Lard

LARD, a term which in one case means greater or lesser solid fat rendered from the fatty tissue of terrestrial animals (e.g. 'kashnoye' beef lard, mutton, pork, goose, bear, badger, etc.), and in another case means the fatty tissue of animals (e.g. pork backfat or spinal fatty tissue, etc.). Depending on the composition of lard from different animals, it has different consistencies; the more stearic and palmitic acids it contains and the less oleic acid, the harder the lard, and vice versa. According to Munk and E.I. Kotlyar, the amounts of solid and liquid fatty acids in animal fats vary within the following wide limits: Fats Oleic acid (in %) Stearic and palmitic acids (in %) Human fat...... 62 40 Goose fat....... 49 31 Cow's milk fat...... 15 10 Pork fat...... 32 50 Beef fat....... 46 64 Mutton fat...... 80 Lard rendered from fatty tissue of internal organs of an animal has greater hardness compared to lard from subcutaneous fatty tissue (for example, from the fat tail) and has a higher melting point, as it contains significantly more stearin and palmitin. Thus, according to Mayer, the fat from different parts of the body of a three-year-old Hungarian bull contains stearic acid: intestinal lard - 51.7%, pulmonary - 51.7%, from the omentum - 49.0%, cardiac - 47.5%, neck - 38.2%, lard from the scrotum - 33.4%. Since fats are digested more easily the lower their melting point, i.e. the less they contain glycerides of stearic and palmitic acids, fats from internal organs of animals are digested with more difficulty compared to fats from other parts of the body. The direct consumption of lard (with the exception of pork lard) is quite limited, but for example, for frying meat or potatoes, lard is often preferred to butter, as it 'burns' less when fried. Rendered pork and beef lard is also consumed directly with porridge; for this purpose, a special variety of 'porridge' lard was rendered (boiled in water), which in its fresh state did not have the unpleasant fatty smell and taste and was supplied in large quantities to the soldiers' tables. Lard from internal organs of cattle is used for the production of oleomargarine and margarine, and the resulting by-product (stearin + palmitin) goes to candle factories. Lard is used as a protective (insulating from air and microorganisms) agent for pouring over meat food products, e.g. chopped game birds sent to distant distances or stored for preservation (Strasbourg pies, etc.). Lard from healthy animals is considered suitable for consumption without restriction. Lard from animals with the following diseases is completely prohibited: 1) anthrax, 2) rabies, 3) glanders, 4) symptomatic carbuncle, 5) rinderpest, 6) septicemia and pyemia, 7) tuberculosis with emaciation, softening of foci, 8) swine erysipelas, 9) hemorrhagic septicemia and swine plague, 10) tetanus, 11) jaundice with emaciation, 12) general dropsy, 13) multiple tumors in muscles, bones, and lymph nodes. As conditionally acceptable, not entirely wholesome lard, permitted for consumption only after preliminary disinfection, pork lard with the discovery of cysticercus cellulosae is recognized. Lard from horned cattle is also permitted without preliminary disinfection, if upon careful examination no tapeworms are found in it. Lard-backfat from a trichinous pig, if it does not contain muscular layers, is also considered acceptable. Disinfection of lard is carried out by boiling or sterilization (see more in Meat). Even stricter requirements are imposed on lard intended for medical purposes; thus, for medical pork (rendered) lard, Ph. VI requires almost complete absence of free fatty acids. For this reason, the rendering of medical lard must be carried out at a temperature not exceeding 45° to avoid oxidation. It should be especially strictly required that lard for medical purposes be taken only from healthy animals, i.e. such that does not require sterilization or at least boiling at 100°. Both during boiling or rendering and during storage, lard spoils, like other fats (see). Lard already shows unpleasant, and for many even repulsive taste qualities at an acid number of 2 to 3. Such acidity and unpleasant taste lard can also acquire from prolonged heating (rendering) at 100°. In Ph. VI are described 1) pork lard (art. 29, Adeps suillus) and 2) pork lard with benzoic acid (art. 28, Adeps suillus benzoatus). Beef lard (Sebum bovinum) enters according to Ph. VI as excipiens 1) in the Spanish fly plaster (art. 