Physical characteristics of pig fat and their relation to fatty acid composition

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 transl...

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Veröffentlicht in:	Meat science 2003-02, Vol.63 (2), p.185-190
Hauptverfasser:	Maw, S.J., Fowler, V.R., Hamilton, M., Petchey, A.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Appearance Biological and medical sciences Colour Fat Fatty acids Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Pig
Online-Zugang:	Volltext
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