COMPARISON OF 4 ACCELERATED STABILITY METHODS FOR LARD AND TALLOW WITH AND WITHOUT ANTIOXIDANTS

The oxidative stability of lard and tallow with and without antioxidan ts was evaluated by four accelerated stability methods, the active oxy gen method (AOM), the oxygen bomb test, the Rancimat method, and the S chaal oven test. The results indicated that the oxidative stability of animal fats and the relative effectiveness of an antioxidant in the f ats could have different mechanisms. When the protective index was use d to demonstrate the relative effectiveness of the antioxidants, the r esults suggested that the Rancimat Method may be the least reliable me thod compared with AOM, oxygen bomb test, and Schaal oven test. More t han one accelerated stability method is recommended for evaluating the effectiveness of an antioxidant or the oxidative stability of fats.