An edition of A Bacteriological Study of Ham Souring (1911)

A bacteriological study of ham souring

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Cover of: A bacteriological study of ham souring by C. N. McBryde
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Last edited by MARC Bot
August 11, 2020 | History
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An edition of A Bacteriological Study of Ham Souring (1911)

A bacteriological study of ham souring

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
U.S. Dept. of Agriculture, Bureau of Animal Industry

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Subjects
butchery, meat curing, bacteriology, bacteria, Ham, Microbiology

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Edition Availability
Cover of: A bacteriological study of ham souring
A bacteriological study of ham souring
1911, U.S. Dept. of Agriculture, Bureau of Animal Industry
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Book Details

Table of Contents

Introductory Page 7 Method of curing hams Page 8 Definition of souring Page 10 Classification of sour hams and location of sour areas Page 10 Method of detecting sour hams Page 12 Theories in regard to ham souring Page 12 Previous experimental work to determine cause of ham souring Page 13 The present experiments Page 14 Media employed Page 14 Method of procedure in examining hams Page 15 Results of examination of sour and sound hams Page 16 Histological changes in sour hams Page 17 Chemical analyses of sour and sound hams Page 18 Bacteriological examination of sour and sound hams Page 20 Inoculation experiments with hams Page 21 Probable method by which ham-souring bacillus enters hams Page 33 Possibility of infection prior to slaughter Page 33 Possible infection from pickling fluids Page 34 Experiment to show whether infection takes place from the cur- ing pickle Page 34 Possible infection through manipulation or handling Page 35 Infection from ham thermometers Page 35 Experiment to show whether hams become infected from ham thermometers Page 37 Infection from pumping needles Page 41 Infection from billhooks Page 42 Biological and morphological characteristics of the ham-souring bacillus Page 43 Conditions favorable to growth Page 43 Growth on different culture media Page 43 Morphology Page 46 Spore formation Page 46 Resistance to heat and chemical agents Page 47 Gas production Page 47 Acid production Page 48 Pathogenic properties Page 48 Nature of the bacillus Page 48 Prevention of ham souring Page 50 General summary and conclusions Page 53 Acknowledgments : Page 55

Edition Notes

Published in
Washington, D.C
Series
Bulletin / U.S. Department of Agriculture, Bureau of Animal Industry -- 132

The Physical Object

Pagination
55 p., 4 leaves of plates :

ID Numbers

Open Library
OL7140155M
Internet Archive
bacteriologicals00mcbriala
OCLC/WorldCat
22257132

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Internet Archive item record

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August 11, 2020 Edited by MARC Bot remove fake subjects
December 7, 2011 Edited by ImportBot import new book
November 30, 2010 Edited by George subjects; title case
May 6, 2010 Edited by EdwardBot add Accessible book tag
December 10, 2009 Created by WorkBot add works page