| Literature DB >> 22062178 |
S J Maw1, V R Fowler, M Hamilton, A M Petchey.
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%).Entities:
Year: 2003 PMID： 22062178 DOI： 10.1016/s0309-1740(02)00069-4
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209