44. Describe animal fat according to Regulation 853/2004 Annex 3, section XII. Animal fats Flashcards
What does regulation 853(2004) say regarding animal fat?
- Describes raw material having to derive from animals which been slaughtered in a SH and which are fit for human consumption after AMI/PMI
- Adipose tissue and bones should be free from blood and impurities
- Must be stored and transported until rendering, in hygienic conditions and a max internal temperature of 7*C
What is rendering?
Process of breaking down animal tissues (fat, bones, and CT) through heat to extract fat and proteins
What are the 2 types of rendering?
Dry rendering
Wet rendering
Describe wet rendering
- Use water or steam heating to separate fat from animal tissues at lower temperatures -> melting fat -> collagen overcooked -> gelatin
- Separates and extracts fat while preserving fat quality.
Method is commonly used for producing lard (from pork) and tallow (from beef/mutton).
Describe dry rendering
- Process: Fat is heated directly without water or steam, causing it to melt and separate from the solid tissue.
- Temperature: Uses higher temperatures compared to wet rendering (100*C for 1-4h)
- Byproducts: Produces fat and solid residues (cracklings), but without gelatin since there is no water to break down collagen into gelatin.
- Result: The fat is more concentrated and may have a stronger flavor, but the process can sometimes lead to a lower quality fat due to possible burning.
How should meat be stored after rendering, >70C / <70C
- If rendered at a temp <70°C; stored at max 7°C, for max 24h or a temp of max -18°C,
- If rendered at a temp >70°C and have moisture content of >10% ,stored at max 7°C for max 48h, or at max -18°C.
If moisture is <10% = NO specific requirements
What is the yield of adipose tissue in normal breeds its positions on animal
14-17%.
- 10-13% is backfat
- 2% abdominal fat
- 2% intestinal fat
- 1.5% coupon lard
What are the fat characteristics according to specie?
(Pork, Ru, poultry)
Pork - more rigid (firm/solid) SC fat (intestinal fat is not suitable for human consumption)
- Ruminants - tougher consistency of fat.
- Poultry - more semi-liquid consistency (higher unsaturated FA; linoleic acid and less cholesterol)
Which conditions affect the fat composition on animal?
- Specie
- Genetics
- Fodder
- Physical load
- Farming conditions
What is randicity of fat and why does it occur?
Due to a chemical reaction involving O2, moisture, light, heat or MO.
Fat and oils are degraded (fat hydrolysis/oxidation) –> unpleasant flavor and odor
What are the types of animal fats?
Lipids =
Triacylglycerols
Phospholipids
Cholesterol
What are triacylglycerols?
Storage lipids
- Composed of glycerol + three fatty acids.
- Main form of energy storage in animals and plants.
- Found in body fat, oils, and adipose tissue.
What are phospholipids?
Structural lipids
- Contain glycerol, two fatty acids, a phosphate group, and a polar head.
- Major component of cell membranes (forms the lipid bilayer).
- Amphipathic (has both hydrophilic and hydrophobic regions).
What are cholesterols?
Sterol lipid
- Has a rigid ring structure instead of fatty acid chains.
- Essential for cell membranes, hormone production (e.g., steroids), and bile acid synthesis.
- Found in animal products; exogenous derived from food or endogenous derived from liver.
- Insoluble in water
