Table 6 Estimated shelf life of pork lard (L) according to storage temperature using the Arrhenius equation

Quality indicator	Temperature (T)	Reaction order	Constant k¹⁾	r²	Ea²⁾ (kcal/mol)	Q₁₀	Estimated shelf life (mon)
AV	283	First	0.0099	r² =0.4893	6.35	1.47±0.13^a	10.17^a
	298		0.0160	r² =0.8431		1.42±0.10^a	5.76^b
	308		0.0258	r² =0.6243		1.39±0.24^a	4.07^bc
	318		0.0331	r² =0.6978		1.36±0.49^a	2.94^c
POV	283	Zero	0.0439	r² =0.9496	17.21	2.84±0.41^a	36.34^a
	298		0.2263	r² =0.9355		2.57±0.63^a	7.48^b
	308		0.5503	r² =0.9405		2.42±0.42^a	3.22^c
	318		1.2760	r² =0.9403		2.29±0.71^a	1.57^d
TBARS	283	Zero	0.0011	r² =0.9593	12.69	2.16±0.30^a	15.16^a
	298		0.0046	r² =0.9615		2.01±0.52^a	6.04^b
	308		0.0071	r² =0.8652		1.92±0.28^a	3.21^c
	318		0.0138	r² =0.9572		1.84±0.66^a	1.67^c
Sensory	283	Zero	0.0070	r² =0.7390	11.70	2.03±0.93^a	18.50^a
	298		0.0220	r² =0.8930		1.90±0.80^a	6.49^b
	308		0.0400	r² =0.9700		1.82±0.32^a	3.42^c
	318		0.0690	r² =0.9730		1.76±0.44^a	1.87^d

All values are mean standard deviation of three replicates.
^a–d Means within a column with different letters are significantly different (p<0.05).
¹⁾ Rate constant.
²⁾ Activation energy in kJ/mol.
AV, acid value; POV, peroxide value; TBARS, thiobarbituric acid reactive substances assay.