CHARACTERISTICS OF CANADIAN LARD

Abstract

Mean values for measured properties of 33 samples of lard obtained from 26 packing plants across Canada were: iodine number, 58.7; saponification number, 193.9; melting point, 43.5 °C.; smoke point, 382° F.; colour, 8.8Y, 1.6R; unsaponifiable matter, 0.43%; fatty acid composition: saturated, 45.6%, oleic, 44.7%, linoleic, 8.7%, linolenic, 0.6%, arachidonic, 0.4%; storage life at 26.7 °C., 9.2 weeks; Swift stability, 3.5 hr.; iodimetric peroxide, 1.6 ml. of 0.002 N thiosulphate per gm.; ferrometric peroxide, 9.7 m.e. per kgm.; Kreis test, 9.9; Stamm test, 2.3; alpha-dicarbonyl test, 3.4; free fatty acid, 0.4%; fluorescence, 79.2. The distribution of values is shown by histograms.Simple correlation coefficients computed between measured properties showed the following to be associated: melting point with iodine number; free fatty acid content with melting point, smoke point, and red colour; storage life at 26.7 °C. with log of Swift stability and initial ferrometric peroxide, Kreis, and alpha-dicarbonyl values.