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Effect of Processing on Major Fatty Acids of Separable Porcine Tissues. II. Influence of Curing and Cooking^{1, 2,}

University of Missouri —Columbia⁵, Columbia 65201

Abstract

Hams, picnics and bellies of Hampshire barrows fed on a standard ration were studied to determine the influence of curing and cooking on the triglyceride and phospholipid fatty acid contents of fatty and lean tissues. Subcutaneous and intermuscular fatty tissues and muscle tissues of hams and picnics were separated by meticulous dissection of raw and cooked samples and the same tissues dissected from raw bellies but not cooked bellies. Fatty acids of these tissues were analyzed by gas liquid chromatography and mass spectrometry and the data reported as percent of wet tissue, dry tissue, extractable lipid, ether extract, extractable phospholipid and total fatty acid ester.

Many differences found in the fatty acid contents of tissues studied were concluded to be due to differences in moisture content of samples or loss of triglyceride fat from fatty tissues during processing and curing.

Unsaturated fatty acids are remarkably stable during curing-cooking as revealed by insignificant differences in contents of these constitutents due to curing and heating.

Data reported have value in evaluating the nutritional quality of meat from these animals since fatty acids are reported as absolute quantities rather than as relative percent.

¹ Contribution from Missouri Agricultural Experiment Station. Journal Series No. 6851. Approved by the Director.

² This work was supported by contract 12-14-100-8875 (61) issues by the Human Nutrition Res. Div., Eastern Utilization and Development Division, Beltsville, Maryland.

³ Present address: Department of Biochemistry, Oklahoma State University, Stillwater.

⁴ Present address: Swift and Company, Chicago, Illinois.

⁵ Department of Food Science and Nutrition.