Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Physical Properties of Mutton Tallow

Authors
item List, Gary
item Steidley, Kevin
item Neff, William
item Snowder, Gary

Submitted to: Grasas Y Aceites Monograph
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 1, 2003
Publication Date: May 1, 2003
Citation: List, G.R., Steidley, K.R., Neff, W.E., Snowder, G.D. 2003. Physical properties of mutton tallow. Grasas Y Aceites Monograph. 54:81-83.

Interpretive Summary: Sheep fats are versatile sources of components useful for a variety of both food and industrial uses. This paper describes the physical properties of tallow isolated from various portions of the sheep carcass. Fats taken from the kidney, back and intestinal regions show a wide variation in physical properties including solid fat and melting point which can be accounted for in terms of fat molecules present.

Technical Abstract: The physical properties of mutton tallows isolated form the kidney, back and intestinal regions and were determined by pulsed nuclear magnetic resonance and Mettler dropping point techniques. Kidney fat showed the highest amounts of solid fat measured over a temperature range of 10-50C followed by intestinal fat and back fat showed the least amount of solid fat. Mutton tallows contain 52-64% saturated acids, have iodine values ranging from 34-44 and contain small amounts (3-4%) of trans fatty acids.

Last Modified: 10/24/2014
Footer Content Back to Top of Page