Beef‐curing brines. III.—general classification

Abstract

of the Type-A bacteria, and hence the brine never reaches an ' off ' condition. The result is a brine which keeps indefinitely, but which possesses only poor curing properties.The apparent trend of Brine I (Part I) to this condition at one stage of its development, illustrates that the two types of brine dealt with so far represent extremes, and that in practice, brines intermediate between them commonly occur. This aspect will form part of the subject of a further communication.