Bacon rancidity

Products and Uses Wheat germ oil is a rich source of this fat-soluble compound. It is found in bacon, fats (rendered animal), pork fat (rendered), and poultry. Useful as an antioxidant (added to oil-containing food to prevent it from getting rancid), dietary supplement, nutrient, and preservative. 

Shrewsbury et al. (1942) found in studies on the stability of hog fat that the soft fat (peanut-fed, iodine munber 73-80) was consistently less stable than the hard (corn-fed, iodine number 58-60) both fresh and after frozen storage. However, there was more variation in the keeping time of hard fats from different lots of pork than in the keeping time of hard versus soft in any one lot. Peroxide values for fats extracted from the meats after freezer storage for 12 to 16 months were low and showed no significant differences between hard and soft fats. Brady et al. (1946) and Palmer et al. (1953) showed positive correlation between the softness of the fat and the susceptibility to rancidity of bacon and frozen ground pork, respectively. 

White, W. H. 1941a. Methods for the investigation of rancidity, their interrelation and application to bacon fat. Can. J. Research 19D, 278. 

White, W H. 1944. Smoked meats. II. Development of rancidity in smoked and unsmoked Wiltshire bacon during storage. Can. J. Research 22F, 97. 

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