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%).
authors: Scottish Agricultural College, Bucksburn, Aberdeen AB21 9TR, UK.
authors: S J
authors: SJ
authors: Maw
authors: V R
authors: VR
authors: Fowler
authors: M
authors: M
authors: Hamilton
authors: A M
authors: AM
authors: Petchey