Handbook of Meat Processing

Jowl fat

Belly fat

Ham fat

Backfat

Kidney fat

Polyunsaturated fatty acids (% fat content)

15.8 [2]

15.8 [2]

21.0 [1]

7.3 [3]

16.0 [2]

10.7 – 10.0 [3]

20.7 [6]

8.7 – 11.4 [7]

C18:2 7.4 [3]

C18:2 17.1 [1]

C18:2 6.0 [3]

C18:2 9.2 [3]

C18:2 14.4 [6]

C18:2 n - 6 18.5 [6]

C18:2 n - 6 13.0 [6]

C18:3 2.0 [1]

C18:3 n - 6 0.8 [6]

C18:3 n - 6 0.6 [6]

C20:2 0.55 [1]

UFA:SFA ratio

1.92 [2]

1.85 [2]

1.15 [3]

1.54 [1]

1.16 [3]

1.78 [2]

1.18 [3]

Firmness at T °

< 30 ° C

Soft

Firm

Soft

Firm

Firm

Melting at T °

> 30 ° C

Low

Average

Low

High

Very high

% melted fat

10 ° C: 20.9 [4]

10 ° C: 20.1 [4]

10 ° C: 17.4

[4]

10 ° C: 17.2 [4]

10 ° C: 9.1 [4]

40 ° C: 73.9 [4]

40 ° C: 76.4 [4]

40 ° C: 64.5

[4]

40 ° C: 73.7 [4]

40 ° C: 64.5 [4]

Recommended use

Hot emulsion

Cold emulsion

Hot emulsion

Cold emulsion

Lard Fat emulsion

Sources: [1] Al - Rashood et al. 1996 , Egyptian pig, [2] Benz et al.

2008 , PIC pig, [3] Bucharles et al 1987 , Large White pig, [4] Favreau

1981 , unknown pig, [5] Solignat

2003 , unknown pig, [6] Renaudeau 2007 , Large White pig, [7] Ninoles et al.

2007 , Iberian pig.

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