Physical properties of mutton tallow
DOI:
https://doi.org/10.3989/gya.2003.v54.i2.252Keywords:
Iodine value, Melting point, Mutton tallow, Pulsed nuclear magnetic resonance, Saturated fatty acid, Solid fatAbstract
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.
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Published
2003-06-30
How to Cite
1.
List GR, Steidley KR, Neff WE, Snowder GD. Physical properties of mutton tallow. Grasas aceites [Internet]. 2003Jun.30 [cited 2024Apr.19];54(2):113-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/252
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Research
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