Beef tallow, 441 Table

The degree of rumen-mediated fatty acid modification varies from species to species. For example, the biohydrogenation of dietary unsaturates is greater in sheep than in cattle, and thus mutton tallow contains 5% to 10% more stearic acid, and a correspondingly lower amount of oleic acid, than beef tallow. Table 1 illustrates this trend, although it is somewhat obscured by the necessarily wide ranges of values reported. 

PA mainly occurs as its ester in TAG, especially in palm oil but also in lard, dairy products, avocado oil, butter and beef tallow (Table 1). Palmitate is a term for the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at basic pH. Aluminum salts of palmitic acid and naphthenic acid were combined during World War II to produce napalm. The word "napalm" is derived from the words naphthenic acid and palmitic acid [9]. 

In one study, the three separators (Figure 1) were adjusted at 170 bar/ 40 C (SI) 102 bar/40 C (S2) and 343 bar/40 C (S3) during extraction of beef tallow at 345 bar/40°C. Table II is a tabulation of the yields of lipid and cholesterol and the cholesterol concentration from the fractions collected from the three separators during continuous extraction. Although the weight of the lipid extracted in each separator with progressive fractions (6,12 and 18 kg) of CO2 remains about the same from each separation, the concentration of cholesterol in these fractions decreased with increased CO2 weight. 

Table II. Weights of Lipid and Cholesterol of Beef Tallow Fractions Extracted at 345 Bar/40 C and Fractionated by Separation at Different Pressures /40 C...

The cooked patties, raw beef and the beef tallow were frozen at -20°C, lyophilized, ground to a fine powder and analyzed for fat and protein. The beef incorporated into the diets provided 20% protein and the fat content was adjusted to 20% with beef tallow. Tallow from the same carcass was also used to equalize lipid content in the soybean-based diet. Each rat was given DMH intraperi-toneally at 12.5 mg/kg during weeks 5 through 23 of feeding and the study was concluded after 32 weeks. There was no evidence that source of protein or its preparation influenced the incidence of small intestinal or colon tumors (Table III). The results of this study and the previous experiment suggest that the concentration rather than the source of protein played a dominant role in determining the number of tumors. 

It is claimed by some laboratories that they can identify the absence of pork fat in, for example, beef tallow, by the determination of the simple fatty acid composition with a rough comparison of fatty acid compositions. Certainly the accepted ranges for lard and edible tallows (including premier jus) given in Codex Alimentarius are different (Table 5.2.), and pure fats can often be differentiated in this way, but the natural variability of the product ensures that this is not certain when lower levels of pork fat (<50%) are present. In the... 

Table 5.2 Acceptable ranges of fatty acid composition for pork fat (lard) and beef fat (beef tallow and premier jus) given in Codex Alimentarius (Codex Alimentarius Commission, 1993a,b,c)...

The effectiveness of pectin in lowering cholesterol in tissues can be influenced by many factors (1) The type of pectin - that with methoxy groups and with high viscosity (35, 36) was reported to be more effective. The results from a comparative study of several types of pectin by Mokady (36) are shown in Table IV. Neither a high degree of methylation nor high-viscosity alone was very effective (2) the level of dietary fat - with a high-fat diet (2% corn oil plus 18% beef tallow), pectin has no effect on serum cholesterol level (57). Tsai et al. also reported that with... 

Edible beef tallow (premier jus) is obtained by rendering approved edible stock and frequently does not require further refining (free fatty acid 0.3%). The USDA exerts very close control on the processing and transport of edible tallow. Recent specifications for different grades of tallow are given in Tables 3.173 and 3.174. The fatty acid compositions of beef tallow are given in Table 3.164. 

The compositions of many animal tallows are superficially very similar to that of beef. Mutton tallow is normally slightly more saturated and therefore harder than beef tallow. Goat tallow is even harder. Some typical fatty add compositions are given in Table 3.163. As with with beef tallow, many of these fats contain significant amounts of trans and branched-chain fatty acids. 

Table 3.172 Triglyceride composition (mol %) of beef tallow (Jurriens, 1968)...

The unpleasant odor adhering to sheep tallow is difficult to remove, hence it is not used as an edible fat. Sheep tallow is harder and more brittle or friable than beef tallow. The fatty acid composition of sheep tallow is presented in Table 14.3. 

Fats can be hard and brittle substances (cocoa butter), hard substance (beef tallow), gooey soHds (pork lard, pahn oil) and viscous Hquids (vegetable oils). The melting and soHdihcation points of some fats are Hsted in Table 3.27. The range of values is mainly related to the variabihty of the composition of fatty acids and triacylglycerols. 

As Table 15.1 shows, many carboxylic acids occur in nature. Fatty acids can be isolated from a variety of sources including palm oil, coconut oil, butter, milk, lard, and tallow (beef fat). More complex carboxylic acids are also found in a variety of foodstuffs. For example, citric acid is found in citrus fruits and is often used to give the sharp taste to sour candies. It is also added to foods as a preservative and antioxidant. Adipic acid (hexanedioic acid) gives tartness to soft drinks and helps to retard spoilage. 

Oleic acid is the most abundant fatty acid in triglycerides in humans and most mammals. Flence it is found in abundance in beef fat (tallow), pork fat (lard), and butter (see the table) but it is also present in abundance in almond oil, peanut oil, and palm oil (see the table). This high content with a lower proportion of saturated fatty acids makes these fats have a low melting temperature hence they are liquid (oils) at room temperature. On the other hand, the animal fats tend to be solid as a result of also having a high content of saturated fatty acids. 

The total production of edible oils has increased by 85% over the past 15 years (Tables V through VII). At the same time the proportion of vegetable oil used has increased to 88%, largely at the expense of marine oils (Fig. 2). Grading systems that favor leaner hogs and beef have held the amounts of lard and tallow relatively constant so that their proportion has decreased gradually over time. 

The organoleptic properties of some aldehydes produced by oxidation of fatty acids and organoleptic properties of the so-called Strecker aldehydes are hsted in Table 8.9 together with their precursors. Aldehydes produced from fatty acids are often carriers of a rancid odour and taste. They are formed even from minor unsaturated fatty adds. In beef and mutton tallow and butter, for example, small amounts of (llZ,15Z)-octadeca-ll,15-dienoic acid occur, autoxidation of which yields (Z)-hept-4-enal (8-39),... 

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