Physical properties of mutton tallow
| Autor: | G. R. List, K. R. Steidley, W. E. Neff, G. D. Snowder |
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| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 2003 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 54, Iss 2, Pp 113-115 (2003) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.2003.v54.i2.252 |
| Popis: | The physical properties of mutton tallows isolated from the kidney, back and intestinal regions were determined by pulsed nuclear magnetic resonance and Mett ler dropping point techniques. Kidney fat showed the highest amounts of solid fat measured over a temperature range of 10-50 ºC followed by intestinal fat and back fat showed the least amount of solid fat. Mutton tallows contain 52-64% saturated acids, have iodine values ranging from 34-44 and contain small amounts (3-4%) of trans fatty acids. |
| Databáze: | Directory of Open Access Journals |
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