Distribution and Composition of Porcine Carcass Fat

Martin, A. H.; Fredeen, H. T.; Weiss, G. M.; Carson, R. B.

doi:10.2527/jas1972.353534x

Cited by 41 publications

(22 citation statements)

References 15 publications

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“…(28) It could serve as an indicator of the percentage of the unsaturated fatty acids (80) or soft fat (24) and of rancidity. (67) Martin et al (81) indicated that Iodine value was negatively and positively correlated with measures of fat and lean, respectively. Iodine value determination is expensive and time-consuming.…”

Section: Iodine Value and Refraction Indexmentioning

confidence: 99%

Significance of Porcine Fat Quality in Meat Technology: A Review

Hugo

Roodt

2007

Food Reviews International

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Pork is the most important meat product globally. The aim of this review was to assess whether fat quality of pork is important in meat processing. Good quality backfat can be defined as firm and white. Problems associated with the use of poor fat quality (soft fat) in meat products were found to be insufficient drying, oily appearance, rancidity development, seperation between muscle, and adipose tissue on cutting. Criteria were set for good quality fat, in terms of physical properties and fatty acid composition. It was proposed that measurement of physical and chemical fat quality properties could serve as a guideline to assess good quality fat. Factors responsible for influencing fat quality were identified as backfat thickness, breed or race, age, slaughter weight, gender, growth promotors, diet, rearing conditions, and environmental temperature. We considered the influence of fat quality on the technological properties of fresh meat, raw fermented and cured sausages, cooked and uncooked cured, whole muscle meat products, and cooked and emulsion-type sausages. We concluded that saturated fats are needed to manufacture good quality products and that better technological properties of fat are thus associated with poorer health properties.

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Section: Iodine Value and Refraction Indexmentioning

confidence: 99%

Significance of Porcine Fat Quality in Meat Technology: A Review

Hugo

Roodt

2007

Food Reviews International

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“…However, belly fat from gilts contained significantly greater levels of linoleic acid than barrows (P < 0.05). Martin et al (1972), reported that belly fat from gilts contained significantly less linoleic acid than belly fat from barrows. Leaf fat from gilts contained significantly greater levels of linoleic and linolenic acid (C18:3) than did leaf fat from barrows (P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics

Lonergan

Sebranek

Prusa

et al. 1992

Journal of Food Science

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Fatty acid profiles and proximate composition were determined at seven carcass locations from 64 pigs. Fatty acid composition was not altered by PST treatment (P > 0.05). The more unsaturated outer layer of subcutaneous fat was present in a greater proportion in the PST-treated pigs. Adipose tissue fat content was decreased (P < O.Ol), whereas percentage moisture and protein was increased (P < O-01), by PST. Boneless ham characteristics did not differ among treatment groups (P < 0.05). Pepperoni from PST pigs dried more efficiently and was harder than control pepperoni. Bacon from PST pigs contained less fat and was softer than control bacon. Difference in texture of products, particularly bellies for bacon from PST-treated pigs, seemed to be a result of an altered proximate composition.

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“…Backfat generally had a reduced iodine value when compared to jowl adipose tissue (Benz et al, 2011). In research focused on diet differences (linoleic acid inclusion level, fat inclusion level, and fat source), it was recorded that overall gilts have adipose tissue with higher iodine values than adipose tissue from barrows (Averette Gatlin et al, 2002), possibly due to having a lesser percent of 14:0 (myristic acid) and 16:0 (palmitic acid) and greater percent of 18:2 n-6 (linoleic acid) in their adipose tissue (Martin et al, 1972). Data collected on live weight x sex interactions shows effects are restricted to the neutral lipid fraction (mostly present in adipose tissue, as opposed to phospholipids in membranes) with heavy weight (91.4 kg) gilts and barrows having adipose tissue with increased levels of 18:0 (stearic acid) and decreased levels of 18:1 (oleic acid) values than adipose tissue from boars of all weights (both 49.6 and 94.1 kg groups; Allen et al, 1967).…”

Section: Lipidmentioning

confidence: 99%