Meats Low in Decanoic acid (221st - 240th) (per 100 g edible portion)

• Sheep, Lamb (shoulder, lean and fat, raw)
  
  20 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  21 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  21 mg
• Swine, Sausage (semi-dry)
  
  22 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  23 mg
• Swine, Bacon
  
  24 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  25 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  26 mg
• Swine (liver paste)
  
  26 mg
• Swine, Sausage (dry)
  
  30 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  32 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  33 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  36 mg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  54 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  54 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  55 mg
• Swine, Pork, large type breed (loin, fat, raw)
  
  56 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  56 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  56 mg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  58 mg