Raw fat: types, properties and use in the economy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Raw fat is called fat extracted from the meat of any animal. Depending on the type of individual, it may have a different color, aroma, useful or negative properties. To learn more about this product, please read the information below.

Types of raw fat

All this specific product is conventionally divided by experts into the following types:

• Raw beef fat. It has a light yellow color due to the presence of pigment in it. If the raw material is extracted from the stomach of an animal, then it becomes gray in color. Fresh beef tallow has a pleasant smell, except when it is made from the intestines and stomachs (then the smell corresponds to the contents of the organs).
• Raw mutton fat. It has a matte white color and a specific smell. There is almost no smell in the fresh product, but over time it rapidly intensifies. Raw lamb has significantly less deposits when compared to the same raw beef.

• Raw pork fat. It has been widely used in the sausage industry. Despite this, most often it is consumed raw and s alted. Fat color -matte white or pinkish.
• Fat-raw turkey. Turkey fat has a pronounced white color. Today it is in little demand due to its high cost.

In addition, fats can be divided depending on the organs from which they were extracted (eye fat, tail, neck, etc.).

Influence of various factors on product quality

In its composition, raw fat has a large amount of water and proteins. Because of this, the product quickly deteriorates: under the influence of water, it undergoes hydrolysis, and under the influence of light, it burns.

When the raw material is removed from the animal, it has a rather high temperature. Because of this, the fat immediately begins to undergo burnout and hydrolysis. Therefore, it is very important to quickly process the product, including cooling it.

Raw starts to deteriorate immediately after slaughter. Its quality depends on the following factors:

1. Degree of bleeding. Raw fat extracted from a poorly bled animal will have a higher acidity than a product extracted from a well bled animal.
2. Clean carcass cutting. Failure to comply with sanitary standards will lead to a decrease in the quality of raw fat.
3. Product shelf life. The longer the product is stored, the more acidic it will be, especially if the storage was carried out in rooms with high temperatures.
4. From the composition of raw fat. The more water and protein compounds in the fat, the more acidic substances will be formed in it.

Useful properties

Raw fat has a number of positive properties. The most significant include the following:

Improves metabolism. Fats, getting into the body, dissolve in it at a temperature equal to body temperature. This means that there will be no additional load on the liver. And due to the presence of fatty acids, raw improves metabolism

• People who eat raw don't get fat. Despite the fact that this fat is a rather high-calorie product (about 800 kcal per 100 grams of product), it is easily digested, due to which a feeling of satiety quickly sets in. Eating 30-40 grams of raw fat a day will not make you fat, even if you lead a sedentary lifestyle.
• Warms in the cold. Raw fat is literally created to be consumed in the cold. There are as many as 9 kcal of energy per 1 gram of the product, thanks to which it perfectly warms in the cold.

Despite the large number of useful properties, fats can also have a negative impact on the human body.

Possible harm to the body

Excessive consumption of raw, most likely, will lead to a slowdown in the metabolism in the human body, and, as a result, to obesity. Despite this, the daily intake of saturated fats (such as raw) should not be less than 7% of the total amount of food consumed. Also worth noting is the high content of hydrogen in the composition of raw fat.

Even a useful product can be turned intovery harmful to human he alth. Heating kills a large part of the vitamins and saturated acids in it, while reducing the biological value.

If the raw material was subjected to heat treatment for longer than 30 minutes, then the process of formation of toxic products of oxidation of fatty acids begins. If fats were heated to temperatures above 200 degrees, then carcinogenic substances appear in their composition that can cause great harm to the human body.

Production technology

Not today there are only 2 ways to get raw fat:

1. Wet.
2. Dry.

In the first case, the fat is heated with water or hot steam. As a result of thermal exposure, fat begins to leave the destroyed cells, after which it is collected in a certain container. At the end of the process, a three-phase mixture is obtained, consisting of fat, greaves and broth.

Dry raw fat is obtained by exposure of the original product with a heating surface. The result is a two-phase system consisting of greaves and fat.

Use in meat production

Raw fat is involved in the production of almost all meat products. Its value in the composition depends only on which animal it was obtained from.

Thus, beef and pork fat are used in the production of semi-finished products, canned food and emulsified products.

Lamb fat is quite refractory, has a peculiar taste and smell. Used for the production of varioussausages such as Lamb.

Special attention should be paid to raw pork fat. In meat production, it can be used both in pure form and in combination with other elements. Used in the manufacture of boiled, emulsified and smoked sausages, as well as in the manufacture of s alted and smoked bacon delicacies.