Frankfurters prepared in accordance with standard commercial formulations and processes simulated the rancidity pattern observed under field conditions. Some experimental lots were evaluated as rancid after 2 to 3 months storage at 0 to -10F other lots were found to be free of rancidity after 6 months. Experiments involving the use of prooxidants or exposure to ultraviolet radiation showed no promise of differentiating between frankfurters undergoing rapid and slow oxidative changes during frozen storage. Observations were performed on the suitability of the thiobarbituric acid TBA test and on the determination of volatile reducing substances VRS to the identification of frankfurters predisposed to rapid development of rancidity. Neither of these tests, even when used in conjunction with accelerated storage conditions, was found suitable for predicting the onset of rancidity during frozen storage.