153, Emplast. cantharid.), 2) in mercury ointment (art. 601, Unguentum Hydrargyri cinereum) and 3) in Wilkinson's ointment (art. 610, Ung. Wilkinsoni), but in PhUP itself beef lard is not described. Beef lard is rendered from the fatty tissue of internal organs of cattle, has a firm consistency. Purified pork lard is also rendered from the fatty tissue of internal organs and is a white mass, almost odorless, of ointment consistency, melting at 36-46°; the acid number of pork lard varies in the magnitude of constants for j, ' Specific gravity of lard according to Ph. VI should not be higher than 1.12; stocks should be stored in a dark place at a temperature not exceeding +10°. Pork lard is used mainly as a vehicle for ointments, and in some cases serves itself as an ointment. Pure pork lard, like other types of lard, shows emulsifying ability of medium degree; according to Schroder and van der Wielen, it absorbs from 12% to 16% water, from 20% to 28% glycerin and from 5% to 8% 70° alcohol. Mixtures of pork lard with lanolin absorb up to 60% or more of aqueous liquid. Pork lard with benzoic acid is prepared by rubbing 1 part of benzoic acid with heating with 99 parts of pork lard with subsequent stirring until cooling; this lard has a white color, shows an acid reaction; it is used instead of pork lard due to the presumed greater stability of lard with benzoic acid. Of other types of lard for plasters and ointments instead of beef lard, sheep lard from internal organs of sheep Ovis aries L. family Cavicornia-Ovidae is used. As a folk remedy, sheep lard is taken internally with hot water for cough, emaciation, lung diseases. Under the name humanol, sterile human (liquid) lard obtained by surgical means is known; it is occasionally used in surgery to stop tissue growth (tendons, nerves). Composition of human lard: stearin 5-7%, palmitin 17-21%, olein 67-87%.-BONE LARD (bone marrow fat), Medulla ossium, is rendered from the fat of tubular bones of cattle, is a low-melting fat of light golden-yellow color, ointment-like consistency; used as a vehicle for ointments, mainly in the manufacture of hair pomade. The fatty acids of this lard consist of 40% oleic acid, 35% stearic acid and 25% palmitic acid. In folk medicine, the following are used: 1) goose fat (for chills), 2) goat lard (for cough, internally), | 3)bear lard, 4) badger lard (for body aches, rheumatism) | for rubbing. When examining and assessing the wholesomeness of lard, the following are determined: organoleptic qualities (taste, smell, etc.)_g acidity, iodine number and other constants (see Fats). The acid number of completely fresh (freshly rendered) beef, pork and other types of lard should be from 0.59 to 0.8 in the absence of a fatty or sharp (when heated to 50° C.) smell and taste. When stored in the dark, changes in lard proceed so slowly that even after ** Constants of goat lard two months of storage at room temperature in beef (porridge) lard there will not be a sharp change in taste and smell with a negligible change in the magnitude of the acid number (Kornilov). The origin of lard is judged by the magnitude of the iodine number, and its wholesomeness by the magnitude of acidity and organoleptic qualities. The admixture of vegetable oils in lard is detected either by an elevated iodine number (linseed, hemp oil) or by special reactions (by the reaction to seed oils, etc.; see Fats). For ointments, hydrogenated oils have recently been proposed as a replacement for lard. For these substances too, an acidity not higher than 1.12, absence of aldehydes (Kreiss reaction, etc.) should be required; for replacement of pork lard - also a melting point below 37°.

** Constants of goat lard two months of storage at room temperature in beef (porridge) lard there will not be a sharp change in taste and smell with a negligible change in the magnitude of the acid number (Kornilov). The origin of lard is judged by the magnitude of the iodine number, and its wholesomeness by the magnitude of acidity and organoleptic qualities. The admixture of vegetable oils in lard is detected either by an elevated iodine number (linseed, hemp oil) or by special reactions (by the reaction to seed oils, etc.; see Fats). For ointments, hydrogenated oils have recently been proposed as a replacement for lard. For these substances too, an acidity not higher than 1.12, absence of aldehydes (Kreiss reaction, etc.) should be required; for replacement of pork lard - also a melting point below 37°.