Microstructural characterisation via electron, confocal and light microscopy showed that the back fats were structurally similar and consisted of fat dispersed as discrete units within a protein matrix akin to a closed cell foam. Differential scanning calorimetry showed distinct fat melting profiles for each of the tissues, which were ascribed to differences in fatty acid profile.

https://pubs.rsc.org/en/content/articlelanding/2022/FO/D2FO00581F