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The Effect of Three Formulations of Benzene Hexachloride on the Flavor of Pork¹

University of Illinois²

Abstract

Four groups of 20 good to choice grade hogs weighing about 225 pounds of Hampshire, Poland China, and Chester White breeding were treated as follows: Group 1 was not sprayed. Group 2 was sprayed with a 10 percent gamma isomer emulsifiable solution of technical benzene hexachloride in methyl ethyl ketone. Group 3 was sprayed with a 15 percent gamma isomer emulsifiable solution of Lindane in methyl ethyl ketone. Group 4 was sprayed with a 12 percent gamma isomer technical benzene hexachloride wettable powder. All materials were diluted to 0.125 percent gamma isomer concentration. The hogs were slaughtered at intervals ranging from one to fourteen days after being treated. Loin roasts were cooked and palatability tests were conducted on the roasts.

The following conclusions were reached:

1. Pork from hogs sprayed with a 0.125 percent Lindane solution one day before slaughter was affected none by the treatment.
   
2. Pork from hogs sprayed with a 0.125 percent gamma isomer BHC technical as wettable powder slaughtered seven days after treatment was not affected.
   

¹ This experiment was supported by a grant of funds and three formulations of benzene hexachloride to the University of Illinois by Commercial Solvents Corporation, Terre Haute, Indiana.

² Urbana.