XIII. Sausages and luncheon meats. Comprehensive evaluation of fatty acids in foods.

Total fat and individual fatty acid contents of thirty sausages and luncheon meat products are presented. Data are given as amounts in 100 gm. food and as amounts in household measures and market units. As fatty acid distribution will be reflected by a product's constituents and some sausage varieties can be made from one or a combination of meats, principal sources of fat are also listed in the tables. Factors for converting literature data to grams of fatty acid in a specified portion of food are briefly described.