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

S. J. Maw; V. R. Fowler; M. Hamilton; A. M. Petchey

doi:10.1016/S0309-1740(02)00069-4

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

Scotland's Rural College

Research output: Contribution to journal › Article › peer-review

57 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	185-190
Number of pages	6
Journal	Meat Science
Volume	63
Issue number	2
DOIs	https://doi.org/10.1016/S0309-1740(02)00069-4
Publication status	Print publication - 1 Feb 2003

Keywords

Appearance
Colour
Fat
Fatty acids
Pig

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10.1016/S0309-1740(02)00069-4

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title = "Physical characteristics of pig fat and their relation to fatty acid composition",

abstract = "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%).",

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AU - Maw, S. J.

AU - Fowler, V. R.

AU - Hamilton, M.

AU - Petchey, A. M.

PY - 2003/2/1

Y1 - 2003/2/1

N2 - 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%).

AB - 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%).

KW - Appearance

KW - Colour

KW - Fat

KW - Fatty acids

KW - Pig

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DO - 10.1016/S0309-1740(02)00069-4

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VL - 63

SP - 185

EP - 190

JO - Meat Science

JF - Meat Science

IS - 2

ER -

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

Abstract

Keywords

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