Distribution of fatty acids in lipids as an aid to the identification of animal tissues. I.—Bovine, porcine, ovine and some avian species

Abstract Fat was extracted from various cuts of meat, from domestic and foreign sources. The majority of the samples were of pork, beef and lamb, but specimens from rabbit, various species of poultry, and three African ruminants, were also prepared. The fatty acid compositions of the samples were determined by gas‐chromatography of their methyl esters, on polar and non‐polar stationary phases. The use of such results both for the identification of the animal source of meat, and of the purity of lard samples, is discussed. It is suggested that the presence of lard in certain branched‐chain fatty acids, characteristic of ruminant fat, provides evidence of adulteration with beef or mutton tallow.