title: Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham.
abstract: The fat from subcutaneous tissue samples of Iberian pigs was extracted by solvent (2:1 chloroform-methanol) and by the action of microwave energy. The samples of liquid fat obtained by both extraction techniques were analysed by gas chromatography. Paired comparisons showed no significant differences in fatty acids in suggesting that the fat obtained by the two techniques was the same and that the extraction of fatty acids by microwaves is suitable for quality classification of Iberian pig carcasses.
authors: Department of Animal Production, E.T.S.I.A.M., University of Córdoba, Avda. Menendez Pidal s/n., 14004, Córdoba, Spain.
authors: E
authors: E
authors: De Pedro
authors: M
authors: M
authors: Casillas
authors: C M
authors: CM
authors: Miranda