Table 2.
Low-temperature vacuum extraction of beef tallow using a water ejector vacuum dryer.
| Metabolite | Japanese Black | Hostein Muscle |
|
|---|---|---|---|
| Fats | Marble | ||
| 9-HpODE a | 42.0 | 30.7 | 66.7 |
| 13-HpODE | - | - | - |
| 9-HODE | 269.9 | 310.8 | 382.7 |
| 13-HODE | 361.0 | 361.9 * | 518.5 ** |
| 9-KODE | 51.1 | 57.6 | 111.3 |
| 13-KODE | 78.9 | 79.4 | 118.8 |
| 9-EpOME a | 29.1 | 33.6 | 47.6 |
| 12-EpOME | 70.4 | 74.5 | 84.2 |
| 9-diHOME | 1.83 | 1.43 | 2.21 |
| 12-diHOME | 69.7 | 53.6 | 71.4 |
| Quantitative value (pg/mg beef tallow) | |||
The table shows the oxidized linoleic acids detected in beef tallow. Significant differences are shown as follows. a indicates compounds below the lower limit of quantification. * p < 0.05 (Student’s t-test; Marble 9S-HODE vs. Marble 13S-HODE), ** p < 0.01 (Student’s t-test; Muscle 9S-HODE vs. Muscle 13S-HODE).