Abstract
AbstractThe lipids extracted from four locations on a hog carcass were fractionated into nonphospholipids, phosphatidyl ethanolamine, phosphatidyl serine, lecithins, and sphingomyelins. The identities of phospholipid fractions were established and their quantitative contents were determined by three methods: gravimetrically, from analysis of the phosphorus content, and from standard curves of infrared spectra. Variations in content of a phospholipid type were noted in the carcass locations studied. Lecithin and phosphatidyl ethanolamine were found in greatest quantity. These represented ca. 61% and 31%, respectively, of the total phospholipids. The remainder was distributed between phosphatidyl serine and sphingomyelin at 5% and 3%, respectively. The phospholipid content of hog meat was found to be slightly over 0.5%.
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