Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure

[Display omitted] •The transmittance of transparent fat tissue was much higher in the visible light region.•Samples with different transparency differed in moisture content, texture, and fatty acid composition.•The transparent fat tissue presented shriveled adipocytes.•Low moisture content and destruction of adipocytes might lead the formation of transparent tissue. Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity (p