Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

•Long-term stewing increased the fat content of porcine subcutaneous fat.•Increasing the ratio of linoleic to stearic acids enhanced the softness of fat.•The location × stewing time interaction significantly affected PUFA and texture.•Subcutaneous fat from the hind legs and back was suitable for long-term stewing.