Buy A Bacteriological Study of Ham Souring by Charles Neil McBryde
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > History and Archaeology > History > A Bacteriological Study of Ham Souring
A Bacteriological Study of Ham Souring

A Bacteriological Study of Ham Souring


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1911 edition. Excerpt: ...6 of these hams, while in 1 the souring had not extended through to the bone marrow. Tierce No. 2.--Contained 20 hams which were chilled and pumped in exactly the fame manner as those in tierce No. 1. These hams were injected with culture after they had been chilled and pumped, or just before they were placed in cure. The hams in this tierce, therefore, were injected with culture four days later than those in tierce 1. The hams were injected with a bacterial suspension prepared in the same manner as that used for tierce 1, except that the egg-pork cultures from which the suspension was prepared were 7 days instead of 10 days old. Each ham was injected with 20 cubic centimeters of the suspension or the equivalent of 10 cubic centimeters of the original culture. The hams were injected in the same manner as those in tierce 1. Result: When tested at the end of the cure, it was found that of the 10 hams which were pumped in the shank all were sour; in 8 of these the souring was very marked throughout the body of the ham and extended into the shank; in all of these hams the souring had extended through to the bone marrow of the middle bone or femur. Of the 10 hams which were pumped in both body and shank 6 were sour in the body. These hams were classed by the meat inspector who examined them as "light body sours," and in none of them did the souring extend into the shank or through the bone into the bone marrow of the femur. Tierce No. 3.--Contained 20 hams which were chilled and pumped in the same manner as those in the two preceding tierces. These hams were not injected with culture and were put down to serve as checks on the cure. In other words, they were pumped with the same pickling fluids, were subjected to exactly the same cure, and...


Best Sellers


Product Details
  • ISBN-13: 9781236533630
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 24
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 1236533631
  • Publisher Date: 01 Jun 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 64 gr

Related Categories

Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
A Bacteriological Study of Ham Souring
Rarebooksclub.com -
A Bacteriological Study of Ham Souring
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

A Bacteriological Study of Ham Souring

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!