| Abstract: | In connection with an interest in the problem of rancidity development in cold-stored cured meat products (particularly bacon), the effect of certain trace components and permitted food additives on the oxidative stability of model systems containing lard was examined. Lard, to which additions of various single additives or combination of additives had been made, was stored for periods of up to 16 weeks at ?20°C. Samples were removed during this time to assess the extent of their oxidation by chemical analysis (peroxide value determination) and sensory evaluation (odour). The additives studied included water, sodium chloride, sodium nitrate, sodium nitrite and copper (as palmitate, acetate and sulphate). It was observed that there was progressive oxidative deterioration of the lard with noticeable rancidity developing after 8 to 16 weeks' storage at ?20°C when water, sodium chloride, sodium nitrate, sodium nitrite and copper were present in combination. |
