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| Differences in characteristics of beef tallow prepared from raw fat of different cattle breeds |
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Received:November 29, 2025 Revised:March 23, 2026 Accepted:January 29, 2026
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250509 |
| KeyWord:breed beef tallow quality volatile flavor cholesterol |
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| Abstract: |
| To provide a reference for the quality evaluation, processing performance, and application development of edible beef tallow, raw fats from 13 different cattle breeds were collected and processed into beef tallow via atmospheric dry rendering. Differences in oil yield, and the moisture and volatile content, melting point, acid value, peroxide value, fatty acid composition, plasticizer content and cholesterol content in the resulting beef tallows were analyzed. Furthermore, flavor characteristics were investigated using sensory evaluation combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the oil yields of raw fats from the 13 cattle breeds ranged from 50.21% to 85.33%. For the resulting beef tallows, moisture and volatile contents ranged from 0.02% to 0.03%, melting points from 27.67 ℃ to 50.57 ℃, acid values from 0.32 mgKOH/g to 1.37 mgKOH/g, and peroxide values from 0.000 g/100 g to 0050 g/100 g. The fatty acid of the different beef tallows were primarily composed of palmitic acid (22.67%-2920%), stearic acid (9.82%-36.57%), and oleic acid (24.87%-48.63%). The contents of DBP and DEHP ranged from 0.05 mg/kg to 071 mg/kg (in which two samples exceeded the limit) and 0.05 mg/kg to 0.83 mg/kg, respectively, no DINP was detected, and the cholesterol content varied between 69.47 mg/100 g and 104.00 mg/100 g. Significant differences in flavor characteristics were observed among the 13 beef tallow samples. The primary aroma profile was characterized by fatty note, beefy gamey note, tallow note and greaves note. A total of 39 volatile flavor compounds were identified across the samples. Aldehydes constituted the main source of the characteristic aroma, accounting for 72.06%-88.23% of the total volatile flavor compounds. Although acids, esters, ketones, and heterocyclic compounds accounted for only approximately 7%, they played a crucial role in defining the distinctive flavor of beef tallow. In conclusion, beef tallows derived from different cattle breeds exhibit distinct physicochemical properties, fatty acid compositions, and flavor characteristics, and functional, specialized beef tallow products can be developed to meet specific application requirements. |
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