Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method

In general good correlation among the values of the different parameters was observed (e.g. TBA value correlated with the peroxide value: r = 0.466 for butter and r = 0.898 for back-fat). A reasonable correlation was observed between the values read in the developed colour scales and the values for the other parameters determined (e.g. values of r = 0.320 and r = 0.793 with peroxide value for butter and back-fat, respectively, and of r = 0.767 and r = 0.498 with TBA value for back-fat and ham fat, respectively).