Edible rendering

Ockerman, H.W. and Basu, L. Edible rendering—Rendered products for human use (ed. D.L. Meeker), Essential Rendering. National Renders Association, Arlington, VA, pp. 95-110. 2006. 

Along with the reduced consunq>tion of meat products, the production of rendered animal fats has also declined. Beef tallow consumption has increased greatly since 1950 due to its distinctive flavor and stability as a frying medium. In 1985, 460,000 metric tons of beef tallow were used in the U.S. for baking and frying, but this figure was reduced to 289,000 metric tons in 1990 and is probably less this year. The decreased production of beef tallow has made it unprofitable for renderers to continue Ae processing procedures required to produce edible tallow (i). 

OILS, EDIBLE LARD Kettle-rendered lard, Leaf lard, Prime steam lard NL 0 i 0 ... 

Most immunochemical methods published for the determination of sulfonamides in edible animal products, serum, and urine concern sulfamethazine analysis (Table 28.3). Early methods for screening sulfamethazine in swine blood (54) necessitated extraction of the antibiotic from the sample and application of long assay protocols that rendered them impractical for routine analysis in hog slaughterhouses. Later methods developed for the detection of sulfamethazine residues in swine serum (55), urine and muscle (8), and in milk (9) addressed the extraction and assay problems of previous methods. 

Extraction of -lactam antibiotics from edible animal products should render residues that are bound to proteins soluble, remove most if not all of the sample proteins, and provide high yields for all analytes. Sample extraction/ deproteinization may be carried out with organic solvents and/or organic and... 

For efficient extraction of macrolide and lincosamide residues from edible animal products, bound residues should be rendered soluble, most if not all of the proteins should be removed, and high recoveries for all analytes should be provided. Since tliese antibiotics do not strongly bind to proteins, many effective extraction methods have been reported. Sample extraction/deproteinization is usually accomplished by vortexing liquid samples or homogenizing semisolid samples with acetonitrile (136—139), acidified (136,140-142) orbasified acetonitrile (143), methanol (14, 144, 145), acidified (145-147) or basified methanol (148), chloroform (149-151), or dichloromethane under alkaline conditions (152). However, for extraction of sedecamycin, a neutral macrolide antibiotic, from swine tissues, use of ethyl acetate at acidic conditions has been suggested (153), while for lincomycin analysis in fish tissues, acidic buffer extraction followed by sodium tungstate deproteinization has been proposed (154). 

Extraction of sulfonamides and diaminopyrimidine potentiators from edible animal products should render the bound residues soluble, remove most or all of the proteins, and provide high yields for all analytes. Sample extraction/deprotei-nization is traditionally accomplished with polar solvents including acidic aqueous solutions (211,214-222), acetonitrile (56,223-232), chloroform (233-240), ethyl acetate (29,241-244), dichloromethane (204,242,245-247), acetone (194, 248, 249), or various combinations of them. Use of dichloromethane at pH 10 in the presence of an ion-pairing reagent (tetrabutylammonium) has also been reported to work extremely well in the extraction of sulfadimethoxine and ormeto-prim residues from catfish muscle (250) and animal tissues (251). Anhydrous sodium sulfate may be added to dehydrate tissue samples to permit better exposure of the matrix to tire solvent. 

Fatty Acid Arachis Cottonseed Rendered Pork Fat Maize Mustard Seed Edible Tallow Safflower Seed Sesame Seed Sunflower Soybean Seed ... 

The major man-induced change in the chemistry of his nutritional ecosystem is the production of flavor compounds by cooking foods whereas microbial production of flavor compounds is seminatural, many heat produced compounds are not found in nature in any quantity. Although it has been speculated that food is cooked for hygienic purposes or to increase the nutritional value of foods eaten (certain starches are rendered edible by heating), most foods man presently eats can be eaten raw with little or no loss in nutritional value. With heating, in fact,... 

Standards for named animal fats and named vegetable oils These standards were adopted formally by the CAC in 1999 (Joint FAO/WHO, 1999e). The Standard for Named Animal Fats combines and updates provisions for lard, rendered pork fat, premier jus and edible tallow. The Named Vegetable Oils Standard covers 15 different oils of particular importance in international trade and also the palm oil fractions, palm olein and palm stearin (see Table 8.5). 

Rendered beef, pork, poultry, and other animal fats are not well reported internationally, and global statistics are unreliable. Total production of fats in the United States by the rendering industry for 2000 is estimated at 4.18 million metric tons.68 Outputs of all rendering facilities captive to integrated broiler operations might not be included. Of the amount reported, 76 percent is inedible tallows and greases, 18 percent is edible beef or mutton tallows, and 6 percent is edible pork lard. 

Rendering produced an estimated 4.18 million metric tons of animal fats was produced in the United States in 2000 by rendering.87 Of this amount, approximately 18 percent and 6 percent were edible tallow and lard, respectively, and 41 percent and 35 percent were inedible tallow and grease. Approximately 15 percent and 34 percent of the edible tallow and lard, respectively, and 37 percent of the inedible tallow and grease were exported. Of the inedible tallow and grease used in the United States, an estimated 75 percent was used as animal feed, 16 percent was converted to fatty acids by the oleochemicals industry, 4 percent was used in soaps, and 3 percent in lubricants. Inedible animal fats are the lowest cost domestic fat sources. Their market price per pound sometimes is less than fuel oil, and rendering plants have chosen to bum them as fuels. In 2001, animal fats were included with vegetable oils for federally supported trials of biodiesel fuel. 

In the Codex Alimentarius (42), maximum free fatty acid levels are specified as 0.65% for lard, 1.00% for premier jus, and 1.25% for rendered pork fat and edible tallow. For all these, a peroxide maximum of lO-miUiequivalents active oxygen per kilogram fat is specified. The Codex standards also specify levels for antioxidants and antioxidant synergists and maximum allowed amounts of impurities, soaps, and certain metals. 

TABLE 4. Codex Alimentarius Standards for Lard, Rendered Pork Fat, Premier Jus, and Edible Tallow. ... 

Characteristic Lard Rendered Pork Fat Premier Jus Edible Tallow... 

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