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Study of carcass fats of beef animals. I. The composition of beef brisket fat
Author(s) -
Dugan L. R.,
Maroney J. E.,
Petheram Marjorie
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02631479
Subject(s) - iodine value , composition (language) , food science , chemistry , fatty acid , iodine , biochemistry , organic chemistry , linguistics , philosophy
Summary The iodine value, titer, and unsaturated fatty acid composition of a number of beef brisket fats have been determined. Beef brisket fats have been found to differ from beef tallows representing composites of fats from other portions of the carcass. The variations are manifested in a higher iodine value, lower titer, lowersaturated fatty acid, and a higher monoethenoid fatty acid composition. The outer brisket fat seems to differ from composite tallows more than the inner brisket fat. This observation, previously unreported, does not apparently conflict with Shorland's designation of beef tallows as “heterolipids.”