Oxidative Rancidity

a. General. Examine the product for abnormal color, flavor, and odor. A discussion of oxidative rancidity may be found in paragraph 1-14a.

b. Definition. Oxidative rancidity is caused by oxidation of unsaturated fats. The following are examples of meat and meat products with a high content of unsaturated fats: chicken, poultry, pork, and bacon.

c. Color Changes. Yellowing of the fat and/or browning of the meat are color changes that may indicate oxidative rancidity.

d. Flavor Changes. Flavor may vary and is dependent upon the stage of reaction. A sharp, biting, acrid (burning) flavor is indicative of an advanced stage of oxidative rancidity, sometimes called "rancid" flavor.

e. Cooking a Sample for Evaluation. A cook test may have to be performed to evaluate the flavor. The rancid flavors may not be evident at the low temperatures at which meat and meat products are stored.

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