Physical characteristics of pig fat and their relation to fatty acid composition

S. J. Maw*, V. R. Fowler, M. Hamilton, A. M. Petchey

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

56 Citations (Scopus)


One hundred and five samples of pig backfat were assessed for appearance (colour and translucency) and hardness. The fatty acid profile of a selected subset of 50 samples was determined. Increased yellow colour was associated with increased linoleic and α-linolenic acid percentages. Increased translucency and fat softness were associated with decreased percentages of palmitic and stearic and oleic acid and a concurrent increase in the proportions of linoleic and α-linolenic acid. Oleic acid was found to be the single highest component (33.0-45.4%) and linoleic to show the greatest variation in range (9.8-28.4%).

Original languageEnglish
Pages (from-to)185-190
Number of pages6
JournalMeat Science
Issue number2
Publication statusPrint publication - 1 Feb 2003


  • Appearance
  • Colour
  • Fat
  • Fatty acids
  • Pig


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