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Leaf lard

Chemical Designations - Synonyms Kettle-rendered lard Leaf lard Prime steam lard Chemical Formula Not applicable. [Pg.282]

Another potential source of fat-soluble A in these diets was the lard. Hopkins said that it was purified sometimes, but how And, in the case of unpurified lard, did he use leaf lard from the back of the pig, lard known (later) to be lacking in A or did he use "keg" lard, a mixture of all pig fats, some of which contain fat-soluble A We simply do not know. [Pg.90]

OILS, EDIBLE LARD Kettle-rendered lard, Leaf lard, Prime steam lard NL 0 i 0 ... [Pg.106]

Figure 20. Stressed polystyrene after application of leaf lard... Figure 20. Stressed polystyrene after application of leaf lard...
Oils, Edible Lard Kettle-Rendered Lard Leaf Lard Prime Steam Lard ... [Pg.251]

Fat is deposited in a number of key areas in an animal body. These are under the skin (subcutaneous), in the body cavity and around the internal organs (known variously as leaf lard, kidney fat, or body cavity fat), between the muscles (intermuscular or seam fat), and within the muscles (intramuscular or marbling fat). The fatty acid... [Pg.311]

Subcutaneous fat (the layer of adipose tissue) of mammals usually contains more triacylglycerols with unsaturated fatty acids than visceral fat (found around the viscera, especially the kidneys) that occurs in the abdominal cavity and is known as soft fat and leaf lard. However, these differences are not very significant. [Pg.129]

OILS, EDIBLE LARD KottlMrenderatf brd, Leaf hrd, Prime iteam lird NL 0 d ... [Pg.242]

The three most important sources of lard obtained from a hog carcass are (1) leaf fat, (2) fat trimmings, and (3) fat backs and plates. About 75% of the fat back is rendered for lard, the other 25% is marketed fresh, frozen, or cured. [Pg.612]


See other pages where Leaf lard is mentioned: [Pg.60]    [Pg.80]    [Pg.87]    [Pg.218]    [Pg.219]    [Pg.146]    [Pg.622]    [Pg.60]    [Pg.80]    [Pg.87]    [Pg.218]    [Pg.219]    [Pg.146]    [Pg.622]    [Pg.123]    [Pg.2522]    [Pg.1082]   
See also in sourсe #XX -- [ Pg.282 ]

See also in sourсe #XX -- [ Pg.282 ]




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