Meats High in Decanoic acid (21st - 40th) (per 100 g edible portion)

• Sheep, Lamb (leg, lean and fat, raw)
  
  21 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  21 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  20 mg
• Swine, Sausage (mixed)
  
  20 mg
• Swine, Sausage (liver)
  
  20 mg
• Swine, Sausage (fresh sausage)
  
  19 mg
• Swine, Sausage (frankfurter)
  
  19 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  19 mg
• Swine, Ham (shoulder)
  
  18 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  18 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  18 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  17 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  17 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  17 mg
• Swine, Sausage (bologna)
  
  16 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  16 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  15 mg
• Swine, Offal (tongue, raw)
  
  15 mg