Palatability of hams as affected by methods of curing, curing time and aging temperature

This study was designed primarily to determine:

1. The effect of storage temperature on the palatability of aged hams.

2. The optimism length of time for curing of aged hams.

3. The effects of "stitching" hams before dry curing.

4. The palatability effects of using six pounds of salt as compared to eight pounds of salt per one hundred pounds In curing aged hams.

5. The salt equalization pattern in hams after curing and after thirty days of aging.