A Bacteriological Study of Ham Souring

A scientific publication written in the early 20th century. This work explores the causes and preventative measures of souring in hams, a significant issue for the meat-packing industry that leads to substantial financial loss. Through exhaustive scientific research, it aims to identify the microorganisms responsible for this problem and establish effective curing practices. The opening of the publication details the importance of the topic, highlighting how losses from ham souring can amount to substantial figures in large packing establishments. McBryde begins with an overview of the curing process and the characteristics of sour ham, including its odors and potential ratings in terms of severity. He sets the groundwork for his bacteriological investigations, detailing experimental methods and prior theories regarding the causes of souring, all aimed at elucidating the problem and establishing a scientific understanding for the benefit of meat-packing practices.