Anderson B A
J Am Diet Assoc. 1976 Jul;69(1):44-9.
To derive food table values of fatty acid composition, a comprehensive review was made of the literature available since 1960 on the lipid composition of pork products. Factors affecting pork lipid composition are discussed. Diet of the animal was found to have a major influence. Few significant differences were found in the grams fatty acid per 100 gm. fat of meat from the areas of the loin, belly, leg, and shoulder. Mean fatty acid distributions were derived for the separable lean and separable fat of pork. Methods of converting literature data into units suitable for food table purposes are briefly described. Tables of fatty acids per 100 gm. fat are given for brains, heart, kidney and liver, and for the lean and fat portions of pork cuts. The tables show that on a grams-per-100-gm. -fat basis, these four organ meats contain less total fatty acids and are richer sources of polyunsaturated fatty acids than are skeletal muscle or adipose tissue. Tabulations are also given for fatty acids in 100-gm. portions of raw and cooked pork cuts, sausages, luncheon meats, variety meats, and three popular sausages made with beef and pork meat.
为得出脂肪酸组成的食物表数值，对1960年以来有关猪肉产品脂质组成的文献进行了全面综述。讨论了影响猪肉脂质组成的因素。发现动物的饮食有重大影响。在每100克腰部、腹部、腿部和肩部肉的脂肪中所含脂肪酸克数方面，未发现显著差异。得出了猪肉可分离瘦肉和可分离脂肪的平均脂肪酸分布。简要描述了将文献数据转换为适用于食物表目的单位的方法。给出了每100克脂肪中脂肪酸的表格，涉及脑、心脏、肾脏和肝脏，以及猪肉切块的瘦肉和脂肪部分。这些表格表明，以每100克脂肪计，这四种内脏肉所含的总脂肪酸较少，且比骨骼肌或脂肪组织富含更多的多不饱和脂肪酸。还列出了100克生熟猪肉切块、香肠、午餐肉、杂碎肉以及三种流行的牛肉和猪肉混合香肠中脂肪酸的情况。
