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The Effect of Salt, Pepper and Sage on the Stability of Ground Pork Stored at Zero Degrees Fahrenheit

Agricultural & Mechanical College of Texas

Abstract

Commercial salt speeds the oxidation of frozen ground pork.

Salt in the presence of pepper is not as active in promoting rancidity as salt alone, but the inhibitory action of pepper on salt is limited.

Completely seasoned sausage containing 2 percent salt, .375 percent sage, and .25 percent black pepper remained stable longer than unseasoned ground pork.

Salt in the presence of sage had some pro-oxidant activity, but much less than when acting alone or in combination with pepper.

Black pepper has rather weak antioxidant properties.

Sage has decided antioxidant properties.

No synergistic effect was noted as a result of the combination of sage and pepper.

Light produced by an incandescent bulb of 100 watts seemed to have a pro-oxidant effect.

Results obtained from the same samples by the peroxide test and the quantitative Kreis test correlated highly.

A method of assigning numerical deterioration values to fats which will correlate highly with organoleptic estimation is still needed.