Jan. 31,1916 
Effects of Refrigeration on Trichinella spiralis 
825 
The two others slaughtered about the same time were naturally infested, 
having been found trichinous on microscopic examination. A shoulder 
was taken from each carcass and kept unfrozen in a cooler to provide 
material for control examinations and feedings. 
In experiment 65, trimmings were taken from each of the six carcasses 
and a quantity weighing 106 pounds was inclosed in a wooden box 
measuring 2 8 by 19 by 6 y£ inches. The box was placed in a freezer, where 
it remained for 19 days, the temperature of the freezer being recorded 
three times daily by a thermometer which was afterwards compared 
with a standardized thermometer. After removal from the freezer the 
box was allowed to thaw for 2 days. A portion of the meat was then 
taken from the middle, passed twice through a meat chopper, and 
digested and examined as in experiment 8, a control examination being 
made of a mixture of unfrozen meat from the same carcasses similarly 
prepared and digested. A definite formula was followed in the prepa¬ 
ration of the digesting fluid, which was mixed in the following proportions: 
Water, 1,000 c. c.; hydrochloric acid (sp. gr. 1.19), 10 c. c.; scale pepsin 
(U. S. P.), 2.5 gm. Five rats were fed some of the ground meat, 50 gm. 
of which were placed in their cage on each of three days, a total of 150 
gm., an average of 30 gm. per rat. As controls five rats were fed once 
an average of 10 gm. of unfrozen meat from one of the hog carcasses, 
another lot of five, 10 gm. each from another carcass, and so on—i. e., 
30 rats in all, 5 for each hog. 
In experiment 65a, some of the same lot of frozen trimmings were 
used and were examined and fed to five rats, following the same methods 
as in experiment 65. In this case the trimmings had been made into 
sausage meat after thawing, a curing mixture having been mixed with the 
meat, containing salt equivalent to sH P er cent of the weight of the meat. 
After the addition of the curing mixture and until it was prepared for 
artificial digestion and feeding of test animals, the meat remained for 
two days in a cooler at a temperature of 36° to 37 0 F. Analysis showed 
that the meat contained 3.12 per cent of salt. In preparing it for exami¬ 
nation and feeding tests, the meat, immediately after it was ground up, 
was washed in water to remove the salt. 
In experiment 66, 8 pounds of meat from a naturally infested hog 
were inclosed in a box 15^ by 9 by 3 inches and placed in a freezer the 
temperature of which was recorded three times daily by means of a 
thermometer which was afterwards compared with a standardized 
thermometer. After 19 days the box was removed and some of the 
meat was examined and fed to test animals, following the methods 
used in experiment 65. As controls, five rats were fed 50 gm. of 
unfrozen meat from the same carcass, an average of 10 gm. per rat. 
In experiments 67 to 71, meat was taken from the same carcasses as 
that used in experiment 65. Mixed meat from the six hogs was placed 
in five half-pound tin cans. Each can contained an approximately 
