Pork fat

As with beef tallow, after elimination of the possibility of the presence of vegetable fats, the presence of levels of relatively high levels of adulterant 

Fatty acid Beef Sheep Pig Horse Chicken Duck Goose 

It is likely that this could also be useful in determining adulteration, but more data have to be collected before this can be conbrmed. 

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Ref. 3. Carcass-weight basis, excludes offals, rabbit, and poultry meat. Includes edible pork fat, but excludes lard and edible greases (except United Less than 1000 metric tons. 

Today, soaps are made from fats and oils that react with lye (sodium hydroxide). Solid fats like coconut oil, palm oil, tallow (rendered beef fat), or lard (rendered pork fat), are used to form bars of soap that stay hard and resist dissolving in the water left in the soap dish. 

One example, a candidate matrix material of organotin species in marine water, had stability determined by storage for 120 days at 4°C in the dark, at ambient temperature, and exposed to daylight (Quevauviller and Donard 1991). Frequently storage at different temperatures over at least a i-year period are reported. Examples include organochlorine pesticides (OCPs) in BCR CRM 430, where pork fat was stored at -2o°C, -i-20°C, and -r37°C (van der Paauw et al. 1992). Storage at -20°C, -i-20°C, and -i-4o°C was performed for total and methyl Hg in BCR CRMs 463 and 464, tuna fish (Quevauviller et al. 1994), and metals in BCR CRM 600, EDTA and DTPA-extractable trace metal contents in calcareous soil (Quevauviller et al. 1998m). 

VAN DER Paauw CG, Ribtveld AMJ, Maarse H, Griepink B, Maier EA (1992) Development of pork fat reference material for OCPs BCR-CRM 430. Part I. Preparation, homogeneity and stability. Fresenius J Anal Chem 344 297-300. 

The recovery of methoxychlor has been found to be quantitative from strippings of apples, green beans, peaches, carrots, celery, pears, peas, lamb fat, beef fat, pork fat, and milk. Table I shows the recovery from apples. 

Fat, oil and Solid fats Pork-fat substitute with good taste. 

North Vietnam 1985-87 maximum concentrations Pork fat Chicken fat Fish Cow fat... 

South Vietnam 1985-87 food and wildlife maximum concentrations Fish liver Chicken fat Pork fat Turtle liver Turtle gall bladder Turtle ovaries Snake... 

Supercritical COj (SC-CO2) was used to reduce the lipid of meat and the cholesterol of meat and beef tallow. Lipids can be removed quantitatively from dried muscle foods by SC-CO2, but relatively high temperatures are needed. The use of SC-CO2 in conjunction with ethanol, adsorbents and multi-separators also reduced the cholesterol of beef tallow. SC-CO2 was also used to concentrate volatile flavor compounds from beef and pork fat. The volatile components in various extraction fractions were identified and quantitated. 

GLC/MS Analysis of Volatile Compounds. The volatile compounds of heated pork fat were determined by the direct sampling capillary chromatogrpahic method of Suzuki and Bailey (23)... 

Figure 6. Mean sensory scores for roast pork intensity in various fractions of heated pork fat extracted with SC-CO2 at 207 bar/S0°C Means headed by different letters indicate significantly (P < 0.05) different values.

Volatile Compounds from Heated Porii Fat. Pork fat was heated at 160°C for 1 hr, fractionated at 207 bar/50°C and at 345 bar/50°C, and analyzed as described by Um et al. (30). The fractions (Figure 6) were analyzed by sensory analysis and the results were similar to those described for beef tallow. Fraction FI was observed to have the strongest "porlty" odor, and the residue had the least... 

Different fractions from the extracts of pork fat were analyzed for volatile compounds by the GLC/MS method of Suzuki and Bailey (25). Fifty-six compounds consisting of 13 hydrocarbons, 15 aldehydes, 4 ketones, 3 alcohols, 6 phenols, 9 carbotylic adds, 1 ester and 5 heterocyclics were identified and quantified in extracts from pork fat heated at 160°C for 1 hr. 

Analytical data of vola e compounds extracted from heated pork fat with SC-CO2 at 207 bar/50°C are given in Table HI and. similar data on volatiles extracted at 345 bar/50°C are presented in Table IV. Most volatiles in... 

Table in. Concentrations of Volatile Compounds in Heated Pork Fat Extracted with SC-CO2 at 207 bar/50°C ... 

