Rancidity of Bacon

Abstract

24 hours. Samples were withdrawn until practically all the latex had been removed. The remainder was vented into a beaker. A clear unemulsified liquid was obtained, which immediately began to eject a vapor from solution. After approximately 5 minutes, the evolution had almost stopped and an orange viscous liquid with a molasses-like consistency, much lighter than the latex, remained. These results indicate that, up to 44.5% conversion, two distinct liquid phases are present. Apparently the two phases tend to separate fairly rapidly by the

Preparation and Storage of Carotene Concentrates

“…Of the carriers tested, cottonseed meal had the greatest stabilizing effect. This may be due partially to the presence of a small amount of gossypol, which functions" as an antioxidant when added to oils (3,4,9). A study now in progress indicates that different lots of cottonseed meal may vary considerably in their stabilizing action.…”

Effect of storage conditions and antioxidants on the keeping quality of packaged oils

“…For example, Mattil et al (11) reported antioxidant indices of 2.1 to 2.5 for nordihydroguaiaretic acid, ascorbyl palmitate, and ascorbic acid in cottonseed oil while the accelerated exposure test using light gave antioxidant indices which never exceeded 1.3 for these substances. Recently, Smith et al (12) stated that the antioxidants investigated by them were more effective in bacon when stored in the dark than when exposed to light.…”