Also, the beef tallow was characterized for their free fatty acid content, moisture, viscosity and saponification value. Then, production and characterization of biodiesel from beef tallow by two-step transesterification technique, as well as optimization and study of the reaction kinetics of the two-step transesterification.
Split tallow had the lowest hardness and solid fat content, and the crystals showed cotton-like morphology at room temperature. Meanwhile, the addition of split tallow to bread was preferable to the addition of butter and tallow from other parts, indicating split tallow was expected to be directly used in bread.
Beef tallow, a mixture of lipids containing high proportion of saturated fatty acids which has a high melting point and a slip melting point (45.0–50.0 °C) (Araujo et al., 2010; Bhattacharyya et al., 2000), has distinctive physicochemical properties and characteristic flavor. Previous sensory evaluation has identified six typical flavors in beef tallow, namely oil, beef, milky, roasted ...
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