Physical properties of mutton tallow

G. R. List; K. R. Steidley; W. E. Neff; G. D. Snowder

doi:10.3989/gya.2003.v54.i2.252

Physical properties of mutton tallow

Authors

G. R. List Food and Industrial Oil Research, National Center for Agricultural Utilization
K. R. Steidley Food and Industrial Oil Research, National Center for Agricultural Utilization
W. E. Neff Food and Industrial Oil Research, National Center for Agricultural Utilization
G. D. Snowder Food and Industrial Oil Research, National Center for Agricultural Utilization

DOI:

https://doi.org/10.3989/gya.2003.v54.i2.252

Keywords:

Iodine value, Melting point, Mutton tallow, Pulsed nuclear magnetic resonance, Saturated fatty acid, Solid fat

Abstract

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

List GR, Steidley KR, Neff WE, Snowder GD. Physical properties of mutton tallow. Grasas aceites [Internet]. 2003Jun.30 [cited 2025May2];54(2):113-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/252

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Issue

Vol. 54 No. 2 (2003)

Section

Research

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