| Page. |
| Introductory | [7] |
| Method of curing hams | [8] |
| Definition of souring | [10] |
| Classification of sour hams and location of sour areas | [10] |
| Method of detecting sour hams | [12] |
| Theories in regard to ham souring | [12] |
| Previous experimental work to determine cause of ham souring | [13] |
| The present experiments | [14] |
| Media employed | [14] |
| Method of procedure in examining hams | [15] |
| Results of examination of sour and sound hams | [16] |
| Histological changes in sour hams | [17] |
| Chemical analyses of sour and sound hams | [18] |
| Bacteriological examination of sour and sound hams | [20] |
| Inoculation experiments with hams | [21] |
| Probable method by which ham-souring bacillus enters hams | [33] |
| Possibility of infection prior to slaughter | [33] |
| Possible infection from pickling fluids | [34] |
| Experiment to show whether infection takes place from the curing
pickle | [34] |
| Possible infection through manipulation or handling | [35] |
| Infection from ham thermometers | [35] |
| Experiment to show whether hams become infected from ham
thermometers | [37] |
| Infection from pumping needles | [41] |
| Infection from billhooks | [42] |
| Biological and morphological characteristics of the ham-souring bacillus | [43] |
| Conditions favorable to growth | [43] |
| Growth on different culture media | [43] |
| Morphology | [46] |
| Spore formation | [46] |
| Resistance to heat and chemical agents | [47] |
| Gas production | [47] |
| Acid production | [48] |
| Pathogenic properties | [48] |
| Nature of the bacillus | [48] |
| Prevention of ham souring | [50] |
| General summary and conclusions | [53] |
| Acknowledgments | [55] |