CANADIAN WILTSHIRE BACON: XXIV. EFFECT OF STRONG CURES ON KEEPING QUALITY

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Abstract
The effect on keeping quality of hard curing by both wet and dry salting methods, and of treatment with borax, boric acid, acetylsalicylic acid, and a mixture of benzoic and citric acids was investigated on sides and gammons stored at 15.6 °C. (60° F.) for periods up to 40 days. Of the methods studied for preventing spoilage, packing in a 13:3 salt–borax mixture was the most effective, but would be detrimental to flavour quality because of the presence of excessive quantities of sodium chloride and undesirable desiccation of the meat.Experiments on the effect of surface bacterial contamination on internal spoilage indicated that deterioration in the deep meat was relatively independent of the condition of the surface.

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