FURTHER STUDIES ON CANADIAN LARD: PHOSPHORUS CONTENT, COLOR, AND STABILITY

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Abstract
A modified colorimetric procedure showed that phosphorus content of Canadian lard (12 dry rendered samples and 21 wet rendered samples) was generally less than 0.001%, and did not appear to be definitely related to method of rendering or to keeping quality. Color of lard was conveniently measured with the Evelyn photoelectric colorimeter; photoelectric transmission values were most closely related to Lovibond color values in the yellow region. Lovibond color could be predicted only approximately from transmission. No association of color with processing conditions or with keeping quality was found. The criterion of an indicator change by volatile fatty acids in the Swift stability test rather than the attainment of an arbitrary peroxide value by the fat gave a closer association of Swift stability test values with organoleptic storage life of lard.

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