Applicability of the stamm reaction for rancidty

Summary The Korpaczy modification of the Stamm reaction for detecting rancidity in fats has been applied to a variety of fats and oils, including hog and beet fat, cottonseed oil, a number of other vegetable and seed oils, and a group of marine oils. This reaction has been shown to be generally inapplicable to vegetable, seed and marine oils but applicable to lard and beef fat.