Meat Most Susceptible to Oxidative Rancidity

Meat which is most susceptible to develop oxidative rancidity is:

Correct Answer: Pork

Pork is most susceptible to oxidative rancidity because pig fat has the highest content of unsaturated fatty acids (highest iodine number among common meat animals), making it most prone to oxidation.

Why Pork is Most Susceptible

• Iodine number reflects the degree of unsaturation in fat — higher iodine number = more unsaturated = more susceptible to oxidation.
• Horse fat has the highest iodine number (75–80), followed by pig fat.
• Pig fat (lard) has more polyunsaturated fatty acids than cattle tallow or mutton fat.

Rancidity Types

• Oxidative rancidity: Oxidation of unsaturated fatty acids → off-flavours (rancid smell). Pork most susceptible.
• Hydrolytic rancidity: Hydrolysis of triglycerides by lipase enzymes or moisture → free fatty acids → soapy/rancid taste.

Prevention of Rancidity

• Antioxidants: BHA (Butylated Hydroxyl Anisole) — most commonly used food antioxidant.
• Also: BHT (Butylated Hydroxyl Toluene), Vitamin E (tocopherol), Vitamin C.
• Proper packaging, cold storage, and vacuum packing.