Lard from pork back fat was dry fractionated based on crystallization temperature, resulting in fractions with a ratio of saturated to unsaturated fatty acids of 1.10 and 0.61. Lean minced pork was mixed with the saturated and unsaturated fat fraction and stored in modified atmosphere (80% O₂ and 20% CO₂) at 5 °C for 2, 5, 7, 9, and 12 days under light to investigate the effect on oxidative stability of lipids and proteins. The saturated fat group developed higher TBARS values and lower levels of free thiol groups during storage, indicating that the unsaturated fat fraction in minced pork promoted increased oxidative stability of both lipids and proteins. A higher content of α-tocopherol in the unsaturated fat fraction suggests that the differences in oxidative stability is causatively linked to the balance between the fatty acid composition and content of antioxidants. The TBARS values and free thiol content were negatively correlated, suggesting a relationship between lipid and protein oxidation.

将来自猪背脂肪的猪油根据结晶温度进行干馏，所得馏分的饱和脂肪酸与不饱和脂肪酸之比为1.10和0.61。将瘦猪肉末与饱和脂肪和不饱和脂肪混合，并在改良的气氛（80％O ₂和20％CO ₂）在5°C下光照2、5、7、9和12天，以研究对脂质和蛋白质氧化稳定性的影响。在储存过程中，饱和脂肪基团具有较高的TBARS值和较低的游离巯基基团含量，表明猪肉末中的不饱和脂肪部分促进了脂质和蛋白质的氧化稳定性增加。不饱和脂肪部分中较高的α-生育酚含量表明，氧化稳定性的差异与脂肪酸组成和抗氧化剂含量之间的平衡有因果关系。TBARS值与游离硫醇含量呈负相关，表明脂质与蛋白质氧化之间存在关系。