Frying medium stability

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). 

INFLUENCE OF THE FRYING MEDIUM ON THE STORAGE STABILITY OF THE FRIED PRODUCT... 

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