Physicochemical characteristics and freshness indicators of pork lard during refrigeration (2 ... 4oC) and freezing (-15 ...- 18oC) storage were studied. In assessing the various stages of oxidative changes, peroxide value (PV), iodine value (IV), thiobarbituric acid reactive substances (TBARS) and the presence of epyhidrinic aldehyde (Kreis reaction) were determined to identify and measure the primary and secondary oxidation compounds, fatty acid profile and acidity index determination for measuring the degree of lipolysis. Appreciation of oxidation process installation was performed also by microscopic examination. Based on the obtained results it can be said that pork lard stored under refrigeration is fresh until the 2nd month, in the 3rd month is relatively fresh showing slightly acidic taste and smell and a high value of PV, and from the 4th month, the advanced oxidation is installed due to the formation of secondary compounds that alter the sensory properties in rancid taste and odor, and yellow color. Storage temperature had a very significant effect (P≤0.001), and storage time had a significant effect (P≤0.05) on the installation of advanced processes of hydrolysis and oxidation, the shelf life under freezing was double than that under refrigeration.
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