Hexanoic, heptanoic, nonanoic and decanoic adds were the most predominant fatty adds in heated pork fat Nonanoic add was the most abundant Fraction FI for the 207 bar/50°C extract was highly concentrated compared to other fractions. 

Lactones are minor constituents in pork fat compared to beef fat, but 5-decalactone was highly concentrated in the FI fraction of the 207 bar/50 C extract The furans, furanones and thiazoles were undoubtedly formed from Maillard reaction precursors and this type of volatQe would be more prevalent in the lipid fraction of cooked pork compared to pork fat alone. 

Flavor volatQes from beef and pork fat can be concentrated up to 30-fold by extracting with small quantities of SC-CO2 at low pressure. SC-CO2 concentrated volatile fractions from heated beef tallow have greater numbers of terpenoids, more high molecular weight ketones, more lactones, more esters, more phenols and more branched cyclic and unsaturated aldel des than similar extracts from heated pork fat, but the latter has more 2,4-dienals and higher concentrations of aldel des. 

Fatty Acid Arachis Cottonseed Rendered Pork Fat Maize Mustard Seed Edible Tallow Safflower Seed Sesame Seed Sunflower Soybean Seed ... 

Sample cleanup with an NP-HPLC column has been shown to be an efficient, robust way to separate triglycerides from organochlorine compounds for analysis in a wide range of fatty samples, such as milk, pork fat, animal feed, and cod liver (67). Complete fat-OCP separation is obtained in a small fraction volume. The method showed average recoveries of 80-110% in the concentration range of 1-510 /zg/kg, with relative standard deviations of less than 10%. The limits of detection ranged from 0.5 to 50 /ug/kg. The process can be monitored online with a UV detector. 

Milk, pork fat, NP-HPLC, 4.6-mm-ID X 6-cm n-Hexane to remove pesti-... 

Recently, the EPA and U.S. Department of Agriculture (USDA) completed the first statistically designed surveys of the occurrence and concentrations of CDDs/CDFs in beef fat (Ferrario et al. 1996 Winters et al. 1996), pork fat (Lorber et al. 1997), poultry fat (Ferrario et al. 1997), and the U.S. milk supply (Lorber... 

CDD/CDF Congener Beef (n=63) Pork fat (n=78) Young chickens (n=39) Light fowl (n=12) Heavy fowl (n=12) Young turkeys (n=15) Milk (composites) (n=8) ... 

Lorber M, Saunders P, Ferrario J, et al. 1997. A statistical survey of dioxin-like compounds in United States pork fat. Organohalogen Compounds 32 80-86. 

Pork fat contains more unsaturated fatty acids than beef and its linoleic acid content is double that in beef. Heat produced volatiles in red meat fats are listed in Table IV. The presence of pyrazines in the volatiles of beef fat is due to the presence of nitrogenous compounds in the fat amounting to 0.1-0.2%N, (Kjeldhal method). These compounds might be proteins, peptides, amino acids, and amine moities in polar lipids. Such compounds... 

Naturally, if no animal fat can be detected after cholesterol analysis, then it can reasonably be concluded that pork fat is not present. If cholesterol is present, either as a low percentage of the total sterols or as a major or only component of the sterols, then other approaches have to be employed. If the product is likely to contain any DNA material, then DNA analysis would probably be the best approach (Montiel-Sosa el al., 2000). This might include rendered fat if the fat had not been highly refined, though no work appears to have been done to determine whether this would be possible. 

It is claimed by some laboratories that they can identify the absence of pork fat in, for example, beef tallow, by the determination of the simple fatty acid composition with a rough comparison of fatty acid compositions. Certainly the accepted ranges for lard and edible tallows (including premier jus) given in Codex Alimentarius are different (Table 5.2.), and pure fats can often be differentiated in this way, but the natural variability of the product ensures that this is not certain when lower levels of pork fat (<50%) are present. In the... 

Table 5.2 Acceptable ranges of fatty acid composition for pork fat (lard) and beef fat (beef tallow and premier jus) given in Codex Alimentarius (Codex Alimentarius Commission, 1993a,b,c)...

The problem of the presence of pork fat derivatives in oleochemicals and products is similar to that already described with respect to animal oleochemicals in general. A summary of the status of food emulsifiers with respect to Jewish food laws is given by Hodd (1996). The author, however, presumably obtained his information from the manufacturers and not by testing the products. 

It may therefore be stated that there are a number of methods that might be used to confirm the absence of pork fat, but that none of them can be considered to give a definitive answer. When the question is asked as to the absence of oleochemicals derived from pork fat, then there is no way of confirming their absence. 

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