A bacteriological study of ham souring

About this book

In the early 20th century, the meat-packing industry faced a pressing challenge: the souring of ham, which resulted in significant economic losses. In "A Bacteriological Study of Ham Souring," Charles Neil McBryde meticulously investigates the microbial causes behind this phenomenon, offering valuable insights into prevention and quality control. This groundbreaking document delves into the specific bacteria responsible for spoilage and the conditions that exacerbate the problem, making it an essential read for students, civic activists, and historians interested in food safety and industrial practices. McBryde's work not only highlights the intersection of science and commerce but also sets the stage for modern food preservation techniques. Discover the pivotal findings that shaped the future of meat processing.