¥ 
EFFECTS OF PORK-CURING PROCESSES ON TRICHINZ. 11 
scopically. Of these 170 were active, mostly sluggish, though some 
were rather lively. Five rats which were fed portions of the sausage 
became heavily infested. 
Expervment 45.—Another sausage was held in the refrigerator for 
8 days and 280 decapsuled larve isolated from a portion of the 
sausage by artificial digestion were examined and 91 were found 
active, mostly sluggish, though a few were fairly lively. Five rats 
fed on this sausage became heavily infested. 
Expervment 46.—This sausage was held in the refrigerator for 14 
days. An examination of 319 decapsuled larve showed them to be 
inactive, pale in appearance, and uncoiled. Five rats to which this 
Sausage was fed escaped infection. 
Expervment 48.—This sausage was held in the refrigerator for 15 
days; 194 decapsuled larvee were examined and found to be pale in 
color, inactive, and uncoiled. Of 5 rats to which this meat was fed, 
2 became heavily infested, the other 3 escaping infection. 
Expervment 49.—This sausage was held in the refrigerator for 16 
days. A microscopic examination of 219 decapsuled larvae showed 
them to be inactive. Five rats fed on this meat escaped infection. 
Expervment 50.—The unstuffed meat kept in a closed can was held 
in the refrigerator for 16 days. An examination of 141 decapsuled 
larve was made, of which 17 were found to be active; some were 
rather sluggish. Five rats fed on portions of this meat became 
infested, the degree of infestation varying from light to moderate. . 
The results of Experiment 50 are significant, as they indicate that 
evaporation of moisture is a factor of decided importance in the 
destruction of trichine in salted meat, evidently through increased 
salt concentration as a result of the loss of water. The stuffed sau- 
sages in Experiments 48 and 49 lost 24 per cent and 19 per cent of 
their respective weights and yielded upon analysis a salt content of 
4.15 per cent and 3.9 per cent, respectively, whereas the unstuffed 
meat lost no weight from evaporation and its salt content was 3.3 
per cent. 
PEPPERONI. 
The name pepperoni is applied to unsmoked dried summer sausage 
which is stuffed in thin and narrow sheep or hog casings, a special curing 
mixture being used to give this product its characteristic flavor. 
Thirteen experiments with this variety of sausage were carried out 
-at Establishment 3. The same quantity of salt in proportion to the 
quantity of meat was used in this sausage as in the other experiments, 
namely, 34 pounds per hundredweight. In this series pork trim- 
mings from 19 trichinous hogs were used. About 6 sausages were 
used in each experiment, ranging in weight from 14 ounces to 14 
pounds. Owing to the thin and slender casings in which the meat was 
stuffed, the shrinkage was considerably greater than in the case of 
larger dried sausages; it averaged about 40 per cent of the weight of 
