Comparison of four accelerated stability methods for lard and tallow with and without antioxidants

Abstract The oxidative stability of lard and tallow with and without antioxidants was evaluated by four accelerated stability methods, the active oxygen method (AOM), the oxygen bomb test, the Rancimat method, and the Schaal oven test. The results indicated that the oxidative stability of animal fats and the relative effectiveness of an antioxidant in the fats could have different mechanisms. When the protective index was used to demonstrate the relative effectiveness of the antioxidants, the results suggested that the Rancimat Method may be the least reliable method compared with AOM, oxygen bomb test, and Schaal oven test. More than one accelerated stability method is recommended for evaluating the effectiveness of an antioxidant or the oxidative stability of fats.