Lard

lard

[lärd]

(food engineering)

A solid fat prepared by rendering the fatty tissue from hogs.

McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Lard

 

the subcutaneous fatty tissue of hogs. The protein content of lard amounts to as much as 1.4 percent, and the fat content, to more than 92 percent. The proteins are primarily incomplete proteins, such as elastin and collagen. Most of the fatty acids making up the fat are unsaturated, for example, oleinic and linoleic acids. The principal saturated fatty acids are palmatic and stearic acids. Lard is used as part of sausage stuffings; it is also eaten in salted or salted and smoked form, for example, Hungarian bacon.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.