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A bacteriological study of ham souring

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Nature, Gardens & Animals

A bacteriological study of ham souring

Charles Neil McBryde

87 pages~1 hr 43 min read38 chapters$4.99
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A perfectly cured ham can spoil from the inside, and for years no one knew why. Charles McBryde traced the souring to bacteria hiding deep near the bone, mapping where the rot begins and how to detect it before the smokehouse loss. A methodical piece of early food science that saved farmers real money. The forensic hunt inside the ham.

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Inside this book

38 chapters

  1. 1Transcriber’s Notes
  2. 2A BACTERIOLOGICAL STUDY OF HAM SOURING.
  3. 3THE BUREAU OF ANIMAL INDUSTRY.
  4. 4LETTER OF TRANSMITTAL.
  5. 5CONTENTS.
  6. 6ILLUSTRATIONS.
  7. 7INTRODUCTORY.
  8. 8METHOD OF CURING HAMS.
  9. 9DEFINITION OF SOURING.
  10. 10CLASSIFICATION OF SOUR HAMS AND LOCATION OF SOUR AREAS.
  11. 11METHOD OF DETECTING SOUR HAMS.
  12. 12THEORIES IN REGARD TO HAM SOURING.
  13. 13PREVIOUS EXPERIMENTAL WORK TO DETERMINE CAUSE OF HAM SOURING.
  14. 14THE PRESENT EXPERIMENTS.
  15. 15MEDIA EMPLOYED.
  16. 16METHOD OF PROCEDURE IN EXAMINING HAMS.
  17. 17RESULTS OF EXAMINATION OF SOUR AND SOUND HAMS.
  18. 18HISTOLOGICAL CHANGES IN SOUR HAMS.

+ 20 more. The full contents open with the book.

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