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Control of Rancidity in Soybean-Fed Pork¹

North Carolina Agricultural Experiment Station^,3

Abstract

By varying the amount of soybeans as well as restricting the periods in which it was fed it was possible to produce pork carcasses of varying firmness of fat. The iodine number and refractive index both satisfactorily measured the firmness or saturation of the fat. Susceptibility to rancidity development as measured by the peroxide test was found to be correlated equally well with both the iodine number and the refractive index.

Crude expeller process cottonseed oil was found to be superior to N.D.G.A. and crude soybean oil as an antioxidant. The comparative effectiveness of the soybean oil and N.D.G.A. was found to vary with the degree of saturation. All three of the antioxidants were more effective in retarding rancidity development than the control. The antioxidants were most effective in delaying the induction period with the more saturated fat.

¹ Published with the approval of the Director, North Carolina Agricultural Experiment Station, Raleigh, N. C., as Paper 239 of the Journal Series.

² The authors wish to acknowledge the assistance of Miss Sarah Porter of the Institute of Statistics with the analysis of the data.

³ The work upon which this paper is based was undertaken in cooperation with the Quartermaster Corps Committee on Food Research.