Control of Rancidity in Soybean-Fed Pork

Publisher Website
Google Scholar
Abstract
By varying the amount of soybeans as well as restricting the periods in which it was fed it was possible to produce pork carcasses of varying firmness of fat. The iodine number and refractive index both satisfactorily measured the firmness or saturation of the fat. Susceptibility to rancidity development as measured by the peroxide test was found to be correlated equally well with both the iodine number and the refractive index. Crude expeller process cottonseed oil was found to be superior to N.D.G.A. and crude soybean oil as an antioxidant. The comparative effectiveness of the soybean oil and N.D.G.A. was found to vary with the degree of saturation. All three of the antioxidants were more effective in retarding rancidity development than the control. The antioxidants were most effective in delaying the induction period with the more saturated fat. Copyright © . .