الفهرس 
Introduction
Chemical and structural compostion of lardOnly 14 pages are availabe for public view
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Abstract
SUHHARY AIlD CONCLUSIOH This investigation was carried out in an attempt to issess the most reliable and recent methods (GLC of unsaponi‘fable components; silver nitrate TLC of triglycerides fractions; enzymatic hydrolysis of triglycerides, GLC of fatty acids; OSC technique; IR; and CC/MS analysis) for detection and evaluation of lard contamination in certain experimental tallow-mixtures. Both physico—chernical constants and microscopic examination of studied tallows were investigated as well.
In addition, evaluation of minimum level lard contamination in certain laboratory processed and imported meat products; as well as feasibility of applying some factors calculations (palmitic acid enrichment factor; unsaturation ratio; total C1/tota1 C18 fatty acids in B-monoglycerides; saturated/unsaturated fatty acids in B- monoglycerides; and tJSU/SUS ratio) as a criteria for the detection of lard contamination in meat products were assessed.
The results led to the following conclusions;
I. Pure tallow and fat combinations:
1) The physico-chemical constants namely: refractive index; acid value; iodine value and saponification value of fat mixtures showed no noticeable changes as the lard