A bacteriological study of ham souring by Charles Neil McBryde
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"A Bacteriological Study of Ham Souring" by Charles Neil McBryde is a scientific publication written in the early 20th century. This work explores the causes and preventative measures of souring in hams, a significant issue for the meat-packing industry that leads to substantial financial loss. Through exhaustive scientific research, it aims to identify the microorganisms responsible for this problem and establish effective curing practices. The opening of the publication details the importance
of the topic, highlighting how losses from ham souring can amount to substantial figures in large packing establishments. McBryde begins with an overview of the curing process and the characteristics of sour ham, including its odors and potential ratings in terms of severity. He sets the groundwork for his bacteriological investigations, detailing experimental methods and prior theories regarding the causes of souring, all aimed at elucidating the problem and establishing a scientific understanding for the benefit of meat-packing practices. (This is an automatically generated summary.)
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About this eBook
| Author | McBryde, Charles Neil, 1872- |
|---|---|
| Title | A bacteriological study of ham souring |
| Original Publication | United States: Government Printing Office,1911. |
| Credits | Charlene Taylor, Les Galloway and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) |
| Reading Level | Reading ease score: 54.4 (10th to 12th grade). Somewhat difficult to read. |
| Language | English |
| LoC Class | QR: Science: Microbiology |
| LoC Class | SF: Agriculture: Animal culture |
| Subject | Ham -- Microbiology |
| Category | Text |
| eBook-No. | 69062 |
| ISBN (HTML) | 979-8-238-69062-9 |
| Release Date | Sep 28, 2022 |
| Last Update | Oct 19, 2024 |
| Copyright | Public domain in the USA. |
| Downloads | 640 downloads in the last 30 days. |
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