A Bacteriological Study of Ham Souring #223987

While one-tenth Of 1 per cent of the total weight of hams cured would represent the loss from souring in a well-regulated establish ment, statistics Obtained through Government meat inspectors Show that per cent would more nearly represent the loss for the entire country. During the fiscal year from July 1, 1908, to June 30, 1909, some pounds of hams were placed in cure in packing establishments subject to Government inspection. Estimating the loss from souring at per cent, the total amount of meat con demmed and destroyed as sour would be pounds. At 15 cents a pound the total annual loss from ham souring in packing houses subject to Government inspection would figure up something over a quarter of a million of dollars.