests on 
> F ° bho i 
S Sirenot i ature. 2 ature. E ature E ature x 5 Bema ee 
: meat. a aa 8 a ees Se, alee AG 
B © | gf ® | f | g Bo) Ss) sles ees aso) wash: 
g Be uled iS los a |e/3|4 |_| & se] ington. 
S DAs ited oleae! | soul ets id We Bolas lest thee S 
: alelg/elaselalelalélalege 
3) H s A H = Bi a | = = 1a |e 
per. se | 
Hog. Days.| °F.| ° F.|Days.| °F.| ° F.|Rours.| °F.| ° F.|Days.| ° F.| °F. | Days. 
111 | 1to3-. 5 39 | 36 ya erepeietal Siete 6 96 | 95 10 | 67] 5d 17 | Negative. 
112 | 7and& 7 40 | 33 2 53 | 52 63 | 100 | 97 10} 61 50 19 Do. 
dEUS sees eo 3 38 | 35 2/1 60) 57 6 99 | 95 10} 57) 52 14 Do. 
114 | 12and 13.. 3 36 | 33 2/1 64] 59 6 | 104] 96 9| 60] 49 13 | Positive. 
115 | 14and 15.. 13 || 39) 35 &| 64] 60 6 | 102] 93 10 | 64] 53 13 | Negative. 
116 | 22 and 23.. 3 46 | 37 1 86 | 79 10 97 | 84 1S Si leedl 17 Do. 
117 | 24 and 25.. 4 42 | 36 3 77 | 62 8 97 | 85 10 | 68) 51 15 Do. 
