ILLUSTRATIONS.
Reading edition
PLATES.
Page.
Plate I. Fig. 1.—Section of muscular tissue from sound ham, showing muscle fibers cut longitudinally; nuclei sharply defined and cross striation distinct. Fig. 2.—Section of muscular tissue from sour ham, showing muscle fibers cut longitudinally; nuclei undergoing disintegration and cross striation indistinct 16
II. Fig. 1.—Section through muscular tissue of ham which has undergone natural or spontaneous souring, showing distribution of bacilli between the muscle fibers, which are cut obliquely. Fig.2.—Section through muscular tissue of ham which has undergone natural or spontaneous souring, showing individual bacilli between the muscle fibers, which are cut somewhat obliquely 18
III. Fig. 1.— Section through muscular tissue of artificially soured ham, showing distribution of bacilli between the muscle fibers, which are shown in cross section. Fig. 2.—Section through muscular tissue of artificially soured ham, showing individual bacilli between the muscle fibers, which are cut longitudinally 26
IV. Glucose bouillon culture in Smith fermentation tube at four days 48
TEXT FIGURES.
Fig. 1. Cross section through body of ham, with sour areas indicated by shading and dotted lines 11
2. Cross section through body of ham to show method of sampling for chemical analysis 18
3. Cross section through body of artificially soured ham, showing sour areas and points at which cultures were taken 25
4. Diagrammatic views showing construction of ham thermometer 36
5. Ham-souring bacillus (Bacillus putrefaciens), grown on egg-pork medium 46
A BACTERIOLOGICAL STUDY OF HAM SOURING.