Meats High in Decanoic acid (41st - 60th) (per 100 g edible portion)

• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  15 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  14 mg
• Swine, Sausage (vienna)
  
  14 mg
• Swine, Ham (uncooked ham, ripened)
  
  14 mg
• Swine, Ham (uncooked ham, fresh)
  
  14 mg
• Swine, Ham (bone-in)
  
  14 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  14 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  14 mg
• Inobuta (meat, lean and fat, raw)
  
  14 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  13 mg
• Swine, Offal (small intestine, boiled)
  
  13 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  13 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  13 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  13 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  13 mg
• Sparrow (meat, with bone and skin, raw)
  
  12 mg
• Swine, Shoulder
  
  12 mg
• Swine, Loin
  
  12 mg