A bacteriological study of ham souring

Name: A bacteriological study of ham souring
Author: McBryde, Charles Neil

McBryde, Charles Neil

Ham -- Microbiology

Transcriber’s Notes

Obvious typographical errors have been silently corrected. Several
tables have been divided with duplication of the first column because
of their excessive width.

Italics are represented thus _italic_.

                                                 Issued March 17, 1911.

                   U. S. DEPARTMENT OF AGRICULTURE,
               BUREAU OF ANIMAL INDUSTRY.—BULLETIN 132.
                    A. D. MELVIN, CHIEF OF BUREAU.

                        A BACTERIOLOGICAL STUDY
                            OF HAM SOURING.

                                  BY

                         C. N. McBRYDE, M. D.,
             _Senior Bacteriologist, Biochemic Division_.

       [Illustration: UNITED STATES DEPARTMENT OF AGRICULTURE.]

                              WASHINGTON:
                      GOVERNMENT PRINTING OFFICE.
                                 1911.

                    THE BUREAU OF ANIMAL INDUSTRY.

    _Chief_: A. D. MELVIN.
    _Assistant Chief_: A. M. FARRINGTON.
    _Chief Clerk_: CHARLES C. CARROLL.
    _Animal Husbandry Division_: GEORGE M. ROMMEL, chief.
    _Biochemic Division_: M. DORSET, chief.
    _Dairy Division_: B. H. RAWL, chief.
    _Inspection Division_: RICE P. STEDDOM, chief; R. A. RAMSAY,
      MORRIS WOODEN, and ALBERT E. BEHNKE, associate chiefs.
    _Pathological Division_: JOHN R. MOHLER, chief.
    _Quarantine Division_: RICHARD W. HICKMAN, chief.
    _Zoological Division_: B. H. RANSOM, chief.
    _Experiment Station_: E. C. SCHROEDER, superintendent.
    _Editor_: JAMES M. PICKENS.

                        LETTER OF TRANSMITTAL.

    UNITED STATES DEPARTMENT OF AGRICULTURE,
                         BUREAU OF ANIMAL INDUSTRY,
                          _Washington, D. C., November 2, 1910_.

SIR: I have the honor to transmit and to recommend for publication as
a bulletin of this Bureau a paper entitled “A Bacteriological Study
of Ham Souring,” by Dr. C. N. McBryde, senior bacteriologist in the
Biochemic Division of this Bureau.

The souring of hams is a source of considerable loss in the
meat-packing industry, and the cause of this trouble has heretofore
been in doubt. Dr. McBryde’s paper presents the results of an
exhaustive study of the subject, from which it appears that he has
succeeded in discovering the true cause of the trouble. Besides a
description of the experimental work the paper discusses methods of
preventing the souring of hams and the proper disposal of those which
have become affected.

    Respectfully,       A. D. MELVIN,
                          _Chief of Bureau_.

    Hon. JAMES WILSON,
    _Secretary of Agriculture_.

                               CONTENTS.

                                                             Page.

    Introductory                                                       7

    Method of curing hams                                              8

    Definition of souring                                             10

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A bacteriological study of ham souring

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