Handbook of Meat Processing

Table 7.2.

Pig Adipose Tissues: Composition and Technological Properties

Jowl fat

Belly fat

Ham fat

Backfat

Kidney fat

Water content (%)

15 – 20 [5]

11 – 14 [3]

10 [3]

7.5 [3]

Protein content (%)

10 – 15 [5]

6 – 7 [3]

6 – 7 [3]

3.5 [3]

Fat content (%)

70 – 75 [5]

79 – 80 [3]

81.3 – 83 [3]

89 [3]

Saturated fatty acids (% fat content)

34.3 [2]

35.1 [2]

39.3 [1]

52.5 [3]

36.0 [2]

49.5 [6]

41.4 – 43.1 [3]

38.9 [6]

32.3 – 36.9 [7]

C12:0 trace [1]

C14:0 1.60 [1]

C16:0 23.7 [1]

C16:0 24.8 [6]

C16:0 28.8 [6]

C18:0 14.5 [3]

C18:0 15.0 [1]

C18:0 19.4 [3]

C18:0 13.7 [3]

C18:0 18.6 [6]

C18:0 12.2 [6]

Mono - unsaturated fatty acids (% fat content)

49.9 [2]

49.1 [2]

39.7 [1]

40.2 [3]

48.0 [2]

36.1 [6]

46.9 – 47.9 [3]

40.3 [6]

52.5 – 57.3 [7]

C16:1 4.0 [1]

C17:1 trace [1]

C18:1 34.7 [1]

C18:1 n - 9 36.8 [6]

C18:1 n - 9 33.6 [6]

150