Beef fat

Kinder-, beef, cattle, bovine, -blut, n. oxblood. -bouillon, /. beef broth, -braten, m. roast beef, -fett, n. beef suet, beef fat. -galle, /. ox gall. -klauenSl, n. neat s-foot oil. -mark-fett, n. beef marrow fat, -talg, m. beef tallow, -tuberkulose, /. bovine tuberculosis. 

Stearic acid is the most common of the long-chain fatty acids. It is found in many foods, such as beef fat and cocoa butter. It is widely used as a lubricant in soaps, cosmetics, food packaging, deodorant sticks, and toothpastes. It is also a commonly used softener in rubber. 

Saturated fats like the tristearin in beef fat have higher melting points than the unsaturated fats in vegetable oils like trilin-olein or trilinolenin. 

Sodium stearate is one of the main compounds in common soap. To make soap, you start with beef fat. If you treat beef fat with steam you get tallow, a mixture of fats, one of which is glyceryl tristearate ... 

Today, soaps are made from fats and oils that react with lye (sodium hydroxide). Solid fats like coconut oil, palm oil, tallow (rendered beef fat), or lard (rendered pork fat), are used to form bars of soap that stay hard and resist dissolving in the water left in the soap dish. 

Beef fat reacting to alkaline wood ashes led to the creation of the earliest soap, and it has been the cleaning product of choice for millennia. Soap is made from a fatty acid that is reacted with an alkali. The acid end of the fatty acid reacts with the alkali to form a salt that is water soluble. The other end is the fatty end, which repels water and is attracted to fats and oils. The process of making soap is called saponification. 

Soaps are made by heating sodium hydroxide with a fat such as coconut oil, olive oil, or beef fat, which contain esters formed between glycerol and fatty acids (see Section 19.7). The sodium hydroxide attacks the esters and forms the soluble soap. In the case of beef fat, stearic acid forms the soap sodium stearate, seen in (3). Soaps, however, form a scum in hard water. The scum is an impure precipitate of calcium stearate. 

Many esters have fragrant odors and contribute to the flavors of fruits. For example, benzyl acetate, CH3COOCH2C6Hs, is an active component of oil of jasmine. Other naturally occurring esters include fats and oils. For example, the animal fat tristearin (12), which is a component of beef fat, is an ester formed from glycerol and stearic acid. 

The recovery of methoxychlor has been found to be quantitative from strippings of apples, green beans, peaches, carrots, celery, pears, peas, lamb fat, beef fat, pork fat, and milk. Table I shows the recovery from apples. 

Determination of organically bound chlorine is shown to be in general agreement with fly mortality tests of insecticide residues in agricultural products. Alfalfa hay that had received applications of toxaphene and beef fat from animals fed alfalfa hay containing toxaphene residues or sprayed with benzene hexa-chloride or DDT were used for tests. 

Table II. Toxicity to Houseflies of Residues of Beef-Fat Extracts Containing Chlorinated...

A fourth official source of values is the Food and Drug Administration, whose guidelines find occasional use in deriving PPLVs. For example, for a given compound, where the guideline is for concentration in beef fat,... 

The main products of the irradiation of beef fat at high doses are such hydrocarbons as alkanes, alkenes, alkynes, and alkadienes. Of these, the alkanes and alkenes consitute the most significant part of the volatile products. 

Long AR, Soliman MM, Barker SA. 1991. Matrix solid phase dispersion (MSPD) extraction and gas chromatographic screening of nine chlorinated pesticides in beef fat. J Assoc Off Anal Chem 74 493-496. 

While the above reactions are responsible for meaty flavors, animal fat plays an important role in the formation of the characteristic spedes flavor of cooked meat (14). More than 100 compounds have been identified in heated beef fat, including aldehydes, n-alkanes,n-alkenes, fatty adds, ketones, lactones and heterocyclics (15-18). Of these compounds, the lactones, metltyl ketones and free fatty adds appear to be the most important for desirable meat flavor. 

Concentration and Identification of Flavor Volatiles in Heated Beef Fat fay SC-CO2 Extraction. Um et al. (30) studied the flavor intensities of lipids separated in different fractions of SC-CO2 extracts at two pressures from heated beef tallow. The tallow was heated at 100°C for 2 hr and extracted at 207 bar/50 C and 345 bar/50°C. Six 1 kg fractions of CO2 were used to extract 100 g of tallow at each pressure and separated at 34.5 bar/40°C. 

VolatUe Compounds fkom Heated Beef Fat. Um et aL (30) studied the volatile lipids in fraction FI from extractions at 207 bar/Sfr C and 345 bar/S0°C using the qualitative GLC/MS method of Suzuki and Bailey (25). They identified 71 compounds in fraction FI of the extracts and quantified 66 compounds including 17 hydrocarbons, 4 terpenoids, 15 aldehydes, 3 ketones, 4 phenols, 10 carboj lic acid 6 esters and 7 lactones. 

The concentrations of aldel des extracted in fraction FI at 207 bar/lS0°C were 3 to 8 times higher than those extracted at 345 bar/50°C The concentrations of 2,4-dienaIs which are responsible for the deep-fat fried odor of mai fiits and oils 14) were very high compared to similar compounds found in beef fat, and they were concentrated up to 34-fold in firaction FI compared to non-extracted control. 2,4-Decadienal (E,E) is an apparent precursor of 2-pentylpyridine, and it has also been found that the 2,4-dien contribute to fatty, oUy and tallowy odor of fats 36). 

Lactones are minor constituents in pork fat compared to beef fat, but 5-decalactone was highly concentrated in the FI fraction of the 207 bar/50 C extract The furans, furanones and thiazoles were undoubtedly formed from Maillard reaction precursors and this type of volatQe would be more prevalent in the lipid fraction of cooked pork compared to pork fat alone. 

Heat stability, lactic acid bacteria bacteriocins, 315-318 Heated beef fat... 

Nigro, N.D., Singh, D.V., Campbell, R.L., and Sook, M. (1975). Effect of dietary beef fat on intestinal tumor formation by azoxymethane in rats, J. Natl Cancer Inst. 54,439. 

Olive oil, Butter, Beef fat, liquid soft solid hard solid... 

Mammals cannot produce polyunsaturated fatty acids. How is it then that the lard obtained from beef fat contains up to 10 percent polyunsaturated fatty acids ... 

To prepare a painted fabric for comparative purposes, small bands of ferrous oxide, an alizarin/purpurin mixture, ground up bloodroot (Sanguinaria canadensis L.) and bedstraw (Galium verum L.) were painted on linen fabric (Testfabrics L-57). As carriers or binder for the pigment colorants to be painted on the fibrous materials, beef fat was used as a substitute for bear grease and egg white was used as source for albumin. The various combinations of these materials were mixed and painted on areas of the test fabric as outlined in Table III. The painted test fabric was left to diy for 24 hours. 

Painted Fabrics 1 Fe203 Beef Fat None None... 

Artificial butter is commonly obtained by emulsifying oleomargarine with skim milk, usually with the addition of varying proportion of vegetable oils (sesamd, arachis, cottonseed), animal fats (beef fat, neutral hog s fat), aromatic substances (ethyl butyrate, coumarin), and sometimes also casein, lactose and egg-yolk in some cases it is artificially coloured (annatto, coal-tar colours). 

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