CANADIAN WILTSHIRE BACON: XVII. RANCIDITY IN PORK FAT AFTER FROZEN STORAGE AND CONVERSION TO BACON

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Abstract
Determination of the peroxide oxygen and free fatty acid content of the fat of pork, stored under various conditions and subsequently converted to bacon, showed that temperature, method of wrapping, and stage in the conversion to bacon were the most important factors governing the oxidation and hydrolysis of the fat. Of the conditions studied, storage at temperatures of −18° to −23 °C. with an aluminium foil wrapping, followed by thawing in brine or pickle were the most effective in retarding rancidity. The greatest increase in the peroxide oxygen content of the fat occurred during cure, whereas that of free fatty acid increased at a relatively uniform rate throughout the various conversion steps. Smoking had greater antioxidant effect on the fat than pale-drying. Since in all instances the content of free fatty acid was low, spoilage in pork or bacon fat is primarily due to oxidation.

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