THE EFFECT OF ADDED WATER AND ANTIOXIDANTS ON THE KEEPING QUALITY OF LARD

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Abstract
Moisture alone had little detrimental effect on lard storage life (time at 90° F. to attain a peroxide oxygen value of 10 ml. of 0.002 N thiosulphate per gm.) except at the highest levels of incorporation (up to 12.8%), but citric acid, lecithin, and alpha-tocopherol had more stabilizing action in dry lard than in lard containing water. Gum guaiac gave the greatest increase in storage life and citric acid the least. The stabilization varied with the original quality of the lards tested (two wet rendered, two dry rendered, and two composite lards) but no segregation of the results according to wet and dry rendering of these lards was possible.
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