Mutton fat

Hammel, m. wether, (male) sheep mutton, -fett, n. mutton fat. -fieisch, n. mutton, -klauenol, n. sheep s-foot oil. -talg, m. mutton tallow. 

Some of the unsaturated fats ingested by ruminants are partially hydrogenated by bacteria in the rumen. In consequence, milk fat, dairy products, as well as beef and mutton fat, also contain small amounts of trans isomers, about 2 to 9%. However, in fat from ruminants the main trans fatty acid is vaccenic (18 1 t 11), while in hydrogenated fats it is elaidic (18 1 t 9) (Figure 13.14). 

Suet.—As found in commerce, suet is generally a mixture of beef tallow and mutton fat. It is rendered by heating the rough fed, and pressing it, tc separate the membranous matters. When of good quality it is firm, and does not melt below 98°. 

Tallow.—The animal fats chiefly used in candle making are mutton and beef suets, and consist of stearin, palmitin, and olein, the stearin, however, preponderating, but rary-ing in percentage in diflPereut species of animal, the nature of its food, and its age. Mutton fat contains more stearin than beef. The melting point of beef fat is 100° F., while that of mutton fat is from 100 to 106° F, Melted mutton fat becomes solid at 100 F., but in solidifying its tean perature rises to 111 F. 

Stearic add n-octadecanoic add, CH3-(CH2)](-COOH, a fatty acid, M, 284.5, m.p. 71.5°C, b.p.,5 232°C. Together with palmitic acid, S.a. is one of the most plentiful and most widely distributed fatty acids, occurring esterified in practically all animal and plant oils and fats, e.g. 34% in cocoa butter, 30% in mutton fat, 18% in beef fat, 5-15% in milk fat. It is used in the manufacture of candles, soaps, detergent antifoams, pharmaceuticals and cosmetics. Stearin is the triacylglycerol of S. a. 

Mutton (fat-separation method flotation skimming) Coarse mince 20.0 75.0 5.0 83.0... 

In any particular species, the pattern of fatty acids present in stored fat is quite consistent. For example, little difficulty is experienced in distinguishing mutton fat from the much softer beef fat. Major distortions of the pattern of dietary fatty acids are necessary to induce appreciable changes in the proportions of the different fatty acids in the fat that is stored. Nevertheless, an increase in the proportion of unsaturated to saturated fatty acids tends to occur on exposure to cold. This is necessary to maintain the liquid consistency of the fat, but it is not known how this adaptation occurs. 

Uveitis is the most common ocular manifestation of sarcoidosis in most series (4,5). Anterior uveitis occurs in 20% to 70% of patients with ocular sarcoidosis (4—6) and typically presents as an iritis or iridocyclitis (1,7). Symptoms include blurred vision, red eyes, painful eyes, and photophobia. However in one-third of patients, the patient may present without ocular symptoms. Therefore, all sarcoidosis patients require a slit-lamp and fundoscopic examination regardless of the presence of ocular symptoms. The slit-lamp examination may reveal mutton-fat keratic precipitates (Fig. 1), which are aggregates of inflammatory cells in the comeal epithelium (1,7). Other lesions of anterior sarcoid uveitis that may be seen with a slit lamp include Busacca nodules on the iris (Fig. 2) and Koeppe nodules on the papillary margin (8). Both these nodules are almost exclusively found when anterior sarcoid uveitis is a chronic condition (8). Chronic anterior sarcoid uveitis may cause cataracts and glaucoma. Since corticosteroid use can also lead to cataract formation and... 

In addition to the already mentioned acyloins, food products contain numerous other odorous a-hydroxyketones. For example, 3-hydroxypentan-2-one has ben identified in cheeses, durian, wines, sherry, asparagus, honey, tea, butter and soy sauce, 2-hydroxypentan-3-one in cheeses, durian, coffee, wine, sherry honey, butter and soy sauce, 2-hydroxyhexan-3-one in wine, 4-hydroxyhexan-3-one in durian and tea, 3-hydroxy-5-methylhexan-2-one in cheeses, 3-hydroxyoctan-2-one in beef and heated mutton fat, 5-hydroxyoctan-4-one in cocoa and 3-hydroxy-4-phenylbutan-2-one in wine, sherry and honey. 

R.P. Hansen, F.B. Shorland and N.J. Cookei The Branched Chain Fatty Acids on Mutton Fat. 3. The Isolation of 16-Methylheptadecanoic Acid (iso Stearic Acid).Biochem. J. 64 214 (1956)... 

Tallow, or beef and mutton fat, contains mixed glycerides of stearic acid (33-50 per cent.), palmitic acid (10-20 per cent.), and oleic acid (50-60 per cent.). 

Lipid components associated with meat fat, especially unsaturated aldehydes, play a significant role in species-characterization flavors. For example, ( ,Z)-2,4-decadienal exhibits the character impact of chicken fat and freshly boiled chicken (66). ( , )-2,6-Nonadienal has been suggested as the component responsible for the tallowy flavor in beef and mutton fat (63). 12-Methyltridecanal was identified as a species-specific odorant of stewed beef and provides a tallowy, beeflike flavor character (67). Aldehydes provide desirable flavor character to cooked meat, but they can contribute rancid and warmed-over flavors at high concentrations, resulting from autoxidation of lipids (68). 

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