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Mold Control in Stored Cured Pork¹

University of Wisconsin

Abstract

Conclusions:

1. Calcium propionate and the pliable proprietary wax used were excellent inhibitors of mold growth. Judges objected to the flavor of calcium propionate on hams and shoulders and of the bacon covered with the pliable wax.
   
2. Lard alone or in combination with other materials allowed mold growth, but the mold embedded in the lard was easily removed. Flavor of cuts treated with lard or lard and linseed oil were rated poorer than controls. The combination of lard with a special grade of oat flour or antioxidant needs further flavor testing.
   
3. A special grade of oat flour and linseed oil gave only moderate protection against mold. The oat flour gave a more acceptable flavor.
   
4. Loss of weight was negligible in the lot treated with the pliable proprietary wax. Losses were greatly reduced in the lard-treated lots as compared to the controls.
   

¹ Published with the approval of the director of the Wisconsin Agricultural Experiment Station.