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Beef, peroxide value

Color and peroxide values (PV) have been compared for tallows bleached at atmospheric pressure and under vacuum at several temperatures (67). At 90°C, atmospheric bleaching gave better color than bleaching under vacuum, but peroxide values were lower for the vacuum bleached product (PVs of 2 versus 16, respectively). At higher temperatures, color was better and peroxide values were lower. A bleaching temperature of 90°C to 110°C was recommended for beef tallow. [Pg.228]

See other pages where Beef, peroxide value is mentioned: [Pg.1444]    [Pg.1444]    [Pg.136]    [Pg.38]    [Pg.269]    [Pg.277]    [Pg.71]    [Pg.459]    [Pg.224]   
See also in sourсe #XX -- [ Pg.658 ]



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